What are your thoughts on rib rubs for cooking ribs?

I have to watch out for the apple spray, that is used in meat cooking. Apple triggers my I B.S. (Irritable bowel syndrome) .

I prefer my ribs to be plain with some salt and pepper. Or easy on the sauce.

I like rub on ribs. I lived in Memphis for years, and that’s what Memphis is famous for.

The best ribs in my opinion are just salted and BBQ’d.

Most often I salt them and just cook them in a pot on the stove. We like them cross cut, but they are hard to find.

Cook: “You’re such a dirty little rib, aren’t you?”

Rib: “Oh, why do you say that?”

Cook: “Because I’m about to massage this marinade all over you, and you know it.”

Rib: “Yes, I’m feeling so naughty already.”

Cook: “That’s right, let me take care of you. I’m going to rub this delicious marinade all over you, and you’re going to love every second of it.”

Rib: “Oh yes, please do! I can’t wait to feel your hands on me.”

Cook: “Mmm, here I go. This is going to feel amazing.”

Rib: “Yes, it feels so good. I’m so ready for the grill now!”

I use Dizzy Dust All-Purpose BBQ Seasoning or Crossroads Authentic Southern BBQ Seasoning from Dizzy Pig.

Cook at 235* F on my smoker for 5 hours, serve with Baby Ray’s on the side or put some on for last 30 minutes.

If you want “fall off the bone”; wrap in foil for last 30 or 45 minutes with a little margarine and Baby Ray’s!

In my experience, the ribs with rubs on them are too salty. That may be the particular rub, though. I also prefer a sweet, wet rib, so usually get ribs with sauce or use sauce while making them myself. a cannibal would have a field day with this thread!

I think of rubs as being expensive whereas, they usually consist of simple ingredients that you can mix up yourself, like brown sugar, salt, papper, garlic and other spices.

I like ribs and certain rib rubs. I’m a picky eater.

We use Pappy’s Choice from Cali. It’s great!

I have never and probably will never use a rub. I can hardly stand to touch uncooked meat or fish. I use barbecue sauce on ribs when they are close to done.

My butcher sells a proprietary rub that is great on pork.

I only use Vicks Vap-o-rub on long pork.

Would rather just slather some Open Pit onto it then burn it into the meat.

I make Alton Brown’s rib rub. (I think it’s with the “No Backyard Baby Backs” recipe.) I adjust the cayenne down because I can’t tolerate a lot of heat. Once they’re done in the oven, they go back in on a higher heat (or on the grill) with Rufus Teague’s Touch of Heat sauce.

I love ribs pretty much any way you cook them: Sauce, dry rub. It’s all delicious.

If they rub my ribs, I will cook them ribs.