Hello smokers
Need some help for smoking some baby backs this Saturday. I'll be smoking about 3 racks of baby backs and would love some help with your most favorite rub recipes. Looking to make at least 3 different rubs, one for each rack. As a token of my gratitude I promise to have a beer for you if I choose your rub. Ill even let you choose The beer. Thanks in advance for your time and suggestions.
I made a batch of Jan's rub and am going to have to make another. Love it. I have played with the amount of sugar for different things with equally good results. I seem to have misplaced it but you can find it in the recipe site. And here is Iceman's oink'r rub. I haven't tryed it yet but I will be.
Goose Bay Company Oink'r Rub (Alaskan Butt Blast)
Recipe By: Pat Gbur (iceman)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Spanish paprika
1 tablespoon smoked paprika
1 tablespoon fresley ground black pepper
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon ground red pepper flakes
1 tablespoon celery salt
1 tablespoon dry mustard
Mix all ingredients and store in an air tight container up to
six months.
Ok I guess I never entered it into the notepad but here it is now.
Jan's Rub
1 1/4 c Sugar
1/4 c Season Salt
1/4 c Garlic Salt
1/4 c +1.5 tsp Celery Salt
1/4 c Onion Salt
1/2 c Paprika
3 tbsp Chili powder
2 tbsp Black pepper
1 tbsp Lemon pepper
2 tsp Celert seed
2 tsp Dry ground Sage
1 tsp Dry Mustard
1/2 tsp ground Thyme
1/2 tsp Cayenne
Mix well and store in a dry glass jar
Oink'r rub is absolutely perfect. Go easy on it with the ribs, but apply liberally on butts.
Be sure to do one simple - salt/pepper and maybe some cayenne. That way you have a comparison.
Thanks for the replies. I'll be stopping at Sam's tonight to grab the ribs. Hopefully ill find time to post some pics. Thanks again for you time and experience.
Its not really a rub but it is still good.
Olive oil
sea salt
coarse black pepper
I like to keep it simple....