Huskee's Rib Rub Recipe

[Huskee]

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.

[Huskee]

Sorry I missed this comment, hope you liked it.

[Huskee]

Thank you for nice words gentlemen!

[willxfmr]

While I really like the Huskee rub. I think his real genius come in sauce form. If you haven't tried it, I highly recommend it.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/bbq-sauce-recipes/10907-huskee-s-original-shawsh

[Finster]

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..

[JackhammerTX]

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!

[Huskee]

Thanks for the feedback, glad you enjoyed! Sorry to hear about your Traeger (and the beef ribs).

[Ronaldf123]

I tried out this rub yesterday on some baby back ribs from Costco. I also had about a dozen short ribs from a local meat market that I used the BBBR on. I have an older Traeger and a 22” SNS with the additional raised grate. (Which I purchased since joining this site). Because of lack of room on Weber, I put 1 rack on Traeger with the rub and brown sugar and the beef ribs. On the Weber, I put the other 2 with 1 on top rack and 1 on bottom rack without the brown sugar. The wife doesn’t like the sweet. I used the original rub recipe. The Traeger quit on me about 1 1/2 hours into the cook. So I frantically cut up the ribs and stuffed them in the Weber on the top rack and threw the beef ribs on the bottom rack. Kept grill temperature between 220-240. I let them go for 5 hours. When I checked them the top rack was falling off the bone, the bottom rack had to go another hour. This was my first try with the SNS and the HRR. The brown sugar ones were everybody’s favorite. It really made a difference with the saltiness and was not overly sweet. I had brined with the rub overnight. Picture is the rack without brown sugar. Great rub, thanks for sharing Huskee. We will be using again but they will all have the brown sugar glaze.

Beef ribs came out absolutely horrible. The bark tasted great but I think the meat market sells old meat. Will not be going there again.

[BigCountryQ]

I did actually dry brine and opted to leave the salt out of the HRR. Mostly out of habit

[Huskee]

Cool, glad you like it! Two of my kids prefer Memphis Dust, but my oldest and my wife and I really like this method. It works with the dry brine separate method too.

[BigCountryQ]

Ok Huskee. I decided to give your method a try this weekend. Let's just say, I'll be using this method for the foreseeable future. It really is great. The balance of spicy and sweet is great. I was concerned at first, but knew it was important to at least give it a try as is. I was really more excited to report that no sauce was needed on these ribs. The glaze produced is really one of a kind and compliments the ribs very well. These were only in for about 4 1/2 hours. I wish I'd had about another 45 minutes with them, but time would not allow.

[Jerod Broussard]

GadjetGriller i love me some Allspice

[GadjetGriller]

Very nice Jerod Broussard ! I dislike Cumin (taste to much like dirt to me) so the Allspice seems like a great idea!! Gonna try it tomorrow!!

[Huskee]

No apologies necessary, it's only a shared recipe. Not for everyone.

[Huskee]

Recipes do come from riffing on other recipes!