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What Rib Rub
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DanB
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Joined: 17 Feb 2012
Posts: 101
Location: North New Jersey

PostPosted: Fri Feb 17 12 4:23 am    Post subject: What Rib Rub Reply with quote

Hi All I would like to find a GOOD comercial rib rub Smile
Would like one that is NOT too hot.
Either for my oven BBQ Grill.
Also any tips forcooking ribs .

Thanks Dan
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DanB
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Joined: 17 Feb 2012
Posts: 101
Location: North New Jersey

PostPosted: Sat Feb 18 12 10:59 pm    Post subject: WOW!!! Reply with quote

WOW 39 views and NO replies.Well I guess I will just have to try some rubs and see what I like.

Thanks Anyway Dan
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Jarhead
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Joined: 11 Oct 2009
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PostPosted: Sun Feb 19 12 2:40 am    Post subject: Reply with quote

Welcome aboard Dan.
Sorry, must have missed your post earlier.
Big Ron's. I am partial to the Hint of Houston. He also has his Original and In The House.
All are fantastic rubs.
http://www.bigronswebsite.com/
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dmike25
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Joined: 27 Dec 2009
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Location: Colorado Springs (sometimes)

PostPosted: Sun Feb 19 12 10:10 am    Post subject: Reply with quote

Welcome Dan! I am far from being an expert, but I agree with Jarhead, Big Ron's HOH. Good stuff.
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Garry
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PostPosted: Fri Feb 24 12 12:41 am    Post subject: Reply with quote

The best rub is Smoke Ring rub of course. Very Happy

http://www.howardsyummies.com/StoreDepartmentDetail.action?forward=products.jsp&departmentID=3
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DanB
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Joined: 17 Feb 2012
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Location: North New Jersey

PostPosted: Wed Feb 29 12 3:37 am    Post subject: Run too much heat Reply with quote

Hi All I purchased 2 rubs on the net, one was for ribs, not bad, the other was for Brisket..The one for Brisket had a little too much heat for my wife's taste. Crying or Very sad
Question what can I add to the rub to make "IT" milder/less heat?

Thanks Dan
PS I haven't smoked with either yet. Trying my 1st brisket this weekend,4 lbs
Master Forge Electric Smoker. Hickory & Apple wood chunks.
Any tips/suggestions for a 1st timer?
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Dangerous Dan
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Joined: 24 May 2009
Posts: 53
Location: Hamilton, NJ

PostPosted: Wed Feb 29 12 8:52 pm    Post subject: Reply with quote

Try 3Eyz. It's great for ribs and chicken.
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TBASS
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Joined: 20 Aug 2008
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Location: Atlanta, GA

PostPosted: Thu Mar 01 12 4:08 am    Post subject: Reply with quote

Try Big Ron's HOH. You can't go wrong.
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DanB
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Joined: 17 Feb 2012
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Location: North New Jersey

PostPosted: Fri Mar 02 12 10:54 pm    Post subject: Rub too hot! Reply with quote

Hi All Thanks for the fast replies regarding rubs.
I purchased a brisket rub that was had too much heat for my wife's tatse, is there any thing way/thing I can add, to take away some of the heat?
I haven't used IT on a brisket yet..Will the heat come down some after smoking the brisket?

Thanks Dan
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DougRuss



Joined: 02 May 2011
Posts: 1

PostPosted: Mon Mar 19 12 3:54 am    Post subject: Reply with quote

I've started using "Slap Ya MaMa" ( do a Google Search),it has a little Heat but very Tasty.I've been using it on everything.
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cruisemo



Joined: 18 Mar 2012
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PostPosted: Mon Mar 19 12 4:32 am    Post subject: best rub Reply with quote

I personally love Bone Suckin Rib Rub
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DanB
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Joined: 17 Feb 2012
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Location: North New Jersey

PostPosted: Fri Mar 30 12 3:10 am    Post subject: Rib Rub Reply with quote

Hi All Smoked ribs 3x using a rub I bought on the net.
It was supposed to be award winning rub?
Problem is I DON'T Taste the rub?
Last ribs were rubbed and sat in the fridge overnight, just before smoking I applied more rub, still I couldn't taste the rub?
I like my ribs dry.
Any tips or suggestions.

