sugar in a dry rub
Hi there
I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will this not burn? I aim for 250 F range Adriaan |
On Thu, 9 Sep 2004 14:03:07 +0200, "A. Kesteloo"
> wrote: >Hi there > >I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will >this not burn? I aim for 250 F range > >Adriaan > For spareribs check out the rub on this page. I have a recipe if you want for a rub for beef ribs. Both rubs are sugarless. |
On Thu, 9 Sep 2004 14:03:07 +0200, "A. Kesteloo"
> wrote: >Hi there > >I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will >this not burn? I aim for 250 F range > >Adriaan > For spareribs check out the rub on this page. I have a recipe if you want for a rub for beef ribs. Both rubs are sugarless. |
On Thu, 09 Sep 2004 12:25:46 GMT, Larry Noah >
wrote: >On Thu, 9 Sep 2004 14:03:07 +0200, "A. Kesteloo" > wrote: > >>Hi there >> >>I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will >>this not burn? I aim for 250 F range >> >>Adriaan >> > >For spareribs check out the rub on this page. I have a recipe if you >want for a rub for beef ribs. Both rubs are sugarless. > I am asleep. The web page is http://www.virtualweberbullet.com/rib2.html . |
A. Kesteloo wrote:
> Hi there > > I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will > this not burn? I aim for 250 F range > > Adriaan > > I generally don't use sugar but last cook I decided to try it. I figured that "ya never know unless you try" so I made a dry rub which included brown sugar. I also run at 250-260dF. The sugar doesn't burn but does kinda caramelize. After trying it we prefer the sugarless rubs but everone's different. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
A. Kesteloo wrote:
> Hi there > > I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will > this not burn? I aim for 250 F range > > Adriaan > > I generally don't use sugar but last cook I decided to try it. I figured that "ya never know unless you try" so I made a dry rub which included brown sugar. I also run at 250-260dF. The sugar doesn't burn but does kinda caramelize. After trying it we prefer the sugarless rubs but everone's different. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
Steve Calvin wrote:
> I generally don't use sugar but last cook I decided to try it. I > figured that "ya never know unless you try" so I made a dry rub which > included brown sugar. I also run at 250-260dF. The sugar doesn't burn > but does kinda caramelize. After trying it we prefer the sugarless > rubs but everone's different. I didn't know what the heck the guys were talking about eating their ribs without sauce or anything until I went simple with salt and pepper. Lots of course ground pepper. Now that's meat. D -- |
A. Kesteloo wrote:
> Hi there > > I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will > this not burn? I aim for 250 F range It doesn't burn so much as caramelize. After trying it both ways for a while, I've decided I prefer no brown sugar in the rub, and glaze the ribs after cooking with a tangy-sweet sauce. My dry rub is something like: Approximately equal quantities of: - Sea salt - Fresh ground black pepper - Ground Coriander - Paprika - Garlic powder - Onion powder Smaller doses of: - Celery seed - Ground ginger - Sometimes ground cumin If I use a tablespoon each of salt, etc., I use about 1/4 to 1/2 teaspoon of the above. I sprinkle and gently rub the ribs. Then I mop with olive oil, and then apply a sprinkling of: Approximately equal doses of: - Dill seed - Fennel seed - Coriander seed that have been freshly cracked. I make a sauce by reducing one bottle of white whine (usually Sauv Blanc or Gewurtztraminer) with onions and garlic, some sugar and white wine vinegar, and glaze the ribs when they're cooked. Since my son is allergic to nightshade vegetables (peppers and tomatoes), I go easy on pepper. Sure, I use paprika but the quantity used doesn't seem to bother him. He used to complain that he could not have sauce; now he wonders why people put sauce on ribs. For those that like it spicier, I usually offer sauces on the side. Most everyone will have their own rub recipe. My experience with commercial rubs is that they're often too high in salt, but I was surprised how well it worked once to mix Pappy's with brown sugar. Cheers, Dana |
A. Kesteloo wrote:
> Hi there > > I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will > this not burn? I aim for 250 F range It doesn't burn so much as caramelize. After trying it both ways for a while, I've decided I prefer no brown sugar in the rub, and glaze the ribs after cooking with a tangy-sweet sauce. My dry rub is something like: Approximately equal quantities of: - Sea salt - Fresh ground black pepper - Ground Coriander - Paprika - Garlic powder - Onion powder Smaller doses of: - Celery seed - Ground ginger - Sometimes ground cumin If I use a tablespoon each of salt, etc., I use about 1/4 to 1/2 teaspoon of the above. I sprinkle and gently rub the ribs. Then I mop with olive oil, and then apply a sprinkling of: Approximately equal doses of: - Dill seed - Fennel seed - Coriander seed that have been freshly cracked. I make a sauce by reducing one bottle of white whine (usually Sauv Blanc or Gewurtztraminer) with onions and garlic, some sugar and white wine vinegar, and glaze the ribs when they're cooked. Since my son is allergic to nightshade vegetables (peppers and tomatoes), I go easy on pepper. Sure, I use paprika but the quantity used doesn't seem to bother him. He used to complain that he could not have sauce; now he wonders why people put sauce on ribs. For those that like it spicier, I usually offer sauces on the side. Most everyone will have their own rub recipe. My experience with commercial rubs is that they're often too high in salt, but I was surprised how well it worked once to mix Pappy's with brown sugar. Cheers, Dana |
Duwop wrote:
> Steve Calvin wrote: > >>I generally don't use sugar but last cook I decided to try it. I >>figured that "ya never know unless you try" so I made a dry rub which >>included brown sugar. I also run at 250-260dF. The sugar doesn't burn >>but does kinda caramelize. After trying it we prefer the sugarless >>rubs but everone's different. > > > I didn't know what the heck the guys were talking about eating their ribs > without sauce or anything until I went simple with salt and pepper. Lots of > course ground pepper. Now that's meat. > > D That's the conclusion that we came to after experimenting a bit. Depending on our mood we may have a dipping sauce on the side though. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
Duwop wrote:
> Steve Calvin wrote: > >>I generally don't use sugar but last cook I decided to try it. I >>figured that "ya never know unless you try" so I made a dry rub which >>included brown sugar. I also run at 250-260dF. The sugar doesn't burn >>but does kinda caramelize. After trying it we prefer the sugarless >>rubs but everone's different. > > > I didn't know what the heck the guys were talking about eating their ribs > without sauce or anything until I went simple with salt and pepper. Lots of > course ground pepper. Now that's meat. > > D That's the conclusion that we came to after experimenting a bit. Depending on our mood we may have a dipping sauce on the side though. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
A. Kesteloo wrote:
> Hi there > > I'm looking for a dry rub to bbq ribs. most rub's I find contain sugar. will > this not burn? I aim for 250 F range > > Adriaan > > Here's one I use quite a bit on steaks, ribs, pork loins. It makes a nice char-crust: Ancho Coffee Dry Rub * ½ cup Salt * ½ cup Brown sugar * ¼ cup Ancho chili powder * ¼ cup Espresso Grind Coffee (very fine grind) * ¼ cup Granulated garlic * ¼ cup Ground black pepper |
Duwop wrote:
> I didn't know what the heck the guys were talking about eating their > ribs without sauce or anything until I went simple with salt and > pepper. Lots of course ground pepper. Now that's meat. Ya forgot the garlic powder. <g> -- frohe Life is too short to be in a hurry |
Duwop wrote:
> I didn't know what the heck the guys were talking about eating their > ribs without sauce or anything until I went simple with salt and > pepper. Lots of course ground pepper. Now that's meat. Ya forgot the garlic powder. <g> -- frohe Life is too short to be in a hurry |
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