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clayton86

Dry Rub

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About a month ago I got two 300# pigs to slaughter and keep all the meat. Gave one to my gfs dad and kept the other one we made up bacon and lots of roasts. I have the ribs all cut into different cuts of ribs and wanna pull one out to cook soon. Looking for a good dry rub recipes I'm not a fan of the messy bbq sauce ribs I like a nice dry rub for it or light sauce.

So you southern boys who bbq a lot let's hear a good recipe to try on these ribs.

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1/2 c brown sugar

1/4 c paprika

1 tbsp black pepper

1 tbsp salt

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayene pepper

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Don't know if you can find this, up north, but a popular dry rub here is Butt Rub.

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Before pic lol my 4 year old helped butcher and process them he got good at running the vacuum sealer by the time we were done lol.

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We had a pig when I was a teenager. The butcher said it was 345lbs when we killed it. I also learned some thing when trying to load it up. That pigs are faster then what I thought.

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Kosher salt and coarse ground pepper.  Since you're not going KC style with sloppy sauce you'll probably want to go with somehting like what lo n slo suggested. 

 

Check out "Franklin's BBQ" on Youtube, he really knows his stuff. 

 

I'm actually about to chow down a brisket I smoked for around 16hrs.  Brisket is quite different than ribs but, same thing salt and pepper.

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1/2 c brown sugar

1/4 c paprika

1 tbsp black pepper

1 tbsp salt

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp cayene pepper

I use something similar

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We had a pig when I was a teenager. The butcher said it was 345lbs when we killed it. I also learned some thing when trying to load it up. That pigs are faster then what I thought.

That's why you hit em with a 12ga slug in the head first they don't move anywhere but down then you get the tractor and lift em with the bucket.

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Good pork like that I'd probably just coat liberally with salt and smoke, but if I must... 3 parts dark brown sugar to one part salt and one part spices. Spices may include but not limited to garlic powder, onion powder, FRESH ground pepper, ancho chili powder, chipotle chili powder, cumin, cinnamon, allspice, thyme, oregano, dried lemon, and/or powdered vinegar.

Whatever you use, coat liberally and then let it sit for a few hours or overnight in the fridge. You get much better flavor, both smoke and other throughout the meat that way, and a better pellicle.

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That's why you hit em with a 12ga slug in the head first they don't move anywhere but down then you get the tractor and lift em with the bucket.

I am sure if we did it our self's. That is what we would have done. My dad knew a butcher, and I think owed us a favor.

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I don't like sweet rubs so here's my favorite. I keep a little to the side and mix with apple cider vinegar and olive oil to bast will cooking.

If you want an easy store bought rub Mcormicks Memphis rub is ok.

6 tablespoons dry mustard

3 tablespoons dried oregano leaves

2 tablespoons mild chili powder

2 tablespoons paprika

1 tablespoon black pepper

1 tablespoon sea salt

1 1/2 teaspoons garlic powder

1/4 tablespoon cayenne pepper

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