Thanks Dan
PS I'm not a big fan HEAT!!
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imgrizzly



Joined: 04 Jun 2009
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PostPosted: Fri Mar 30 12 7:23 am    Post subject: Reply with quote

I will add my vote for Big Ron's Hint of Houston, I use it on everything but ice cream. If you would like something with no heat and a little sweet, my wife is partial to John Henry's Pecan Rub. A trip to the Google will put you on John Henry's site.
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GeorgeH
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Joined: 30 Aug 2009
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Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Sat Mar 31 12 11:31 am    Post subject: Reply with quote

I don't get why so many members of this forum buy ready made rubs. It isn't difficult to make them yourself and you can adjust the heat level to what ever you want. Most rubs are loaded with salt because it is the cheapest ingredient and people like it. Big Ron's is an exception. I have noticed that his rubs (Original and Hint of Houston) list salt as the second ingredient. I've been meaning to try them.

But to answer your question, sweet tends to cut the spicy hot flavor. You could try adding some sugar to your rub to make it less hot (unless of course it is loaded with hot peppers, then there is no use in trying).

George
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Swamp Mama's
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PostPosted: Sat Mar 31 12 1:14 pm    Post subject: Reply with quote

Big Ron's original has my vote too. I just received a sample pack from him, and I tried the original on my ribs. I'm opening up a place on May 1st, and Big Ron's is what I'll be using. To get the rub to penetrate easier, I suggest spraying your ribs...or other meats with apple cider vinegar just prior to applying the rub. It will open up the meat pores which helps it to penetrate the meat.
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Swamp Mama's
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PostPosted: Sat Mar 31 12 1:17 pm    Post subject: Reply with quote

Big Ron's original has my vote too. I just received a sample pack from him, and I tried the original on my ribs. I'm opening up a place on May 1st, and Big Ron's is what I'll be using. To get the rub to penetrate easier, I suggest spraying your ribs...or other meats with apple cider vinegar just prior to applying the rub. It will open up the meat pores which helps it to penetrate the meat.
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roxy
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PostPosted: Sat Mar 31 12 10:31 pm    Post subject: Reply with quote

I think it is hard to judge how hot a rub will be on the finished product based on how hot it is out of the package.

I find most rubs that I make have very little heat left after a smoke session.. A little warmth is more like it.

As far as award winning.. You have a cook off with 3 of your friends and if your product is voted best is it not then award winning..? Wink
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GeorgeH
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Joined: 30 Aug 2009
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Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Sun Apr 01 12 1:15 pm    Post subject: Re: Rib Rub Reply with quote

DanB wrote:
Hi All Smoked ribs 3x using a rub I bought on the net.
It was supposed to be award winning rub?
Problem is I DON'T Taste the rub?
Last ribs were rubbed and sat in the fridge overnight, just before smoking I applied more rub, still I couldn't taste the rub?
I like my ribs dry.
Any tips or suggestions.

Thanks Dan
PS I'm not a big fan HEAT!!


Well all I can say is that I can taste my rub after the ribs are cooked and you are welcome to try it although you will have to mix it up yourself:

George's Rub

1/4 Cup Seasoned Salt -- I use Lawry's brand. (reduce the amount to 2 tablespoons if you apply the rub and refrigerate the meat overnight.)
3 Tablespoons Dark Brown Sugar
2 1/2 Teaspoons Garlic Powder
2 1/4 Teaspoons MSG -- I use Accent brand.
2 Teaspoons Onion Powder
1 3/4 Teaspoons Spanish Paprika
1 1/2 Teaspoons Chili Powder
1 Teaspoon White Pepper
1 Teaspoon Ground Black Pepper
1 Teaspoon Cumin
1/2 Teaspoon Barbecue Spice - I use McCormick's.

Spread the brown sugar over a flat bottomed glass dish. Dry it in a warm oven (use the oven's lowest heat setting). After 10 minutes, loosen the sugar from the glass with a spatula and dry it for an additional 30 to 60 minutes. Mix all the spices and put into a shaker bottle.

This recipe makes enough to coat about 4 or 5 racks of ribs. If you end up being able to coat more ribs than that, you're probably spreading the rub too thinly.

George
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MacEggs
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PostPosted: Sun Apr 01 12 9:39 pm    Post subject: Reply with quote

I have tried the rub in the following link once on a butt - excellent!
Now I can hardly wait to try it on ribs, as it was originally intended. Confused Wink

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Swamp Mama's
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PostPosted: Mon Apr 02 12 11:57 am    Post subject: I proved Roxy's post right! Reply with quote

You hit the nail on the head Roxy. I tried a sample of Big Ron's Hint of Houston on my tongue last night. It lit my butt up big time. I'm not a hot eater! I had a batch of jerky ready to cook, so I did a couple of bags (sending to Big Ron) with Hint of Houston. You are right.........It's not hot at all after cooking (in this case....dehydrating for 7 1/2 hours). It has just the right hint of flavor.......I wouldn't even call it real spicy. I think I'll be using it on my briskets. My 2cents......... Rolling Eyes
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