PIG CHUB RIB RUB - STATE CHAMPIONSHIP RIB RUB RECIPE
This rub recipe won our BBQ team a lot of money back in 2015 and 2016. It's a simple rub to make and only takes a little bit of time. Make sure you rub the ribs the night before you plan to smoke them. This will intensify the depth of flavor in the meat a lot more than doing it just before they hit the smoker. Hope you enjoy.
Provided by Kobe Roux
Categories Pork
Time 15m
Yield 6 racks of ribs, 6 serving(s)
Number Of Ingredients 12
Steps:
- whisk all ingredients in a stainless bowl. Sift through a wire strainer if there are any lumps in your spices.
- Blend well and then store in an airtight jar. I store it in the refrigerator to keep it from clumping and it seems to work pretty well.
Nutrition Facts : Calories 88.8, Fat 4, SaturatedFat 0.4, Sodium 3532.8, Carbohydrate 13.4, Fiber 4.8, Sugar 1, Protein 4.2
BARBECUE CHAMPIONSHIP RIBS
The ribs that are prepared for the big cook-offs around the country are quite different than what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.
Provided by Food Network
Categories main-dish
Yield Makes 4 to 6 servings
Number Of Ingredients 36
Steps:
- Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor.
- Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
- Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
- Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
- This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.
- Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
- This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce.
- In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
MERKMAN'S LATEST RIB RUB
Make and share this Merkman's Latest Rib Rub recipe from Food.com.
Provided by merk5028
Categories Pork
Time 15m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Use McCormick's Hot Mexican chili powder or equiv.
- Use McCormick's Roasted Garlic & Bell Pepper Seasoning Blend or equiv.
- Mix all ingredients in a bowl or ziplock bag.
- Use generously as a rib rub or it is a great low salt seasoning for any type of meat.
Nutrition Facts : Calories 229.6, Fat 2.8, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 52.8, Fiber 5.4, Sugar 41.5, Protein 3.5
RIB RUB
Make and share this Rib Rub recipe from Food.com.
Provided by Vicki in CT
Categories Southwestern U.S.
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients. Rub into meat at least one hour prior to grilling.
Nutrition Facts : Calories 112.1, Fat 0.3, SaturatedFat 0.1, Sodium 3548.3, Carbohydrate 28.4, Fiber 0.6, Sugar 26.9, Protein 0.3
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