The Brad Punko Memorial Rib recipe
For the dry rub:
1 tablespoon whole cumin
1/4 cup fine-quality imported sweet paprika, hot paprika or smoked paprika
2 tablespoons top-quality chili powder - not a store brand
2 tablespoons packed dark brown sugar
1 tablespoon granulated sugar
1 tablespoon coarsely ground black pepper
1 teaspoon cayenne pepper
1 tablespoon minced garlic mashed to a paste with 1 tablespoon coarse salt
3 slabs pork spareribs (about 3 pounds each).  St Louis trimmed/cut with the membrane on the bottom pulled off.
 
1.  Make the dry rub:  Heat a small skillet over moderately high heat, add the cumin, and toast until very fragrant, but not burned, 1 to 2 minutes.  Remove and cool completely.  Grind to a fine powder in a coffee/spice grinder.  (Make sure your grinder is free of coffee residue or the coffee flavor will affect the rubs taste.)  Transfer to a bowl, and stir in the remaining dry rub ingredients, mixing with your hands, if necessary, to completely incorporate the garlic..

2.  The night before serving the ribs, coat them with half of the dry rub.  Cover the ribs tightly and refrigerate overnight.
3.  About 4 hours before serving, prepare your fire.  You'll need a large grill with a cover, good hardwood charcoal, and about 12 cups of wood chips (we like hickory).  Build a stack of charcoal on one side of the grill, ignite it, and let it cook until the coals have turned to fine gray ash.  (A thermometer is a great thing to have for this type of cooking;  the ideal temperature for the inside of the covered grill is 210 degrees.)
4.  About 1 hour before cooking the ribs remove them from the refrigerator.  Half an hour before cooking ribs, cover the wood chips with water.
5.  When ready to cook ribs, place the soaked wood chips on top of the coals.  Transfer the meat to the grill, putting the ribs on the opposite side of the grill from the heat source.  Cover.  Total cooking time will be about 3 hours.  Monitor the heat, ideally maintaining it at 210 degrees; you will need to add more charcoal during the course of the cooking.  Every half hour, place another sixth of the wood chips, soaked, on top of the coals.  Turn the ribs over every hour.  Half an hour before the meat is done, coat it with the remaining dry rub.  The meat is done when it is falling off the bones.  Let the ribs stand for 10 minutes before cutting them into individual ribs.
You can cut the grilling time by baking the ribs in the oven at 210 degrees for 2 hours, then throw them on the grill. 

Serves 6


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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.

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).


Rudy's Best Rub
1/4 cup Sugar
2 1/2 Tablespoons Salt
3 Tablespoons Paprika
3 Tablespoons Chili Powder
1 Tablespoon Garlic Powder
1 teaspoon Black Pepper
1/4 teaspoon Ground Allspice
1/2 Tablespoons Celery Seed
Preparation To prepare rib marinade, mix all of the above ingredients.
Yield 6 ounces
Coat a 2 pound slab of trimmed spare ribs with approximately two ounces of rib rub. Cover and marinate in refrigerator 6 to 24 hours.
To Cook:
Preheat oven to 350 degrees. Place slab of spare ribs bone side up on a cookie sheet. Cook for one hour, turn slab over and cook for an additional 15 minutes.
Remove from oven and preheat grill. Place slab bone side up.
Grill bone side up approximately 3-5 minutes. Turn slab over and broil additional 2 minutes


Hans'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

BarbequE Tips, Recipes for sauces and rubs

BBQ for Fun


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 Back Yard 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.




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.

Barbeque 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!