# Rib Rub Recipe Reccomendations? **URL:** \ **Category:** Cafe Society\ **Created:** [February 3, 2009, 12:54am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184 "2009-02-03T00:54:24Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Acid\_Lamp](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@Acid\_Lamp](https://boards.straightdope.com/u/Acid_Lamp)\ **Post date:** [February 3, 2009, 12:54am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/1 "2009-02-03T00:54:24Z")
Sat. is **Nashiitashii** ’s birthday, and we are having friends over to celebrate. I’ve decided to smoke two double racks of pork spareribs, (the sort that come folded over) and I need some rub and marinade suggestions. We’d like to do one set in a jerk style, and the other in a down south sweet bbq type. Don’t limit yourselves to those though, let’s hear it all! I know all about the apple juice smoking trick to make them tender, but I need some good recommendations for rubs marinades and sauces! Let’s hear it bbq aficionados. ---
**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:** [February 3, 2009, 1:03am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/2 "2009-02-03T01:03:51Z")
Magic Dust ``` * 1/2 cup paprika * 1/4 cup kosher salt, finely ground * 1/4 cup sugar * 1/4 mustard powder * 1/4 cup chili powder * 1/4 cup ground cumin * 1/4 ground black pepper * 1/4 cup granulated garlic * 2 tablespoons cayenne ``` Goes on freaking everything! ---
**Author:** ![Acid\_Lamp](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@Acid\_Lamp](https://boards.straightdope.com/u/Acid_Lamp)\ **Post date:** [February 3, 2009, 4:38am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/3 "2009-02-03T04:38:59Z")
Sounds good, and I have all those things on hand. 🙂 ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [February 3, 2009, 5:05am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/4 "2009-02-03T05:05:18Z")
Good. If you have those on hand you need only get fresh Scotch Bonnet peppers, Brown Sugar, fresh ground Pimento or Allspice, Vinegar, Oil, and Hot sauce added to that basic mix to make a jerk paste. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [February 3, 2009, 5:55am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/5 "2009-02-03T05:55:56Z")
… maybe a couple of cloves of fresh crushed or chopped garlic as well. Fresh Ginger as a secret ingredient. ---
**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:** [February 3, 2009, 6:40am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/6 "2009-02-03T06:40:44Z")
Sweet chipotle rub 1/2 cup brown sugar 1/4 cup kosher salt 1/4 cup paprika 2 Tbs black pepper 2 Tbs cumin 2 Tbs chipotle chili powder (crucial) 2 Tbs garlic powder 2 Tbs onion powder 1 Tbs Accent (optional) ---
**Author:** ![not\_alice](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_alice/32/7283_2.png) [@not\_alice](https://boards.straightdope.com/u/not_alice)\ **Post date:** [February 3, 2009, 6:43am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/7 "2009-02-03T06:43:16Z")
I have some ribs to cook too. Last time, I found a great rub on [alrecipes.com](http://alrecipes.com), too lazy to search right now, and this thread is sure to save my ass and to be tasty too! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 3, 2009, 8:46am UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/8 "2009-02-03T08:46:22Z")
Here’s my jerk recipe: 8-12 habaneros (or Scotch bonnets, of course. This makes for a VERY hot jerk. If you don’t like foods very spice, reduce this to 1 pepper) 1 onion 1/4 cup or so chopped chives 4 cloves garlic 1/2 cup parsley 1/2 cup cilantro 2 inches fresh ginger 2 tablespoons kosher salt 1 tablespoon fresh thyme 1 tablespoon whole allspice 1 teaspoon whole black pepper 1/2 teaspoon ground cinnamon 1.2 teaspoon freshly grated nutmeg 1/4 teaspoon whole cloves 1/4 cup fresh lime juice 1/4 cup vegetable oil 1/4 cup dark brown sugar 2 tablespoons soy sauce Pound the allspice, pepper, and cloves into a powder (how coarse you want it is up to you) in a mortar and pestle. In a food processor, combine chiles, onion, chives, garlic, parsely, cilantro, ginger, salt, thyme, nutmeg, and your pulverized allspice/pepper/clove mixture. Process to a coarse paste. Add lime juice, oil, sugar, and soy sauce. Process some more. If the mixture is too thick, add water. I found that this amount of liquid was just right, perhaps a little on the runny side. As for regular rib rubs, I just start simple: equal parts paprika, salt, and coarsely ground black pepper. After that, it’s however I’m feeling, but these days I like to go the aromatic spice route and add 1/2 part allspice, 1/2 part fennel, 1/2 part coriander seeds, and a little bit of cloves and red pepper to taste. If I feel like going in the more typical direction, instead I’ll add 1/2 part cumin, 1/2 part celery seeds, 1/2 part mustard seeds, 1/4 part garlic powder, 1/4 part onion powder. edit: Oh, and red (hot) pepper of whatever type you prefer, of course. Some people also like using lemonade powder or lemon pepper in their rubs. It’s a fun thing to play around with and see if you like it. As for the apple juice trick, if you’re talking about using apple juice in the water pan instead of water, it doesn’t really seem to make any difference. ---
**Author:** ![Acid\_Lamp](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@Acid\_Lamp](https://boards.straightdope.com/u/Acid_Lamp)\ **Post date:** [February 3, 2009, 2:00pm UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/9 "2009-02-03T14:00:16Z")
No, you use it as a secondary source of liquid for the 4th and fifth hour of smoking while wrapped in tin foil. It creates fall off the bone tenderness. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 3, 2009, 3:39pm UTC](https://boards.straightdope.com/t/rib-rub-recipe-reccomendations/484184/10 "2009-02-03T15:39:43Z")
> [@Acid\_Lamp](#): > > No, you use it as a secondary source of liquid for the 4th and fifth hour of smoking while wrapped in tin foil. It creates fall off the bone tenderness. Ah. Foiling. If you like the fall of the bone tenderness, that’s fine. It’s not my preferred style of barbecue, though, as you lose your bark that way and ribs (in my opinion) should have a toothiness and _not_ fall off the bone. But barbecue is all about personal style, so make 'em how you like 'em!