On Thu 17 Jan 2008 09:50:42p, Tutall told us...

On Jan 17, 7:52*pm, Wayne Boatwright wrote:
On Thu 17 Jan 2008 08:24:32p, Denny Wheeler told us...





On Wed, 16 Jan 2008 20:05:34 GMT, Wayne Boatwright
wrote:

I like my ribs spicy and dry, and since I don't like barbecue sauce,
the

spiciness has to come from the rub. *I also like a bit of sweetness an
d use brown sugar. *I also use a wash of water, white vinegar, red
peppe r flakes, and a bit of sugar periodically through the process.

You'd probably like Danny Gaulden's Rib Rub, Wayne. *If you've not
tried it, it's pretty simple (I use it on ribs, butts, and chicken)

(copied from Danny's site:http://www.dannysbbq.com/recipes.asp?rid=57
) * * * ****************
Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce

1 * * * *tablespoon * * * granulated garlic
1 * * * *tablespoon * * * onion powder
2 * * * *tablespoons * * * salt
1 * * * *tablespoon * * * cayenne
1 * * * *tablespoon * * * black pepper
1 * * * *tablespoon * * * white pepper
1/2 * * * *cup * * * paprika
1 * * * *cup * * * brown sugar
* * * * * * * ****FINISHING SAUCE***
1/4 * * * *cup * * * vinegar
1/4 * * * *cup * * * mustard 1/3 * * * *cup * * * brown sugar

This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but that's the way they like'em out here. I believe
the brown sugar is a must, and when it caramelizes, it produces that
rich dark cherry-red color, plus it tastes good! After the ribs come
off the pit, baste them with a quick coat of an old Southern recipe
for finishing sauce for an added deeper, richer, cherry appearance,
and flavor. Sauce should be more on the thick side, than thin. Apply
with a pastry brush 2 or 3 inches wide. Must be brushed on AS SOON as
the ribs come off the pit, not even 2 min. later...immediately. This
lets it burn in, and will give them a shinny, glazed appearance, and
turns them into an even deeper cherry-red color. I love that color. If
the color is not deep enough, add more brown sugar.
Posted to the BBQ List in Nov. 1998 by Rock McNelly - - - - - - - -- -
- - - - - - - -
NOTE - Danny updated his glaze to be 1/4 cup mustand, 1/4 - 1/3 cup
vinegar, and 1 cup brown sugar.
* * * ****************

I tend to put the finishing sauce on for the last 5 min or so in the
pit. *I'm a wimp wrt spicy, so I cut the cayenne down, but from what
you say, you might conceivably raise the level of it.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

Denny, this looks great! *Thanks... *I will definitely give it a try f
or my next rack or two.


I'd tell you I started out with this, but ended up with simple s&P
(lots of cracked pepper). But different
strokes...........................
Once you figure you got the process down, do try the simple method
once. You might be suprised.


I don't doubt you. When I do ribs indoors in the oven, I use just salt and
pepper and a small amount of granulated garlic. Delicious!

--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/18(XVIII)/08(MMVIII)
*******************************************
Now, assuming that I'm right. And I
invariably am...
*******************************************

Edwin Pawlowski wrote:

"Wayne Boatwright" wrote in message
3.184...

I find that most recipes for BBQ rubs contain far too much salt for my
taste. I know I can reduce the quantity and have done so with some
recipes, but my question is *why* the huge amounts of salt?

TIA




Rubs are no different than other foods we eat. The American taste buds have
been taught that salt is good from an early age and we demand lots of it in
many of our foods. People think it is normal and needed. If you stop using
salt, there is a one or two week period of withdrawal and they you learn how
good food can taste on its own.

On a more positive side, I do use some salt in rubs. It has the ability to
mix with the other spices and helps to distribute them over the meat. I
probably use a quarter of what most recipes call for.


When you get to commercial products, salt is there for another reason.
Cost. You can make a hefty feeling container of rub and sell it at an
attractive price if you load it up with cheap salt.


I think Ed is right that so much is used because it is cheap. It adds
volume, making the purchase seem like a better buy. Would you rather
buy 4 oz of a heavily salted product for $3.00 or 2 oz of a minimally
salted product for $3.00?

Like many others around here, I put together my own rub using much less
salt then recipes call for.

BBQ

On Fri 18 Jan 2008 09:33:10p, bbq told us...

Edwin Pawlowski wrote:

"Wayne Boatwright" wrote in message
3.184...

I find that most recipes for BBQ rubs contain far too much salt for my
taste. I know I can reduce the quantity and have done so with some
recipes, but my question is *why* the huge amounts of salt?

TIA




Rubs are no different than other foods we eat. The American taste buds
have been taught that salt is good from an early age and we demand lots
of it in many of our foods. People think it is normal and needed. If
you stop using salt, there is a one or two week period of withdrawal
and they you learn how good food can taste on its own.

On a more positive side, I do use some salt in rubs. It has the
ability to mix with the other spices and helps to distribute them over
the meat. I probably use a quarter of what most recipes call for.


When you get to commercial products, salt is there for another reason.
Cost. You can make a hefty feeling container of rub and sell it at an
attractive price if you load it up with cheap salt.


I think Ed is right that so much is used because it is cheap. It adds
volume, making the purchase seem like a better buy. Would you rather
buy 4 oz of a heavily salted product for $3.00 or 2 oz of a minimally
salted product for $3.00?

Like many others around here, I put together my own rub using much less
salt then recipes call for.

BBQ


Then I seem to be on the right track. Thanks!

--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/18(XVIII)/08(MMVIII)
*******************************************
I'm not rude, I'm 'attitudinally
challenged'.
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