Beer Forum

I'm tired of my rib rub. Its damn good, just worn out to me.
Any of you fellers got any good ones? Mine is brown sugar based. Looking for something a little different. I thought about a Jamaican jerk style, bit I just don't know.
Anyone?
Thanks guys!
Cheers!

Coffee can be nice. Nothing wrong going with a good jerk recipe, but I've had more bad ones than good.

Coffee? Do tell.
They will be going on my smoker. Sorry, oz.
I don't overdo it, though.I just like the indirect heat, more than anything. Slow and low, buddy.

It's probably similar to what you have but I love the one Homer Smith gave on the Session. I cut back on the chili powder though, mostly because the wife and son don't like it spicy hot.

Haven't done ribs before, mostly because I don't like how fatty most of the commercial ones are, so haven't tried it on them, but have a pulled pork rub if you are interested.

I don't eat pork at all, but I've had to cook plenty of them commercially. I worked under one chef who always had rave reviews on his ribs, but I can't recall what all went into his blend. One of us usually made it en mass, filled several old Sysco containers & we didn't have to deal with it again for a while. I only had to do it a couple times.

A general coffee rub would be with salt, paprika, brown sugar & maybe some onion powder, celery salt, garlic powder... there's several variations on it. A Google search was quicker than digging out my recipe box, here's one I found that looks pretty similar to mine:

6 T Ground Coffee
2 T Coarse Salt
2 T Paprika
2 T Brown Sugar
2 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
1 t Coriander

Edit:
Some chili powder & dry mustard would be pretty nice with that now that I re-read it.

Ozwald wrote:I don't eat pork at all

Thats ok, I'll eat your share for you.

Snowcapt, Ive got a Jamaican jerk marinade I use all the time, Im not sure what it would be like on ribs but hell give it a shot. I know that at the Jamaican oil drum BBQ's they use alot of pimento wood, which I do not know if you can find around here.
http://www.bonappetit.com/recipes/2012/05/jerk-chicken - This is the recipe that I base my recipe on, I dont really know how to explain mine, I use my own habenero/scotch bonnet based hot sauce instead of just the scotch bonnets.

have fun, and stay safe, this stuff can blow you away

I like Rudy's Rub. A lot of rubs are too salty for me. Rudy's more of a pepper rub. Rudy's is a chain of restaurants that does smoky BBQ in Texas. A lot of people that I give my brisket and ribs to don't really like Rudy's and can't believe that I'm using their rub, but using their rub at home with care is way better than when they mass produce food in their restaurants. Here's the web site if you're interested: http://www.rudysbbq.com/store/c-3-rubs.aspx