Wrap them for an hour and put butter, honey, brown sugar, and a little more of that rub on the ribs and let them cook meat side down in the foil for an hour or so and then the last hour unwrapped and save that glaze!! While the ribs are resting coat the meat with the glaze and OMG it’s so much better than bbq sauce if you like a little more sweetness like we do!
I LOVE the fact that he States that this is something that needed to be "documented", no it's not an exaggeration, thank you for taking the time to make such a good video!💜
Man!!! I tried this rub today and can't ask a better one. I did not use cayenne, but it was perfect 👌. Thanks for sharing this fantastic rub btw. Today was my first time using a rub, and that sweet touch was the bomb!
Great video. Making cheap meat delicious. That's what it's all about. Almost exactly as the recipe I use called the Renowned Mr. Brown. Perfect base rub. Keep up the good work.
I like sweet and smoky. I used your recipe, except no kayane and added more brown sugar. Turned out great for my first time smoking ribs, the neighbors loved them.
That looks good, but did you leave the silverskin on the bottom side of the ribs? When I do mine i remove that because if not it's chewy on the underside and not pleasant.
Good stuff Chris. I prefer just meat, cooked right. My wife makes the best BBQ sauce and she gets credit for it. I'm more of just a salt & pepper guy ..easy on the salt. Commercial rubs seem to salty. I like to taste the meat and not overwhelm it. I'll be watching for your future rubs. Cheers Chris.
That’s interesting! I’m just a weekend warrior, but have been smoking ribs and butts for many years. I’ve never seen celery seed used in a rub. I’ll have to give that a try.
I like that you can heap it on to form a tasty crust. Also, the ribs slice cleanly with no shredding on the surface. That, I believe, shows they aren't over cooked. Now, that said, I cook ribs scream'n hot and fast on the Weber Kettle with a Vortex, but recently with a Slow and Sear. One hour at 450 +/_ They come out great. But with the brown sugar in your rub recipe, they'd burn to a cinder. I'll have to try your rub and low and slow technique. Your ribs looked delicious. rocket
Good to take a break every now and then. I love making my own rubs and sauce. Great idea for a series. Those ribs looked delicious. Thanks for sharing😃
Great video, interesting you mentioned sweetness because while watching your recipe, I thought your sugar to paprika ratio was too low. Typically KC style recipes call for twice as much brown sugar as paprika...ie 1/2 cup sugar to 1/4 cup paprika. But then again, who am I to advise you? I'm been a bbq student for 30 years and still can't master it. lol
Put it on with the binder or, if you’re not using one, on the product before you rub. Don’t use but maybe a few splashes on each side and rub it all over before the rub
Hello very good recipe made in the oven a regal, I had laid it on a bed of tomato (they were candid a regal, I would like to know the mark of your barbecue bell with temperature, I want a give me the on and the link I order
Bonjour tres bonne recette faite au four un regal , je l’avais posé sur un lit de tomate (elles étaient confitent un regal ,, j’aimerais connaitre la marque de ton barbecue cloche avec température , j’en veux un donne moi le l’on et le lien je commande
Personally I think too many people overthink recipes especially for ribs or pork butt. Keep it simple, use your favorite wood and don't sweat it because it'll taste great!
Oh man, what a perfect series, thank you so much for doing this, gonna make this rub today....plus a local store is buy one rack of ribs, get the next for free....you know whats for dinner here...have never done ribs on the new smoker either.....fun day ahead.... The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Wrap them for an hour and put butter, honey, brown sugar, and a little more of that rub on the ribs and let them cook meat side down in the foil for an hour or so and then the last hour unwrapped and save that glaze!! While the ribs are resting coat the meat with the glaze and OMG it’s so much better than bbq sauce if you like a little more sweetness like we do!
I love how u cooked it
Thanks Chris , nice video. Just what I needed???
I'll try out your rib/chicken rub to add nice flavour.
Nick, Filton, Bristol, UK 🇬🇧 👍
Sounds good!! But not salty with the 1:1 salt/pepper ratio??
Tried this for the first time yesterday 👍👍 everyone loved the ribs. Delicious, I like the heat on the back end
Thanks
Tried it on spare ribs. Nice combination of sweet and spicy. The perfect balance. Plus, the garlic adds to this good example of "comfort" food
Amazing rub! I use this all the time.
Yum! My mouth is watering 😋
I LOVE the fact that he States that this is something that needed to be "documented", no it's not an exaggeration, thank you for taking the time to make such a good video!💜
10-17-22, thanks for the rub recipe and tips. Much appreciated.
Man!!! I tried this rub today and can't ask a better one. I did not use cayenne, but it was perfect 👌. Thanks for sharing this fantastic rub btw. Today was my first time using a rub, and that sweet touch was the bomb!
