Rub just for beef ribs

[cohiba]

Hey All,

Newbie here so be kind if this is a remedial question...remember newbie smoker ....so that in turn means newbie rub questions.

Let me explain what I'm wanting, then it might narrow it down.

1st.  My wife and I like a dry or semi juicy beef rib.  Nothing driping sauce from it or on it. ....to much. The ribs either "naked" with just rub or a tad bit of sauce.  We like to put the sauce (amount) on it ourselves as we eat it.

Of course we want it to be moist or somewhat moist from iit's own fat or juices.  Not boot leather, cut it with an electric knife..tough.

So..what rubs have you used and liked, disliked, or even made yourself.  PLEASE list websites on where to purchase and you can even post ones you don't like....you must put why AND not be a jack a-- about it.  Discussion please, no flaming!!!!

Also...for beef ribs...what temp on the smokin it smoker, how long and if you did a foil wrap or not.


Opps...forgot.  How about a sweet to semisweet type rub...my wife doesn't like mouth burning food.  So, sweet to semisweet rub.


Thanks!!!
Cohiba

 

[Rob Babcock]

Can't help much with a recipe, but I've never found a need to foil anything in a Smokin-It smoker.  They're very "moist", meaning they control airflow well and don't dry out food at all.

 

[gloksrule]

have u seen all the rubs and sauce that the Ace hardware on britton rd has? its between penn and western on britton rd

 

[UWFSAE]

Oddly enough, I just picked up two racks of beef ribs for an experiment; I'm doing one with a traditional style (cry rubbed and held overnight) and the other with an Asian-inspired wet rub with a teriyaki glaze during smoking.

Here's the rub I'm using ... please note that I haven't tested this but it's quite similar to my brisket rub so I figure it'll work:

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup demerara sugar
1/4 cup garlic powder
1/4 cup ancho chili powder
2 tbsp ground cumin
2 tbsp ground black pepper
2 tbsp dry mustard
2 tsp cayenne pepper

The Asian ribs will be seasoned with kosher salt, white pepper, ground ginger, garlic powder and onion powder, with plenty of light soy sauce applied to help the spice rub adhere.  I'll paint them with teriyaki sauce at the second and fourth hour of a 4-5 hour smoke over applewood (at 225) without any foiling for either rack.

I'll post results on Monday (if the weather permits the experiment).

 

[DivotMaker]

... (cry rubbed and held overnight)

Joe, I'd recommend backing-off of the chili powder and cayenne a bit! ;D

 

[UWFSAE]

Whoops ... if it ever gets to the point where I cry when I rub my meat it'll be time to Baker Act me ...  ;D

 

[DivotMaker]

Seriously, though, the Asian ribs sound awfully good, Joe!  ...even if there's crying involved (just means you really care) :'(