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Every time I'm make ribs and use some cabelas seasoning I always feel like there are better seasonings out there, what do you all think any better seasonings?
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Posted >1 y ago
Responses: 9
Best rib rub ?
Its in my cabinet labeled "Kaye's BB rib rub"
Just used on a crown of baby back ribs a few days ago.
No one has ever not liked the ribs it produces either way we serve them, dry (just the rub) or wet which to us means sauced after 90% or the grilling is done.
The ingredients?
All I am authorized to release is that said ingredients are located on the two spice racks in the picture
While I am (was ) IO trained and dealt with TS SCI and below, reviewed data and documents for release to partnered Armys, non US but assigned officers with NATO clearance, information classified NOFORN but said officer has no US TS or TS SCI clearance...
I do not have the appropriate authority level to release the ingredient list for this rub.
Its in my cabinet labeled "Kaye's BB rib rub"
Just used on a crown of baby back ribs a few days ago.
No one has ever not liked the ribs it produces either way we serve them, dry (just the rub) or wet which to us means sauced after 90% or the grilling is done.
The ingredients?
All I am authorized to release is that said ingredients are located on the two spice racks in the picture
While I am (was ) IO trained and dealt with TS SCI and below, reviewed data and documents for release to partnered Armys, non US but assigned officers with NATO clearance, information classified NOFORN but said officer has no US TS or TS SCI clearance...
I do not have the appropriate authority level to release the ingredient list for this rub.
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Wait a sec...you want my rib recipe? While you're at it do you want my bank account numbers, SSN, and the location of my hidden house key?
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MAJ (Join to see)
SN Brian Riter - In all honesty the way I do ribs is much faster than most, a little unorthodox but loved by everyone who's ever had them.
I coat the ribs with lemon pepper and seasoned salt (like Lawry's). I smoke them over a HOT fire using hickory wood for the smoke. I keep the smoke heave for 1 hour. After that, I smother them with brown sugar and Wickers marinade and wrap them in foil. Let em steam for another hour over the same high heat. After that I take them out of the foil and put them back on the grates until they are as tender as I want them and when the bark is just right. More smoke is applied at this time. The whole process takes less than 3 hours and the ribs are tender and amazing. No more 6 hour smoke sessions for ribs! The key is the fire. I'm guessing it's in the 400 degree range which most BBQ pros will scoff at and tell you it's sacrilege. Whatever. The ribs are awesome and I don't have to babysit a smoker for half the day.
I coat the ribs with lemon pepper and seasoned salt (like Lawry's). I smoke them over a HOT fire using hickory wood for the smoke. I keep the smoke heave for 1 hour. After that, I smother them with brown sugar and Wickers marinade and wrap them in foil. Let em steam for another hour over the same high heat. After that I take them out of the foil and put them back on the grates until they are as tender as I want them and when the bark is just right. More smoke is applied at this time. The whole process takes less than 3 hours and the ribs are tender and amazing. No more 6 hour smoke sessions for ribs! The key is the fire. I'm guessing it's in the 400 degree range which most BBQ pros will scoff at and tell you it's sacrilege. Whatever. The ribs are awesome and I don't have to babysit a smoker for half the day.
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Let me put it to you like this... I will give you my first born, my roadrunner, and the deed to my home BEFORE I give you my dry rub recipe!
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The rubs mentioned all have their flavor profile. Favorite is a fickle thing. It changes depending on the day and mood. I like Kansas City Sweet style so that means I'm mixing up paprika, brown sugar, cumin, some chili pepper, a scosh cayenne, fennel, 5-way pepper, garlic powder, rosemary, thyme, sage, and a touch of coriander. I've tried the Cabelas stuff and they're all good, except the brisket rub which differs from what I'm used to for a Texas BBQ. Use their steak rub (not a lot because it's salty) on a tri tip before doing over a wood fire. Their chicken rub is good too. Everything is better done over wood flame or smoke. BTW Cabelas has the large jars of rub on sale for $11 at the moment. Time to graduate from those puny bottles in the picture. I don't make sauces because I just like the flavor infused meat. Secret: marinate the ribs in Coke overnight. It's a "brine" which helps the smoke flavor infusion and is also a tenderizer. The ribs "whiten", but that just means the marinade worked. Consider using the 3-2-1 method which I do. Most people burn the crap out of ribs doing them on the BBQ. Low and slow on the first part, foil wrapped in the oven at 300 for the second part, and then an hour on the BBQ a bit hotter to crisp up the edges a bit.
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Stubbs is a great rub. But I tend to make my own. I also marinate pork ribs in Burgundy. Try it.
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Capt Dwayne Conyers
Brown sugar… garlic… cayenne… cracked peppercorns (black, red, white, green)… Sicilian sea salt. On occasion experiment with other herbs and spices.
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I honestly may share my family rub secret seasoning...winner of numerous Texas barbeque competitions. But I said MAY...have to think about it. Since I am going into retirement from these competitions, I might share.
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Experiment and figure out what you like the best. Best danged BBQ meat I had was at the Jack Daniels tent at the Houston Rodeo last year and all they used was some salt and pepper.
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