Thank you for taking the time to make a simple yet effective video much appreciate it great job
Great video. Making cheap meat delicious. That's what it's all about. Almost exactly as the recipe I use called the Renowned Mr. Brown. Perfect base rub. Keep up the good work.
That was awesome. I followed the same rub you put on the ribs.
Just got done Eating Ribs using this receipt, the result, straight 🔥 Good looks bruh
This is a good rub. Tweak it the way you want too. I usually add some extra cayenne and omit celery seed.
I like sweet and smoky. I used your recipe, except no kayane and added more brown sugar. Turned out great for my first time smoking ribs, the neighbors loved them.
Very cool. Thanks for watching
My Exact beginning recipe that I've done for over 45+ yrs!!!!!!!!!!!!!!
That looks good, but did you leave the silverskin on the bottom side of the ribs? When I do mine i remove that because if not it's chewy on the underside and not pleasant.
Good stuff Chris. I prefer just meat, cooked right. My wife makes the best BBQ sauce and she gets credit for it. I'm more of just a salt & pepper guy ..easy on the salt. Commercial rubs seem to salty. I like to taste the meat and not overwhelm it. I'll be watching for your future rubs. Cheers Chris.
+Oren Cheers Oren.
Thanks for the video, very informative 👍
Pretty nice looking rub.
Thanks Ray
That’s interesting! I’m just a weekend warrior, but have been smoking ribs and butts for many years. I’ve never seen celery seed used in a rub. I’ll have to give that a try.
Great idea with the rubs. Can't wait to see what's next!
I like that you can heap it on to form a tasty crust. Also, the ribs slice cleanly with no shredding on the surface. That, I believe, shows they aren't over cooked.
Now, that said, I cook ribs scream'n hot and fast on the Weber Kettle with a Vortex, but recently with a Slow and Sear. One hour at 450 +/_ They come out great.
But with the brown sugar in your rub recipe, they'd burn to a cinder. I'll have to try your rub and low and slow technique. Your ribs looked delicious.
rocket
Great basic rub Chris. Like you said, perfect foundation to start off with. Thanks for shooting this!
Thanks Greg
Pro tip: watch series on kaldrostream. Been using them for watching lots of of movies these days.
@Braydon Kolton Definitely, I've been watching on Kaldrostream for months myself :D
Good information and awesome looking ribs! I am currently working on my own line of rubs and totally agree with your approach 👍🏻
i love the idea for a series
+Joshua Trotter Thanks
Looking forward to more on this series. Would like to see some side by side comparisons.
Are you able to put the rub on over night?
looks delicious Chris
will be tested the rub
Thank you ☺️ making this for Easter 🐣!🥰
Good to take a break every now and then. I love making my own rubs and sauce. Great idea for a series. Those ribs looked delicious. Thanks for sharing😃
Thank you Christy
Ty made this nice rib rub for my gfs bday added some sugar to the mix
Great video, interesting you mentioned sweetness because while watching your recipe, I thought your sugar to paprika ratio was too low. Typically KC style recipes call for twice as much brown sugar as paprika...ie 1/2 cup sugar to 1/4 cup paprika. But then again, who am I to advise you? I'm been a bbq student for 30 years and still can't master it. lol
Happy 2018! - Waiting patiently for Mothers BBQ Rub! Good Looking Ribbage!
Happy 2019 :D
Yummy
My boy loves ribs. He loved this recipe and used it to make a rib video. (Shot out in the video and a link to your video in the description) Thanks!
Excellent base for a rub! The ribs looked great too. Great video.
Hi Chris, can you cook this with turbo roaster?
Can I add some liquid smoke? If so so how much? I like the ease of this rub.
Put it on with the binder or, if you’re not using one, on the product before you rub. Don’t use but maybe a few splashes on each side and rub it all over before the rub
I like this new series...subscribed.
*Chris I got to try this rub recipe...man Those ribs looks good.*
Thanks brother
Hello very good recipe made in the oven a regal, I had laid it on a bed of tomato (they were candid a regal, I would like to know the mark of your barbecue bell with temperature, I want a give me the on and the link I order
Thank you sir your a true gentleman 👏
I'm looking forward to this series. Couple of years ago,I quit buying rubs and started making my own. I anxious to see your ideas on a good rub is.
welcome back, great idea,another great series to compliment this would be a marinade and sauce series!!!
nice!
Well done. First time viewer. Subcribed. Thank you.
Bonjour tres bonne recette faite au four un regal , je l’avais posé sur un lit de tomate (elles étaient confitent un regal ,, j’aimerais connaitre la marque de ton barbecue cloche avec température , j’en veux un donne moi le l’on et le lien je commande
Nice video. Would have been better if you'd have mentioned the proportions of each ingredient. There IS a list adjacent the video but it's incomplete.
