Dry rubs for ribs can add an amazing layer of flavour to your beef or pork ribs.  They don't really need to be all that complicated to make, but when you use them properly, they can turn a basic rib into something from heaven (or hell - depending on how much heat you put into the rub!).

You can of course buy dry rubs for ribs if you want to.  Most supermarkets will sell you some sort of basic dry rub.  If you're lucky enough to have a shop where you live that sells hot sauces and barbeque sauces, you'll likely be able to get better quality rib rubs there.  However, they are easy enough to make on your own that there really is not reason not to make your own dry rubs.

There are really only 3 questions you need to ask yourself when you are making your rubs:

1. do you want it sweet
2. do you want a spicy rub
3. what kind of flavour do you want the dry rub to give the ribs

If you want your rub to add some sweetness to the ribs, be sure to use sugar of some kind.  Brown sugar, cane sugar can be very good as they also add nice flavours.  You may want to dry them out a little (overnight on a cookie sheet) before using them in the rub to remove any extra moisture.

If you want a spicy hot rub, add in your favourite chilis, or cayanne pepper.

As for flavours, the sky is the limit here really.  However most basic North American dry rubs for ribs are reasonably similar and have

• salt (use Kosher or Sea Salt not table salt)
• pepper
• mustard
• onion powder (not salt)
• garlic powder (not salt)
• Paprika (smoked sweet red peppers)

Here are two basic recipes for dry rubs for ribs.  You can use either of these recipes on both pork or beef ribs.  Some people like to add cumin to beef rib rub for a more earthy flavour - it is really good.

Sweet Dry Rub for Ribs

6   tablespoons brown sugar
3   tablespoons paprika
3   tablespoons salt
3   tablespoons ground black pepper
2   teaspoon garlic powder
2   teaspoon mustard powder

Spicy Dry Rub for Ribs

6   tablespoons paprika
3   tablespoons salt
3   teaspoons ground black pepper
2   teaspoon garlic powder
2   teaspoons Onion Powder
1  teaspoon Cayanne pepper
use Habanero peppers or for more flavour Chipotle peppers (dried & smoked jalapeno peppers) to add real heat

For both recipes, mix all together and rub onto your ribs a good 4-12 hours before you start cooking to let the flavours penetrate the ribs.  Also be sure to let the ribs warm up to room temperature before you start to smoke them or you'll end up wasting a lot of time and smoke.

There you have it, the basics of dry rubs for ribs.  It isn't all that hard to make your own, and with the two basic recipes I've just given you, you can head off in all sorts of delicious directions. 

Good eatin'

Eric

Ahhh… the smell of woodsmoke and grilling meat, nothing can really compare.  And what would grilled, or smoked meat be without a good barbeque sauce?  I'd say just not quite as good!  The one thing that is both good and bad about barbeque sauces is that for every single cook out there, there is another sauce to be tried.  Everyone who claims to have some skill in smoking and grilling meats also has their favourite BBQ sauce recipe.  Some are good, and some are not.  Some are amazing, and others…well let's just say they should never ever be introduced to the meat!

There are very broadly speaking 2 basic kinds of barbeque sauces:

1. Sweet - typically sweetened with dark sugar, honey, or molasses
2. Savory - much less sugar is added

From these, variations in the sauce's base, heat (from chilli peppers), herbs, spices, and liquid flavours are what will most greatly affect the colour, flavour and consistency of the finished barbeque sauce.  It is important to note that even in the more savory bbq sauces, sugar is important becuase it is what caramalizes and adds the golden colours to the finished meat.  However these will rely more on the sugars found in the ingredients (tomatos, peppers, onions), rather than adding extra sugars.

A basic barbeque sauce for meats like ribs, steaks, or roasts (chickens, lamb etc. on the spit) will be something like this:

1. Base - most commonly the base of BBQ sauce is tomato in some form.  It doesn't have to be however.  Soup stocks, onions, sweet peppers, or even fruit like mango can be the base of a BBQ sauce, depending on what you are using it for.
2. Acid - you may or may not need to add acid to a barbeque sauce.  Common ones are tomatos, vinegars, and citrus like lime or lemon
3. Spicey heat - most commonly black pepper and any of the chili peppers are used to add spicey heat to barbeque sauces
4. herbs & spices - with herbs and spices, the sky and your taste is the limit.  Really common ones include cumin, paprika (roasted red pepper), rosemary, oregano, thyme,sage, mint, cinamon, cloves, mustard, corriander, garlic, onions
5. oil - can add robust flavours and helps the overall consistency of the sauce.  Sesame, olive, canola, peanut and other oils can be used
6. additional flavours - again this is up to you, but smoked peppers, acidic fruits like pineapple or citrus, ginger and pretty much anything else you enjoy can be used to add flavour and textures to your barbeque sauce.

Many people will also use commercially available sauces and products as a base or additional flavouring for the barbeque sauces they make on their own.

1. soy sauce
2. oyster sauce
3. Worchestershire sauce
4. chili garlic paste
5. fish sauces
6. and pretty much anything else is fair game if you like the taste and it holds up to heat

In most cases a good barbeque sauce is prepared in advance and given some time to sit and let the flavours mix and merge for a day or so before it is going to be used.  While it does depend on how, and what you are cooking, it is often best to smoke or barbeque the meat most of the way before the barbeque sauce is put on the meat.

This is just the basics of barbeque sauces.  We will be adding barbeque sauce recipes of course.  If you have your favourite recipe, why not add it in a comment below so we can all enjoy it.

  

The simplest answer to this question is: Sure!  But you'd be crazy to do it!  Cedar is a kind of wood that has a lot of resin (oils) directly in the wood itself.  This makes it perfect for building or shingles for your house because it takes forever to rot.  However, as a source of smoke for smoked meat products, it is really nasty.

If you use cedar as the source of smoke for your smoking efforts you'll end up with a meat product that tastes pretty much like turpentine.  Not only will it be impossible to eat, it will probably be at least a little toxic.  The same is true for any other wood that is in the "Evergreen" category - Pine, spruce, fir, hemlock, redwood and others.

This doesn't mean that cedar can't be used in your smoking and barbequing efforts.  Many people use cedar planks when they smoke or barbeque fish - in particular Salmon.  Basically you soak a clean 1 inch thick board that is about 8 inches wide and 12-16 inches long and then lay the fish on it during the cooking process.  This allows some of the cedar flavour to enter the fish, and protects it from the direct heat of a barbeque.  If you do this, just be really sure to get good clean wood and be 100% absolutely sure beyond any doubt at all that it isn't pressure treated wood made to look like cedar.

Another good use for cedar wood with smoking is to actually build your smokehouse out of cedar.  It will certainly be more expensive than using plywood, but it will be naturally weather proof, and over time will add a certain level of flavour back to your smokehouse.

Now it wouldn't be right for me to not mention that some people actually do like a 'piney' taste in some of their smoked meats.  This can be achieved in a couple of ways. 

1. Use Rosemary as one of the herbs in your marrinades.  You can even use it in small amounts as a source of smoke
2. Use juniper berries in your marinades or sausage mix - just be sure to go VERY light on them as they are very strong
3. Add a VERY small amount of cedar/pine at the very end of the smoking process (I don't have a magical amount to give you, but keep it very small)
4. Add a very small amount of green needles (preferably still on the branches) at the very end of the process.  Again, keep this VERY small and very brief

With all of these, take it slow and easy.  Start off with very small amounts for very short times and go from there.  These flavours can be VERY powerful and can quickly ruin any smoked meat if not used properly and carefully.