Dry Rub for Ribs Recipe

Dry Rub for Ribs

What can be better than the aromas of fine barbecued meats sending up wafting smoke to tickle the noses of some of the most discerning palates. Rich, natural flavors all combined to make your particular brand of barbecue the best it could possibly be. We like to say that ribs taste good thinking that the meat itself is the primary actor in this chorus of taste. But in fact the meat is actually the carrier of some of the finest seasonings available to man. Believing and saying that meats taste good is driven directly through the barbecue, and grilling or smoking process. A Dry Rub is defined by Webster as "a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled." So, this belief that meats taste good is subject to the combinations that employed in the actual makeup of the dry rub itself. And where a dry rub for ribs is concerned it's the combination of juices, liquids, sinews, powders, granules and spices all combined to deliver one specific taste at one specific point in time.

Taste is somewhat subjective since each of us has a different level of sensation especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a dry rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The most basic of dry rub for ribs is the use of salt and pepper. The dictionary defines salt as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food. Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns, commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor. Each of these elements serves their individual needs however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs we focus on the big four, salts and peppers that are combined with additional sugary, and spice laden elements to create flavor as the dry rub is tasted on the palate.

Rib Rubs takes advantage of the very nature of spices, salts and peppers each of these elements presenting them in balance drawing out the natural flavor of the meat. Similar to a musical composition flavors come into focus at key moments during the orchestral equivalent of the chorus of smoke, heat, time, meat makeup and personal desire formulated as degree of hunger.

A rib rub is much like wine with its complexities in that the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper laden note. A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on. But dry rubs for ribs alone are not enough to improve the flavor of the meat. First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats and the use of dry rubs we look to combinations of salts sugars, peppers and herbs to drive home their place in the symposium. The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend. A dry rub that is heavily laden in sugar might not be the right fit for wood smoke that is strong in ash or black walnut. The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used. Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond and Citrus varieties. One wood type that gets very little air time is Grapevine. I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes. A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking? The end result is the trigger for finding the right type of wood. Whether you're focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking. For Steaks it's important to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak. For ribs one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

Dry Rub Styles

When properly paired with wood smoke a dry rub ribs can impart a sense of luxury and extravagance to the meat. We've paired our best dry rubs with some key wood types to help you in your decision making. See our listing below as a guide. In addition we've added some of our best dry rub for ribs recipes. These recipes are easy to make and make use of ingredients that every household has on hand. But let's look at our stock of dry rubs for ribs when combined with key smoking woods that will make your barbecue exceptional.

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)

Dry Rub for Ribs Recipes:

Homemade Cajun Rib Rub Recipe

• 8 tablespoons paprika
• 3 tablespoons cayenne
• 6 tablespoons ground black pepper
• 4 tablespoons garlic ground
• 3 tablespoons onion ground
• 6 tablespoons sea salt
• 2 tablespoons ground cumin
• 4 tablespoons dried oregano
• 4 tablespoons dried thyme

Santa Maria Basic Rib Rub

• 3 Tablespoons Granulated Garlic
• 2 Tablespoons Salt
• 2 Tablespoons Coarse Ground Black Pepper

Brown Sugar Sweet and Spicy Rib Rub

• 1 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1 tablespoon Hungarian paprika
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon cayenne pepper
• 1 tablespoon brown sugar
• 2 teaspoons granulated garlic
• 1 tablespoon Kosher salt

Santa Maria Rib Rub Brown Sugar Recipe

• 3 Tablespoons Granulated Garlic
• 2 Tablespoons Salt
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Coarse Ground Black Pepper

Ranch Style Rib Rub Recipe

• 4 Teaspoons Garlic Powder
• 2 Teaspoons Paprika
• 2 Teaspoons Dried Orange Peel
• 1 Teaspoon Chili Powder
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Kosher Salt

Smoky Rib Rub Recipe

• 1/4 Cup Salt
• 1 Teaspoon Smoked Hickory Powder
• 1 Tablespoon Ground Black Pepper
• 1 Tablespoon Paprika
• 2 Teaspoons Cayenne Pepper
• 2 Teaspoons Dried Oregano
• 2 Teaspoons Granulated Garlic
• 2 Teaspoons Ground Cumin

Chicago Style Rib Rub Recipe

• 4 Tablespoons Sugar
• 2 Tablespoons Kosher Salt
• 2 Tablespoons Black Pepper
• 2 Tablespoon Smoked Paprika
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garlic Powder

Coriander Tarragon Rib Rub

• 1 3/4 cups white sugar
• 3 tablespoons brown sugar
• 1/4 cup Hungarian sweet paprika
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons garlic powder
• 1/2 cup salt
• 2 1/2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon coriander pepper
• 1 teaspoon tarragon
• 1 teaspoon Turmeric

