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Butt rub on Ribs

 
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grantime
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Joined: 07 Jul 2007
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Location: Dothan, AL

PostPosted: Fri Dec 17 10 4:28 am    Post subject: Butt rub on Ribs Reply with quote

I'm going to cook some butts and ribs next week. Do you normally use the same rub on both? Here is the rub I use on whole hog and butts

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Any other suggestions for Ribs?
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patruns
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PostPosted: Fri Dec 17 10 4:54 am    Post subject: Reply with quote

That might be a bit much for the ribs. I usually go with salt, pepper, paprika, onion powder and garlic powder. That is usually more than enough for my tastes. Just salt and pepper is always fine too. Beside, why would you want to duplicate the flavor? Variety is the spice of life! Smile
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Soapm
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PostPosted: Fri Dec 17 10 10:31 am    Post subject: Reply with quote

You don't like the taste of meat? I don't see how you can taste the meat through all that...
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allsmokenofire
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PostPosted: Fri Dec 17 10 11:59 am    Post subject: Reply with quote

I use the rub on pork that I like on pork. The rub doesn't know if it's sitting on ribs, butts, loin, chops, or tenderloin...so it happens to taste pretty much the same on any cut of pork.

But that's just me.
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patruns
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PostPosted: Sat Dec 18 10 12:13 am    Post subject: Reply with quote

allsmokenofire wrote:
I use the rub on pork that I like on pork. The rub doesn't know if it's sitting on ribs, butts, loin, chops, or tenderloin...so it happens to taste pretty much the same on any cut of pork.

But that's just me.


That's kinda why I don't go to hibachi restaurants. Doesn't matter if I order beef, chicken or shrimp. They all taste the same to me.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sat Dec 18 10 1:15 am    Post subject: Reply with quote

You can use the same or you can use different, it's all a matter of choice.

As others have said, I prefer to have more of the meat flavor coming through, so I stay away from some items in rubs.

Peppers, Black, White, Cayenne, Jalapeņo all provide heat to the mouth in different ways, and so one puts them in rubs in different proportions to produce different taste profiles.

Herbs tend to get bitter in the smoke, so I don't use them much, and when I do, I use ground herbs in small quantities.

Sugars caramelize at different temperatures and generally the mare refined they are the earlier they burn, so I tend to use Turbinado or Sugar in the Raw in my pork rubs, you can certainly use other sugars, but the more refined sugars the better off you are cooking at lower temperatures, while staying in the 225° - 250° zone, if you want to cook at much above 275° I would only use Turbinado or Raw sugar!

But at the end of the day, you do what you want with flavors and if they work for you, who are we to tell you you are wrong to use them?

For instance I don't use sugar in my Beef rubs, but I do in Pork or Chicken rubs.
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OmahaRed
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Joined: 12 May 2011
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PostPosted: Sat May 14 11 7:41 am    Post subject: Reply with quote

patruns wrote:
That might be a bit much for the ribs. I usually go with salt, pepper, paprika, onion powder and garlic powder. That is usually more than enough for my tastes. Just salt and pepper is always fine too. Beside, why would you want to duplicate the flavor? Variety is the spice of life! Smile


I'm likely to agree here. my butt rubs are a bit more complex than my rib rubs. For ribs, i used to keep equal parts of only 4 ingredients: Salt, pepper, mustard flour and paprika. recently i added 2 parts brown sugar to it *cuz everyone else was doin it Smile * and am finding i may add more in the future. Personally i think less is more with ribs, but again, do wha'ts good for you and yours
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