Savory Rib Rub


 
In dire need of a savory rib rub {snip} I just find myself not liking the sweet ribs. Help me, the sweet ribs are killing me.

Start with the basic rub, and work your way out from there. With this basic rub, you can substitute sweet paprika with spicy / smoked paprika

1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

Now take it up a notch:

3 tablespoons paprika
2 tablespoons chili powder
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons yellow mustard seeds
1 teaspoon ground coriander
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
 
There are many many options.

I don't like sweet stuff either, but then I don't like it too salty too!

@chuckO 's second rub sounds like something I would use.
Raichlen also has a number of rubs I like in his books.

I generally just go through my spice rack and mix and match (and yes, I do write down what I use, so I can replicate)
If I am in one of my spicy moods (which I normally are), I could go for:
Chili powder, garlic powder, onion powder as a base
Combined with cumin, coriander, turmeric if I want Indian flavoured meat
Combined with ginger, galangal and some fish sauce or soy is I want SE Asian flavoures (this would become more like a paste)
Pepper and salt for sort of universal flavours
Etc etc
 
Subscribed.

I, too, am in need of another rib rub, although I have been using Slap-Yo-Daddy all-purpose rub with decent results. For the record, S-Y-D uses sugar too.

Just smoked St. Louis ribs yesterday, and they were fall-off-the-bone done. :) Smoked some lamb ribs, too, but they stunk to high heaven. Gave 'em to the cats.
 
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"Smoked some lamb ribs, too, but they stunk to high heaven. Gave 'em to the cats."
LOL, so do the cats now run away when you fire up the grill? However, I have noticed that the stinking meat complaint if fairly prevalent when discussing mutton, not so much with lamb.
 
I've been using Meatheads recipe lately and I don't find it sweet at all, yes it has both brown and white sugar in it, but at the amounts he suggests to put on, I don't notice it.
Perhaps just cut the sugars in half, or just go with salt, pepper, and garlic powder.
 
This is a basic one that I have used for years. People seem to like it.

2 tsp Cayenne
2 tbsp Chili Powder
2 tbsp Garlic Powder
2 tbsp Onion Powder
12 tbsp Paprika
4 tbsp Pepper black
4 tbsp Salt
4 tbsp Sugar
 
This is a basic one that I have used for years. People seem to like it.

2 tsp Cayenne
2 tbsp Chili Powder
2 tbsp Garlic Powder
2 tbsp Onion Powder
12 tbsp Paprika
4 tbsp Pepper black
4 tbsp Salt
4 tbsp Sugar

12 tbsp of paprika; really? BTW, how many racks will this recipe season for you?
 

 

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