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Blue Lou's Mojo Rib Rub

Beer and Food by BLUESANDBARBQ

I use variations of this when I smoke ribs: 1 cup - brown sugar 1 tsp - Kosher Salt (or your favorite salt) 2 tsp - smoked paprika 1 tsp - black pepper (white pepper works well too) 2 tsp - onion powder 1 tsp - garlic powder 2 tsp - ground mustard 1 1/2 tsp - cayenne pepper (I like more but some can't stand the heat..) This is enough for a couple of racks - or just one if you like 'em rubbed down thoroughly... Put your rub on the meat at least 4 hours before cooking; for maximum flavor do it the night before; then wrap in aluminum foil and let it induce its nectar in the refrigerator. Cook, grill, smoke like you would normally do your ribs - cooking times of course vary with the method by which you cook them. For some extra flavor and zest add your favorite sauce to some of the ribs when you remove from the heat source after cooking add wrap in aluminum foil for 20 minutes or so before eating. Honey can be used also to induce a sweet-heat. Good bbqing to you...


15 years ago
# 16
# 16

I did some a few weeks back... brined in Dr. Pepper and garlic overnight then a simple rub of paprika, chili powder and Tony Chachere's seasoning... smoked four hours. Tasty. I'd love to get away from some ribs right now, but I'm stuck on the gulf waiting for oil to wash ashore (and hoping it doesn't) at Ft. Morgan Peninsula and Dauphin Island (AL gulf coast).

quote: Originally posted by bluesandbarbq
Any more good rub recipes out there? Stoutlover? fargingbastage? I'm Jonesin' to do some ribs like really soon.... The smoker is lonely and my beer fridge is full. When y'all coming over? Come on kinger, pfoxyjohn, phishpond - I know y'all want some of these ribs.

14 years ago
# 17
# 17

quote: Originally posted by pfoxyjohn
This is my dry rub for pork shoulder; It's maybe a little too intense for ribs - I might try yours for that. 1/4 cup paprika; half-and-half sweet and smoked 2 tablespoons chili powder - hot Mexican style 1 tablespoon cayenne pepper 1 tablespoon ground cumin 2 tablespoons kosher salt 2 tablespoons fresh ground pepper 4 tablespoons brown sugar slivers of garlic stuck in slits all over the roast I'd love to come on over. I've got a trip to Raleigh coming up but we have to fly 'cause I'm just about out of vacation/furlough time. And my Cincinnati trip fell through.. We've all gotta meet up somewhere... sopmetime...
Looks good. I like it hot and spicy but I keep my rub somewhat mild due to others' tastes buds. Y'all know you're welcome anytime. All of my BeerPals are welcome.

14 years ago
# 18
# 18

I've been adding this to my rub recently when I want just a bit more spice... Hungarian Hot Paprika [img]http://www.ladonnasonline.com/images/hungarian%20hot.jpg[/img]

12 years ago
# 19
# 19

quote: Originally posted by bluesandbarbq
I've been adding this to my rub recently when I want just a bit more spice... Hungarian Hot Paprika [img]http://www.ladonnasonline.com/images/hungarian%20hot.jpg[/img]
I love this spice (although I don't have access to this brand). I use this oddly enough in my chile colorado, but will switch it up next time. I typically will put 1-2tsp of smoked paprika in my rib rub, just that little extra depth of flavor and use cayenne as the heat supplied. Check out this place, as this is where I buy 90% of my spices... http://www.spiceandtea.com/california-san-francisco-ezp-37.html

12 years ago
# 20
# 20

It's smokin' and grillin' and BBQ'n weather. CAN I GET AN AMEN?!

12 years ago
# 21
# 21

RIBEYES on Monday! They were quite nice. Then the weather here turned to poo...

quote: Originally posted by bluesandbarbq
It's smokin' and grillin' and BBQ'n weather. CAN I GET AN AMEN?!

12 years ago
# 22
# 22

doin a b.b.b.q this weekend!! the extra b is for beeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeer!!!

12 years ago
# 23
# 23

so jealous! I like that cane syrup you have down that way. Most of the time we only have the cut version up here. Also my rub is similar though sometimes I add datil peppers or sometimes I use chile por naranja to give it a more orangey flavor. I always make sure to use C&H brown sugar because otherwise its gives me migraines and C&H is pure cane. Also use their dark brown. Something else that goes good if I get it from NC is this [url]http://www.blenheimgingerale.com/[/url] [img]http://www.realsoda.net/17-33-thickbox/blenheim-not-as-hot-ginger-ale.jpg[/img]

12 years ago
# 24
# 24

quote: Originally posted by Suds McDuff
doin a b.b.b.q this weekend!! the extra b is for beeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeer!!!
pics and a report Agent Suds. it is your duty.

12 years ago
# 25
# 25

I recently tried my rub on smoked chix; worked very well. I need to do a batch of smoked wings with it. Doing a Boston Butt on Wednesday, if weather cooperates, and using this rub after a huge slathering of yellow mustard. All day thing so there might be beers involved... [;)][8D]

11 years ago
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