When I first purchased my WSM I went on a quest to find the perfect rub for my taste which is not too salty, not too sweet and not too spicy. I searched high and low in all the forums and tried many rubs. I even purchased Steven Raichlen's Ribs, Ribs, Ribs book and tried a few recipes there most were too salty or peppery for my taste.
My finding is that most of the recipes were too salty for my taste. I met a guy on the BBQ Bible Forum and we exchanged several emails and he gave me a simpler version of the rub below which I modified it by adding several ingredients and adjusting here and there. I tried it several times and this is what I've concocted.
It's perfect for me. It's sweet but not too sweet. Little salt since I don't like too much salt. It's got just enough heat too. I've only made it dry but I'm sure if you slathered some sauce on the ribs towards the end they would turn out awesome.
I usually spray my ribs after a few hours with an apple cider and a little bourbon combination to keep them moist.
Without further ado here it is. I hope that someone with find it to their liking.
My rub uses a fair amount of brown sugar, very little salt and a little spice. I recommend removing the back membrane, which is easy if you start pulling from the narrow end of the rack. I coat my ribs with simple yellow mustard overnight or several hour before I put on the rub. It's doesn't effect the taste and it will make the rub stick easily. You can cover your ribs moderately with the rub. A large shaker works great. The kind that the pizza places put the crushed red pepper in.
You can adjust to your taste.
2 Cups Dark Brown Sugar
2 tblsp Onion Powder
2 tblsp Garlic Powder
2 tblsp Paprika
2 tblsp Old Bay (contains salt and a little heat)
1 tblsp Kosher Salt
1 tblsp Black Pepper
1 tblsp Onion Flakes
1 tsp Mustard Powder
1 tsp Cayene or Chili Powder.
1 tsp celery seeds
Thanks for checking out my post!
Jonny
My finding is that most of the recipes were too salty for my taste. I met a guy on the BBQ Bible Forum and we exchanged several emails and he gave me a simpler version of the rub below which I modified it by adding several ingredients and adjusting here and there. I tried it several times and this is what I've concocted.
It's perfect for me. It's sweet but not too sweet. Little salt since I don't like too much salt. It's got just enough heat too. I've only made it dry but I'm sure if you slathered some sauce on the ribs towards the end they would turn out awesome.
I usually spray my ribs after a few hours with an apple cider and a little bourbon combination to keep them moist.
Without further ado here it is. I hope that someone with find it to their liking.
My rub uses a fair amount of brown sugar, very little salt and a little spice. I recommend removing the back membrane, which is easy if you start pulling from the narrow end of the rack. I coat my ribs with simple yellow mustard overnight or several hour before I put on the rub. It's doesn't effect the taste and it will make the rub stick easily. You can cover your ribs moderately with the rub. A large shaker works great. The kind that the pizza places put the crushed red pepper in.
You can adjust to your taste.
2 Cups Dark Brown Sugar
2 tblsp Onion Powder
2 tblsp Garlic Powder
2 tblsp Paprika
2 tblsp Old Bay (contains salt and a little heat)
1 tblsp Kosher Salt
1 tblsp Black Pepper
1 tblsp Onion Flakes
1 tsp Mustard Powder
1 tsp Cayene or Chili Powder.
1 tsp celery seeds
Thanks for checking out my post!
Jonny