MidSouth Shooters SupplyReloading UKLee PrecisionADvertise here
RotoMetals2Titan ReloadingRepackboxInline Fabrication

Results 1 to 9 of 9

Thread: Quick, Cheap, Sweet & Spicy Rib Rub

  1. #1
    Vendor Sponsor


    DougGuy's Avatar
    Join Date
    Apr 2013
    Location
    just above Raleigh North Carolina
    Posts
    6,293

    Quick, Cheap, Sweet & Spicy Rib Rub

    I gave up on commercial rubs long ago, they are all just too salty!

    My rub is SO simple it's pathetic! But good!

    Mix together equal parts Cinnamon, Curry Powder, Cayenne Pepper. That's IT!

    I pull the membrane off the back of my baby back ribs, in the middle of the back of the slab work your fingers under the membrane, lift and pull it off and discard. At this point I sprinkle my ribs with dried and crushed up African Blue Basil, an herb that you can grow that gives a sweet flavor and fragrance to ribs, but if you don't have any, that's fine.


    Sprinkle the rub on both sides and the bone ends of the ribs, cook at 325F on a grill or smoker until a toothpick slides easily between the bones, turn heat back and slather with Sweet Baby Ray's BBQ sauce, let cook another 20-30 mins until sauce thickens and caramelizes, Slice and serve!!!
    Got a .22 .30 .32 .357 .38 .40 .41 .44 .45 .480 or .500 S&W cylinder that needs throats honed? 9mm, 10mm/40S&W, 45 ACP pistol barrel that won't "plunk" your handloads? Click this link to send me a PM->>> http://castboolits.gunloads.com/priv...=newpm&u=29606 Also on Facebook: https://www.facebook.com/Cylinderhone-756429174391912/

  2. #2
    Boolit Master



    cwlongshot's Avatar
    Join Date
    Jul 2012
    Location
    Central Connecticut
    Posts
    2,923
    DAN-O's??

    Good stuff!!

    CW
    NRA Life member REMEMBER, FREEDOM IS NOT FREE its being paid for in BLOOD.
    Come visit my Utube page!!

    https://www.youtube.com/user/cwlongshot

  3. #3
    Moderator Emeritus

    MaryB's Avatar
    Join Date
    Jun 2013
    Location
    SW Minnesota
    Posts
    9,067
    Cinnamon in large amounts on meat turns me off... just wrong...

  4. #4
    Vendor Sponsor


    DougGuy's Avatar
    Join Date
    Apr 2013
    Location
    just above Raleigh North Carolina
    Posts
    6,293
    Cinnamon and basil on pork are really good. Sauteed pork chops with a bit of both are great. On ribs, you don't really taste the cinnamon, or the curry powder, you taste the basil and the Sweet Baby Rays and of course the hickory smoke flavor.
    Got a .22 .30 .32 .357 .38 .40 .41 .44 .45 .480 or .500 S&W cylinder that needs throats honed? 9mm, 10mm/40S&W, 45 ACP pistol barrel that won't "plunk" your handloads? Click this link to send me a PM->>> http://castboolits.gunloads.com/priv...=newpm&u=29606 Also on Facebook: https://www.facebook.com/Cylinderhone-756429174391912/

  5. #5
    Moderator Emeritus

    MaryB's Avatar
    Join Date
    Jun 2013
    Location
    SW Minnesota
    Posts
    9,067
    With that much cinnamon I would taste and smell it... not a fan of curry either(I hate the flavor of coriander when it is prominent, small amounts okay).

    I tend towards more traditional pork rubs.

    And I never use BBQ sauce on my ribs! I have it on the side for those who want it... and have tossed bottles of it because it expired from nobody eating it!