Greek Style Ribs

• 3 Lbs of Baby Back Ribs "uncooked"
• 5 Garlic cloves
• 2 Tablespoons Lemon Rind
• 1/2 Cup Onion
• 4 Tablespoons Oregano "fresh"
• 1/4 Cup Lemon Juice
• 1 Tablespoon Honey
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Pepper - Coarse Ground

Merlot Dry Rub Ribs

• 8T Light brown sugar
• 3T Salt
• 2 T Jake's Tri-Tip Steak and Rib Rub Seasoning
• 1/2t Ground black pepper
• 1/2t Cayenne pepper
• 1/2t Jalapeno seasoning
• 1/2t Old Bay Seafood seasoning
• 1/2t Rubbed thyme
• 2t Onion powder

Rosie's Rib Rub Recipe

• 4-5 cans of Beer (regular not light beer)
• 3 Cloves of garlic
• 1 Tablespoon of Sea Salt (table salt can be used if Sea Salt is not available)
• 1 Tablespoon of Fresh Ground Pepper
• 1 Pot large enough to cover the ribs with water
• 6 Tablespoons Honey
• 1 Tablespoon Cumin
• 1 Tablespoon Garlic Powder
• ½ Tablespoon Onion Powder
• ½ Tablespoon Cayenne Pepper

Sesame Rib Rub Recipe

• 1 Rack of Baby Back Ribs
• 1 Tbs Garlic Salt
• 1 Tbs Coarse Ground Black Pepper
• 2 Tbs Sesame Oil
• 1 Tbs Soy Sauce (Light or Regular)
• 2 Tbs Sugar
• 2 Tbs Chile Oil
• 1 Tbs Cornstarch
• 1 Tbs Sesame Seeds
• 1 Cup of Jake's Original BBQ Sauce

Each of these dry rubs are designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Dry Rub recipe mix

Last but not least is the mental imagery that one receives when you try out your very favorite dry rub for ribs. I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain. Most people will gravitate to experiences they had when they were young children especially where barbecue is concerned. Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be. We at Jake's Famous understand that mental focus and our products are designed with that key element in mind. We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award winning condiments.

The real key to what makes a dry rub for ribs good or great is the memory it holds for the user. We believe that you will enjoy making memories with each and every one of our products.

Jake

Jake's Famous Foods

What makes a Dry Rub good or great for smoking?

Dry Rub Pour

First let's start with what exactly is as we consider what makes a dry rub good for smoking?  A Dry Rub Defined: a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor. The dry rub also creates a crust on the surface of food that is grilled or broiled. So, when we say what makes it good? That can be somewhat subjective since each of us has a different level of sensation especially where our palates are concerned. But what we know is that each of us technically can discern the difference between sugar, salts, spices, and herbs. And so when we say that a dry rub is "good". What we are in fact complimenting is the expression of those salts or peppers on our palate.

The most basic of dry rubs is the use of salt and pepper.  The dictionary defines salt as a savory component that is a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.  Whereas pepper is defined as being pungent, hot-tasting powder or granules prepared from dried and ground peppercorns, commonly used also to spice food or is reserved as a condiment for the purposes of adding flavor.  Each of these elements serves their individual needs however, when added to foods they present themselves and additionally heighten the flavors of that item they are added to.

In the case of dry rubs we focus on the big four, salts and peppers that are combined with additional sugary, and spice laden elements to create flavor as the dry rub is tasted on the palate.

But in basic terms a good dry rub is one that takes advantage of the very nature of each of these elements presenting them in balance drawing out the natural flavor of the meat.  Much like a musical composition a good dry rub has levels of flavor built into it.  And much like wine the dry rubs first notes can be determined on the palate first with its individual saltiness, followed by an herb note and complimented with sugars either white or brown and finally a pepper laden note.  A good dry rub takes advantage of the science afforded it and seeks to draw out the best flavors of the meat it is presented on.  But dry rubs alone are not enough to improve the flavor of the meat.  First one must start with a reasonable cut that is properly trimmed and prepared.

When it comes to smoking meats and the use of dry rubs we look to the big four to take their place.  Smoking in itself is a science but when combined with salts, peppers, sugars, and spices takes on "a whole nother level".  The critical elements are ensuring that the dry rub doesn't conflict with the desired end result of the seasoning blend.  A dry rub that is heavily laden in sugar might not be the right fit for wood smoke that is strong in ash or black walnut.  The fact that the wood may impart a bitter taste to the food is enough to reconsider the type of wood used.  Better woods for sugary laden dry rubs might be cherry or apricot that adds a mild almost hickory note that goes well with poultry and pork.

