Sauce/Rub I'm sick of my Pork Rub

[Slimpicker]

For way too many years now I have been using my version of BBQ rub on ribs and porkbutts, and pork steaks.
It's basically equal amounts of salt, Paprika, and brown sugar... like either 1/2 cup or 1 cup
then Tablespoons (2) of course black pepper, Gan. Onion, Gan. Garlic,
1 tblsp of cumin and chili pepper, and a couple other minor things.

I made Super Bowl Babybacks and that was the last time for me... I need a different taste.
Now for me, some of you guys go way too 'sweet' craycray for me, I'm not looking to make "rib candy", I just want a really good compliment to the fatty pork taste.
Some say just S&P and that's all you need...
I'm looking for something in between "just S&P" and the "way too many" ingredient I make.

Example, I've actually never tried "Rib Tickler" on Ribs... only Chicken. I wonder if it is really good on ribs?

 

[Smokin In Bama]

For any home season makers… try splitting your salt between a kosher salt and lawerys season salt or whatever season salt you choose. Goldees, Johnnys Lawerys whatever. It gives a nice layer of flavor

 

[Loasmoker]

Olive oil, salt, mustard powder for the rub. Topped with garlic, cummin, and Italian seasoning and cayenne or use Mike's extra hot honey for the real kick.
Mop is two fold.
Start with butter beef broth and dash of orange peel and dash of beer. Two hours before ready add 1/2 table spoon white surger and more beer if getting to gelled but wait 1 hour before resuming mopping letting mop sauce cook again. Resuming mopping every 5 to 15 minutes depending on the sauce to dry level you wish. If extra dry give 30 minutes after mopping in the smoker.

 

[Murph30]

I haven't venture into creating my own rubs other that SPG. However, these came in today and will be my first time trying them. I am a person that leads on very spicy food except my kids aren't (yet).

Yeah, found Meat Church rubs in combo excellent. Even Matt Pittman’s recipe have shown me some new concepts. However, I will be trying some of these rub recipes on this string, all look interesting. Thanks to all!

 

[Propwashed]

I use a Santa Maria Tri-Tip Rub called Susie Q's. I've introduced it to Dozens of families . It's a great general rub for all protein's and vegetables , it goes great on eggs also. I play with dozens of rubs but Susie Q is a safe bet when you don't know who your cooking for.

 

[Shedd]

Holy Voodoo is a decent rub for ribs. Like you I usually make mine but not all the time. I’m not big on heat but it goes good with a few ice cold beers.

 

[Parrothead1809]

For way too many years now I have been using my version of BBQ rub on ribs and porkbutts, and pork steaks.
It's basically equal amounts of salt, Paprika, and brown sugar... like either 1/2 cup or 1 cup
then Tablespoons (2) of course black pepper, Gan. Onion, Gan. Garlic,
1 tblsp of cumin and chili pepper, and a couple other minor things.

I made Super Bowl Babybacks and that was the last time for me... I need a different taste.
Now for me, some of you guys go way too 'sweet' craycray for me, I'm not looking to make "rib candy", I just want a really good compliment to the fatty pork taste.
Some say just S&P and that's all you need...
I'm looking for something in between "just S&P" and the "way too many" ingredient I make.

Example, I've actually never tried "Rib Tickler" on Ribs... only Chicken. I wonder if it is really good on ribs?

Check out my post "Best Ribs Yet" where I just did S&P with a very slight coat of sauce at the end. It's a fav with the Mrs. I agree that they shouldn't be candy. People go way overboard with all the rubs and sauces. Me included as a rookie. Took me a while to figure out what I like vs. what the YouTubers like.

Anyway, here is the link:

https://www.traegerforum.com/threads/whats-cooking-today-🔥-pics-are-necessary.3207/post-45708

-PH

 

[RayClem]

Like most types of BBQ, there are vast regional differences in the way ribs are prepared. In Memphis at the Rendevous, ribs are dry rub only, no sauce. Other places in Tennessee use sauce. In Kansas City, ribs are likely to have a sweet, sticky sauce. If you do not like the way you do ribs now, try something different. There is no right way or wrong way. Make it YOUR WAY!