From wight@odc.net Fri May 8 17:24:39 1998 Date: Fri, 01 May 1998 01:41:22 GMT From: Bill Wight Newsgroups: alt.food.barbecue Subject: Re: Rub Recipes? Here's a few rib rubs from the BBQ List: =============== Memphis Hogaholics Award-Winning Ribs Dry Rub Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon lemon peel 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon MSG 1/2 tablespoon black pepper 1/2 tablespoon cayenne pepper 1/2 tablespoon white pepper 2 tablespoons salt 2 tablespoons sugar Mix together. =============== David Klose's Dry Rib Seasoning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons salt 6 tablespoons sugar 1 tablespoons dry lemon powder 2 tablespoons MSG or other pep powder 2 1/2 tablespoons black pepper 1 tablespoons paprika ============== Cathy Loup-- I've been reading and enjoying John Thorne's book "Serious Pig." The section on barbecue includes this rub, which I just tried on some baby backs with excellent results. I'm pretty new to barbecue, but please trust me on this one--we all have to take a leap of faith every now and then, right? John Thorne's Home-Grown Patent Rub Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon kosher salt 1 teaspoon ground hot red chile pepper 1 teaspoon whole black mustard seeds 1 teaspoon black peppercorns 3 whole juniper berries 1 tablespoon peanut oil 1 tablespoon apple cider vinegar 1 tablespoon brown sugar 1 large clove garlic, pressed Pound everything in a mortar (or pulse in a food processor) until it's a thick paste. If necessary, add a little hot water to thin to the consistency of bottled grainy mustard. Work the result evenly into the meat and let sit 1/2 hour or so before cooking. Recipe makes enough for 3 racks of baby backs. ============== Don Havranek-- Well, I took Danny Gaulden's advice on cooking ribs. Got two slabs that I felt had a good marbling. I made a rub from Paul Kirk's Championship BBQ Sauce book called Doctor Dolan's Barbecue Rub. Rubbed the slabs and then lightly coated them with canola oil then sprinkled them again with some more rub. I wrapped them in plastic and refrigerated then for 8 hours. I got the pit to 230F using hickory. I made a mop of 1 cup peanut oil and 1 cup apple juice, and seeing as Danny said it's OK to experiment, I threw in one cup of maraschino cherry juice. I basted once an hour for three hours. The last hour and a half I made his glaze of mustard, brown sugar, and vinegar and glazed the ribs a couple times. Right before I took them off (4 1/2 hours) I poured straight maraschino cherry juice over the ribs. Darn that was good. Thanks Danny! Doctor Dolan's Barbecue Rub Recipe By: Paul Kirk's Championship BBQ Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dark brown sugar 1/2 cup cane sugar 1/2 cup garlic salt 1/4 cup onion salt 3 tablespoons salt 1 tablespoon celery salt 1/4 cup chili powder 1/4 cup paprika 3 tablespoons black pepper 1 tablespoon cayenne 2 teaspoon MSG 1/2 teaspoon allspice, ground 1/2 teaspoon oregano, dried 1/2 teaspoon summer savory, dried Mix all ingredients together.