Barbecue: Dry Rubs

[Entre Nous]

(05-08-2010 12:04 PM)Dessert Diva Wrote:  My daughter used a petty tasty rub a few weeks back The rub was the only thing on the ribs and it left them dry after cooking. Should she have added a marinade over the rub?

You can use a mop sauce over a rub to help keep things like brisket and ribs from drying out. Just don't mop until the outside is crusted to avoid contaminating your mop with juices from the meat. Mop sauces are usually transparent and have ingredients like apple cider, vinegar, and/or wine in them. You can find recipes or make one up that suits you, just taste it first

[Sunset]

(04-20-2010 04:01 PM)rkalem Wrote:  I dont think many RUSH appreciators are appreciators of CORDON BLEU recipes....LOL.

Ohhhhhh....I dunno about that.

[motoeric]

I know that I'm late to this party, but were you looking for rub recipes or commercial products?

Eric

[Bigfootbud]

A little bit of this and a little bit of that!

Maybe little or no salt though, as some of the packaged ribs are packed in a varying saltiness of brine solution...
Dog gonnit! Now I must have pork ribs tomorrow!!!!
My mouth is: Oozilating!

Buds Beef Brisket

And my "Brush with Greatness"!! The Professor arrives!

Have Fun!!

[Phillip]

For any rub involving pork the following spices must be used. How much you use can be up to you and whatever else you want to include.
Brown Sugar
Chili Powder
Black and Cayenne Pepper
Garlic
Paprika
Salt

[motoeric]

I would add onion powder and apple powder to Phillip's list of ingredients. You can get apple (and other fruit) powder at specialty ingredient stores or make it your self with a dehydrator and a spice grinder. Apple and pork pair wonderfully.

Eric