Dry Rub on BBQ Ribs

Dry rubs that are laden in salts and herbs may well benefit from smoking woods like Apple, Almond and Citrus varieties.  One wood type that gets very little air time is Grapevine.  I've used grapevines a number of times and the smoke that is derived from the bark is almost sweet in flavor aromatic with hints of sweet grapes.  A truly awesome wonder wood type for smoking.

But back to our primary topic: What makes a Dry Rub good or great for smoking?  The end result is the trigger for finding the right type of wood.  Whether you're focus is to smoke steaks, ribs or chops each has its own brand or type of wood that favors smoking.  For Steaks it's important to impart an almost earthiness to the meat much like that which is delivered when using Hickory or Red Oak.  For ribs one wants to truly taste the pork goodness and only woods like Almond, Peach, Plum, Apple and Red Oak deliver that rich smokiness that matches the sugars, salts, herbs and spices of the dry rub.

When properly paired with wood smoke a dry rub can impart a sense of luxury and extravagance to the meat.  We've paired our best dry rubs with some key wood types to help you in your decision making.  See our listing below as a guide.

Tri Tip Steak and Rib Rub  (Almond, Red Oak, Cherry, Peach, Plum, Maple)

Santa Barbara Rub (Alder, Apricot, Grapevine, Mesquite, Orange, Pecan)

San Ysidro Rub (Red Oak, Almond, Peach, Grapevine, Mesquite, Pecan, Pear)

Santa Maria Dry Rub (Almond, Peach, Red Oak, Mesquite, Hickory, Lemon)

Memphis Blues Dry Rub (Almond, Peach, Grapevine, Hickory, Cherry, Maple, Grapefruit)

California Chipotle Dry Rub (Peach, Plum, Cherry, Apple, Grapevine, Red Oak, Almond)

California Chicken Dry Rub (Almond, Red Oak, Mesquite, Cherry, Apple, Grapevine, Maple, Mulberry)


Of course these dry rubs are designed to impart just the right amount of flavor at just the right time. But the real test is in the results you will receive.

Last but not least is the mental imagery that one receives when you try out your very favorite dry rub.  I often tell people that barbecue is about memory and a form of that muscle memory for the palate and the brain.  Most people will gravitate to experiences they had when they were young children especially where barbecue is concerned.  Each of us is trying to bring back our most favorite experience and that absolutely awesome, burger, steak, ribs, chops or whatever that item might be.  We at Jake's Famous understand that mental focus and our products are designed with that key element in mind.  We are constantly working to get your mind and thoughts back to happier experiences be it without Famous barbecue sauces, our amazing dry rubs or our award winning condiments.

The real key to what makes a dry rub good or great is the memory it holds for the user.  We believe that you will enjoy making memories with each and every one of our products.

Happy Barbecuing,

Jake
Jake's Famous Foods

SEND JAKE'S FAMOUS Barbecue Sauces, Dry Rubs and Condiments

 

Jake's Famous Good Mild BBQ Sauce

At Jake’s Famous Foods we make barbecue sauce, but not just any barbecue sauce.  We make the natural stuff, the stuff that doesn't have any wild chemical names or strange additives.  We make the bbq stuff that's not only good looking but good for you.  We've spent the last 15 years working on ways to improve the taste and flavor of barbecue.  We know this may sound like tooting our own horn but how else would the average person know that we create these exceptional products unless we tell them.  In the world of barbecue there's stuff you make at home, stuff you make and sell at the store, stuff you make at competitions, and stuff that everyone has heard about.  We've moved into the buy at the store and the everyone has heard about category thanks to some focused partners who believe in bringing the very best products to their customers.

Our business started on the central coast of California a whole world away from the plush spots commonly known for barbecue like Dallas, Austin, Lexington, Kansas City, Memphis and more.  But just the same we who are descendants of parents from Arkansas spent time on the road delving deep into the world of barbecue.  On the road, we've had fried gator, fried duck, fried deer and just about every other concoction that has ever be fried.  But when it came to barbecue we paid extra special time to some of the dingiest looking sheds with the world's greatest barbecue in places like Kissimmee, and Tuscaloosa, Durham and Lawrence all with an eye toward finding just the right taste of barbecue from that region.  Well we did so and we brought home our inspired recipes and blend them into every bottle and jar of our barbecue sauces, dry rub seasonings, and award-winning condiments.

So when we say "Send Jake's Famous Barbecue Sauces, Dry Rubs and Condiments" what we're really saying is send over 50 years of experience in creating bbq sauces that envelope the appetite as well as the meat.  Send 50 years of memories all rolled into the essence of liquid sauces that every guest can enjoy.  And send to your friends and family the very best that we have to offer in the form of our sauces, seasonings, and condiments.

