- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Rib rub and sauce
Posted on 7/25/22 at 12:17 pm
Posted on 7/25/22 at 12:17 pm
I usually just use the old standby of garlic onion paprika and salt but I want to add more flavor and pop in there. Thinking of chili powder and cumin and dry mustard. Anyone have some input? Should i add sugar? Im worried about the sugar caramelizing or burning.
As far as sauce, ive made myown a few but never been super happy with it. Im tired of throwing money away on store bought stuff that all sucks as well. Anyone have some tried and true favs or recipes? Best ive found is killer hogs sauce. Blues hog blue is really bad but the red is ok to me but my wife and kids like sweet with a hint of tangy and heat. Kosmos comp sucks, traeger sweet heat sucks, and the list goes on lol.
As far as sauce, ive made myown a few but never been super happy with it. Im tired of throwing money away on store bought stuff that all sucks as well. Anyone have some tried and true favs or recipes? Best ive found is killer hogs sauce. Blues hog blue is really bad but the red is ok to me but my wife and kids like sweet with a hint of tangy and heat. Kosmos comp sucks, traeger sweet heat sucks, and the list goes on lol.
This post was edited on 7/25/22 at 12:25 pm
9
Posted on 7/25/22 at 12:44 pm to Lucky_Stryke
It sounds like you don't like sauce on your ribs. I usually mix killer hogs with a vinegar sauce and some rib candy. 
Posted on 7/25/22 at 1:17 pm to Lucky_Stryke
I'd definitely add brown sugar (or even white if you want). No worries about it burning unless you're cooking right over the fire. It may blacken more than no sugar, but it's not going to hurt the meat and it's not going to ruin the ribs.
My general bbq rub is 1 part brown sugar, 1 part salt, and then usually 1/2 parts of whatever else I want (with black pepper being 1/4 part usually).
I play around with rubs and I change it often, depending on what I have, but I usually use any combination of any of the following:
sugar
salt
garlic
onion
chili powder
paprika
black pepper
white pepper
oregano
My general bbq rub is 1 part brown sugar, 1 part salt, and then usually 1/2 parts of whatever else I want (with black pepper being 1/4 part usually).
I play around with rubs and I change it often, depending on what I have, but I usually use any combination of any of the following:
sugar
salt
garlic
onion
chili powder
paprika
black pepper
white pepper
oregano
Posted on 7/25/22 at 1:24 pm to Lucky_Stryke
I actually developed a smoked rib recipe for a processing company many years ago. They asked for a full flavored rub and a simple rub (they emphasized simple).
Both rib products were outstanding and the customer was shocked at how good the simple rub tasted (salt, black pepper, and white sugar...that's all it was). And I will admit, it was damn good but it had no color whatsoever. In the end, they went with the full flavored rub (most of the ingredients I listed in the previous post) and processed smoked ribs for years using that seasoning.
But, again, the salt-pepper-sugar tasted great.
Both rib products were outstanding and the customer was shocked at how good the simple rub tasted (salt, black pepper, and white sugar...that's all it was). And I will admit, it was damn good but it had no color whatsoever. In the end, they went with the full flavored rub (most of the ingredients I listed in the previous post) and processed smoked ribs for years using that seasoning.
But, again, the salt-pepper-sugar tasted great.
Posted on 7/25/22 at 2:58 pm to Lucky_Stryke
As far as sauce, the last few rib cooks I’ve done, I’ve added blackberry preserves to my favorite sauce. This is just a light brushing of sauce during the last 30 minutes or so. I don’t want them wet but I do want the flavor.
Posted on 7/25/22 at 3:29 pm to Lucky_Stryke
quote:
Best ive found is killer hogs sauce.
Malcolm's "The BBQ Rub" is a great all-around rub. Really nice traditional bbq flavor to it. Heath Riles has some really good rubs too but I haven't tried his sauces. My favorite sauce right now is Meat Mitch Whomp Sauce.
Posted on 7/25/22 at 4:59 pm to Lucky_Stryke
Can't beat Meat Church honey hog hot for any type of pork. You can get it in regular but I prefer a little kick. Most Academy's carry it.
Been using Kosmo Q comp BBQ sauce. Its pretty amazing
Been using Kosmo Q comp BBQ sauce. Its pretty amazing
This post was edited on 7/25/22 at 5:00 pm
Posted on 7/25/22 at 5:03 pm to Lucky_Stryke
Meat Church Honey Hog and Honey Hog Hot are my go-to rubs. When I sauce, I usually make a sauce with a ketchup base, honey, worcester, vinegar, brown sugar, and spice it up depending on the audience.
I typically stick to dry ribs though unless my diners want something sweet.
I typically stick to dry ribs though unless my diners want something sweet.
Posted on 7/26/22 at 6:36 pm to Lucky_Stryke
Try just brining your ribs once with no rub. You might be pleasantly surprised about how little you want to do after that.
Posted on 7/26/22 at 10:04 pm to Lucky_Stryke
My favorite store bought sauce for ribs is Head Country. I also like a little vinegar tang and this is the most balanced I’ve tasted. Regular is great but they also have varieties like Sweet and Sticky & Hot and Spicy.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News