Better rib rub wanted


 
PeterD

PeterD

TVWBB Super Fan
Hi folks,
I'm looking to change things up in terms of rib rubs and I'm turning to the great braintrust here for suggestions.

This weekend I was down at the Big Apple BBQ block party in NYC and had a chance to sample ribs from a number of vendors. Up until now, I'd have though my ribs would do pretty well head to head with restaurant ribs because frankly they were better than anything else I'd tasted locally. Now I see how high the bar is set. My ribs are almost always good and always get me compliments (raves, actually), but what I had yesterday was sublime.

First thing that got me was their rubs were not "herby" at all. I use BRITU, Meathead's Dust and Jane's Butt Rub. I can taste a lot of thyme, cumin and other savoury spices but they seem muddled. Yesterday, what I had for the most part let the pork flavour shine through very nicely, added a tinge of flavour but then BAM! About a minute in, some heat came in on the back end. Not mouth-numbing, but definitely there and it lasted until I got some ice cream on the way home.

I have tried cayenne and chipotle and never got anything other than an in-your-face, burn-your-mouth-off heat that I didn't find enjoyable in the slightest. I'd like to find something a little less herb-ish and a little (just a little) sharper.

The second thing that got me was how remarkably tender they were. Granted, I mostly do baby backs and not St. Louis Spares, but still. Those I had yesterday had texture and a little bark, and I could leave tooth marks where I bit in. No overcooked mushy "fall off the bone" crap that local restaurants specialize in. My own BB ribs are kinda like that but even after they're supposedly done (pull apart, bend tested and toothpick pricked) they're not as tender as what I had yesterday. Good (very good, IMHO) but not like that. Best way to describe what I et yesterday was bark covered partially-gelatinous pork." OK, I'm being a bit facetious, but I think you know what I mean. Firm bark and soft meat (not soft to the point of mushy) with perfect blends of seasonings.

Any help in getting ribs to that level would be greatly appreciated.

For reference, my usual method is 2 or 3 racks on the smoker cold, (rubbed and left under saran wrap in the fridge overnight), 3 apple 2 cherry chunks, Blue K, grate temps 240ish give or take. Sometimes foiled, sometimes not (I like firm bark); sauced/carmelized for 30 minutes before serving. Served hot off the smoker, not rested.

Thanks in advance!
 
I like Suckle Busters Hoochie Mama the best followed by Plowboys Bovine Bold, Head Country Championship, and Three Little Pigs. I think the Renowned Mr. Brown rub is good, too.
 
Use white pepper for a slow, in the back of your mouth heat and use very little, if any, cayenne. I made a great rub using just salt, black and white pepper, granulated garlic and onion powder. The pork came through, no herbal at all and a nice mellow heat that came on both the front and back of the tongue. The idiot that is me didn't write down the exact portions and I've been trying to duplicate it since! lol.
 
Just to clarify, I'm looking for a recipe/mixture, not someone else's commercially-sold rub. I like to mix up a small batch the day before to get flavours at their peak.
 
Here's mine. The herbs are there but subtle and it's what I call warm not hot for the heat just enough to wake up the taste buds.

For about 3 racks St Louis:

3 T Brown Sugar
1T Salt
½ t Cayenne
½ t Paprika
½ t Black Pepper
½ t Cumin
½ t Onion Pwd
½ t Garlic Pwd
½ t Oregano
½ t Thyme
¼ t Celery Seed


Makes 2 2/3 cups

1 ½ C Brown Sugar
½ C Salt
1 T + 1 t Cayenne
1 T + 1 t Paprika
1 T + 1 t Black Pepper
1 T + 1 t Cumin
1 T + 1 t Onion Powder
1 T + 1 t Garlic Powder
1 T + 1 t Oregano
1 T + 1 t Thyme
2 t Celery Seed
 
Rib Rub Thoughts:

First, I am not a rib rub expert by any means. But, to read your post, I feel your pain. There is an art to both cooking and seasoning ribs. I make rubs for butts but, I would argue ribs are different. Why do I say that? One simple reason. Surface area. Ribs have surface area. A little rub with quality fresh ingredients goes a long way. So, my first thought as you approach this is to use a light hand when dusting the ribs-that is if your goal is pork flavor (when you see dry rub piled on thick on ribs...you are probably seeing a lot of low flavor paprika based rubs).
As an aside, I have both over salted ribs and overpowered them with strong herbal rubs.
So, I do not have the answer but perhaps an approach to the solution you are looking for.
Another thought, if you want pork flavor with a reserved herb accent, then I would plan for less time on the rub-not overnight.
Building a rub: think of the elements, keep it simple , then add layers of flavor.
First, no salt. Do that separately.
Sugars
onion & garlic granulated powders (they seem to be in every rub!)
black pepper (white?)
peppers (grind your own, perhaps 2 or 3 varieties)
herbs (pick one, two or three that you like)

The answer to the heat at the end is found in which combination of peppers you choose. Perhaps a pepper expert can come through with an answer for the rest of us....

a curve: can go sweet with cinnamon/allspice or you can go 100 other directions.

