Huskee's Rib Rub Recipe
PLEASE NOTE: Several years ago I changed the recipe to cut in half the chili powder and the cumin, and completely removed the cayenne pepper.
Why? Well, my wife recently got some fancier glass jar organic spices, and I was quite surprised at the difference they made in my rub. Way too chili & cumin-tasting for me, and too spicy. I wasn't used to high quality spices! This rub isn't meant to be spicy. Therefore I experimented and altered their amounts in case anyone uses higher grade spices they hopefully won't find the cumin-chili-spice to be overpowering as my family did with the spice upgrade.
Former amounts in blue in case you liked it as it was.
----------------------------------------------------------------------------------------
This is the rub that I developed long before discovering AmazingRibs and Meathead's Memphis Dust. I based this off from a recipe I found online somewhere and have tweaked it until it works perfectly for me & my family. It was developed primarily for ribs, but as you'd expect works great on pork butts and is amazing on smoked chicken too. This rub contains less herbs than MD and I prefer the less herbal profile.
If you care to try this, please give me feedback!
Huskee's Rib Rub (small batch)
For a downloadable Excel file version of this, complete with built-in calculator for multiplying the ingredients, click here. Thank you RichBrew for your help with that!
This is not a spicy rub, it is perfectly balanced between spicy, savory, salty and sweet.
Cayenne or black pepper may be doubled if you like more heat. Don't overdo it until you're sure.
*MAKE SURE you're not using injected or 'enhanced' ribs/pork/chicken. This may have added salt from the processing plant and will make the product too salty using this rub. Buy only natural meat that doesn't say enhanced or injected with salt solution.*
Trim and prep ribs properly. Add a light spritz of spray oil like PAM to ribs to help rub stick. You may omit this if you don't have it or don't want to. I've used the mustard method with no appreciable difference, just messier.
Here is this process (most of it) in pictures
Place a generous layer on ribs at least 1-2hr prior to adding to smoker, in order for the salt in the rub to dry brine the meat. May be put on overnight. Press with fingers gently to help seat the rub to avoid excess falloff. Don't add so much that the meat is not visible underneath, as this rub contains salt!
Wrap in plastic wrap and keep in fridge until smoker is up to temp, DO NOT let ribs come to room temp first. Add a small dash right before placing on smoker to replace any that may have dripped off.
As noted, this recipe calls for adding a generous coating of brown sugar out of the bag to top side of ribs right as I place them on smoker. This melts and creates a glaze that makes my ribs what they are. I like sweet, but it's not overpoweringly sweet. There's enough salt underneath to balance it. It's the Huskee's Real Wood BarbecueTM way.
(Here's my brown sugar method in pics)
I like to put another small dash of rub on top of the brown sugar so everything stays balanced.
This batch is enough for a few slabs of ribs or a good sized pork butt or two. Can easily be multiplied. I usually quadruple it when I make it.
Note:
To dry brown sugar: Spread measured amount(s) of brown sugar on a paper plate or on parchment paper on a regular plate or baking pan. Spread out thin in even layer to edges of plate. One average sized paper plate will easily hold up to 1C if you were doubling the recipe. Use more than one plate if multiplying the recipe further.
Once b-sugar is spread out in even layer place in a 230 degree oven for about 20-30 min. Remove plates of sugar and let cool. Sugar will begin making crackling sounds after a while as it's cooling, this is normal. Once completely cooled, sugar "cookies" should be hard to the touch. Bend the plate to remove the cookie and slip into a plastic Zip bag. Seal with as little air in bag as possible. Roll the bag with a roller or glass jar thoroughly, to grind all clumps to powder. Once the sugar is a powder, add the other ingredients to the bag and mix. Grind it soon after it cools. If it sits too long, especially in high humidity environments, it will soften back up!
I mix this all up in a plastic Zip bag. After all ingredients are added, seal the bag with as much air as possible. Shake the bag vigorously to mix ingredients. You can whisk in a bowl too, however you choose. Rub may be spooned on, but I like using a leftover seasoning shaker or Parmesan cheese shaker with large holes to sprinkle mine.
Happy Smoking!
