World Best Rib Rub Recipes

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Steps:

• For the basic BBQ rub: Using a coffee grinder, grind the turbinado sugar with a few "pulses" until it is lightly powdered. Combine with the granulated sugar, salt, onion powder, granulated garlic, cayenne, black pepper, mustard, chili powder, cumin and paprika in a bowl and hand stir until well incorporated. Store in an airtight container.
• For the BBQ mother sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Turn the heat to low if the onion is cooking too fast--you don't want it caramelized or browned. As the onion is getting close, add the garlic and cook until lightly golden, about 2 minutes longer. Add the ketchup, honey, tomato paste, vinegar, brown sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add up to 1/2 cup water until the sauce reaches the consistency you like. A slightly thick consistency is best. Add about 3 tablespoons of the basic BBQ rub, stir well and taste. The sauce should have a good, well-rounded flavor. Add more of the basic BBQ rub in 1-tablespoon increments until your desired flavor is achieved, up to about 1/2 cup total. Cool and store in an airtight container in the refrigerator for up to 10 days.
• For the ribs: Rinse the ribs and remove the membrane from the back. Trim any excess fat from the tops of the slabs. Trim 1 bone from the large end of the ribs and 2 bones from the small end. This will give you a much more consistent slab for cooking.
• Starting on the backs, sprinkle the slabs of ribs with approximately 1/2 tablespoon of the basic BBQ rub each, then add 1/2 tablespoon yellow mustard each and massage into the meat. Flip the ribs over and repeat. Wrap tightly with plastic wrap and refrigerate for at least 8 hours. For a contest, I marinate ribs like this for 12 to 16 hours.
• Prepare a smoker to run at 225 degrees F with around 4 chunks of apple wood and 4 chunks of cherry wood so that the wood will smolder throughout the cooking. Remove the ribs from the refrigerator, unwrap and repeat the basic BBQ rub and mustard procedure, massaging them in. Don't get it too thick or paste-like, as this will give you a dark appearance when cooked. Place the ribs in the smoker meat-side up and cook for 2 hours. Remove the ribs from the smoker and increase the temperature to 250 degrees F. Apply the basic BBQ rub and mustard to both sides of the ribs as before. On the top sides, slather approximately 1 tablespoon of honey over the surface of each slab, then sprinkle heavily with the turbinado sugar. Lay each slab of ribs meat-side up on a piece of heavy-duty aluminum foil and fold up the edges. Pour approximately 1 to 2 ounces of the grape juice into the bottom of each foil package, then finish wrapping the ribs but don't crimp the edges--you want steam to be able to escape.
• Return the ribs to the cooker for 2 hours, then test for tenderness. (I cook ribs in this stage until they look overdone and too tender. Don't worry, they'll tighten up. If they still have too much texture, leave them in for 20 to 30 more minutes.) Remove the ribs from the cooker, open the foil and drain off the liquid. Using the foil as a tool, "roll" the ribs over so the bone side is up, glaze with the BBQ mother sauce, then roll them back over and glaze the tops. Using long tongs, carefully remove the ribs from the foil and place them back in the smoker for 15 minutes. This will let the glaze cook onto the ribs and let the ribs tighten back up. Remove from the cooker and allow to rest for 5 minutes, apply a very thin coat of sauce to "glisten" the ribs, then lightly sprinkle with chipotle powder before serving.

Steps:

• Stir together white sugar, brown sugar, paprika, black pepper, garlic powder, salt, chili powder, and cayenne pepper until blended. Store in an airtight container until ready to use.
• To use the rub, remove the membrane on the back of the ribs, and rub both sides of the ribs with the mixture. Don't skimp on the rub! Wrap the ribs with plastic, and refrigerate overnight. Cook the ribs slowly over indirect heat for 2 hours, basting with your favorite barbeque sauce during the last 20 minutes.

Steps:

• Soak 2 cups hickory wood chips in water for an hour or so.
• Prepare the grill for indirect cooking, and position a drip pan under the grate. Drop a handful of soaked hickory over coals when ready to barbeque.
• Brush grate lightly with oil. Position ribs on grill directly above the drip pan. Cover with onions. Close the lid, and cook for 1/2 hour. After the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. Add more coals and/or hickory chips as needed. Carve the ribs, and serve.

Steps:

• Mix brown sugar, Emeril's Essence, salt, pepper, paprika, cumin, garlic and cayenne pepper thoroughly, and sprinkle on both sides of ribs to taste.
• For grilling, carefully wrap in aluminum foil and cook bone side down approximately 1 1/2 hours on low temperature.
• No need to turn.
• After ribs become tender, remove from foil and continue cooking on both sides to desired crispness.
• Apply barbecue sauce liberally to both sides and allow approximately 10 minutes for barbecue sauce to caramelize.
• Brush a second time if desired, and allow to caramelize.
• Remove from grill and enjoy!
• *For oven baking, wrap in aluminum foil and place on a cookie sheet in a 275°F oven for 4 hours.
• Place a pan with water in the oven also to keep them moist.
• Remove and discard foil and brush with barbecue sauce and allow 10 minutes to caramelize.
• Brush a second time if desired.
• Remove from oven and enjoy!

Steps:

• In a small bowl or glass jar with a lid, combine all the ingredients.
• Stir or shake to mix.
• Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
• Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.