This weekend im smoking 5 racks of baby back ribs, meathead Memphis dust is what I always use and will be putting on 3 racks, but can anyone recommend another great rub homemade or commercial to try out?
thanks for recommendations!
I have been using Meat Church Honey Hog rub a lot lately on pork and chicken. If you are a fan of sweet rubs definitely check it out. For a good sweet/spicy rub the Barker BBQ Sweet Lou rub has honey powder like Honey Hog but has a bit more spice. I have been using both of those quite a bit lately.
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 most prized and revered rub concoction that my family and guests rave about is about a 1/3:1/3:1/3 ratio of Big Bad Beef Rub, Memphis Dust and my homemade Huskee's Rib Rub. The BBBR adds some nice kick, the other two compliment each nicely on different levels. The threepeat together makes one nice rack of ribs. I also add a brown sugar topper layer right as I place them on the smoker, on top of the 3 rubs. Sounds busy and involved, yes, but it's so good!
marshall correct, table. Or, better yet, just skip it and dry brine. If you do that though, add a LIGHT sprinkle of salt after the 3rd rub. The bark needs that salt sparkle IMO.
Usually use my homemade rub but
picked a bottle of this Hog Waller a few weeks back.
Really good rub on pork although
I do find it salty compared to my concoction. To be clear I’ve pretty much eliminated salt from my rub
"Best in Texas!" (Wow, that's a bold claim! I surely believe it 100% lol ) Salt is dirt cheap and an easy filler, many commercial rubs use too much because it's in their best interests to do so. I like rubs that are low in salt myself.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
The the above recommendations for Meat Church and John Henry's are great commercial rubs and I've used them a lot this year. Right now I'm hooked on Malcom Reeds "The BBQ Rub" and both of his BBQ sauces. Anymore there seems to be so many really good rubs on the market I no longer bother with making my own very often. I might tinker with mixing a couple together, like the above Honey and Pecan rubs. Or The BBQ Rub with a touch of a ghost pepper rub, a little sweet heat!!
I'm with you, sorta. There's SO many highly-reviewed rubs that I simply can't try them all. Haven't tried any Oakridge (other than Black Ops), Meat Church, Dizzy Pig, Killer Hogs, etc etc etc.
Sodium in Hog Waller 21% per 480mg
only good thing is it’s sea salt
I have a bottle of Weber Bold Chipotle
sodium is 4% per 100mg doesn’t specify salt type
When I make a batch of rub usually about 2 cups worth there may be 2 level tablespoons of sea salt in it
Attached Files
Last edited by smokin fool; September 25, 2019, 08:17 PM.
With those guys I'd just taste it on my fingertip and if it's salty use it as the dry brine. If it's not too salty, but sorta, use it as half the salt.
I like Meat Mitch’s Competition Rub for ribs. I bought a small bottle in the Wichita airport and was hooked. I bought a 7 lb jug of the stuff and a bottle of their sauce.
I cut the paprika for the Memphis Dust in half and replace it with a mix of, ground coriander, ground cumin, ground mustard seed, and just a pinch each of ground anise seed, and cinnamon. Freshly ground coriander and cumin are best in my opinion, but pre-ground is acceptable. Be very careful with the anise and cinnamon as they can both quickly overwhelm the rub. They are there to be background singers and fill out the harmony not be the leads.
I'd give ya exact measurements, but I tend to use my hand as my go to measuring device when making changes to a recipe.
Roughly it work out to 1/8 cup coriander, 1/8 cup cumin, 1 1/2 tsp mustard seed, 1/2 tsp cinnamon, 1/4 tsp anise seed.
This is my go-to, as of late, and it gets rave reviews:
• 1/4 cup kosher salt
• 1 cup brown sugar
• 1/2 cup chili powder (not a misprint )
• 2 tablespoons freshly ground black pepper, or a little heavier if you're feeling froggy
• 2 tablespoons ground cumin
• 1 tablespoon dry mustard
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground chipotle pepper
This recipe results in a rub with a lot of flavor that you can apply liberally without getting a too salty end product. Sometimes I just forego the salt altogether and dry brine instead. Glaze with a bit of Sweet Baby Ray's original.
Last edited by Steve R.; September 25, 2019, 10:49 PM.
Combination of these two; AP first then The BBQ Rub, are really good. Actually you can make your own AP rub leaving out the salt if you dry brine but the idea is still there, layers of flavor.
Last edited by Troutman; September 26, 2019, 07:55 AM.
Oh man. Now you guys got me looking at Henrik 's rubs. I'm gonna have to order all 3. I knew about the beef rub, and the KC Royale. I was not aware of the "Signature" rub, which appears to contain coffee. Gonna have to try all 3 and see what its all about.
I haven't tried the Signature rub yet either, but I have the beef and KC Royale and use them on the regular, as my youngsters say. Got to get the signature.
) Salt is dirt cheap and an easy filler, many commercial rubs use too much because it's in their best interests to do so. I like rubs that are low in salt myself.
)
Comment