Rib Seasoning

A

Aviator16

New member
Hi guys i'm getting into grilling more and more, well cooking in general really. What i am wanting to do is grill up some ribs for easter dinner but am at a lack of ideas for a great seasoning recipe so to speak.

So for all you grill-masters out there I invite you to please share with me your seasoning secrets or recipes, my dad makes something similar to the jack daniels sauce they use at tgi fridays but I was looking for some more spice.





Thank yall,

Aviator
 
Wait a minute, a guy from Texas asking for Bar-B-Q tips? LOL



I make a dry rub out of chili powder, cayenne, garlic powder, salt and pepper. Rub it on and leave it overnight in a zip lock bag. I cook my rips in a wood smoker at 225 for 8 hours. I use hickory wood and keep a pan of water on to keep them moist. I do not sauce until the last 20 minutes of cooking. My sauce is a combo of Open Pit and KC Masterpiece.
 
dave40co said:
Wait a minute, a guy from Texas asking for Bar-B-Q tips? LOL
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Well to be fair I am only 17 haha.

That sounds like a good rub. How much spice do you end up with?

I ended up doing paprika, cumin, cayenne, brown sugar, black pepper and salt
 
Aviator16 said:
Well to be fair I am only 17 haha.

That sounds like a good rub. How much spice do you end up with?

I ended up doing paprika, cumin, cayenne, brown sugar, black pepper and salt
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so how were they?

did you smoke them?
 
They were good kind of an old country flavor with no heat, no i did a fast grill with them which made them a tad on the dry side but i was hungry and didnt get them in early enough in the day.

I would really like to try something with lime or pineapple next time, kind of tropic.
 
I know it sounds odd.. ( I didn't beleive it either at first) but crock pot some grape jelly and ketchup for about 8 hours on low heat and it makes the best BBQ base I've ever tasted. Add spices as desired and you'll have a sauce that is top notch.
 
Jakerooni said:
I know it sounds odd.. ( I didn't beleive it either at first) but crock pot some grape jelly and ketchup for about 8 hours on low heat and it makes the best BBQ base I've ever tasted. Add spices as desired and you'll have a sauce that is top notch.
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it's not that odd

next time you have a party throw some LIL smokies & grape jelly

in your crock pot and let it go for 4-6 hours;)
 
One thing I do with ribs or chicken (breasts on the bone) before I smoke or grill them is to let them sit in apple juice over night. I then remove them from the apple juice the day of, and add sauces, dry rubs, etc... before cooking. The apple juice seems to tenderize the meat, as well as adds flavor.
 
weekendwarrior said:
One thing I do with ribs or chicken (breasts on the bone) before I smoke or grill them is to let them sit in apple juice over night. I then remove them from the apple juice the day of, and add sauces, dry rubs, etc... before cooking. The apple juice seems to tenderize the meat, as well as adds flavor.
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Beer does the same thing, but it is a waste of beer!
 
dave40co said:
Wait a minute, a guy from Texas asking for Bar-B-Q tips? LOL



I make a dry rub out of chili powder, cayenne, garlic powder, salt and pepper. Rub it on and leave it overnight in a zip lock bag. I cook my rips in a wood smoker at 225 for 8 hours. I use hickory wood and keep a pan of water on to keep them moist. I do not sauce until the last 20 minutes of cooking. My sauce is a combo of Open Pit and KC Masterpiece.
Click to expand...



LOL, folks in Texas usually bbq beef ribs and briskets; pork ribs and butts are midwestern/NC.



That's a good rub, and that's the same method I use. The main thing is, LOW AND SLOW. You don't always have to smoke the ribs; if you want to make teriyaki ribs, or Hawaiian with pineapple and ginger, you can wrap them in foil and do them in the oven, as long as you remember LOW AND SLOW.
 
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