Dry Rib Rub

Does anyone have any good recipes for dry rib rub? George made some yesterday and they were good, but seemed to missing something. He used garlic powder, cayanne pepper, black pepper, and Emeril's rib rub. He then coated it with mustard (rubbed on). Like I said, it was very tastey, but needed some extra flavor...

Thanks!

What type of mustard did he use?? Most of the recipes call for dijon mustard to be rubbed on..

He just uses the regular mustard. It adds a great flavor. Maybe I'll get him some of the Dijon and see what happens. I also see that people use cumin and brown sugar.

Since we all know that the epicenter of Bar-B-Que is Memphis (World Championship Barbque Contest and all that) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />, I would recommend that you order up some dry rub, called Shake in this part of the world, from either Corky's or the Rondezvous. www.corkysbbq.com or www.hogsfly.com Good stuff that you can use as a benchmark. That said, there is an almost infinite variety of shakes available either via recipe or in a container.

My favorite is Bad Byron's Butt Rub...
I remove the "silverskin" from the back side of the ribs... (very important step! or don't even bother to dry rub that side)
Cover both sides of the ribs liberally with the Butt Rub, and let sit in the fridge overnight, up to 24-hours...
I usually make them before hand in a slow oven (225-250F) until the bones are loose in their sockets...
Then re-heat on the grill (about 350-400F) for maybe 10 minutes, without letting them burn...

Here's one we us exclusively. Great on grilled ribs, chicken, pork roast etc.

1 1/2 T table salt
1/2 t. celery salt
2 T packed dark brown sugar
1 T freshly ground black pepper
1 T citric acid ( "Fruit Fresh" )
1/2 t. garlic powder
1 t. freshly ground white pepper
1 t. chili powder
1/2 t. onion powder
1/2 t. paprika
1/2 t. dried basil
1/4 t. ground thyme
1/2 t. dry mustard
Mix all ingredients in glass jar or plastic container that has a tight-fitting lid. Shake to mix. Use immediately or store in cool, dark place for up to two months.

This was the recipe from the late Dennis Getto, who was the food critic of the Milw. Journal. It's a keeper.

-C

WOW... the addition of Fruit Fresh is a great add to any rub, I would think...
would add to the breakdown of the fibers and make the meat more tender...
I have never thought of that (or ever heard of it) before! Thanks! What a Great Idea!

The first time I made it I actually got citric acid from the master spice mixer at Pensy's Spices and it was way too tart. Fruit Fresh seems less tart, but I sometimes add less to the mix. It still tastes great.
-C