Huskee... Your rib rub looks and sounds really tasty!
I like the brown sugar topping as a balancer.
Smart move.
Gotta try this. I better have a lot of ribs on hand as ribs don't last in my house very long.
Thanks!
Used this rub (original formula) on a pork butt today. It was a hit. I initially thought it was pretty salty, but after cooking and pulling the pork, it wasnt the case.
surely will be using this one again..
Here's my take on a classic KC style BBQ sauce. It's vinegary, slightly spicy, thinner consistency and not smokey since your meat should have the smoke.
See also my new Orange-Jalapeno Shawsh (https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/bbq-sauce-recipes/554774-huskee-s-orange-jalapeno-bbq-shawsh) and my
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 meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
For what it's worth I too have been dry brining lately and making this salt-free. I have also started using my rub here, with Memphis Dust and Big Bad Beef Rub, all mixed in equal thirds. It makes the best ribs I have ever tasted. Spicy and sweet.
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