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Chris' Big Time Rib Rub
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Cliffmeister2000



Joined: 19 Jan 2011
Posts: 17

PostPosted: Wed Apr 06 11 6:24 am    Post subject: Reply with quote

I'm trying this tonight! Noting the warning about potential over sweetness, I am using 2 TBL each of the sugars.

Not sure how often I will use turbinado sugar, so I bought a package of 25 individual servings for $0.99. Turns out, 4 packs is just about a perfect tablespoon.
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Cliffmeister2000



Joined: 19 Jan 2011
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PostPosted: Wed Apr 27 11 3:09 am    Post subject: Reply with quote

I made them as I promised, and they were to die for!





Making them again tonight!
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romex2121
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Joined: 06 Sep 2006
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PostPosted: Sat Jun 18 11 4:44 am    Post subject: Reply with quote

your rub is basically the same as ive been using for awhile now Wink so i know its good Laughing sometimes the simpler the better ( i think anyway ) thanks for sharing,,,,,,,,,
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Buckru
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PostPosted: Mon Jul 18 11 10:45 pm    Post subject: Reply with quote

Does this work well for both beef and pork ribs?
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Tom C
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PostPosted: Tue Jul 19 11 11:15 am    Post subject: Reply with quote

Buckru wrote:
Does this work well for both beef and pork ribs?


It's really good on pork and even chicken but I don't use it on beef.
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Buckru
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PostPosted: Tue Jul 26 11 3:27 am    Post subject: Reply with quote

About how many racks (spares) would this cover? About to smoke my first ribs this weekend (4 racks) for a big birthday bash along with other goodies and am darn nervous. Trying to guage how much rub per rack.

Thanks,

Buck
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Tom C
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PostPosted: Tue Jul 26 11 4:42 am    Post subject: Reply with quote

It makes quite a bit of rub. It would depend on how much you wanted to coat the ribs with it. With the amount I usually use it would do about a dozen racks give or take.
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Buckru
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PostPosted: Tue Jul 26 11 10:04 pm    Post subject: Reply with quote

Thanks
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Buckru
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PostPosted: Tue Aug 02 11 6:25 am    Post subject: Reply with quote

Well I used this rub this past weekend and the ribs were a huge hit. I used the recipe for 2 racks of spares as well as pairing this with Roxy's rib glaze. They were fantastic.

Thanks for posting the rub. It'll be a staple for me.

Buck
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istock74
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PostPosted: Tue Aug 16 11 5:07 am    Post subject: Reply with quote

Tried this yesterday on two racks of self trimmed St Louis Cut spares with the trimmings rubbed and smoked in a foil pan. Excellent rub. I ran the pit at 225 and experience nothing even close to the sugar being burnt. Smoked the ribs with apple and hickory. No foil. No basting. They were terrific.
Thanks very much for sharing!
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Buckru
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PostPosted: Tue Aug 23 11 4:15 am    Post subject: Reply with quote

I used this on some sprite can chicken, sans the turbinado sugar, turned out great and flavorful. A very nice rub.

Buck
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pseshooter300



Joined: 06 Jul 2011
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PostPosted: Tue Aug 30 11 8:38 pm    Post subject: Reply with quote

What is tubinado sugar I have yet to find this sugar
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Cliffmeister2000



Joined: 19 Jan 2011
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PostPosted: Tue Aug 30 11 8:58 pm    Post subject: Reply with quote

Turbinado Sugar is natural brown sugar. Sold often under the name "Sugar in the Raw".

According to wikipedia, most brown sugar is refined sugar with molasses added for color.

http://en.wikipedia.org/wiki/Natural_brown_sugar
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pseshooter300



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PostPosted: Fri Sep 02 11 9:52 pm    Post subject: Reply with quote

Why is the ? Beside the onion powder and cumin
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Cliffmeister2000



Joined: 19 Jan 2011
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PostPosted: Sat Sep 03 11 8:01 am    Post subject: Reply with quote

It's probably a fraction that didn't translate ½ or ¼
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Portergolf
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PostPosted: Fri Oct 21 11 2:31 am    Post subject: Reply with quote

pseshooter300 wrote:
Why is the ? Beside the onion powder and cumin


It is supposed to be 1/2, some how it got distorted.
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SoEzzy
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PostPosted: Fri Oct 21 11 2:48 am    Post subject: Reply with quote

The database charset for the forum changed from, (I think), Latin 1 to UTF8, and the character sets are different, what used to one thing on the old database became nothing, diamond or ? on the second.
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Portergolf
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PostPosted: Mon Apr 06 15 8:07 am    Post subject: Reply with quote

istock74 wrote:
Tried this yesterday on two racks of self trimmed St Louis Cut spares with the trimmings rubbed and smoked in a foil pan. Excellent rub. I ran the pit at 225 and experience nothing even close to the sugar being burnt. Smoked the ribs with apple and hickory. No foil. No basting. They were terrific.
Thanks very much for sharing!


No problem, glad to share and glad they turned out well!
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