Ok here is the deal.
I am going to be smoking ribs for a family outing.
I usually use Good ****. http://www.special****.com/products/...asoningsAnchor
Sorry if it does not come up. Censors. It is one of the rubs from Big Cock Ranch. Google it.
But I am running low.
It is too late to mail order it.
Now then I need a good rub that is not too spicy.
There will be younger kids there that will not eat the real spicy stuff.
What do you have.
Recipes would be great!
93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list. www.mijc.org
I'm probably an odd one out, but I do all my pork rubs with the main base ingrediant being light brown sugar. Generally I will use about a half pound per full rack of ribs, and then throw in a few other things depending on what is in the cupboard at the time; garlic powder, onion powder, some steak/BBQ seasoning, varying amounts of cayenne pepper depending on how spicy I want them to be. I pack on the rub and then double wrap the ribs in foil and cook meat side down for many hours at about 200°. An hour prior to eating I will open them up (Watch out the dry mix will be completely liquid at this point, save and make sure absolutely tasty BBQ sauce out of it if so desired) and finish them without foil with a big helping of whatever brand of smokey wood chips you want. I'll generally throw a little more rub on the top to get that sort of candy crust on top.
It's non-traditional, but you can't even pick up the rack without the bones just falling out and I get great complements from everyone.
Spare ribs are more fatty than baby backs ribs and so they need less flavor IMO but need long careful cooking. I don't think sugar based rubs work well on ribs that are gonna be cooked for a really long time because they can get bitter and burnt tasting. A mixture of Anaheim (mild) chili powder , powdered garlic, cumin, and paprika, salt and pepper is what I would substitute, But, I'll tell you, anything from the cock ranch will have plenty of cayenne in it whether you notice it or not. And cayenne is what most rubs use to give them the punch.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)
Its ok to use brown sugar base rubs as long as the temp is below 270 ish. Sugar carmalizes at a certain temp. It dosent matter how long they cook as long as the smoker doesn't get too hot. They should cook between 225 - 250 for around 6 hours. I use the 3-2-1 method. As far as the rub I use this on my ribs and pork shoulders/butts when I make pulled pork..
1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Can substitute with garlic/onion powder.
I'm stuck in the "why not cycle" Since i have to do, A & B "why not" do C & D while I'M at it.
Douse them with Ball's cajun seasoning ( not too much !) and Tiger sauce, butter and apple juice and then wrap them in foil 1 hour prior to taking them off the grill. Any garlic/cayenne, brown sugar, etc based rub will do up until that point if you dont over cook them.