Rub suggestions

[HtotheNootch]

I've spent the summer working on my BBQ skills. My ribs this evening rocked for the most part. I won't reveal ratios, but I want to improve my rub.

Here's what went into today's version.

Brown Sugar
Salt
Black Pepper
Onion Powder
Garlic Powder
Chipotle Powder

I'm thinking I need some paprika. Anyone else have a suggestion?

[kyro]

Should I? Too obvious? Not funny enough? OK, I won't.

[ChipWrecked]

Looks like pure setup all the way, but I admire your restraint, sir.

[imported_anacardo]

Sounds like a tasty rub.

I like to do my rubs up with a touch of molasses, for flavor and ease of application.

I also find a presoak in vinegar for a while to greatly increase tenderness.

I would probably replace chipotle powder with paprika unless I was going specifically for chipotle flavor. Maybe just a touch of sage, & a dash of red chile, too.

KISS is best.
I've heard good things about smearing with mustard before the rub.
I like allspice, and sometimes chinese 5-spice.
I've used chiles and various chile powders (not chili powder).
Paprika is quite common. Get a good hungarian or spanish.
Thyme also works.

The fun is in the experimenting!

[blatz]

Paprika is a solid base in almost all my rubs, can't imagine not using it, makes for a good crust when it cooks.

Celery seed is always good, cumin too, and thyme or oregano can be fine depending on what you are doing.

And get a few kinds of pepper and mix them instead of just black. Rubs are awesome, the really cant be bad if you use start with the basics. Mustard seed...just looked through my spice rack and realized Ive used 'em all at some point

[cnfuzzd]

paprika is good, also, try some citrus zest. Experimentation is the best way. check out http://www.barbecuebible.com/board/viewforum.php?f=2 for a good source...

peace

john nickle

[Malcom Reynolds]

Molasses, Jack Daniels and some artificial smoke flavour.

[jakethebake]

[ QUOTE ]
artificial smoke flavour.

[/ QUOTE ]

this is a hanging offense

[jakethebake]

When I get home tonite, I'll find thr ecipe for the rub my dad used at his barbecue restaurant and post it for you tomorrow.

[canis582]

1t. of Cumin

[Jeebus]

cayenne pepper, cumin. my mind is blank on others

[wayabvpar]

Any thought to dry mustard? It would give it a bit of kick and some tang as well.

[Spota]

I coat ribs and pork butts with cheap yellow mustard before applying any rub. This helps the rub stick to the meat and gives a nice flavor and color. In addition to your ingredients I also use a bit of white and cayenne pepper.