Kpig's Dry BBQ Rub and Basting Sauce - BBQ Central

Go Back   BBQ Central > Recipes > BBQ Sauces, Sops, Dry Rubs and Brines
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-05-2005, 05:50 PM   #1
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Kpig's Dry BBQ Rub and Basting Sauce

Dry Rub
8 parts Paprika (sweet hungarian is best)
4 parts Season All
4 parts Garlic Powder
2 parts Chili Powder
2 parts Dry Mustard
2 parts Ground Oregano
1 part Black Pepper
1 part Cayenne Pepper
1 part Coarse Ground Pepper

Mix together in empty spice bottle. Sprinkle liberally on ribs (or shoulder) and rub in. Let meat sit in refrigerator overnite. Let meat come back to room temp before putting on the grill. Smoke over slow charcoal fire (225-250 degrees) (indirect heat) 4 to 6 hours, using soaked hickory chunks for the first 3 hours. Baste with basting sauce every 15-20 minutes the last 2 hours. Ribs should be done when 1/2" to 3/4" of the bones are exposed where the meat has shrunk up from the tips. Sprinkle with additional Rub before serving.
Spareribs are best, although baby backs are fine. If doing spareribs, 3 ½ downs (3 ½ lbs or less per slab) are best.
If doing a shoulder, follow same guidelines, but cook for about 1 hour per pound. Keep smoke going for 2 or 3 extra hours. Shoulder is done when you can grab the bone, twist it, and pull it right out.
Remember.......Patience!

Basting Sauce
2 Tbsp Dry Seasonings
1 qt or 2 cans Beer (Coors Light :^)
1 bottle Red Wine Vinegar
1/2 bottle(Lg) Worcestershire Sauce
1/2 to 3/4 cup Brown Sugar
1 tsp Tabasco Sauce
1 Bay Leaf

Mix together in a saucepan and heat up on stove. Use to baste meat the last 2-3 hours of cooking time to keep meat moist.
__________________

__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 10-05-2005, 07:32 PM   #2
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
How big is a "part"?
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 10-05-2005, 07:33 PM   #3
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Is that a reference to Woody's dog?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 10-05-2005, 08:11 PM   #4
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
No, that's a feature. This is reference to the recipe posted above. #-o
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 10-05-2005, 11:28 PM   #5
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by Bruce B
How big is a "part"?
If this is a serious question (and I have my doubts)... A part is what ever measurement you want it to be. 8-[
If you want one part to be one cup... that's what it is.
If you want one part to be four pounds... that's what it is.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 10-06-2005, 05:20 AM   #6
Guest
 
Posts: n/a
Quote:
Originally Posted by Finney
Quote:
Originally Posted by Bruce B
How big is a "part"?
If this is a serious question (and I have my doubts)... A part is what ever measurement you want it to be. 8-[
If you want one part to be one cup... that's what it is.
If you want one part to be four pounds... that's what it is.
I was gonna answer that question but I just knows Brucie is just messin' around... 8-[
  Reply With Quote
Old 10-06-2005, 06:18 AM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
[quote=The Joker]
Quote:
Originally Posted by Finney
Quote:
Originally Posted by "Bruce B":1ubntjen
How big is a "part"?
If this is a serious question (and I have my doubts)... A part is what ever measurement you want it to be. 8-[
If you want one part to be one cup... that's what it is.
If you want one part to be four pounds... that's what it is.
I was gonna answer that question but I just knows Brucie is just messin' around... 8-[[/quote:1ubntjen]
We're all hoping.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 10-06-2005, 07:29 AM   #8
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 11-07-2005, 03:47 PM   #9
BBQ NOOB
 
Join Date: Sep 2005
Location: Saratoga
Posts: 3
Basting Sauce

Greg, I printed up your receipes for rub and basting sauce.. but would it be o.k. to substitute 'Genny Cream Ale' for Coor Light?

Regards,

Galileo
Galileo is offline   Reply With Quote
Old 11-09-2005, 06:58 AM   #10
BBQ NOOB
 
Join Date: Sep 2005
Location: Saratoga
Posts: 3
Basting Sauce

You got it right , kpigout, Genny Cream is a heavy lager style ale, vs. a light variety beer.

Galileo
__________________

Galileo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.