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No Sugar rib rub?

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  • pjlstrat
    Club Member
    • May 2019
    • 352
    • Massachusetts
    • Grills
      Primo XL
      Weber Genesis w/ rotisserie

      Thermometers/Controllers
      Thermopen
      ThermaQ 2 Channel
      Party Q
      Smobot

    No Sugar rib rub?

    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.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9574
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Make a Pig Crust out of the Cow Crust.

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      Great idea
  • texastweeter
    Club Member
    • Jul 2017
    • 2876
    • Republic of Texas

    #3
    8 tablespoons paprika
    4 tablespoons granulated garlic
    4 tablespoons chili powder
    3 tablespoons course ground black pepper
    1 teaspoon mustard powder
    1.5 tablespoon celery seed
    1 tablespoon oregano
    1 tablespoon thyme
    2 teaspoon allspice
    2 teaspoon ground coriander
    1 teaspoon MSG
    Attached Files

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      I dont have any MSG, but the rest is in the pantry!!!

    • texastweeter
      texastweeter commented
      Editing a comment
      pjlstrat it can be omitted. You won't be disappointed.

    • RamaJama
      RamaJama commented
      Editing a comment
      I was just posting this recipe when I saw you already had. It is really good
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #4
    I keep mine pretty simple:

    2 Tbs Black pepper
    3 Tbs Sweet Hugarian paprika
    1 Tbs Smoked paprika
    1 Tbs garlic powder
    1 Tbs onion powder
    1 Tbs Thyme
    1 Tbs Mexican oregano or regular if you don't have Mexican
    1/2 tsp Cayenne - you can increase or decrease to taste
    Last edited by mountainsmoker; June 6th, 2020, 08:52 PM.

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      This looks great...thank you.
  • RonB
    Club Member
    • Apr 2016
    • 12327
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #5
    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.

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      Thank you
  • smokin fool
    Club Member
    • Apr 2019
    • 1519
    • Mississauga, Ont

    #6
    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 6th, 2020, 07:52 PM.

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      Thank you.
  • jfmorris
    Club Member
    • Nov 2017
    • 2808
    • Huntsville, Alabama
    • Jim Morris

      Cookers
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    #7
    Originally posted by pjlstrat View Post
    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.

    Comment


    • pjlstrat
      pjlstrat commented
      Editing a comment
      Great Princess Bride Reference, and thank you for the post

    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      I also use Bad Byron's. Love it on anything pork.

    • texastweeter
      texastweeter commented
      Editing a comment
      Mix that 50/50 with coffee and apply heavy on brisket...not too shabby.
  • pjlstrat
    Club Member
    • May 2019
    • 352
    • Massachusetts
    • Grills
      Primo XL
      Weber Genesis w/ rotisserie

      Thermometers/Controllers
      Thermopen
      ThermaQ 2 Channel
      Party Q
      Smobot

    #8
    Jerod Broussard texastweeter mountainsmoker RonB smokin fool jfmorris Jfrosty27 First I would like to thank all of you for your responses and help. I ended up using a mix of both of the recipes posted here.

    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.

    Comment


    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      It may be because MMD has both white and brown sugar?
  • ecowper
    Founding Member
    • Jul 2014
    • 3061
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 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"


      Eric Cowperthwaite aka ecowper

    #9
    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.

    Comment

    • BFlynn
      Charter Member
      • Oct 2014
      • 603
      • Third Coast

      #10
      When we went into lockdown, our grocery was completely out of brown sugar.
      I made MMD subbing Coconut sugar for brown and it was much less sweet.

      It was a good change of pace. I wouldn't use it all the time, but I'd use it again.

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5180
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #11
        Nothing fancy, but equal parts of paprika, black pepper, granulated garlic, and granulated onion works for me.

        Comment

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