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Chris' Big Time Rib Rub
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Portergolf
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Joined: 08 Oct 2006
Posts: 176
Location: Marietta, GA

PostPosted: Fri Nov 03 06 1:18 pm    Post subject: Chris' Big Time Rib Rub Reply with quote

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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Last edited by Portergolf on Sat Sep 09 17 8:42 pm; edited 2 times in total
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Fri Nov 03 06 2:48 pm    Post subject: Reply with quote

What no salt..??

Whats a rub without salt..?? Wink
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Chargriller Akorn
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allsmokenofire
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Location: Oklahoma

PostPosted: Fri Nov 03 06 10:17 pm    Post subject: Reply with quote

roxy wrote:
What no salt..??

Whats a rub without salt..?? Wink


...3rd ingredient. Laughing
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Mike
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Portergolf
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Joined: 08 Oct 2006
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PostPosted: Fri Nov 03 06 10:47 pm    Post subject: Reply with quote

Thank mike, congrats on your showing at the Jack!
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allsmokenofire
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PostPosted: Fri Nov 03 06 11:00 pm    Post subject: Reply with quote

Portergolf wrote:
Thank mike, congrats on your showing at the Jack!


Thanks!!
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Mike
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roxy
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PostPosted: Sat Nov 04 06 12:07 am    Post subject: Reply with quote

If I had eyes I could see.. Embarassed
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Chargriller Akorn
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allsmokenofire
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PostPosted: Sat Nov 04 06 12:43 am    Post subject: Reply with quote

roxy wrote:
If I had eyes I could see.. Embarassed


lol....I'm right there w/ ya' Cool
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Smoking Duck



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Location: Charlotte, NC USA

PostPosted: Fri Jul 06 07 12:49 am    Post subject: Reply with quote

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
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PostPosted: Tue Jul 24 07 7:22 am    Post subject: Reply with quote

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
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Portergolf
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Joined: 08 Oct 2006
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Location: Marietta, GA

PostPosted: Wed Aug 01 07 10:03 am    Post subject: Reply with quote

Smoking Duck wrote:
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!


I am glad you enjoyed it. I have had great feedback from this run on both my ribs and pulled pork. It is my main rub. I am glad the people in your office enjoyed it! Razz
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Portergolf
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PostPosted: Wed Aug 01 07 10:05 am    Post subject: Reply with quote

Hotdog wrote:
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


No problem Hotdog, I am glad you liked it. It is my go to rub. You shold look up my apple rub if you get the chance. It takes a little more prep and time but it is delicious!!!!

Thanks!
Chris
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diatri
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PostPosted: Tue Apr 01 08 6:44 am    Post subject: Reply with quote

Sounds great, will have to give it a try this weekend!!
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SoEzzy
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PostPosted: Tue Apr 01 08 6:50 am    Post subject: Reply with quote

How does it hold up in the heat?

All that sugar could burn if it gets too hot.
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Tom C
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PostPosted: Tue Apr 01 08 8:02 am    Post subject: Reply with quote

Thanks for posting! I've gotta try this.
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Portergolf
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PostPosted: Wed Apr 16 08 10:02 am    Post subject: Reply with quote

SoEzzy wrote:
How does it hold up in the heat?

All that sugar could burn if it gets too hot.


It holds up good, the heat doesn't cause it to burn. I guess I would have to know how hot you plan on getting your smoker.

And it taste delicious! Cool
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Florida Pete
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PostPosted: Sun Apr 20 08 7:24 am    Post subject: Reply with quote

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
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Rub the Butt BBQ
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Joined: 20 Oct 2006
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PostPosted: Sun Apr 20 08 9:43 am    Post subject: Reply with quote

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
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PostPosted: Wed May 21 08 10:40 am    Post subject: Reply with quote

can you subsitute dark brown sugar for the T sugar???
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petecorral



Joined: 27 Jun 2008
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Location: SoCal

PostPosted: Sat Jun 28 08 2:36 am    Post subject: maybe a dumb question Reply with quote

Are you guys using a sauce over the rub or only the rub. Confused
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Tom C
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PostPosted: Mon Feb 28 11 1:20 am    Post subject: Reply with quote

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. Itís just a good rub.
Thanks again Portergolf if you're still lurking around this site!
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