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Started By
Message
smokers and dry rub. How to?
Posted on 12/27/12 at 10:25 pm
Posted on 12/27/12 at 10:25 pm
Getting a smoker Saturday and want to do some baby back ribs. Is there a pre-mixed dry rub out there worth a crap,or should i make my own? Do you apply the rub and let sit overnight or sprinkle on a few hours before cooking?
8
Posted on 12/27/12 at 10:30 pm to Luvpookie
Mostly make my own. Haven't found any i would use without some "doctoring"
Posted on 12/27/12 at 10:32 pm to Luvpookie
pull the membrane off on the bone side. Slather with mustard, apply rub (store bought brands are good, or check the internet if you want to make your own). Set out on the counter for a couple of hours and then put on the smoker at 250deg, 3 hours unfoiled, 2 hours foiled, and 0.5 to 1 hour unfoiled. Spritz with apple juice while cooking. They are ready when the bend in half good when picked up with tongs in the middle.
Posted on 12/27/12 at 10:37 pm to El Jefe
El Jefe.. What does the mustard do other than flavor?
Posted on 12/27/12 at 10:38 pm to Luvpookie
helps the rub stick. really don't taste it. i guess scientifically, the acid may help tenderize the meat, but i'm not sure.
Posted on 12/27/12 at 10:45 pm to El Jefe
Got it. Thank you.
Posted on 12/27/12 at 10:59 pm to Luvpookie
If you have to use a premade rub, Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.
Posted on 12/27/12 at 11:03 pm to Mr Mom
quote:
Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.
This is true. Also, although high as giraffe pu$$y, BGE puts out some good stuff.
Posted on 12/28/12 at 7:26 am to El Jefe
Simply Marvelous makes awesome rubs. 
Posted on 12/28/12 at 8:19 am to Luvpookie
sometimes, salt, pepper is all you need if your gonna smoke it.
Posted on 12/28/12 at 8:54 am to Luvpookie
Jefe has sound advice but his 3-2-1 method is better applied to spare ribs and not baby backs. I'd try a 2-1-1 as in my experience 6 hours of cooking time is too much for baby backs. Just one man's opinion... Good luck!
Posted on 12/28/12 at 8:54 am to Woody
1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt
I have had good luck using this one.
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt
I have had good luck using this one.
Posted on 12/28/12 at 9:19 am to Mr Mom
quote:these are the two I use.
If you have to use a premade rub, Bad Byron's Butt Rub and Dizzy Pig Dizzy Dust are pretty decent.
Posted on 12/28/12 at 9:43 am to Uncle JackD
There are a lot of good pre made dry rubs for pork. Make sure there is brown sugar in them.
Also another tip is to make a big mixture of soy sauce and Worcestershire sauce and lather it on every half hour or so while it's cooking
Also another tip is to make a big mixture of soy sauce and Worcestershire sauce and lather it on every half hour or so while it's cooking
Posted on 12/28/12 at 9:43 am to wiltznucs
quote:
Jefe has sound advice but his 3-2-1 method is better applied to spare ribs and not baby backs. I'd try a 2-1-1
You are correct. I missed the baby back part.
Posted on 12/28/12 at 10:12 am to Luvpookie
quote:
sometimes, salt, pepper is all you need if your gonna smoke it.
RUB can be anything you feel like.
This post was edited on 12/28/12 at 10:13 am
Posted on 12/28/12 at 4:01 pm to zztop1234
My regular go to for ribs:
texasbbqrub.com
And 2-1-1 if you're crutching but if the ribs you purchase(d) have been injected by the seller, I don't think a wrap is necessary. (I would stay away from injected pork but if it's all that is available then it is what it is)
texasbbqrub.com
And 2-1-1 if you're crutching but if the ribs you purchase(d) have been injected by the seller, I don't think a wrap is necessary. (I would stay away from injected pork but if it's all that is available then it is what it is)
Posted on 12/28/12 at 4:03 pm to Luvpookie
Posted on 12/28/12 at 6:58 pm to colorchangintiger
5.5 hrs is WAY too long to smoke ribs
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