Just add more hops....ooops wrong thread. No set recipe but mine include some of the following; black pepper chili powder mustard cumin old bay brown sugar, dark usually honey onion powder garlic powder thyme jalepeno cilantro sriracha, mmmm spicy If you liked the flavor of one but need more spice, add chili or cayenne powder, or sriracha.
Ha! I just dropped a rack in the water for tomorrow evening. Mine go to the grill because the 30 minutes they spend there is way less stressful than waiting hours in the oven!.... Can't help on the rub, I've only used some packages stuff and just emptied the bag. Did add some brown sugar this time though.
Someone turned me on to this..., it's really good on ribs, steak, chicken and salmon. Never used it BIB though, only grill, smoker and oven. http://www.shapleysrestaurant.com/seasoning.php
If you want bought not made try dinosaur bbq. Its from Syracuse, but i would put it up against KC, TX, GA and SC BBQ any day of the week. They have some sauces and rubs. https://shop.dinosaurbarbque.com/products/big-action-spice-rub
Yell, most of ya'll are about useless Time to hit the googles. I think I want to get them rubbed and sitting this morning then cook overnight tonight.
This is mine, I like spicy so I usually add some chipotle powder too. 1/3 cup paprika 3 tablespoons dry mustard 3 tablespoons onion powder 3 tablespoons garlic powder 2 tablespoons ground basil 1 tablespoon red pepper 1 tablespoon black pepper 1 tablespoon salt
See, in my book - using a fork means they are perfect. Totally get that being a personal preference. I just can't see how anyone likes the chewy, not-off-the-bone style. Blows my mind.
I am bummed, stupid work kept me from making any rubs this morning so ribs have been postponed at least one more day.
Their Cajun Foreplay rub is solid. Sean I rarely add salt to my rubs, and as stated earlier, a dry brine with some kosher salt is a good start, but I’d do overnight for a better brine. Take out the salt from your rub, sub out the coriander for cumin, use smoked paprika or chipotle powder for your regular paprika. Double your black pepper (should be fresh ground or the table grind) and that should give your some more zing without going stupid overboard.
I use the same recipe for my bulk rubs, and sub out the onion powder for cumin, add 1/4 cup cayenne, and 2 tablespoons of red pepper flakes and you got a nice spicy rub!
I was thinking about that - dry brine overnight, rinse, dry, then add the rub. Sadly that means ditching the leftover rub I have but salty kills it for me - luckily it's not too much. The next batch for the boss will probably be the same rub sans salt, she really liked it, then using it as a base I'll add cumin and some smoked paprika or chipotle powder for a version for me. Really need to make sure I take notes as I play tho
