lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Tried a good rub lately? How about a not so great one? Post up your reviews here. 
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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OK, here's one that I've used a few times and like really well. It's not my recipe, but I do add a teaspoon of ground cinnamon to it.
1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion
1/4 cup chili powder
1 tablespoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
I whipped this batch up about an hour ago. It's a 1/2 portion of the recipe above and is enough to generously coat about three slabs of ribs or two average size butts. Has a great flavor that isn't overpowering and isn't too spicy. Give this one a try, you'll really like it.
We've got relatives in from out of town and are having a family pot luck tonight. If I get all my chores done in enough time this morning I'll be using this rub on some St Louis cut spares around noon.
After a quick spin in the food processor
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Well by the time I got done hauling stuff off today, it was just a little too late to do spares and have them done before dinner. So I decided to do baby backs instead since they take about an hour less. Here we go:
Peeling the membrane
All rubbed up
Piggy putting out thin blue
Running a 2:1 ratio of swamp white oak and hickory on these.
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 11021
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You ever let your ribs sit in the fridge for a couple days before smoking them? I always pull the membrane and rub them down like ya did but put them in the fridge for 48 hours. Set em out for an hourbir so before smoking They start to cure a bit sitting in the fridge
Just looking at them slabs makes me wish I was at home to fix some ribs
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It’s better to be hated for who you are, instead of loved for who you aren’t.
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Yeah, usually at least overnight. This time, well I goofed around and didn't go to the store till this morning. I ran 2.5 hrs in the 230- 240 range (usually like to go 3 hrs at 200-220), then foiled with a couple of tablespoons of apple cider that I heated to boiling in the microwave. They have been in the foil for about 40 mins now and I'm gonna pull them off and pack em in a cooler in about 30 minutes and head for the family gig. Gonna leave em foiled until right before we eat which I am told will be promptly at 5:30. Should be nearly falling off the bone by then.
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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dabs
Reged: 12/13/05
Posts: 5971278
Loc: New Money, USA
Current High Scores in:
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I have been rubbing and letting sit in the fridge for at least 24 hours for quite some time...now I am smoking for about 4 hours at 200 to 210 and then putting a nice coat of honey and squeeze butter on the meat side and wrapping in foil.
Put them back on the smoker for 2 1/2 hours and then take the foil off to let the "wetness" escape....if I am going to use bbq sauce on them (sometimes do sometimes don't) I move to the grill after about 20 minutes and "cook" the sauce into the ribs.
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 11021
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Dexter BBQ sells their rib rub.....which us bad ass at their restaurants. Couple other good ones are made right in Columbia and Centralia. Can't think of em now. Smokin Gun rub made in KC is damn good stuff too
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It’s better to be hated for who you are, instead of loved for who you aren’t.
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lying_in_wait
member
Reged: 12/14/05
Posts: 1637
Loc: Choot 'Em!
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Sorry guys, I didn't have time to snap a finished product pic. I pulled them off, put em in a cooler and headed to the church. Got there just as they were placing the last food items on the serving table. De-foiled and sliced em and got them plated just as people were lining up. Came out pretty darn good. They didn't come out fall off the bone like I like them, but they were tender enough that there wasn't much pull (the way judges like em) 
I had a whole slab left over from the smoke I did earlier this week so I warmed it up in foil just in case I needed extra. Glad I did because I did need them. I had used Oak Ridge rub on that slab but it has way too much cayenne in it for my taste.
Received lots of compliments on them. I've got an Uncle who has done a fair amount of BBQ judging for the American Royal and several other contests, and he really liked them.
This is all that is left, at least I have lunch for tomorrow.
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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HAUS
member for now
Reged: 12/14/05
Posts: 4085
Loc: Paradise
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Quote:
H2ODOG said:
Dexter BBQ sells their rib rub.....which us bad ass at their restaurants.
i was there yesterday. i reckon i could have got some for you boys, but then again, i don't live near any of you mofos
keep typin. it's good readin.
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Never kick a fresh turd on a hot day..
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H2ODOG
the one who never tires
Reged: 12/22/05
Posts: 11021
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I will drive right past there later this week and pick up a bunch of supplies and ribs.
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It’s better to be hated for who you are, instead of loved for who you aren’t.
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IIFID
Bond....Timmy Bond
Reged: 12/15/05
Posts: 8076
Loc: Nipawin, Saskatchewan
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My rib smoking goal is to someday smoke my own ribs and have them come out as good as Dexters. Best smoked ribs that I've had IMHO. I ain't close yet but I'm going to keep trying!
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Thought for the day; “It’s impossible to think outside of the box when all you do is think about getting inside of the box.”
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OakridgeBBQ
Reged: 06/30/11
Posts: 1
Loc: Kearney, MO
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Quote:
lying_in_wait said:
Sorry guys, I didn't have time to snap a finished product pic. I pulled them off, put em in a cooler and headed to the church. Got there just as they were placing the last food items on the serving table. De-foiled and sliced em and got them plated just as people were lining up. Came out pretty darn good. They didn't come out fall off the bone like I like them, but they were tender enough that there wasn't much pull (the way judges like em)
I had a whole slab left over from the smoke I did earlier this week so I warmed it up in foil just in case I needed extra. Glad I did because I did need them. I had used Oak Ridge rub on that slab but it has way too much cayenne in it for my taste.
Received lots of compliments on them. I've got an Uncle who has done a fair amount of BBQ judging for the American Royal and several other contests, and he really liked them.
This is all that is left, at least I have lunch for tomorrow.
Sorry to dig up an old post, but wanted to thank you for trying Oakridge BBQ rubs. Sorry it sounds like they might have been a bit to spicy for you. Also wanted to set the record straight, we do not use Cayenne in any of our rubs, instead we use ultra high quality ground Chipotle peppers in our rubs.
Thanks again for giving us a try!
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Mike Trump
Owner & CEO, Oakridge BBQ LLC
http://www.oakridgebbq.com
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DjF
little buddie
Reged: 12/13/05
Posts: 5410
Loc: staring at an empty mailbox...
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Yo Mike, welcome aboard...
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somewhere between "Hi, how can we help you?" and "Get off my lawn!"
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IIFID
Bond....Timmy Bond
Reged: 12/15/05
Posts: 8076
Loc: Nipawin, Saskatchewan
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Hi Mike!  Welcome to the Dark Side!  
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Thought for the day; “It’s impossible to think outside of the box when all you do is think about getting inside of the box.”
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