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My daughter and I were just talking about ribs and what we like so much about them. She said she loves eating the ribs that I make but she would rather them not be sweet at all. If anyone has a rub for ribs that isn't spicy or sweet that they like I would like to see some suggestions.
Thanks
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.
My first batch of Huskee's Rib Rub had half the sugar, and no brown sugar added to the slabs upon smoker placement. Made them BBQ'y and more salty than sweet. You could try that FWIW.
I kept the salt in my rub since I found dry brining with the whole rub to be a better way than a no-salt version... just my preference for my recipe.
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.
Go easy if you half the sugar, it will be easy to oversalt. I don't prefer it that way so I hope it's not gross for you. Maybe make a small half batch regular and one w/ half sugar and see what tastes best. I'd hate for it to ruin a couple racks by being too salty. You could try just omitting the brown sugar topper.
Noted, I want a regular batch of rub for myself. Maybe dry brine her rack of ribs then use Huskee's rib rub minus the salt and with half the sugar. What do you think?
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.
FWIW, I've found that a touch cinnamon, just enough to hint at the flavor, goes well on pork and can add a savory component to make up for the sweet. You might experiment with that in Huskee's rub. GO EASY at first until you find that point where the flavor makes you wonder what it is but not so much that it can be easily identified.
I mean to try that boftx, I forgot last time I made ribs. Straight cinnamon is actually kind of spicy, I think it would be decent but you never know until you try.
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