[PhxCliff]

I have a pretty good base for a rib rub, but it's missing that zing or tang at the finish.  You know, that slightly acidic tartness that wakes up the taste buds without the sting of, say, cayenne or chili powder. 

Any thoughts on what I can add to give it that boost without adding additional heat?  Or is the vinegar in a sauce/mop the only thing that will do that?  I am in the dry rib camp, so the more I can get out of the rub, the better.

[Tek465]

What about a little citric acid? (The stuff used for sour candies)

You can usually find if with pickling supplies or the in the spice isle sometimes called "sour salt".

Just remember a little goes a long way.

[bearbonez]

I use a mop, or my finish sauce that has enough vinegar. Also using mustard whether by it self or a slather not only makes the rub stick and form a crust to hold up when foiling, but the vinegar in the mustard adds that brightness you are looking for.

[azkitch]

PhxCliff, thanx for asking the question that's been in my head for weeks now!! I need to make a rub that has that heat zing from peppers, too. At least serranos. But I've been eating so much Renfro's the last year, I'm snoopin' around for HOT. Son who works at a sushi bar has been bringing home Dave's insanity, but I'm thinking about trying some others. Been spending lots of time over at THP--http://www.thehotpepper.com/ Pretty neat forum, and some of the banners may look a little familiar...(Insert Darin Plug here...it's better than ketchup!!)
Kitch

[Mark]

Try a little Countrytime lemonade powder.

[Kris]

Vinegar powder maybe?

[bearbonez]

Vinegar powder maybe?

http://www.americanspice.com/catalog/search.html?SEARCH=1&WORDS=vinegar&search.x=0&search.y=0&search=s_type&_ssess_=8ed24e9f819c5d9087c2b426cf190a22

[bbqwant2b]

Try a little Countrytime lemonade powder.

It works for us

[Spicy Mike]

Red Kool Aid - OH YEAH!

[Jackkyl]

Why not try lemon pepper? Adds zing and the black pepper is mild enough not to add much more heat.