3-2-1 / 2-2-1 Method for ribs
 

So again yesterday, I made back ribs on my Kamado grill. The verdict? Too salty for my wife and kids.

What are you guys using for rubs and how much should I use?

Salt is your enemy...it drives BP. Go sparingly, let the person salt it themselves if they want. Allmost all processed foods contain salt...look at the packaging.

I lightly salt everything. You can always add more.

Std base rub...granulated garlic, onion, paprika, blk pepper and Brown sugar. Then be creative with any combo of cumin, coriander, celery powder, Chinese 5 spices, cayenne, coffee, chocolate powder, mustard.

Usually one part ea of the first 5 and apx half a part ea of the discretionary spices including salt. Let meld in refer for up to a couple of days.

Experiment...

Use any rib rub recipe and smoke 3 hours, wrap in foil with squeeze Parkay and apple juice 2 hours and unwrap and finish for 1 hour.

Always turn out great.

It's very easy to over salt something on the grill, I choose to leave it up to each individual when it is on their dinner plate how much they want. I tend to hardly salt anything because of my previos CHF problems, and usually put tangy sauces on the side soi I can dip how ever much I want.

Parkay on top of the foil?

Any commercial rub I’ve tried has been way too salty. I make my own from a recipe I found online.

THIS, IMO, is phenomenal stuff:
https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915

1 ....let's eat!

Counting is hard when yer hungry :)

I halved the salt and doubled the sugar on my rib rub a few years ago.
Use Kosher or sea salt. Iodized salt ruins stuff.

Too salty for the wife and kids but I take that you liked them!
Win! More ribs for Scott.

You mispeeled "KC" tho' :)

I never use rubs, so my recommendation on the amount that you should use is zero.

I like Salt Lick rub. Not salty at all. You can go sweet too. Cover in brown sugar before smoking. A lot of the sugar will run off, so it won't be terribly sweet.

Excellent point. I use kosher salt in the rub recipe I linked.

For the foil step I sprinkled brown sugar, squeezed some honey and added a 1:1 mixture of apple juice and apple cider vinegar.

Dry rub my wife made from a recipe she found

if you wanna turn up the heat try sprinkling a pinch of cayenne in the foil when you wrap.

A word about salt...

Salts very widely in their saltiness, mainly because of different densities as a result of their differing crystal shapes. Two major brands of kosher salt, Diamond Crystal and Morton’s, vary so much that a recipe developed using Diamond Crystal salt will be ruined if you use Morton’s in the same quantity.

There’s nothing really special about kosher salt, the fact that it is “kosher” revolves around the fact that it was coarser than other salts of the time, when it was developed.

Use what you want, Vash probably has at least a half a dozen different types in his pantry, but recognize that you have to understand the differences so that you use them correctly. There’s something to be said for using one type of simple sea salt and learning it’s characteristics.

Speaking of salt....this was a killer episode of Star Trek.......

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agree.
not a fan of salt because for me a little goes a looong way.
in fact ate at local BBQ the other day. the tend to be heavy handed on the salt.
good fried chicken though. I don't eat their BBQ because its vinegar based.:mad:
that place is a heart attack waiting to happen. too much salt and everything is fried.

We use salt lick also.

Salt can also help retain moisture if it is done ahead of time properly. It does not take much.*

*Alton Brown.

I made ribs this past weekend. I put the ribs in a foil pan with beer/bourbon and brown sugar and left in the refrigerator overnight.
When cooking (gas bbq) I put a small amount of seasoning and cooked at 200 degrees flipping every 5-7 minutes. Near the end I put sauce on them, they came out pretty good.