This new series is a great thing to do.. Look forward to see the to see the progress of the series.
Cheers Chris
Thanks Elton
Gosh that sliced tender dude! Looking good and tasty 😋.
I know you!!
Yea that’s my go to rub it’s a safe bet for pork
Your ribs look delicious with a nice crust 👊
That is a nice base rub
Thanks Methead
Enjoyed the video. Thanks for sharing.
Thank you
About how much of each should be used?
Im gonna try yur recipe,bos ...
I like the idea for the rub series I am interested in a Porchetta Rub Do you have any ideas for this type of rub
I have used this before. Pretty Good....
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
Kosher salt
Thanks I will be giving this a try
@getoutandgrill can you use regular table salt instead? If so do I use less and how much?
Welcome Back Sir. Your kitchen is awesome!!! Very entertaining and educational.... Thanks for the information... Great start to 2018!!!
God Bless!!!
That's a nice BBQ 👍
I want some!!! 😋
This is awesome! I love this idea!!! Thanks!
Wow, perfectly cooked ribs...👍
+Luis Palomo thanks for watching
Excellent video. So one good turn deserves another, here's my BBQ rub to share. The amount given is a lot, so be prepared to store it.
*Chi-Town Spice Rub:*
1) _crushed black peppercorn = 4-6 tbls._
2) _salt (preferably kosher) = 2-3 tbls._
3) _celery salt = 1-2 tbls._
4) _Hungarian szeged paprika (hot, smoked or sweet) = 2-3 tbls._
5) _ground red cayenne pepper = 2-3 tbls._
6) _garlic powder = 2-3 tbls._
7) _chili powder = 2-3 tbls._
8) _onion powder = 2-3 tbls._
9) _mustard powder = 2-3 tbls._
10) _ground cumin = 1 tbls._
11) _ground or crushed rosemary = 1-2 tbls._
Looks great, thanks for sharing.
I am new to the smoking world. Can I get the recipe please?
Hey Josh try this one: heygrillhey.com/best-dry-rub-for-ribs/
what can i substitute the sugar with? i don’t eat sugar
thanks
Monk fruit
What are your feelings about light muscovado sugar for a dry rub?
Personally I think too many people overthink recipes especially for ribs or pork butt. Keep it simple, use your favorite wood and don't sweat it because it'll taste great!
More paprika for that awesome red colour. Otherwise a good basic rub minus the celery seeds.
Time off sounds good... nice rub and good luck with the series... cheers to 2018
Looks good. Did you get some new video gear? Video looks great!
+Robert Rockwell Nope. Lol. Same ole gear.
Thank you sir
Great rub dude! Awesome
Thanks for watching
Thanks for this upload bro! The taste is banging! Salute and buen provecho!🙌🏽💯
Been awesome since day 1.
Thanks
That's almost identical to my pork rub that I use... I just don't use celery seed... Great video, thanks!
Yum
What a great idea. Looking forward to this series a lot. Thanks Chris
Thanks for watching
How much of each ingredients on your simple rub for the ribs?
Does anyone know the type of knives he is using. It cuts through those ribs like butter.
Orient knives. Its in his description box
Any kind of BBQ cuts like butter if you cook it right.
Hey , wernt you in the movie lethal weapon??
Ya back in the day. I thought I would take a chance on TH-cam. Lol
Great video that rub combo will go a long way, like you said endless possibilities, great job.. stop sharing our secrets lol 👍
LOL, Thanks Mike
Thank you! This is good as it is. but also a good place to start in making our own rub. Thanks :)
Nice rub, nice video, and good to see you sending out some more Mother's BBQ vids!
+Jus' Piddlin BBQ thanks brother
Does it need garlic in the rub, I hate garlic
Isn't there enough sugar in the BBQ sauce.
Chris, get back into it !!!
Hayaaa don’t use whisk use chop stick haha on a serious note great job man went down a treat
Finally someone who doesnt wrap or sptriz..
What about the quantity of ingredients, cups, etc?
1/4 cup firmly packed brown sugar
1/4 cup smoked paprika
3 tablespoons black pepper
3 tablespoons coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon celery seeds
1 teaspoon cayenne pepper
@@majoneski Thank you, Zooropa.
How about no sugar?
5:19 oh like I can SEE how the rib TASTE
i'll be right over!!
I am another one that enjoys making my own rubs
i dont like that much heat in my rub alot of the already made rubs have too much heat
Oh man, what a perfect series, thank you so much for doing this, gonna make this rub today....plus a local store is buy one rack of ribs, get the next for free....you know whats for dinner here...have never done ribs on the new smoker either.....fun day ahead....
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Awesome. Let me know how it turns out.
Lol i was searching back rubs and they gave me this
Ok