Huskee's Rib Rub Recipe

[DWCowles]

I haven't try Huskee's rib rub yet. I never think about it at the time I'm preparing the ribs Sorry Huskee I will try to use it when i do my next rib cook.

[Dutchness]

My bad. No worries though. It's fun exploring.

[Huskee]

I have tried your rub Huskee. Surprisingly it was too spicy.

I then made it again and halved the chili, added some mustard powder, allspice and paprika. It came out pretty good. However I find it really hard to notice the different spices once they have turned into a bark Not sure if I prefer this rub or Mephis Dust. Will keep on trying until I have an answer

Thanks for trying. I do however state in the main post that if you skip the extra brown sugar topper that it can end up being too spicy or too salty. It's created to be fairly balanced.

[Dutchness]

I have tried your rub Huskee. Surprisingly it was too spicy.

I then made it again and halved the chili, added some mustard powder, allspice and paprika. It came out pretty good. However I find it really hard to notice the different spices once they have turned into a bark Not sure if I prefer this rub or Mephis Dust. Will keep on trying until I have an answer

[Potkettleblack]

that caramelized sugar sounds like a worthwhile project for replacing the white sugar in MMD and Husky Rub (if it's there... I haven't checked the recipe).

[Dutchness]

On the ingredient list it says E150 Caramel for coloring.

http://www.food-info.net/uk/e/e150.htm

Way more brown sugars available in the US than here.

[Voltron15]

They are not talking about BBQ but here are two interesting articles from Serious Eats about sugar. One talks about white vs. brown and the other about how cooking sugar at low temps changes it.

http://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html

http://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

[CurlingDog]

tons of different types of brown are available...light brown, dark brown, Demerara, turbinado and of course British muscovado... its all determined by the percentage of molasses.

[Dutchness]

Brown sugar in Holland doesn't contain Molasses but caramel to get the brown color.

I could still use the brown instead of the white yes

[CurlingDog]

Dutchness The brown adds a flavor layer that you don't get with the white. The color is from molasses. Short the white. Keep the brown.

[Dutchness]

I am about to make the rub. I will skip the step of using the layer of brown sugar since I don't like my ribs to be too sweet. That would leave me with 1/4 cup of white sugar left. Why would I use white over brown sugar?

[fzxdoc]

Anytime.

Kathryn

[Dutchness]

Thanks Kathryn.

[mhalbrook]

Looks quite similar to mine, I blend my own chili powder from several of those 1 oz ground chillies. Gonna have to try the brown sugar coat at the end of my next rib cooking. When ever that is..

[fzxdoc]

Dutchness , you may want to look at Meathead's salt discussion here. You'll never go wrong with any salt if you use weight instead of volume.

Kathryn