Best rub and sauce for ribs/pork

mdk

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From store-bought sauce/rub?! You're a fucking Visigoth!
 

Dekster

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If it isn't mustard based, it doesn't belong on pork
 

EvilEyeFleegle

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If it isn't mustard based, it doesn't belong on pork
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.

I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.

As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
 

Bruce_T_Laney

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If it isn't mustard based, it doesn't belong on pork
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.

I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.

As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Dijon Mustard, Honey, Salt, Pepper, Thyme and the drippings of the pork to make a good glaze on the ribs...
 
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Grampa Murked U

Grampa Murked U

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From store-bought sauce/rub?! You're a fucking Visigoth!
I have to agree with MDK on this and you either do your own or go home!
I do that with ginger ale, orange juice, fresh pepper, garlic & onion powder but that is a lot of effort and time (soak overnight) sometimes I just want to grill right away
 

Bruce_T_Laney

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Grampa Murked U

Grampa Murked U

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From store-bought sauce/rub?! You're a fucking Visigoth!
I have to agree with MDK on this and you either do your own or go home!
I do that with ginger ale, orange juice, fresh pepper, garlic & onion powder but that is a lot of effort and time (soak overnight) sometimes I just want to grill right away
I am the type to do it the hard way...

Also love using whiskey in my sauces...
I don't have time for that during the week.
 

Dekster

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If it isn't mustard based, it doesn't belong on pork
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.

I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.

As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza ;)
 
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Grampa Murked U

Grampa Murked U

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If it isn't mustard based, it doesn't belong on pork
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.

I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.

As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza ;)
The fruit is for the acid to break down the fibers not for the flavor.
 

Marion Morrison

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View attachment 275815

Best I have ever had. Smoked with Hickory
I have some of that in the fridge..I liked it! I've heard them dry rubs are better though.

What I do is get some sour orange+ chopped garlic+salt+pepper and put all that in a bag and marinade for 2-4 days.

I like it! I do that with all my steaks.

Last thing I got is pre-seasoned. The one b4 that came out awesome! I have one piece left.

Asiago smoked pork tenderloin..

All out of tater salad..GRR!

I might..no, I used up all the Hickory I had last round..now I gotta use Live Oak.

Citrus is great! Hickory and Pecan are hard to come by here..I save it when I can.

I saved that Hickory for about 2 years, it was just a couple branches, but I kept 'um!
I knew to. It was worth it.
 
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Marion Morrison

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I got me a smoker I know how to use now! Bought a pork tenderloin today, too.

$7

$2.50 for tater salad and you're in serious bidness. :113:

Feeding the neighbors, too. :04:
 

Dekster

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If it isn't mustard based, it doesn't belong on pork
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.

I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.

As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza ;)
The fruit is for the acid to break down the fibers not for the flavor.
I always assume it was for the caramelization, but either way, I don't like meat that has been glazed with fruity things.
 

Marion Morrison

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If it isn't mustard based, it doesn't belong on pork
Oh.. I dunno--you can get some great results from fruit chutneys---mixed with some vinegar and brushed on.

I just did a double thick chop with mountain huckleberries that had been canned as a concentrate over an open fire for a smokey flavor--excellent. I used apple juice to thin out the berries. Brushed it on as a glaze.

As for rubs..i agree...a dry rub of mustard, garlic, salt, pepper and brown sugar--works well.
Never been a fan of fruit and meat together. Not sure why. I can eat just about anything with mustard on it though. On pizza day my elementary school lunch lady used to slip me packs of mustard to save the trouble of holding up the line asking for it. I am perhaps the only person I know that has to put mustard on pizza ;)
The fruit is for the acid to break down the fibers not for the flavor.
I always assume it was for the caramelization, but either way, I don't like meat that has been glazed with fruity things.
Oh? What's the last meat you cooked?
 

WillMunny

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Whenever I grill baby back ribs outside I first soak them for 24 hours in my own special brew of honey-based BBQ sauce, that glaring red paprika spice, black pepper, brown sugar and a few of those airline-sized bottles of tequila (the trace of tequila flavor makes the BBQ sauce taste more complex to me). I marinate them in my "witch's brew" for an entire day before roasting them on a wood-fire barbecue. When I'm finished you can be assured that my ribs make people's tastebuds light up like the front of a Vegas casino. In fact, I just did a rib bbq a week ago. Quite successful.
 

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