# Good dry rib rub? **URL:** \ **Category:** Cafe Society\ **Created:** [October 18, 2007, 5:50pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193 "2007-10-18T17:50:49Z")\ **Posts on this page:** 15\ **Page:** 1
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 18, 2007, 5:50pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/1 "2007-10-18T17:50:49Z")
I’m doing a party this weekend and I plan to make my famous dry ribs. I say ‘my’ but essentially its Alton Brown’s southern style rib recipe from [Good Eats](http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html) (Who Loves Ya Baby-Back?) with some heavy modification. However, thought I’d check in here to see if anyone has any thoughts on a better dry rub. Also, any thoughts on side dishes that would be killer? I was thinking of doing some red beans and rice (my own recipe this time), but what else do you guys think would go well? -XT ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [October 18, 2007, 6:36pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/2 "2007-10-18T18:36:54Z")
I make mine from paprika, dry mustard, cumin, sugar, salt, peppercorns, thyme, a couple of cloves, and a star anise all ground up in a blender. ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 18, 2007, 7:30pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/3 "2007-10-18T19:30:56Z")
MMmm…that sounds good. No brown sugar at all though? That’s unusual…or at least I thought it was. -XT ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 18, 2007, 7:36pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/4 "2007-10-18T19:36:56Z")
I use **Magic Dust** : 1/2 cup paprika 1/4 cup kosher salt, finely ground 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 18, 2007, 7:41pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/5 "2007-10-18T19:41:49Z")
Do you guys use a braising liquid or how do you usually cook them? I’ve been experimenting with a little cheese-o-matic smoker in the back but for this weekend was planning to use Alton’s foil packet and liquid method (I normally cook for 4-5 hours though instead of 2.5 as he suggests, and at a lower heat). -XT ---
**Author:** ![Fiveyearlurker](https://avatars.discourse-cdn.com/v4/letter/f/da6949/32.png) [@Fiveyearlurker](https://boards.straightdope.com/u/Fiveyearlurker)\ **Post date:** [October 18, 2007, 7:44pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/6 "2007-10-18T19:44:29Z")
[QUOTE=xtisme] Do you guys use a braising liquid or how do you usually cook them? I’ve been experimenting with a little cheese-o-matic smoker in the back but for this weekend was planning to use Alton’s foil packet and liquid method (I normally cook for 4-5 hours though instead of 2.5 as he suggests, and at a lower heat). -XT [/QUOTE] I’ve done the 3-2-1 method, which is I think what you’re referring to here. 3 hours smoking, 2 hours in foil with some liquid, 1 hour smoking. Adjust a bit based on type of rib. More like 3-1-1 for babybacks. I usually just use a bit of oil and apple juice as my liquid. They come out a bit more fall of the bone, but with a slightly braised texture. ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 18, 2007, 7:52pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/7 "2007-10-18T19:52:09Z")
Yes, that’s what I do with my smoker. I usually smoke the ribs for around 3 hours (starting with a coal base and using hickory wood once the coals are burned down, with a liquid like beer and some other stuff), then into foil for a couple of hours, then back in the smoker close too the heat at the end. But I will probably use the complete foil method this weekend as my little tiny smoker is too small to make all the ribs I want to make for the party. -XT ---
**Author:** ![Diogenes\_the\_Cynic](https://avatars.discourse-cdn.com/v4/letter/d/e99b99/32.png) [@Diogenes\_the\_Cynic](https://boards.straightdope.com/u/Diogenes_the_Cynic)\ **Post date:** [October 18, 2007, 7:55pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/8 "2007-10-18T19:55:06Z")
Try adding some chipotle powder to a basic rub. I also think that cumin and brown sugar are pretty crucial and (some may call this heresy) a good dose of Accent really helps the flavor pop. ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 18, 2007, 7:58pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/9 "2007-10-18T19:58:52Z")
Definitely cumin and brown sugar…they are always part of my rub. I haven’t tried chipotle…I usually use hot New Mexico chili powder and maybe some cayenne (again, really hot stuff to go with the sweet of the brown sugar and honey in the braising liquid). I haven’t tried accent. -XT ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [October 18, 2007, 8:00pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/10 "2007-10-18T20:00:42Z")
If you don’t want to make your own, I strongly recommend products from the [Dizzy Pig BBQ Company](http://www.dizzypigbbq.com/). I can’t say enough good things about their products. No connection except I am a satisfied customer. ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 18, 2007, 8:04pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/11 "2007-10-18T20:04:09Z")
I usually make my own, but when I don’t I get my rub from Rudy’s. It’s pretty good as well. I will definitely check out Dizzy Pig though…if nothing else for the name. 🙂 -XT ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [October 18, 2007, 10:14pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/12 "2007-10-18T22:14:27Z")
[QUOTE=xtisme] MMmm…that sounds good. No brown sugar at all though? That’s unusual…or at least I thought it was. -XT [/QUOTE] I meant brown sugar rather than white. ---
**Author:** ![krisolov](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/krisolov/32/3724_2.png) [@krisolov](https://boards.straightdope.com/u/krisolov)\ **Post date:** [October 18, 2007, 11:13pm UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/13 "2007-10-18T23:13:55Z")
here’s one that I have used many times. I recommend doing the rub and putting it on the least 24 hrs before you start cooking them, by whatever means you choose: 1 part garlic powder 1/2 part onion powder 2 parts brown sugar 1 part chili powder ½ part cumin 1 part dried cilantro 2 parts paprika you can add red pepper flakes, cayenne, etc… to your taste. ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [October 19, 2007, 2:03am UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/14 "2007-10-19T02:03:22Z")
[QUOTE=xtisme] Also, any thoughts on side dishes that would be killer? I was thinking of doing some red beans and rice (my own recipe this time), but what else do you guys think would go well? -XT [/QUOTE] You are making cornbread, aren’t you? And a nice creamy coleslaw. ::drooling smiley:: I’m in the Great South West too but I’m going to need a little bit better directions. ---
**Author:** ![XT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/xt/32/456_2.png) [@XT](https://boards.straightdope.com/u/XT)\ **Post date:** [October 19, 2007, 4:26am UTC](https://boards.straightdope.com/t/good-dry-rib-rub/423193/15 "2007-10-19T04:26:52Z")
Yes, definitely corn bread (ok, to be honest my wife is doing that part :)). [QUOTE=DanBlather] I meant brown sugar rather than white. [/QUOTE] Ah, gotcha. I wasn’t sure. Usually when I see someone say just sugar I think of the white kind. Excellent suggestions all. I appreciate it. I’m thinking I might do several batches of ribs to try out some of these suggestions as they all sound good. I’m a rib fanatic and I’m always on the look out on a new and yummy way to make them! -XT