We've learned some new and exciting things over the last 15 years each of which has been translated into improving the flavors of our barbecue sauce.  Our sauces have become more natural, more flavorful, more versatile with hundreds of formulated recipes that anyone can use.  And our sauces have become friendlier, easier and more convenient to order.  Gone are the days of telephone customer service and in are the days of fast, quick and efficient ordering bbq sauce online.

One of the key things we learned from our customers is that you want more choices.  You want better offerings that are not only value-focused but product mix focused on that you want to see more sauce and dry rub packages.  And you want to see more dry rub package multiples.  Along with the Specials you want to have more recipes that are easier to read and use.  When you order bbq sauce online you want to get right to the business of getting the products you want.  You don't want a lot of alternate material that might affect the order.  Along with the mix when you order bbq sauce online you want to know that it will deliver in a timely method and won't be stuck in some transit system or warehouse.

We've heard our customer and now to order bbq sauce online we access our website, go to the key areas of interest then select the products you want. We've given you the option of making with order with or without your email information. In the long run it is better to provide the information as order information and receipts are passed through the email. As fate does happen sometimes an order can get lost or data packet incorrectly delivered within email. And for a critical item like bbq sauce, we would not want to see you disappointed. After the order process, walk through the shipping information making all necessary selections. Once completed finalize your personal information and cover the payment area. And for reading this post we're going to give you our active 10% discount code 1707200910. Use this code to secure that discount when you order bbq sauce online and when you check out of the website. Once triggered the discount is applied and the order processed. It's just that easy to order bbq sauce online with Jake's Famous Foods.

We built a number of products that are focused on smooth, rich flavors and high-quality taste. We've prepared mild, medium and hot barbecue sauces along with our more direct blends of maple, bourbon, and habanero. We knew that our customers would want sauces that are savory with hints of sweetness and balanced flavors but all in all they wanted a sauce that was tasty. We decided we’d create a product that was not only savory and subtle with hints of sweetness but one that was natural and good for you as well. Too often we hear talk about the carbohydrates and the sodium content of products but what does that really mean to the average barbecue eater that might at best have bbq 3 times a year during the summer months. No matter we set out to take the worry out of our bbq sauce and not only made it natural but also made it gluten free. Now everyone can have the taste of barbecue anytime they want to without the concern related to gluten or the bloated feeling that comes from corn syrup.

We named our first bbq Jake’s Righteous Original Mild and later deemed it Southern style based on its characteristic use of molasses. Today based on the volume of comments we receive we call it Jake’s Famous Really Good Mild BBQ Sauce. It is a welcomed addition to our balance of natural bbq rubs and sauces for sale.

So you see Sending Jake's Famous BBQ Sauces, Dry Rubs and Condiments is easier than ever.  Below we’ve listed our key natural barbecue sauces that you can send online. These all represent the best of our barbecue sauces for sale.

Really Good Mild Barbecue Sauce

Really Nice Medium Hot Barbecue Sauce

Really Hot Barbecue Sauce

Maple Bourbon Barbecue Sauce

Memphis Blues Barbecue Sauce

Texas Style Inspired Barbecue Sauce

Our finest bbq sauces for sale are available when you order bbq sauce online on our website Jake's Famous Foods. See our natural bbq rubs and sauces for sale today.

Now that you've received the best barbecue sauce, how do you use it?  We'll easily, we've added a great recipe for Barbecue Chicken Breasts that's can be used with any of our sauces.  The process is simple and uses 99% of the items you probably already have on hand.  Try either of these unique recipes to create an awesome barbecue.

Barbecue Chicken Breasts
Ingredients

• 1/4 Cup Cilantro - Chopped
• 1/4 Cup Green Onion - Chopped
• 2 T Ginger - minced
• 1/4 Cup Orange Juice
• 1/4 Cup Oyster Sauce
• 1/4 Cup Rice Wine
• 2 T Honey
• 2 T Sesame Oil
• 2 T Chili Sauce
• 1 Cup Jake's Original Barbecue Sauce

Chicken and Mushrooms

• 4 Chicken breasts - Whole with Skin,
• 1/ Pound Mushrooms - Shiitake or Portabello
• 12 Tortillas - Corn or Wheat
• 1/4 Cup Hoi Sin Sauce

Combine all barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 minutes but not longer than 2 hours. Clean mushrooms. Grill Chicken (skin side down) over medium heat for 6 minutes. Brush with marinade, turn and grill the other side for another 6 minutes or until centers are no longer pink. Cut into strips. Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 minutes per side. If using Portabello mushrooms, cut into strips.

Serve warmed tortillas, or Chinese wrappers, chicken, mushrooms and Hoi Sin Sauce for guests to assemble.

Interested in more Grilling options? Try Jake's Famous California Chicken Rub.