Rib Rub???

boatdoc

Well-known member
Hi Folks, We need a good baby back rib rub to go into the water smoker. Let's hear your favorite!! Thanks
 

RollingHome

Well-known member
Great Post Gary ! I have read in my "cooker" that their brand rub "ORION" should be used and I thought 'What the heck is their brand' I will sit by the side lines here and learn... By the way our local chain GIANT just put Pork ribs on sale for $ 1.59/pound... ya can't get much cheaper then that huh ? Hopefully someone will turn you/me what the secret rub formula is. One more thing, the ORION is a waterless cooker ( and it smokes too, in fact smokes really well). Tom
 

Ray LeTourneau

Senior Member - Past Moderator
When we passed through Vegas for a week on the way back East this spring, I ran into this gentleman. Maurers Foods. He was our neighbor at Sams Town RV Park. Needless to say, I spent $20 to sample a few goodies. My favorite sauce is Chickpigcow sauce. I've also used Essence of the Northwest Rob on a pork loin. Crap, now I need to go get a paper towel, I just drooled on my keyboard.
 

Rrloren

Well-known member
Here's the one I've been making for over 20 yrs.

1/4 cup light brown sugar
1/4 cup sugar
1/4 cup seasoned salt
2 tbs. garlic salt
1 tbs. onion salt
1 1/2 tsp.celery salt
1/4 cup sweet hungarian paprika
1 tbs. chili powder
1 tbs. fresh ground pepper
1 1/2 tsp. dried sage
1/2 tsp. ground allspice
1/4 tsp. cayenne powder
pinch ground cloves

I usually double or triple recipe so it will last awhile.
I use it on chicken too.
 

RollingHome

Well-known member
Rrloren, I COPIED AND PASTED YOUR RUB INTO MY FOOD FILE... However I question one ingrediant "1/4 cup sweet hungarian paprika" that sounds like a tough thing to find... I'll use plain ole paprinka. Is there such a thing as sweet hungarian paprika and is it different then plain ole paprika. I'm just learing to cook so please excuse my ignorance... In advance, thanks Tom.
 

Rrloren

Well-known member
I've used other paprika but we're able to get Hungarian in a large can at Sam's club.
Hope you like the rub.
I also use a sauce that I call Voodoo sauce that I picked up on the food channel many yrs. ago but have modified pretty extensively. All our family and friends really like it . If interested let me know and I'll provide it. It gets it's name cause they originally used Voodoo beer in it . I use whatever I got. Quite a few ingrediants in this one also.
 

boatdoc

Well-known member
I've used other paprika but we're able to get Hungarian in a large can at Sam's club.
Hope you like the rub.
I also use a sauce that I call Voodoo sauce that I picked up on the food channel many yrs. ago but have modified pretty extensively. All our family and friends really like it . If interested let me know and I'll provide it. It gets it's name cause they originally used Voodoo beer in it . I use whatever I got. Quite a few ingrediants in this one also.

Sauce, we all like sauce!!!!! Go ahead and post it if you like, we don't mind if you don't.
 

Rrloren

Well-known member
Here you go.
VOODOO SAUCE

2 tbs. onion powder
1 tbs. garlic powder
64oz. ketchup
1 cup white vinegar
1 cup apple cider vinegar [could use all apple cider vinegar]
1 cup mustard [ I use Dijon but yellow is ok]
3/4 cup brown sugar [ light or dark ok]
Liquid smoke [to taste]
2 oz. worchestershire sauce
1/4 cup honey
1 beer
1/4 cup Jack Daniels

I used to just wisk this up and it is fine but over the last couple yrs. I bring the mixture up to a simmer then when cooled I add the beer and JD.
I bottle half with no hot spice and half I spiceup ,to taste, with whatever hot stuff I have around.
 

RollingHome

Well-known member
Richard, thanks to Ron's hot link to wikipedia... To save the pain, I really am convinced to use plain Jane paprika. It sounds like the Hungarian stuff can do really bad things to my body :). Thanks Ron for saving my butt, literally. Richard, thanks for the second recipe too. However, what's the difference between rub and barbie sauce ? The voodoo mix sounds very close to the barbie Patti and I (mostly her) just whipped up ? I think I/we will try your voodoo sauce. I will eliminate the liquid smoke though... That stuff just does not agree with my pipes and I "smoke" till midnight and have to Plop, Plop, Fizz, Fizz, oh what a relief it is... Alca Seltzer to the rescue ! Showing my age here huh ? Tom
 

Rrloren

Well-known member
Richard, thanks to Ron's hot link to wikipedia... To save the pain, I really am convinced to use plain Jane paprika. It sounds like the Hungarian stuff can do really bad things to my body :). Thanks Ron for saving my butt, literally. Richard, thanks for the second recipe too. However, what's the difference between rub and barbie sauce ? The voodoo mix sounds very close to the barbie Patti and I (mostly her) just whipped up ? I think I/we will try your voodoo sauce. I will eliminate the liquid smoke though... That stuff just does not agree with my pipes and I "smoke" till midnight and have to Plop, Plop, Fizz, Fizz, oh what a relief it is... Alca Seltzer to the rescue ! Showing my age here huh ? Tom

LOL
In short , the rub is dry and put on before the meat is cooked. Th B sauce is wet and put on near the end of cooking at a low heat so as not to burn it. I don't use the sauce on everything I put the rub on. Also, I use the sauce on some things that I didn't use the rub on.
Just according to taste.
FYI, when I do ribs I use the rub then wrap them in 2 layers of foil , crimp one end and pour in a beer then crimp other end then put on the grill for 2 hours at 250 degrees. When done I pour the liquid into a sauce pan and place the ribs on grill, at same or lower temp. Then reduce the liquid by half and add Voodoo sauce and brush ribs every few mins. for 1/2 hr or so , then enjoy.
You will fine them pulling off the bone and quite tasty.
 
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