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

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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Huskee's Rib Rub Recipe

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  • Breadhead
    commented on 's reply
    Ernest ...

    Penzey's is the bomb of a spice store. I have 1 a couple of miles from my house. I buy most of my spices there. It's fun to just look at all of their stuff.👍

  • JPP
    commented on 's reply
    I've also used "brownulated" sugar with good results... since it's a mix of brown and while, I increase the quantity of brownulated and decrease accordingly the amount of white.

  • Huskee
    replied
    Thanks RichBrew for sharing an Excel file he made that includes automatic calculations for multiples, how convenient! The file is linked to in the first main post.

    Leave a comment:


  • mgaretz
    commented on 's reply
    While I have not tried Huskee's rub, when I make Memphis Dust I get around the brown sugar clumping issue by subbing turbinado sugar for all the sugar (white and dark).

  • Huskee
    commented on 's reply
    I've done that but drying it is best for long term non-clumping, but I supposes it varies how you store it and your location's humidity level. Hope you like it!

  • JPP
    replied
    Note: you can skip the drying step IF you run the mixed product through (in batches of course) through a top-loader coffee mill. I've done this with MMD more than a month ago, and there has been no evidence of clumping... of course store in a DRY place in SEALED containers. The mix is very uniform and quite sprinkleable. I made a full batch of MMD and ran it all through the coffee mill (10-15 secs per batch). I expect it will work just as well here. Some small nuggets of brown sugar will remain but not many!

    BTW I've bookmarked this page, and will be trying this out on the next set of ribs, Huskee!

    Leave a comment:


  • HC in SC
    commented on 's reply
    Hopefully I get enough "Lang Bucks" for Xmas I can finally step up with you and DCowles. Sorry I haven't been around much between work and moving it has been a crazy year. I am still dry brining all things pork with this rub and may even try it on a practice smoked turkey for the holidays! This is a totally legit rub Aaron!

  • Huskee
    commented on 's reply
    HC! good to hear from you it's been a while. And thank you! I have a habit of using any old spice from the supermarket, but at least this preface is there now. HC in SC

  • HC in SC
    commented on 's reply
    I still like it the old way my man -- maybe I am just using cheap spices - lol. I still add a pinch of chipolte pepper to mine. Good stuff Huskee - this is durn near the only thing I use on butts and ribs anymore. when used with the mustard slather technique on a butt, the bark you get is like freaking candy!

  • Huskee
    replied
    I made a change to this recipe as noted in first post at top. I found higher grade spices to make this rub too chili-cumin-spicy flavored than what I intended. I halved the amounts of chili powder & cumin, and nixed the cayenne altogether as noted above.

    Leave a comment:


  • Huskee
    commented on 's reply
    Koy Schoppe I think it would mostly drip off. That actually was my biggest hesitancy on hanging ribs to cook em.

  • Koy Schoppe
    commented on 's reply
    Mike, How did the extra layer of brown sugar work in the PBC? I am looking at trying this, but was just curious if that extra layer would just fall off when hung vertically.

  • Steve Vojtek
    replied
    This site is soooo big i keep finding new stuff and trying to remember it all is getting hard.. Thank god i found the Follow button on top - silly me never noticed it before - I will have to try your rib rub - that brown sugar coating sounds awesome i like sweet..thanks for sharing.
    Last edited by Steve Vojtek; April 30, 2015, 05:48 AM.

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  • jlazar
    replied
    Huskee,

    I only noticed it because I was messing around last night trying to mix up a rub of my own.

    Here is what I came up with:
    Brown Sugar 8 Tbs
    Cayenne Pepper 1 Tsp
    Chili Powder 1 1/2 Tsp
    Cumin Powder 2 Tsp
    Garlic Powder 4 Tsp
    Onion Powder 4 Tsp
    Oregano (dried) 2 Tsp
    Paprika 2 Tbs
    Pepper (ground black ) 1 Tbs
    Salt 4 Tsp
    Sugar (granulated) 3 Tbs

    After I mixed this, I asked myself how it compared to some of the recipes on Amazing Ribs. Yours was one of the first I compared it to. Found it to be very similar in ingredients with the addition of mine having Paprika and Oregano and the amount of each ingredient being different. That's when I noticed the difference between the printed and online Huskee recipes.

    Wish I could claim it was just because I am extra sharp -- but it was really just luck.

    Leave a comment:


  • Dr ROK
    commented on 's reply
    Huskee, they were ribs, what's not to like. Yes they were very good, but I think the chili powder would have made them even better. No need for embarrassment. Simple mistake that could have happened to anybody.

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

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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