Im looking for some ideas, I am planning on making some next week between Christmas and New Years. I usually use Bobby Flays Rib Rub recipe, but I typically end up eating most of the ribs by myself because it is a little too spicy for my wife and kids. I like heat, but looking for a little bit of a milder recipe.

 

Any and all ideas will be considered. I am a big fan of doing an overnight rub so the it really gets absorbed into the meat. I have pre boiled the ribs before as well, but you really lose a lot of the pork flavor when you do that.

 

What say you?

Im looking for some ideas, I am planning on making some next week between Christmas and New Years. I usually use Bobby Flays Rib Rub recipe, but I typically end up eating most of the ribs by myself because it is a little too spicy for my wife and kids. I like heat, but looking for a little bit of a milder recipe.

 

Any and all ideas will be considered. I am a big fan of doing an overnight rub so the it really gets absorbed into the meat. I have pre boiled the ribs before as well, but you really lose a lot of the pork flavor when you do that.

 

What say you?

 

I make my own rub, but it's pretty simple.

 

2 Tbsp dark drown sugar

1 Tbsp salt

1 Tbsp black pepper

1 Tbsp paprika

1 Tsp white pepper

1 Tsp garlic powder

1-2 Tsp Cayenne Pepper if you want them spicy/extra spicy, or in your case NONE at all.

 

Your Flay recipe, the chili powder and the cayenne are what's making it so hot. Just use less of those or none at all. Keep in mind, that you can always use a special rub on a section of them for yourself and simply mark it...and let your family have the rest.

Edited December 18, 201213 yr by Y2HH

I make my own rub, but it's pretty simple.

 

2 Tbsp dark drown sugar

1 Tbsp salt

1 Tbsp black pepper

1 Tbsp paprika

1 Tsp white pepper

1 Tsp garlic powder

1-2 Tsp Cayenne Pepper if you want them spicy/extra spicy, or in your case NONE at all.

 

Your Flay recipe, the chili powder and the cayenne are what's making it so hot. Just use less of those or none at all. Keep in mind, that you can always use a special rub on a section of them for yourself and simply mark it...and let your family have the rest.

 

Yea I know those two are the bad ones, I tried reducing it and adding more brown sugar, but they still complained.

 

I also ran into a problem with portioning the spices, i usually make a large batch of ribs at one time(at least 4-6 racks), so I ended up looking like the swedish chef dumping spices in a bucket

Or have you family man up and impress your kids by making them amazing fireballs with your spices.

 

Edited December 18, 201213 yr by bigruss22

Yea I know those two are the bad ones, I tried reducing it and adding more brown sugar, but they still complained.

 

I also ran into a problem with portioning the spices, i usually make a large batch of ribs at one time(at least 4-6 racks), so I ended up looking like the swedish chef dumping spices in a bucket

 

Well, the one I posted is usually good for 2 slabs...if you make 4, double it. Just make sure you use 2x the amount of brown sugar than you use of any other spice.

1. Place phone call to any mom and pop Texas BBQ joint

2. Hop in pick up and take out

3. While there, buy a 1/2 pound of brisket

1. Place phone call to any mom and pop Texas BBQ joint

2. Hop in pick up and take out

3. While there, buy a 1/2 pound of brisket

You fake ass Texan!!!!!

 

For the record, I love ribs, but I prefer a good brisket. f***ing awesome. I wish I had room for a smoker and I would make those all summer long.

You fake ass Texan!!!!!

 

For the record, I love ribs, but I prefer a good brisket. f***ing awesome. I wish I had room for a smoker and I would make those all summer long.

 

 

I am driving a V-8 4x4 F-150 to the BBQ joint.