I'm looking for recommendations for dry rubs for pork ribs. I'm doing a lot of smoking of ribs and keep trying various commercial brands. I've tried some from Dizzy Pig, Oakridge, and a few others. I've also made my own. Nothing has stood out, so I was wondering what others are using and recommend. I hear a lot of good things about Oakridge, but there are so many variations it makes selection more of a trial and error affair.
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Club Member
- Apr 2016
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Have you tried MMD? It's Meathead's recipe and available on the free side. Huskee doctors it up a bit, but I have not tried his version.
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This is one of my favorites for ribs. In fact I’m actually using it for brisket burnt ends tomorrow https://h2qshop.com/collections/kill...gs-the-bbq-rub
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- Dec 2014
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- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
For ribs I mix equal parts of kosher salt, black pepper, paprika, granulated onion, and granulated garlic. Then I mix it with an equal part of brown sugar. To 6 tablespoons of that mix I add 1 tablespoon of dry mustard and 1 1/2 teaspoon of celery seed.Last edited by LA Pork Butt; August 2, 2020, 06:40 AM.
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- Jun 2017
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I am really loving Henrik's Signature seasoning. I have been using it alot lately on pork ribs. I like it so much that I don't even bother sauce the ribs.
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I did a side-by-side of Memphis Dust and Salt & Pepper (only) on a couple of racks yesterday. Although I missed a little of the sweetness on the S&P's, there was more of the meaty "umami"/pure pork tast on those as well as perhaps a more distinct smoke profile. Love the MMD, but will definitely repeat this whenever I am cooking more than one rack.
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I have started using a double layer of POG and MMD. Pretty happy with that on ribs.
The only commercial I've used on pork and chicken is the AP Mojo Rub that Atlanta Grill Co sent me with my Fireboard.
It's pretty good. I'll probably order another bottle when this runs out.
Man Cave Meals proudly presents an All Purpose Mojo rub (AP for short). This rub goes great on anything and everything. Put it on chicken, pork, beef, seafood and veggies. As always, eat as your own risk. Ingredients: Kosher salt, black pepper, garlic powder, Worcestershire powder, mustard powder, monosodium glutamateLast edited by BFlynn; August 1, 2020, 02:59 PM.
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Smokin-It 3D
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MeatChurch brand makes some good stuff. You mentioned Oak Ridge, they are my go to for most rubs. Have really liked what they make.
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Club Member
- Mar 2016
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Everyone that I've cooked ribs for in the past couple years LOVES MMD...and I'm quite partial to it myself...though I have been known to amp up the heat a bit depending on who I'm cooking for.
That's the beauty of making your own, as long as starting with someone else's most excellent recipe...one can riff on it to "make it your own." As long as the base (original) is sound, tweaking it to your likes is pretty simple.
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