Sauce/Rub I'm sick of my Pork Rub

Slimpicker

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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?
 
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
 
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