Huskee's Rib Rub Recipe

[Dutchness]

Going to try out this rub next week. Thanks for posting!

3Tbsp table salt would be how much coarse sea salt? What about fine sea salt?/

Thanks

[richinlbrg]

Actually, Dewesq55 , I have NO doubt it will be GREAT!

Just couldn't resist the pic! I'll try harder next time.

[Dewesq55]

NOOOO! I added one thing and tweaked an amount of another. I'm sure the recipe is great. Can't wait for dinner.

[richinlbrg]

Hmmmm, why does this remind of this meme?

[Dewesq55]

I'm sure your right about the paprika. Odd just that I was doing EVERYTHING differently than I unusually do do o wasn't at least a familiar look to start out

[Huskee]

Thanks! I use Swype too for years and love it, but you can get going so fast it's easy to miss the Swypos. I don't think you'll notice the paprika when the ribs are cooked, the bark is pretty dark. Hope you like!

[Dewesq55]

So, when I made it for this cook I ended up adding an additional tsp of my homemade chili powder and I added 2 Tablespoons of paprika for color because I felt like it.

[Dewesq55]

Yeah, I had caught that "route of shaky" one. It was a Swypo (swype keyboard error) from my phone. The C should be g. 50 grams of sugar.

[Huskee]

50 C of sugar? "route of shaky"?

[Dewesq55]

For those that like that kind of thing, I have taken the liberty of converting this recipe from a volume based to a weight based one:

Huskee's Rib Rub 2 (small batch) by weight
50 g white sugar
65 g brown sugar, dried (see note below on drying)
51 g salt (since measuring by weight, type of salt doesn't matter)
6 g chili powder
3 g ground cumin
3 g ground black pepper
4 g garlic powder
4 g onion powder
Optional 3 g cayenne pepper
important- top the racks with generous layer of brown sugar immediately before or after putting in the smoker.

For spicier rub, double cumin and chili powder and/or add the optional cayenne.

[Huskee]

Thanks for the compliment jlazar glad you enjoyed it!

[jlazar]

Huskee. Did ribs with your rub this weekend. They were great (no sauce even on the table). Next time will back off a little on the cumin. This is a great rub and the brown sugar technique is a great balance.

[learning pellets]

As anyone tried Paul Kirk's Dry Rib Rub?
Did 3 baby back racks with Dry brine & MMD
And 3 with Kirks rub (goes on night before so salt can penetrate)
Family were split 50-50, In-laws & cousins were openly arguing, yet asking when's the next family meat fest
Resulted in fun day wit the GMG

[Huskee]

jlazar Correct, I don't crutch, I just go until the bend test passes, whether that's at 5 hrs or 7 or 8. I used to years ago when I thought I had to.

[jlazar]

Also. I am guessing you don't crutch your ribs or you would lose the glaze. Is that correct?