Why? Well, my wife recently got some fancier glass jar organic spices, and I was quite surprised at the difference they made in my rub. Way too chili & cumin-tasting for me, and too spicy. I wasn't used to high quality spices! This rub isn't meant to be spicy. Therefore I experimented and altered their amounts in case anyone uses higher grade spices they hopefully won't find the cumin-chili-spice to be overpowering as my family did with the spice upgrade.
Former amounts in blue in case you liked it as it was.
----------------------------------------------------------------------------------------
This is the rub that I developed long before discovering AmazingRibs and Meathead's Memphis Dust. I based this off from a recipe I found online somewhere and have tweaked it until it works perfectly for me & my family. It was developed primarily for ribs, but as you'd expect works great on pork butts and is amazing on smoked chicken too. This rub contains less herbs than MD and I prefer the less herbal profile.
If you care to try this, please give me feedback!
Huskee's Rib Rub (small batch)
- 1/4 C white sugar
- 1/3 C brown sugar, dried (see note below on drying)
- 3 Tbsp (~3/16 C) table salt-- When I quadruple this recipe I use ~3/4 C or a pinch over.
- 2 tsp chili powder (formerly 4tsp)
- 1 tsp ground cumin (formerly 2 tsp)
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- formerly 1 tsp cayenne pepper
- important- top the racks with generous layer of brown sugar immediately before or after putting in the smoker.
For a downloadable Excel file version of this, complete with built-in calculator for multiplying the ingredients, click here. Thank you RichBrew for your help with that!
This is not a spicy rub, it is perfectly balanced between spicy, savory, salty and sweet.
Cayenne or black pepper may be doubled if you like more heat. Don't overdo it until you're sure.
*MAKE SURE you're not using injected or 'enhanced' ribs/pork/chicken. This may have added salt from the processing plant and will make the product too salty using this rub. Buy only natural meat that doesn't say enhanced or injected with salt solution.*
Trim and prep ribs properly. Add a light spritz of spray oil like PAM to ribs to help rub stick. You may omit this if you don't have it or don't want to. I've used the mustard method with no appreciable difference, just messier.
Here is this process (most of it) in pictures
Place a generous layer on ribs at least 1-2hr prior to adding to smoker, in order for the salt in the rub to dry brine the meat. May be put on overnight. Press with fingers gently to help seat the rub to avoid excess falloff. Don't add so much that the meat is not visible underneath, as this rub contains salt!
Wrap in plastic wrap and keep in fridge until smoker is up to temp, DO NOT let ribs come to room temp first. Add a small dash right before placing on smoker to replace any that may have dripped off.
As noted, this recipe calls for adding a generous coating of brown sugar out of the bag to top side of ribs right as I place them on smoker. This melts and creates a glaze that makes my ribs what they are. I like sweet, but it's not overpoweringly sweet. There's enough salt underneath to balance it. It's the Huskee's Real Wood BarbecueTM way.
(Here's my brown sugar method in pics)
I like to put another small dash of rub on top of the brown sugar so everything stays balanced.
This batch is enough for a few slabs of ribs or a good sized pork butt or two. Can easily be multiplied. I usually quadruple it when I make it.
Note:
To dry brown sugar: Spread measured amount(s) of brown sugar on a paper plate or on parchment paper on a regular plate or baking pan. Spread out thin in even layer to edges of plate. One average sized paper plate will easily hold up to 1C if you were doubling the recipe. Use more than one plate if multiplying the recipe further.
Once b-sugar is spread out in even layer place in a 230 degree oven for about 20-30 min. Remove plates of sugar and let cool. Sugar will begin making crackling sounds after a while as it's cooling, this is normal. Once completely cooled, sugar "cookies" should be hard to the touch. Bend the plate to remove the cookie and slip into a plastic Zip bag. Seal with as little air in bag as possible. Roll the bag with a roller or glass jar thoroughly, to grind all clumps to powder. Once the sugar is a powder, add the other ingredients to the bag and mix. Grind it soon after it cools. If it sits too long, especially in high humidity environments, it will soften back up!
I mix this all up in a plastic Zip bag. After all ingredients are added, seal the bag with as much air as possible. Shake the bag vigorously to mix ingredients. You can whisk in a bowl too, however you choose. Rub may be spooned on, but I like using a leftover seasoning shaker or Parmesan cheese shaker with large holes to sprinkle mine.
Happy Smoking!
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