I hope this helps.
Have you seen Paul Kirks book on rubs...he gives you a set of guidelines to consider, then, he says there are no rules!
 
Steve's got a good point, the combinations are essentially limitless. I guess I'm trying to distill all these recipes down to just a handful and then experiment from there. I don't really have a chef's palate by any stretch, I just know that what I've cooked with recently hasn't worked for me--I just can't say why, exactly. I think it was a tad too much thyme and cumin but there's so much involved here that I'm not sure where to begin. I'll give Joe's recipe (above) a taste this weekend and see how it turns out.

My other concern is that with higher costs of food (not to mention spices), I'm not as keen on experimenting as I am on making sure I do it right.
 
Peter, your post makes me think about getting serious about the ribs, so forgive my rib ramblin' here....Maybe something might stick out to ya that you haven't thought about yet or tried...or just confirm your own suspicions.
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Like Steve says, they really work better with a whole different rub than pork shoulder...I might get some country style ribs when they go on sale next, mix some very small batches of different formulations, and do some side by side testing...or start using my rib tips for testing.


I've made up my own chili powder before, ala Gary Wiviott, and even though I love spicy foods, I just don't care for spicy ribs. I do like hotter ribs than some, though. (NOTE TO SELF: Since half slabs cook more evenly on my 18.5", start making the forward half as preferred, and the back half for the sissies.)

Speaking of mild rubs, I mixed up an even milder rub for Memorial Day since I was also cooking for a couple of real "spice sissies", bless their hearts. For the spices, I used a pretty good Hung. sweet paprika, ancho, black pepper...and a tad of cumin, cayenne, and white pepper...maybe should've used more of the white p. Other than salt, some garlic, onion, oregano, and then some ground mustard..still working on the amounts.

If you want spicy though, consider trying a little habanero powder. The heat can be overwhelming, but the flavor is huge, and I've noticed that it's found in Famous Dave's rib rub. Their ribs aren't that spicy though, so maybe the smoke and heat dulls it? Anyway, I wouldn't use much.
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I haven't tried it yet, but I will be as soon as I can find some.

There are some real trade-offs on the sugars. Turbinado doesn't get as dark, but not as tasty. Granulated brown and white sugars mix well and don't clump up rubs, but I think that plane old fresh brown sugar, maybe even dark, has the best flavor. I guess that's life...a bunch of trade-offs.
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Can anyone comment on which pepper brings heat when? Up front or fire at the end? Many of us do not know the flavor profiles of the different peppers or the characteristics of the heat.
I admit I use a mix just based on some of the comments here.
 
Originally posted by Steve Petrone:
Can anyone comment on which pepper brings heat when? Up front or fire at the end? Many of us do not know the flavor profiles of the different peppers or the characteristics of the heat.
I admit I use a mix just based on some of the comments here.
Click to expand...
I use Hungarian Paprika to provide a little heat for my pulled pork.

I wonder if it is the particular pepper or the method of application that produces the effect you desire.

This seems like a fertile field for experimentation. Were I asking this question, I would get a bunch of ribs, cut them into four rib pieces and try different types of rubs on each. You might even try a single seasoning on each just to see how each contributes to the flavor so you can get some idea how they might blend.
 
Here's a rub recipe with a distinct smokiness and a little bit of heat without being spicy hot. It's Gary Wiviott's Junior Rub.

3tb paprika ( I like the hungarian half hot for a
little more heat,
2tb fresh ground black pepper

1.5tb kosher salt

2tsp garlic powder

2tsp onion powder

1tsp chipotle powder

1/2tsp cayenne pepper ( If to spicy leave out next time)

I've gotten a lot of compliments on my ribs with this rub. If you like a little bit of sweet flavor 3tbs of brown sugar will work with this receipe.

22.5 WSM
Nano
 
Peter,

Best way to describe what I et yesterday was bark covered partially-gelatinous pork.
Click to expand...

I am FAR from an expert in ribs (or anyting else really), but the St. Louis ribs I did last week were like that. I normally do back ribs, but I did St. Louis that time, and it made a big difference. I also finished with a post-saucing sear, which I've never done with ribs before. But I think spare ribs are more likely to give you that two layer texture you're describing.
 
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