BBQ Rubs


*BBQ Rubs...*	*A good rub on a good slab can be heaven!*

Rubs are dry seasonings blended to embody a flavor to the meat as it is slow cooked. A good rub will help seal in the juices and yet still use the sweating meat to deep flavor the ribs. Dry rubs should NOT make the meat dry but actually keep it tender and moist. Some rubs stand well on their own without sauce. Others are a base in which sauce, applied late before serving, compliments. Either way...there is NO wrong way of doing BBQ...just different!
A good rubbed piece of meat will always satisfy!

Rail's Rub
This is one of those BBQ rubs that you can mix in a big batch and use with anything. After you make it the first time, start changing the proportions or ingredients to develop your own special blend. Just combine the ingredients and store in a dry place.
8 tablespoons paprika
6 tablespoons garlic powder
6 tablespoons salt
5 tablespoons black pepper
3 tablespoons cayenne
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme

Kansas City Style Ribs
BBQ rubs are the key to authentic KC ribs. Use this while they are slow cooking, then add a Kansas City style BBQ sauce, and you'll be in heaven!
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon cayenne pepper

Baby Me Back rub
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme, rubbed between the fingers
1/2 teaspoon onion powder
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).

Memphis Graceland Rub
3 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tbs ground basil
1 1/2 tbs dry mustard
1 tbs red pepper
1/2 tbs black pepper
Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.

Hogg Addicts rub
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon monosodium glutamate
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons sugar
2 tablespoons salt
Mix together.

Got a rub that has "rubbed" you the right way?
Let me know so I can try it and post it here!
Email me at BBQlove@BBQofTheMonth.com

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Southern Style Rub
8 tbs salt
8 tbs sugar
8 tbs brown Sugar
8 tbs ground cumin
8 tbs chile powder
8 tbs freshly cracked black pepper
4 tbs cayenne pepper
16 tbs paprika
Simply mix together. Use liberally

Carter's BackYard Rub
1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder
Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.

Jeff's Reno Rub
1 tablespoon ground cumin
1 tablespoon thyme
1 teaspoon salt
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
Mix ingredients. Remove membrane from underside of ribs. Apply the rub liberally. Cook at about 200 F till done. I usually do one rack on the hibachi if dining alone. I use enough coals to line the perimeter of the unit and keep the ribs centered to avoid flareups and to prolong the cooking time. Try to keep fire cool enough to allow an hour or two of cooking time. If doing in the smoker, I might extend the cooking time to three hours or so. Serve with BBQ sauce on the side, but I find the rub imparts a great flavor and sauce is not needed.

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