Chris' Big Time Rib Rub

Portergolf · Posted: Fri Nov 03 06 1:18 pm Post subject: Chris' Big Time Rib Rub

Here is a rib rubthat I made. It may be a little too sweet for some people.
Just thought I'd share.

3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
2 Tbsp Coarse Salt
1 Tbsp Sweet Paprika
1 Tsp Ground Black Pepper
1 Tsp Cheyenne Pepper
1 Tsp Garlic Powder
1/2 (Half) Tsp Onion Powder
1/2 (Half)Tsp Cumin

I used this on all of my pork. Ribs, Butts, loins. Basic but a classic 'que rub.
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roxy · Posted: Fri Nov 03 06 2:48 pm Post subject:

What no salt..??

Whats a rub without salt..?? Wink

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allsmokenofire · Posted: Fri Nov 03 06 10:17 pm Post subject:

Portergolf · Posted: Fri Nov 03 06 10:47 pm Post subject:

Thank mike, congrats on your showing at the Jack!
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allsmokenofire · Posted: Fri Nov 03 06 11:00 pm Post subject:

roxy · Posted: Sat Nov 04 06 12:07 am Post subject:

If I had eyes I could see.. Embarassed

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allsmokenofire · Posted: Sat Nov 04 06 12:43 am Post subject:

Smoking Duck · Joined: 14 Jun 2007 Posts: 20 Location: Charlotte, NC USA

Porter, thanks for the rub recipe... I tried it last week, and liked it so much I used it again yesterday. I used it on BBribs, Port Butt/Shoulder and even on a Salmon filet... My ribs and pulled pork is a great hit here at my office, everyone is enjoying the ribs, and asking about the rub...

Thanks for sharing!
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Hotdog · BBQ Fan Joined: 02 Jul 2007 Posts: 275 Location: Kansas

Very good rub..............
I put some on a small package of ribs and a small brisket yesterday. It is now one of my fav. rubs. Its quick and simple.......

Thanks for sharing, Hotdog

Portergolf · Posted: Wed Aug 01 07 10:03 am Post subject:

Portergolf · Posted: Wed Aug 01 07 10:05 am Post subject:

diatri · Newbie Joined: 01 Mar 2008 Posts: 41

Sounds great, will have to give it a try this weekend!!

SoEzzy · Posted: Tue Apr 01 08 6:50 am Post subject:

How does it hold up in the heat?

All that sugar could burn if it gets too hot.
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Tom C · Posted: Tue Apr 01 08 8:02 am Post subject:

Thanks for posting! I've gotta try this.
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Portergolf · Posted: Wed Apr 16 08 10:02 am Post subject:

Florida Pete · Posted: Sun Apr 20 08 7:24 am Post subject:

Porter, Thanks for sharing. Usually I like to "tinker" with rub recipes a little to make them sweeter, hotter, not so spicey, etc. I like your's as is. I have tried it on ribs twice, perfect each time. Trying a butt tomorrow.
Pete

Rub the Butt BBQ · Posted: Sun Apr 20 08 9:43 am Post subject:

Justed completed a run of 30 butts for a church youth group fund raiser using your rub.......Oustanding flavor!! the only change was to substitute chipolte powder for the ceyenne.
Thanks for sharing this!!!
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polock · Posted: Wed May 21 08 10:40 am Post subject:

can you subsitute dark brown sugar for the T sugar???
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petecorral · Joined: 27 Jun 2008 Posts: 19 Location: SoCal

Are you guys using a sauce over the rub or only the rub. Confused

Tom C · Posted: Mon Feb 28 11 1:20 am Post subject:

It'd been a long time since I came across this recipe but with just a few modifications it has become our regular rub. The main thing that we changed was to use smoked paprika. It really made for a different flavor and it goes very well with our bbq sauce. We use this rub on everything but beef. It�s just a good rub.
Thanks again Portergolf if you're still lurking around this site!
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