Favorite rubs for baby back ribs?


 
T

Tom Raveret

TVWBB Pro
Going to cook some babyback ribs and was wondering what your favorite rubs are for rib's.

I'm going to finish them with Blues Hog.

I'm deferential to making rubs from a recipe rather than buying a commercial rub since I have access to such fresh spices with The Spice House here in Milwaukee.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm going to finish them with Blues Hog. </div></BLOCKQUOTE>
Well, that stuff will kill a lot of rubs so ramp up the flavors (forgo paprika, dry mustard, etc.) and minimize the sugar.
 
I like to use Tony Chacheres, all i do is add some cumin, sprinkle some oregano keep it simple always taste better
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">in order to control the salt </div></BLOCKQUOTE>
If you make your rubs with no salt you can apply the salt separately first, then allow the meat become moist as the salt draws moisture to the surface. Then apply your saltless rub over the salt. The moistness will help the rub stick. This way you can salt to taste and apply as much or as little rub as you wish without affecting the salt level. I do this for all rubs I make and all meats I rub.
 
Try this, Tom, subbing ground guajillo for the paprika and, if you wish, cutting the celery in half and replacing that half and adding 1/4-1/2 tsp cardamom, if you like cardamom.
 
Hey Kevin,

I don't have any ground guajillo but can get it tommorow if they have it at the Spice House or Penzys.

I've never used cardamom so I'll check that out tommorow. What qualities does it bring to the rub?

I'm not looking for a particularly hot or even spicy profile on these at most a medium as the blues hog does have a gentle kick in it. I also don"t want to waste alot of great spices that are just going to get covered up by it but do want to use a decent rub on these ribs (if I'm still making sense here)

This is a test run for a big cook I'm going to do in a couple weeks for some friends and I do want it to be special so I may try a couple o variations on a couple of these cooks.


I have on hand from NM:
Chipotle
Hatch NM Hot red chile powder
Hatch NM Mild red Chile powder
Hatch NM medium Red Chile pods (its labled pods but its powder)
Pure hatch Green Chile Powder Hot
Pure Green Chile Powder Mild
Chimayo Red Chile (hot)

I also have The spice house Ancho powder.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">t but do want to use a decent rub on these ribs (if I'm still making sense here) </div></BLOCKQUOTE>
You are.

Sub the medium Hatch for the paprika.

Cardamom is a warm, 'sweet' spice. It's distinctive and thus a little goes a long way. LarryR asked about adding some (see page 2 or 3 of the recipe's thread) and it worked well. It has an affinity for several of the other ingredients, as well as one for caramelized food, for sugar, and for fruit.

The blend should cut through the cloying Blues Hog as it has several 'sharp' notes in it. Though they soften with cooking (if too much, adding a light dusting not long before finish will restore these somewhat, if desired), using quality spices/herbs makes a big difference.

Don't forget to salt first, separately. If you're not used to this approach it's easy to forget.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">in order to control the salt </div></BLOCKQUOTE>
If you make your rubs with no salt you can apply the salt separately first, then allow the meat become moist as the salt draws moisture to the surface. Then apply your saltless rub over the salt. The moistness will help the rub stick. This way you can salt to taste and apply as much or as little rub as you wish without affecting the salt level. I do this for all rubs I make and all meats I rub. </div></BLOCKQUOTE>

--In Costa Rica commerical BBQ Rubs are not available. So, I plan on makeing my own and I recently bought packaged Guajillo, Ancho and Cascabel Dried Chiles which are a product of Mexico. Question, how would you store these chiles for future use?
 
Store in airtight packaging or contaners. If dried but pliable as is often the case, toast briefly in a hot, dry pan, pressing quickly with a spatula then immediately flipping; press again, flip. Do this just till the chilies toast. (You'll see a bit of a color change and you'll get a toasted aroma. They can burn so be quick and careful). Remove to a plate and allow to cool. They will dry further. Grind for use.
 
Kevin the NM peppers you have turned me onto are AWESOME!!! can't thank you enough or that recommendation and would recommend them for anyone wanting to kick up their rubs a notch!!

I know there are a couple of vendors one can get them from. I used Da Gift Basket.
 
Kevin,

go some Guajillo today at the spice house. What difference do you think one would notice betwen that and the NM Hatch Medium?
 
Not a sweeping difference. Guajillo's flavor is full, with berry-like fruit and hints of chocolate; NM's is full and earthier. I like both. You can use one or the other or blend the two.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">in order to control the salt </div></BLOCKQUOTE>
If you make your rubs with no salt you can apply the salt separately first, then allow the meat become moist as the salt draws moisture to the surface. Then apply your saltless rub over the salt. </div></BLOCKQUOTE>

I heartily agree. I think it's important. I keep my salt separate from any other seasonings. The spice/salt ratio is different for different meats as well. Before I salt ribs, I paint them with half strength cider vinegar. The seasonings, or rub, then follow, after the salt.
 
I really like the way the rub smells when is on the pork!!! you may be onto something really good here.

I am experimenting on two pork suppliers in adition to the rub so I have 5 racks of back ribs with a couple of nice pieces of oak on the 22" should be done around 6-7ish.

Would you spray them with apple juice after a couple of hours?? or justlet them be.

and you wrapped and rested the spares- what would your modus operandi be for a rest and glaze with the blues hog (I'm keeping some naked for sure to really taste the flavor profile of the rub)
 
I don't feel spraying does anything.

If serving right way glaze when done. If not, rest (and cool if necessary) then glaze for service by getting the ribs hot first then painting on a thin veneer of sauce that's been mixed with a tiny bit of butter. I suggest using a pastry brush. Paint on thinly, allow to seize and set, a couple min, paint on again. Wait a min; serve.

If reheat temps are hit this is quick. If lower it can take a little longer.
 
would you do the double wrap in foil for a rest that you did for the spares?

Some of them are being picked up and going to a few friends. I thought I'd glaze them with the sauce before sending and rewrap in foil and send in a cooler to keep warm but would love your insights?
 
WOW!! that is a really well balanced taste!

I did this using the guajillo and 1/4 tsp cardamom.

I may have undersalted (though I thought I salted liberally with kosher salt prior to applying the rub so I was surprised a bit by that) I also may have slightly underapplied the rub (but dusted pretty liberally. Going to do another batch this weekend hopefully.

I'm thinking of making another batch o rub using the NM an doing a rack of each to see how noticable the difference is.

Also am thinking of trying a warmer version of this rub using the NM hatch Hot but thats probably a fall project.

I'm onto something I really really like here Kevin!! Thanks

so to recap this was the rub I used yesterday

1/4 c sugar
1/4 c ground Ancho chili powder
1/4 c ground guajillo
1 Tbl ground cumin
1 Tbl onion powder
1 Tbl dried thyme
1 tsp dried marjoram
1 tsp cayenne
2 Tbl green peppercorns, crushed
1 Tbl ground white pepper
1/2 tsp celery seed
1/4-1/2 tsp cardamom
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ginger


Dry the ribs and sprinkle salt on them. Apply the rub. I do this when I am starting the coals and let them sit on the counter till the coals are ready then smoke low and slow.

cooked 4 1/2 hrs until done and then rested wrapped in foil or an hour or so before saucing

I used several large chunks of Oak because that was all I had on hand but would have loved to use some apple or cherry to complimdent it or even a touch of Hickory.
 
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