This post kinda follows along the same line as the previous post "Favorite
brand name rubs". Has anybody tried this mixture as a dry rub for ribs?
The recipe is:

2.5 T. paprika
2 T. salt
2 T. garlic powder
1 T. grnd. blk. pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried grnd. thyme
1 T. dried grnd. oregano

Finding decent racks of ribs around here has become almost impossible over
the last few years; I guess the meat police decided that New England summers
are too short for grilling anything besides burgers, hot dogs and maybe a
steak or some chicken, even though some of us will snowblow the way to get
out to our grills! But, anyway, the local "mega-mart" is finally offering
some ribs and I was thinking of using the above as a dry rub, indirect heat
on a gas grill, and finishing some with a "sweetish" sauce (maybe a maple or
honey blend) for DW and leaving some "dry".

TIA for any feedback!

Abe wrote:

>>2.5 T. paprika
>>2 T. salt
>>2 T. garlic powder
>>1 T. grnd. blk. pepper
>>1 T. onion powder
>>1 T. cayenne pepper
>>1 T. dried grnd. thyme
>>1 T. dried grnd. oregano
>
> For me, thyme and/or oregano just don't belong on BBQ.
>

I like thyme. I'd only go with oregano for lamb, though.

--
Reg

"Reg" > wrote in message
. net...
> Abe wrote:
>
>>>2.5 T. paprika
>>>2 T. salt
>>>2 T. garlic powder
>>>1 T. grnd. blk. pepper
>>>1 T. onion powder
>>>1 T. cayenne pepper
>>>1 T. dried grnd. thyme
>>>1 T. dried grnd. oregano
>>
>> For me, thyme and/or oregano just don't belong on BBQ.
>>
>
> I like thyme. I'd only go with oregano for lamb, though.
>
> --
> Reg
>

Ground Cumin??

go to zachspice.com and order some of their sweet rub. Made in Texas by
Texans who know what BBQ should be.


Green Mtn. Griller wrote:
> This post kinda follows along the same line as the previous post "Favorite
> brand name rubs". Has anybody tried this mixture as a dry rub for ribs?
> The recipe is:
>
> 2.5 T. paprika
> 2 T. salt
> 2 T. garlic powder
> 1 T. grnd. blk. pepper
> 1 T. onion powder
> 1 T. cayenne pepper
> 1 T. dried grnd. thyme
> 1 T. dried grnd. oregano
>
> Finding decent racks of ribs around here has become almost impossible over
> the last few years; I guess the meat police decided that New England summers
> are too short for grilling anything besides burgers, hot dogs and maybe a
> steak or some chicken, even though some of us will snowblow the way to get
> out to our grills! But, anyway, the local "mega-mart" is finally offering
> some ribs and I was thinking of using the above as a dry rub, indirect heat
> on a gas grill, and finishing some with a "sweetish" sauce (maybe a maple or
> honey blend) for DW and leaving some "dry".
>
> TIA for any feedback!
>
>

"Barry" > wrote in message

:: "Reg" > wrote in message
:: . net...
::: Abe wrote:
:::
::::: 2.5 T. paprika
::::: 2 T. salt
::::: 2 T. garlic powder
::::: 1 T. grnd. blk. pepper
::::: 1 T. onion powder
::::: 1 T. cayenne pepper
::::: 1 T. dried grnd. thyme
::::: 1 T. dried grnd. oregano
::::
:::: For me, thyme and/or oregano just don't belong on BBQ.
::::
:::
::: I like thyme. I'd only go with oregano for lamb, though.
:::
::: --
::: Reg
:::
::
:: Ground Cumin??

*VERY* lightly. If you can taste the cumin, that's too much and it
starts to taste like it shoud be in the chili pot.

BOB

In article >, BOB wrote:
>:: Ground Cumin??
>
> *VERY* lightly. If you can taste the cumin, that's too much and it
> starts to taste like it shoud be in the chili pot.

Yeah.. I tried a recipe from Food network's recipe archive (I actually found
the recipe on a Texas BBQ site) and tried it and the cumin was WAY too strong
and pretty much kept my wife from enjoying her meal..

"Green Mtn. Griller" > wrote in message
news:Xdktg.1715$qd3.327@trndny05...
> This post kinda follows along the same line as the previous post "Favorite
> brand name rubs". Has anybody tried this mixture as a dry rub for ribs?
> The recipe is:
>
> 2.5 T. paprika
> 2 T. salt
> 2 T. garlic powder
> 1 T. grnd. blk. pepper
> 1 T. onion powder
> 1 T. cayenne pepper
> 1 T. dried grnd. thyme
> 1 T. dried grnd. oregano
>
> Finding decent racks of ribs around here has become almost impossible over
> the last few years; I guess the meat police decided that New England
> summers are too short for grilling anything besides burgers, hot dogs and
> maybe a steak or some chicken, even though some of us will snowblow the
> way to get out to our grills! But, anyway, the local "mega-mart" is
> finally offering some ribs and I was thinking of using the above as a dry
> rub, indirect heat on a gas grill, and finishing some with a "sweetish"
> sauce (maybe a maple or honey blend) for DW and leaving some "dry".
>
> TIA for any feedback!
>
Thanks all for the advice and opinions. I found this at
www.otherwhitemeat.com:

Cajun Ribs

4 pounds pork back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons cayenne pepper
1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano leaves

Pretty close to Emeril's. Think I'll give it a try. I'll let you
know if the dogs feast or we do! Thanks again!