| There is only one thing BBQ aficionados will agree on: | | | | What do all of these rubs have in common? Sugar, |
| BBQ is king, but no 2 fans will agree on the | | | | salt and chili powder. One recipe used powdered |
| ingredients or even the process. In the South, | | | | lemonade mix for the sugar content; one had the |
| especially South Carolina, the barbecue is not what | | | | added spice of habanero pepper. The most common |
| you do to the meat it is all about the meat. And that | | | | piece of advice for creating your own dry rub for |
| meat has to be pork. Any other meat can be | | | | BBQ ribs was to start small and add different flavors |
| barbecued or grilled, but it cannot be barbecue. In the | | | | slowly and sparingly, tasting along the way. Some of |
| Midwest, racks of pork baby back or spare ribs are | | | | the flavoring choices included cumin, paprika, |
| the arbiters of the BBQ. To properly prepare them, | | | | cinnamon, garlic, onion and cayenne pepper. Another |
| you will need a dry rub for BBQ ribs. | | | | suggestion for sure success in preparing a dry rub for |
| A dry rub for BBQ ribs starts with sugar and salt. | | | | BBQ ribs was to marinate the meat in an acidic liquid |
| Most recipes will use brown sugar and some use both | | | | such as orange juice, vinegar or red wine. Memphis |
| brown sugar and white sugar. The effect the salt has | | | | ribs get no additional sauce, so the rub is applied |
| is a source of disagreement in the world of barbecue, | | | | thickly. |
| some feel the salt dries the meat out, but the | | | | The sugar in the dry rub for BBQ ribs combines with |
| purpose of the salt is to draw the flavor of the rub | | | | the moisture in the meat that melts under the heat |
| into the meat. The salt draws the moisture from the | | | | of the grill or smoker and forms a thick, gooey sauce |
| inside out and the sugar forms a crust that seals it in. | | | | on the surface. This sauce holds in the other |
| Sugar is also a meat tenderizer, creating even more | | | | ingredients to allow them to be absorbed into the |
| juices. | | | | meat. The reason a smoker is ideal for this cooking |
| Both sugar and salt need liquid to dissolve. A dry rub | | | | process is that it keeps the sugar from burning. Burnt |
| for BBQ ribs should have them in proportion to each | | | | sugar imparts a bitter flavor into the meat and is to |
| other, without too much of either. Many dry rubs for | | | | be avoided at all costs. |
| BBQ ribs recipes, and there are as many recipes as | | | | At the end of the cooking process, however, it is |
| there are cooks and then some, start with sugar, salt | | | | nice to increase the heat a bit to create a crisp |
| and chili powder and then add herbs and spices of | | | | outside to the ribs. The texture of the finished |
| the chefs choosing. If you go online and look for dry | | | | product is an intrinsic part of the dining experience |
| rub for BBQ ribs recipes, you will get thousands of | | | | and in BBQ contests it is a major component of the |
| hits. | | | | judging. |