Doing some St Louis on the primo tomorrow and have them dry brining tonight. Every rack I have ever done has been with Memphis Dust. I love the stuff.....but am looking for change.
Does anyone have a good rib rub recipe without the sugar component and more savory?
If ya need to sauce them before pulling off the grill, try 3 tbs teriyaki sauce, one tsp soy sauce, (use low sodium if you brined the ribs) and some chili bean paste. The chili bean paste is very spicy, so try maybe 1/2 tsp. I have been using a thick Kikoman teriyaki sauce, but it appears that they have stopped making it, so I'm lookin' for a replacement. If you can't find a thick teriyaki, it will be too runny for a sauce.
My rub would be combo of texastweeter and mountainsmoker depending on what's in the pantry.
I like what brown sugar does for my cooks but I can see wanting to try something different.
Last edited by smokin fool; June 6, 2020, 07:52 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Doing some St Louis on the primo tomorrow and have them dry brining tonight. Every rack I have ever done has been with Memphis Dust. I love the stuff.....but am looking for change.
Does anyone have a good rib rub recipe without the sugar component and more savory?
Thanks in advance.
A rub without sugar! INCONCEIVABLE!
I use a commercial rub often on pork that has no sugar added called Bad Byron's Butt Rub. It was my go to rub for butts and pork ribs if I didn't have a jar of Rendezvous seasoning in the pantry, and before I discovered MMD. I don't have the recipe, but know a sugar free rub can work well.
As fate would have it I did not mix up enough rub and did not have enough for the last rack. I looked in the cupboard and had some left over MMD from my last cook, and used it on the last rack. So inadvertently I did a dry rub taste test.
Bottom line, While I very much liked the new rub, there is no comparison to MMD. It will stick with that......until the next unintended experiment.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Aaron Franklin uses just pepper, salt, granulated garlic at Franklin BBQ .... might be worth a shot to compare that .... will be all about the meat and the smoke at that point, I think.
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