  6. #6
    Vendor Sponsor


    DougGuy's Avatar
    Join Date
    Apr 2013
    Location
    just above Raleigh North Carolina
    Posts
    6,293
    Well, LOL you ARE quite a bit N of the Mason Dixon so there is that.. Down South, and I mean way on down there, we cook the sauce onto the meats, let it caramelize and it becomes this sweet sticky mess that gets all in your moustache and all over your fingers, we have this thing we call finger lickin' good but I don't guess you yankees got that up there cause it don't sound like there is much to get on your fingers.

    Personally I detest going to a BBQ house and they serve the meat naked and you put the sauce of your choice on after the fact. That's not Bar Be Que. That's meat with a side of sauce.
    Got a .22 .30 .32 .357 .38 .40 .41 .44 .45 .480 or .500 S&W cylinder that needs throats honed? 9mm, 10mm/40S&W, 45 ACP pistol barrel that won't "plunk" your handloads? Click this link to send me a PM->>> http://castboolits.gunloads.com/priv...=newpm&u=29606 Also on Facebook: https://www.facebook.com/Cylinderhone-756429174391912/

  7. #7
    Boolit Master
    Join Date
    May 2013
    Posts
    1,600
    never tried cinnamon or curry
    I been making bar b due rub with equal parts , about 1/2 cup each
    salt
    raw sugar
    smoked paprika

    maybe at least 4 tablespoons garlic powder, can never use too much garlic on pork or chicken
    1 tablespoon onion powder
    1 tablespoon black pepper

    then fool around a bit with maybe 1/2 teaspoon chili powder, cayenne pepper and sometimes cumin
    smoke ribs or chicken, rabbit ect, 2-3 hours at about 225-250 degrees, pork loin the same but pull it off when internal temp reaches 165

    the secret ive found after smoking ribs, or whatever is to coat it with barbecue sauce after smoking and wrapping in foil and putting back on low heat 200 degrees maybe for another at least 1/2 hour
    I guess this is more traditional bar b que

  8. #8
    Moderator Emeritus

    MaryB's Avatar
    Join Date
    Jun 2013
    Location
    SW Minnesota
    Posts
    9,067
    Quote Originally Posted by DougGuy View Post
    Well, LOL you ARE quite a bit N of the Mason Dixon so there is that.. Down South, and I mean way on down there, we cook the sauce onto the meats, let it caramelize and it becomes this sweet sticky mess that gets all in your moustache and all over your fingers, we have this thing we call finger lickin' good but I don't guess you yankees got that up there cause it don't sound like there is much to get on your fingers.

    Personally I detest going to a BBQ house and they serve the meat naked and you put the sauce of your choice on after the fact. That's not Bar Be Que. That's meat with a side of sauce.
    Nobody uses it with my BBQ LOL and I have won awards with my ribs, and have people who are from the deep south say they are some of the best ribs they have ever had. I serve them "dry" aka with an extra shake of rub on them. Which IS a southern BBQ style! Very popular in Memphis...

  9. #9
    Moderator Emeritus

    MaryB's Avatar
    Join Date
    Jun 2013
    Location
    SW Minnesota
    Posts
    9,067
    Quote Originally Posted by farmbif View Post
    never tried cinnamon or curry
    I been making bar b due rub with equal parts , about 1/2 cup each
    salt
    raw sugar
    smoked paprika

    maybe at least 4 tablespoons garlic powder, can never use too much garlic on pork or chicken
    1 tablespoon onion powder
    1 tablespoon black pepper

    then fool around a bit with maybe 1/2 teaspoon chili powder, cayenne pepper and sometimes cumin
    smoke ribs or chicken, rabbit ect, 2-3 hours at about 225-250 degrees, pork loin the same but pull it off when internal temp reaches 165

    the secret ive found after smoking ribs, or whatever is to coat it with barbecue sauce after smoking and wrapping in foil and putting back on low heat 200 degrees maybe for another at least 1/2 hour
    I guess this is more traditional bar b que
    The ONLY time I foil ribs is if I need to hold them while waiting for people to arrive. Otherwise I serve them right off the pit...

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check