I posted this on another forum and thought some here may like to make perfect ribs... For the record--there won't be any leftovers.
Farp’s Holy Grail Rub and Holy Grail Sauce
The quest for perfect smoked pork ribs is unending. And as it is a matter of taste, the goal will never be realized. Still, the fun and enjoyment is in the journey. Becoming a Pellethead (pellet grills are wonderful--I have a Green Mountain Grill daniel Boone) is just another rung on the ladder to perfection.
Among the many obstacles along the way are the preferences of the disparate audiences a Pellethead may face. Some of our critics want dry ribs. Others prefer a wet mop. There are people who will say they do not like a rub. Our quest is confusing—rub, no rub, sauce, no sauce, cooked on sauce, sauce on the side—how can we please everyone at the table?
The Farpster studied the challenge. The search has spanned many years; but apart from competition ribs, I believe I have found the basis for the Holy Grail of Ribs.
I wanted to create a recipe that would include both a rub and a sauce. After all, what’s the fun in having a pellet grill if we can’t utilize all of the accompaniments in orchestrating a delicious delight? Next, I wanted a result that blew away the “World Famous Ribs” at a local restaurant. Further, the results needed to receive the highest accolades of the most sophisticated connoisseurs in my extended family while being suitable for the grandkids.
With too many racks to count in testing, I believe I have achieved the unachievable. The regional restaurants no longer sell ribs to anyone in my extended family. When my adult friends go out to eat now, they order steak or seafood; and at our house, the grandkids ask for “the meat with bones,” and end up with a sticky smear from their chins to their eyebrows.
To state it plainly, my rub and sauce recipes are the “Can’t Go Wrong” foundations that anyone can use to please anyone and everyone, just as they are. They can also be used as the perfect bases to which your preferred or secret ingredients can be added to pump them up in any flavor direction.
But for me, they are perfect the way they are, not only for ribs, but also for chicken. I no longer need to pay inflated prices for store-bought rubs to grill Unforgettable Ribs. And the commercial sauces that can be overpowering to some and under-flavored for others is a thing of the past. And because these recipes are close to perfection as judged by everyone who has tried them, I have aptly named them.
You may need different recipes for certain audiences; but if you need to please the masses, you will want to use the Holy Grail Rub and Holy Grail Sauce.
HOLY GRAIL RUB --------------------------HOLY GRAIL SAUCE
8 T – Paprika --------------------------------¼ C - Ketchup
4 T – Salt ---------------------------------------¼ C – BBQ Sauce (Sweet Baby Ray’s Hickory $ Brown Sugar)
5 T – Black Pepper -----------------------------1 T – Worchester Sauce
1 T – Dried Basil -------------------------------- 1 T – Brown Sugar
4 T – Garlic Powder ------------------------------1 T – Maple Syrup
3 T – Onion Powder -------------------------------1 T - Molasses
2 T – Dried Oregano
1 T – White Pepper
2 T – Dried Thyme
1 t – White Sugar
1 T – Brown Sugar
1 T – Dry Mustard
1 T – Red Chili Powder
Optional – to taste
3 T – Cayenne Pepper, and/or
1 t – Ground Cumin
The rub stores well for weeks/months and may be applied just prior to grilling. The sauce goes on the last 30 minutes, or until caramelized. Happy smoking!
Just one more comment for TOL'ers--if you use the recipes, please send 10 bucks to HW, and we will all be better served...Thanks!