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Huskee's Rib Rub Recipe

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  • Dr ROK
    Charter Member
    • Dec 2014
    • 1351
    • Morrill, Nebraska
    • Retired high school teacher and principal
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    #31
    Huskee, you mention not to use with enhanced pork. Unfortunately, that's the only thing I can get around here. How would you adjust the amount of salt if you had to use enhanced pork?

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15541
      • central MI, USA
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        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #32
      Originally posted by Dr ROK View Post
      Huskee, you mention not to use with enhanced pork. Unfortunately, that's the only thing I can get around here. How would you adjust the amount of salt if you had to use enhanced pork?
      Have you cooked that same pork before? Is it salted plenty when you eat it w/o adding your own? If so, just use it saltless and maybe add just a little dusting of salt with the rub to the surface. You'd have to play it by ear so as not to oversalt.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9992
        • East Texas
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        #33
        Bout to rock a pre-salted, pre-smoked (trimmed again), ham's world in the Pit Barrel with this stuff.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          I missed that you were doing your ham with HRR. Allspice and no cumin? How'd it turn out?
      • oldsteve
        Former Member
        • Oct 2014
        • 190
        • Citrus Heights, CA

        #34
        Did a 8# boneless pork shoulder (From Costco) on New Years day using Huskee's rub. I used my Yoder YS640 to do the cook. I decided to try something different by following the temperatures that I recorded for the last pork butt I did on my PBC. The first hour temp 375. Turned down temp to 300 starting second hour. Third hour set at 250 for the rest of the cook. Foiled at 169 (stall) and finished at 203. Total time, 7hours 15 minutes. This is several hours less than my previous cooks on the Yoder at 225, which I knew it would be. The guests said that this was the best pulled pork I've made. Kudos to Huskee's rub!
        Mr. Meathead was right: Pork shoulder is a very forgiving piece of meat. I was going to cut the pork shoulder in half before cooking as suggested by many of you, but I was to lazy to hogtie two of them with butcher twine!

        oldsteve

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Thanks oldsteve, glad you liked it!
      • Smokin'Rick
        Founding Member
        • Jul 2014
        • 41
        • Winfield, IL
        • "If you're going to do it well, do it with passion!"
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          Favorite Wine: Red

        #35
        Huskee, I'm going to give your rib rub a whirl on the spare ribs I'm smoking this Saturday. Are you using light or dark brown sugar? Will the "small batch" be enough to cover 3 slabs? Thanks!

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Are you talking full spares or St Louis cut? I would suspect it would be enough. I would double it though to be safe. It's great on chicken too.

          I use whichever I have in the cupboard for the brown sugar, I don't notice much difference honestly. I guess whichever color profile you think looks best!
      • Smokin'Rick
        Founding Member
        • Jul 2014
        • 41
        • Winfield, IL
        • "If you're going to do it well, do it with passion!"
          Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
          Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
          Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
          Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
          Favorite Wine: Red

        #36
        Yes, full. But I'll be trimming them down to St Louis cut. OK then, I'll double it just to be sure. I have both light & dark brown. I was just wondering if the dark gave them a more "molasses-y" profile/taste rather than sweet. I take it that it can be stored without the brown sugar clumping because it's been pulverized after drying?

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          It might, I've never really taste tested. I also have done both for the topper and personally I don't notice a difference. Just sweet.
      • Huskee
        Administrator
        • May 2014
        • 15541
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #37
        Originally posted by Smokin'Rick View Post
        Yes, full. But I'll be trimming them down to St Louis cut. OK then, I'll double it just to be sure. I have both light & dark brown. I was just wondering if the dark gave them a more "molasses-y" profile/taste rather than sweet. I take it that it can be stored without the brown sugar clumping because it's been pulverized after drying?
        Yes, as long as it's sealed air tight. I store mine in a shaker bottle but it will get a little clumpy after a while. The main batch I store in a ziplock rolled up like a burrito and burped of air (my version of vacuum packing), and it holds up very well like that.

        Comment


        • Smokin'Rick
          Smokin'Rick commented
          Editing a comment
          Excellent! I look forward to trying it and giving you the feedback.

        • Huskee
          Huskee commented
          Editing a comment
          I await your brutal honesty!
      • Smokin'Rick
        Founding Member
        • Jul 2014
        • 41
        • Winfield, IL
        • "If you're going to do it well, do it with passion!"
          Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
          Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
          Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
          Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
          Favorite Wine: Red

        #38
        Huskee, you’ve got something here man! This rub is EXCELLENT!!!! Do you here the echo? You are correct; it does have a wonderfully perfect balance between spicy, savory, salty and sweet. I followed your instructions to the letter. The ribs were smoked for 6 hours in my Weber Performer charcoal grill without using the “crutch”. My son and his girlfriend joined my wife and me for dinner. And all of us were in agreement that they tasted fantastic thanks to the rub. A lot of lip smacking, mmmms, and yumms were heard during dinner. And oh, the luscious smells that filled the house were equally incredible. My wife heated up some store bought BBQ sauce for use on the side but none of us used any because the combination of your rub and the application of the additional dark brown sugar was all that was needed. We applaud you! My son’s girlfriend exclaimed that from now on whenever anyone says they’re going out for ribs she’ll say “Nah, no comparison.” I have to say as much as I enjoy MMD, your rub will become my go to rub going forward. The flavor profile seems very versatile too. Thanks for sharing your recipe with The Pit community. Here are a few photos from Saturday's cook. Enjoy!

