"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Dry Rubs & Mops
Reply
 
Thread Tools Display Modes
 
Old 12-03-2008, 10:01 AM   #11
Cook
 
Lisar's Avatar
 
Join Date: Dec 2008
Location: Florida
Posts: 99
Quote:
Originally Posted by GB View Post
Whichever rub you end up with, make sure to put it on good and heavy about 24 hours before the ribs are to be cooked and wrap tight with plastic wrap.
thanks for the tip
__________________

__________________
I love to cook!!
Lisar is offline   Reply With Quote
Old 08-14-2013, 10:28 AM   #12
Assistant Cook
 
Join Date: Aug 2013
Location: Dover
Posts: 21
Quote:
Originally Posted by smoke king View Post

!! How can you tell if a BBQ'er is lying? Just ask him for his Sauce/rub recipe!!!

Seriously-GB's looks about right. Over the years I've noticed that the rubs are all very similar, just slight adjustments (to taste) of the basic ingredients.

And all the "big time" Q'ers have packaged versions of their "secret" rubs on the big box store shelves as well.

Or, just google BBQ rub-you'll find enough different variations to keep you busy for years!!
I add red curry powder, smoked paprika, & garam marsala to the basic rub. Adds lots of depth.
__________________

__________________
JoieMichelle is offline   Reply With Quote
Old 02-01-2014, 09:58 AM   #13
Assistant Cook
 
Join Date: Feb 2014
Location: centerville,ma
Posts: 6
all sound good
going to try mcnerd's
thanks
ted
__________________
capecodcooking is offline   Reply With Quote
Old 02-01-2014, 10:57 AM   #14
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
Very simple for me ;
Fresh ground sea salt
" " black pepper
1/2 teasp curry powder per steak

Leave as long as possible, cook, Enjoy
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 02-01-2014, 12:12 PM   #15
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I gave this recipe to our local, Native American newspaper. They printed it. I have a cousin who contacted me, stating that she had some friends visiting from North Carolina, a place where they take the ribs very seriously. She reported to me that her guests stated that the ribs she gave them were the best they had ever eaten. Of course my head swelled 3 sizes that day. I know my crew loves them. And of course, in the newspaper version, I use my real name. Here, I'll use my online moniker.

Chief Longwinds’ Smoky Spare Ribs
Ingredients:
2 racks pork spare ribs
3 tbs. salt
4 tbs. mild chili powder
1 cup dark brown sugar
1 tbs. granulated garlic powder
2 tbs. granulated onion powder
1 tbs. rubbed sage
Wood chunks/branches cut into 6-inch lengths, maple, hickory, mesquite, cherry, or tag-alder wood.

Combine the salt, chili powder, brown sugar, garlic, onion, and sage in a bowl and blend together until evenly mixed. Lay out the ribs (I use the St. Louis style ribs as they have move meat, and are cheaper as well) on a covered working surface. Remove the silver skin. Rub both sides of the ribs, massaging the seasoning mixture into the meat, and making sure that rub is applied under the meat flap. Place in a suitably sized plastic bag, and seal. Refrigerate overnight.

To cook, place the ribs into a large roasting pan, cover and place into a 200 degree oven for eight hours; or, place into and electric turkey roaster, set for 200 degrees, and let it hang out for eight hours or so. An hour before serving time, fire up the barbecue with divided banks of coals (one bank on one side, and another bank on the other), and let it heat up for 15 minutes. Place the wood on top of the charcoal, or wrap in heavy duty foil and put on the fire in a gas grill, and place the ribs on the grill, between the charcoal banks. Cover and reduce heat by either closing all vents by half on the charcoal grill, or at lowest setting on the gas grill. Let the ribs cook in the smoke for 45 minutes. Remove and serve with flavorful sides.


Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 02-01-2014, 12:25 PM   #16
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,836
Here is one I stole from a TV chef. It is a staple in our house. You could add some sugar or brown sugar if you like for your particular dish.
I use this seasoning in addition to salt and pepper.

Spice Rub.

5 TBLS Paprika
4 TBLS Salt
4 TBLS Garlic Powder
2 TBLS Black Pepper
2 TBLS Onion Powder
2 TBLS Cayenne Pepper
2 TBLS Ground Oregano
2 TBLS Ground Thyme

Combine all ingredients thoroughly and store in an airtight container.
__________________
Roll_Bones is offline   Reply With Quote
Old 02-01-2014, 12:35 PM   #17
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Roll_Bones View Post
Here is one I stole from a TV chef. It is a staple in our house. You could add some sugar or brown sugar if you like for your particular dish.
I use this seasoning in addition to salt and pepper.

Spice Rub.

5 TBLS Paprika
4 TBLS Salt
4 TBLS Garlic Powder
2 TBLS Black Pepper
2 TBLS Onion Powder
2 TBLS Cayenne Pepper
2 TBLS Ground Oregano
2 TBLS Ground Thyme

Combine all ingredients thoroughly and store in an airtight container.
Oh yeh! That mixture would work so well for me, as I love savory foods. But it wouldn't work for DW at all, as ketchup is sometimes too spicy for her. She has a super-sensitive tongue. When I make country style ribs, where I can season them differently for the both of us, I use seasoning mixes much like the one you just posted. It makes very good pork.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.