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Started By
Message
Dry rub
Posted on 10/4/12 at 8:22 pm
Posted on 10/4/12 at 8:22 pm
Anyone have a good reciepe for a dry rub for pulled pork?
Thank you.
Thank you.
7
Posted on 10/4/12 at 8:31 pm to Tiger31
chili powder
paprika
cayenne
onion powder
garlic powder
salt
pepper
cumin
I don't know the amounts, I just wing it.
paprika
cayenne
onion powder
garlic powder
salt
pepper
cumin
I don't know the amounts, I just wing it.
Posted on 10/4/12 at 8:31 pm to Tiger31
byrons butt rub...
i made my own for a while.. but it is cheaper and easier to just buy...
ETA: dizzy pig as well... that might be better all around rub
i made my own for a while.. but it is cheaper and easier to just buy...
ETA: dizzy pig as well... that might be better all around rub
This post was edited on 10/4/12 at 8:33 pm
Posted on 10/4/12 at 8:38 pm to bryso
Thanks for the quick responses
Posted on 10/4/12 at 9:12 pm to Tiger31
1.5 cups Siai's cajun seasoning mix
1 cup sugar
0.5 cups granulated garlic
1 pkg Koolaide lemonaide mix( no sugar)
Its great on poirk, ribs, chicken, etc.
1 cup sugar
0.5 cups granulated garlic
1 pkg Koolaide lemonaide mix( no sugar)
Its great on poirk, ribs, chicken, etc.
Posted on 10/4/12 at 9:25 pm to Cosmo
I use the same as Cosmo. You can add brown sugar also if you like.
Posted on 10/4/12 at 9:30 pm to Tiger31
Bad Byron's. Just add a little cumin, cayenne, and turbinado sugar to it. Turbinado is critical IMO because it browns and gives you a good bark.
Posted on 10/4/12 at 9:51 pm to Aubie Spr96
quote:
chili powder
paprika
cayenne
onion powder
garlic powder
salt
pepper
cumin
Good mix. Sometimes I add some lemon pepper
Posted on 10/4/12 at 10:03 pm to Cosmo
quote:
chili powder
paprika
cayenne
onion powder
garlic powder
salt
pepper
cumin
i add turbinado sugar also
Posted on 10/5/12 at 6:51 am to rutiger
This is the one I use. It makes a lot and I just store it in container in the cabinet
1 cup granulated onion
1/4 cup granulated garlic
2 1/2 cups salt
1/2 cup black pepper
2 Tbs. white pepper
3 Tbs. cayenne
2 Tbs. dried marjoram
1 Tbs. dried thyme
1/4 cup paprika
1/4 cup chili powder
2 Tbs. cumin
1 Tbs. dry mustard
1 Tbs. cinnamon
1 Tbs. turmeric
1 cup dark brown sugar (for pork only)
1 cup granulated onion
1/4 cup granulated garlic
2 1/2 cups salt
1/2 cup black pepper
2 Tbs. white pepper
3 Tbs. cayenne
2 Tbs. dried marjoram
1 Tbs. dried thyme
1/4 cup paprika
1/4 cup chili powder
2 Tbs. cumin
1 Tbs. dry mustard
1 Tbs. cinnamon
1 Tbs. turmeric
1 cup dark brown sugar (for pork only)
Posted on 10/5/12 at 7:08 am to Tiger31
4 parts paprika
2 parts salt
2 parts black pepper
2 parts onion powder
1 part cayenne
That's the one I use. Very easy and good.
2 parts salt
2 parts black pepper
2 parts onion powder
1 part cayenne
That's the one I use. Very easy and good.
Posted on 10/5/12 at 8:08 am to tigernchicago
quote:
1 pkg Koolaide lemonaide mix( no sugar)
that sounds interesting.
Posted on 10/5/12 at 8:45 am to Tiger31
Generally, go with a 3 parts salt, 3 parts sugar, 1 part everything else. You can add whatever you like, white pepper, cayenne, paprika, garlic powder, etc...
One great addition in a rub is toasted and ground fennel seed and dried lemon peel.
One great addition in a rub is toasted and ground fennel seed and dried lemon peel.
Posted on 10/5/12 at 8:50 am to BlackenedOut
brown sugar is a must
Posted on 10/5/12 at 8:56 am to Delacroix
I go back and forth on which sugars to use. Normally, it is light brown sugar. But have messed around with: white sugar, demerara sugar, palm sugar, sugar in the raw, stevia, honey, and more. They all work.
Posted on 10/5/12 at 9:55 am to Tiger31
quote:
chili powder
paprika
cayenne
onion powder
garlic powder
salt
pepper
cumin
I don't know the amounts, I just wing it.
same mix except i add brown sugar, coriander, and either ancho or chipotle powder, and ground mustard.
The only measurement i can tell you is that i use cumin the least.
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