Prep 10 mins
Cook 0 mins
There's a few copycat recipes for this rub that aren't close to what is really in there. This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. You can leave out the Accent if you have a sensitivity to MSG.
- 8 tablespoons paprika
- 4 tablespoons garlic powder
- 4 tablespoons mild chili powder
- 3 tablespoons ground black pepper
- 3 tablespoons kosher salt
- 2 tablespoons celery seeds, whole
- 1 tablespoon crushed celery seed
- 4 teaspoons yellow mustard seeds, whole
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon allspice seeds, whole
- 1 teaspoon ground allspice
- 1 tablespoon coriander seed, whole
- 1 teaspoon ground coriander
- 1 teaspoon Accent seasoning
- Mix all together.
- For my family, I whirl it in a coffee grinder for a second, as they object to the "whole" seeds.
- This makes about two cups--enough for about 12 pounds of ribs. (It is not meant to be a thick rub.).
- Add brown sugar if want a sweeter rub.
Actually 4.5 stars. This is excellent. Made it last night and it was a big hit. You made some modifications to the amazingribs (adding salt) version that really work. I leave the brown sugar out and pass a bourbon BBQ sauce on the side. It's important to add that if you cook the ribs with this rub you need to mop them every fifteen minutes to keep them moist. This also helps to develop a good bark and smoke ring. I add the rub to the ribs at least an hour before and then mop and dust them before they go on the fire. I finish with a op and dust and then let them rest at least 5 minutes, usually 10 to 15. For the mop I deviate from Rendevous. I use: Dry BBQ Mop 1/2 C white wine vinegar 1/2 C apple cider vinegar 1 C Water 1/3 Cup Dry Rub
Very close! Needed to add the brown sugar, then great!