Lookin for your versions of a great rub reciepe. Need specifics, if you'll share.......I've tinkered with mine for a couple of years......something still missing.......I promise I won't use it to compete against you! this is for home use only.....Thanks.

1/3 cup Mediterranean sea salt
1/4 cup turbinado sugar (NOT regular sugar ever)
1/4 cup Hungarian paprika
2 tbs garlic powder
2 tbs onion powder
1 tbs dried thyme
1 tbs dried sage
1 tbs dried rosemary
1 tsp cayenne pepper
1 tbsp freshly ground black pepper

Combine all ingredients thoroughly. Use these proportions as a starting point, then TASTE and adjust individual quantities until it tastes the way YOU want it to. I always use more paprika and cayenne. Mixture keeps in an airtight container for 3 millenia.

This is what I use on ribs. Generoously coat both sides of slab(s) of ribs, and wrap tightly in plastic wrap or large ziploc bags. Refrigerate at least 4 hours or overnight.

Cook. Eat until ribs are all gone.

Weather here's been unusually mild for January.......so, I'll be cranking up the old smoker tomorrow morning. I have almost everything in stock, so I'll try your spec. What's your preference on wood for throwing smoke? I prefer a half and half of hickory and apple. Mesquite seems to part a bitter taste....I've read a part pecan and part apple is good too. Any thoughts?

Oh, and Tentoze, what's your times on smoking? Say a couple of full rack's of baby's.......? And do you wrap?

Not much of a hickory fan. Apple and pecan are both good for me. I've also used grape vines for a change of pace. And I'm still trying to figure a way to get coffee wood imported from Costa Rica- dat shit blows everything else away.

Hmmmmmmmm, ain't a hickory fan, huh. Well, well, well.....To each his own. Haven't heard about the South America wood. Got ton's of grape vine, but seems it would part a more harsh taste. But, hell, I'll try most anything once.

As with everything else, YMMV.

I get lots of compliments when I use the rub in this link
http://virtualweberbullet.com/rib1.html

And I agree with tentoze never ever regular sugar :thumbsdn:

For wood I use apple, pecan, oak and cherry

This is good also

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

thanks AB :thmbsp:

We always used hickory for cooking on the grill, but now I'm in texas (instead of Arkansas), and they just don't get it here. First of all, they BBq beef instead of pork, but they won't use hickory. All mesquite. I bring hickory back every time I go home.

We smoked WITH hickory....we smoked grapevines!

Try adding oregano, it adds that "humm, what is that?" flavor. But not too much, maybe 2-3 tbs.

Ghog, if you cain't find bbq pork in Texas you ain't lookin' very hard. True, most places use mesquite, but pecan, apple and other woods are becoming popular. As much as I like the flavor mesquite gives meat, hickory works extremely well too.

Everyone has different tastes. I prefer a mix of hickory and apple. I smoked some ribs Sunday using mesquite a friend brought Thanksgiving from Texas. I found it a bit bitter. Maybe I soaked it a bit too long? Not the first time I found the mesquite a bit bitter for my taste. Maybe it stands up to beef better than the pork baby's. Don't matter, it's all still good!

Ghog, if you cain't find bbq pork in Texas you ain't lookin' very hard. True, most places use mesquite, but pecan, apple and other woods are becoming popular. As much as I like the flavor mesquite gives meat, hickory works extremely well too.


There was a place in Round rock called Red, Hot and Blue that served what they called "Memphis Style Barbecue". It was pretty good, too. Served pork bbq sandwiches with slaw on them. Didn't last long. Best barbecue to be had is from Corky's :thmbsp: in Memphis (and Little Rock, now). Oh, man, somebody call Fedex to go pick some up...

Sorry. Kinda' got off the topic a little.

So far lots of smoky talk but only two rub recipes. Here's mine:

2 T coarse ground black pepper
2 T sweet paprika
1 T sugar (granulated, brown, turbinado, whatever)
1 1/2 t garlic powder
1 t salt
1 t chili powder
1 t onion powder
1/2 t dry mustard

This is definitely a Memphis rub which I like (Rendezvous). Never been into smoking and doubt that I ever will, but friends like the results. Should be enough for about 8 lbs. of meat.

glb

This one is good also

Ingredients List
1 cup sugar
1 cup non-iodized table salt
1/2 cup brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly ground

Important
4 teaspoons garlic powder
4 teaspoons onion powder
* Dried out lightly by exposing on cookie sheet room temp, several hours, or in slightly warmed oven.

Thanks Ray Basso