        Prepped with Huskee's rub & additional dark brown sugar and ready to be smoked!
        Click image for larger version

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        Done! Ready to cut & serve
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        Cut and ready for eating. Check out that smoke ring baby!Click image for larger version

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        Last edited by Smokin'Rick; January 19, 2015, 02:51 PM.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15541
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

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            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #39
          Wow that's very high praise, thank you Rick!

          Comment


          • Smokin'Rick
            Smokin'Rick commented
            Editing a comment
            You're welcome. Truly deserved praise!
        • Dewesq55
          Founding Member
          • Jul 2014
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          #40
          You da man, Huskee! You rub butts, breasts and thighs! OMG!

          Comment

          • Smokin'Rick
            Founding Member
            • Jul 2014
            • 41
            • Winfield, IL
            • "If you're going to do it well, do it with passion!"
              Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
              Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
              Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
              Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
              Favorite Wine: Red

            #41
            Any idea of what to do with the excess meat I trimmed off the spares? Because of the size of these spares I didn't have the room to put them on the grill without them being over the coals in my 2-zone setup.

            Comment

            • Huskee
              Administrator
              • May 2014
              • 15541
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Masterbuilt Gravity 560
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber 26" Original Kettle Premium (light blue)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke X4 by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #42
              I dice it up and use it for stir fry. It can be a pain with all those little cartilaginous bones to trim/cut around in the tips though.

              Comment


              • Smokin'Rick
                Smokin'Rick commented
                Editing a comment
                We haven't done stir-fry in sometime. But I assume that is the quickest way to cook it. So I will consider it. I was thinking that maybe I would use one of the other rib recipes on AR like Cabin Fever Slow Cooker Ribs, etc. or cooking them on the Performer. I like the slow cooker idea because I wouldn't have to babysit it. I want to do something worthwhile with these nice pieces of meat rather than toss them.
                Last edited by Smokin'Rick; January 19, 2015, 08:06 AM.

              • Marauderer
                Marauderer commented
                Editing a comment
                They make great sweet and sour riblets.
                Last edited by Marauderer; January 19, 2015, 02:43 PM.
            • Smokin'Rick
              Founding Member
              • Jul 2014
              • 41
              • Winfield, IL
              • "If you're going to do it well, do it with passion!"
                Small Weber arsenal: 22.5 WSM, Genesis Gold B Gas Grill & Performer 22.5 Charcoal Grill.
                Therms: Maverick ET-732, ThermoWorks RT301WA & Thermapen.
                Favorite beer: Sam Adams/Sam Adams Seasonal Octoberfest
                Favorite Single Malt Scotch Whisky: Clynelish 14 yr. old.
                Favorite Wine: Red

              #43
              Thanks for your input Barry! I cut them in pieces, put some of Huskee's rub on, then browned them on both sides in the broiler and now they sit in the crockpot with some BBQ sauce, onions and potatoes beneath them. Kind of a riff on MH's Cabin Fever Slow Cooker Ribs recipe. We'll see what beomes of them.

              Comment

              • Chris_Ryan
                Founding Member
                • Jul 2014
                • 34
                • Harrison, NY

                #44
                @Huskee deserves a shout-out on this - but thought most of you might enjoy. My 7 year old daughter has started taking an interest in grilling. The other day she asked if we could do some ribs together. I took some out that I'd had freezing and let them defrost. She set up the minion on my Weber Kettle and we settled in.

                Woke her up the next morning to help out with applying the rub before we got going. Here she is, post rub. She's proud of the dirty hands and you can see @Huskee's brown sugar technique.

                Click image for larger version

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                About 5:30 later, they came off. To the victor go the spoils:

                Click image for larger version

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                This is what the final product looked like (with a little help from the rest of the crew!)
                Click image for larger version

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                Attached Files

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  You go girly!

                • Jon Solberg
                  Jon Solberg commented
                  Editing a comment
                  AWESOME!

                • smarkley
                  smarkley commented
                  Editing a comment
                  Awesome Chris! Doesn't get much better than that!
              • jlazar
                Charter Member
                • Oct 2014
                • 686
                • Texas
                • Backwoods Chubby G2
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                #45
                Huskee, I noticed that your rib rub recipe on page one does not include any chili powder. However, I have a printed copy for Huskee Rib Rub that I got somewhere online (but can't find it again), that is the same as your recipe on page one but also calls for 4 Tsp of chili powder. Do you include chili powder or not? Also, you cook unwrapped the entire time, right? Thanks, John
                Last edited by jlazar; February 12, 2015, 09:53 PM.

                Comment

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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                Meat-Up in Memphis