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Started By
Message
Dry Rub Recipe
Posted on 7/31/13 at 1:03 pm
Posted on 7/31/13 at 1:03 pm
I have decided to share my dry rub recipe.
To make it salt free, leave out the salt. After fooling with salt adjustments for several years, I just make it in bulk, minus the salt and then add salt as desired, depending on what I am cooking.
To make it sweeter, double the brown sugar. For some meats I like more brown sugar and so I add a little more as the mood strikes me.
Buy the best spices you can find.
1 Tablespoon - Black Pepper
2 teaspoons - Cayenne Pepper
2 Tablespoons - Smoked Paprika
2 Tablespoons - Regular Paprika
1 Tablespoon - Chili Powder
2 Tablespoons - Cumin
2 Tablespoons - Brown Sugar
1 Tablespoon - Ground Oregano
1 Tablespoon - Ground Mustard
1 Tablespoon - Granulated sugar
1 Tablespoon - White Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons - Salt
Several people have asked for this and here it is.
You could always post your dry rub blend.
A closely guarded secret. I have been known to brush meat with Jack Daniels, dip it in, or splash it with Jack and then rub with this.
I know, a big waste of good drinking whiskey.
edited to correct an oops
To make it salt free, leave out the salt. After fooling with salt adjustments for several years, I just make it in bulk, minus the salt and then add salt as desired, depending on what I am cooking.
To make it sweeter, double the brown sugar. For some meats I like more brown sugar and so I add a little more as the mood strikes me.
Buy the best spices you can find.
1 Tablespoon - Black Pepper
2 teaspoons - Cayenne Pepper
2 Tablespoons - Smoked Paprika
2 Tablespoons - Regular Paprika
1 Tablespoon - Chili Powder
2 Tablespoons - Cumin
2 Tablespoons - Brown Sugar
1 Tablespoon - Ground Oregano
1 Tablespoon - Ground Mustard
1 Tablespoon - Granulated sugar
1 Tablespoon - White Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons - Salt
Several people have asked for this and here it is.
You could always post your dry rub blend.
A closely guarded secret. I have been known to brush meat with Jack Daniels, dip it in, or splash it with Jack and then rub with this.
I know, a big waste of good drinking whiskey.
edited to correct an oops
This post was edited on 7/31/13 at 1:29 pm
9
Posted on 7/31/13 at 1:03 pm to MeridianDog
Aint reading all that shite. Where's the pics?
Posted on 7/31/13 at 1:04 pm to MeridianDog
Looks pretty good to me.
Posted on 7/31/13 at 1:05 pm to MeridianDog
Wouldn't say it a waste of good whiskey. Thanks for sharing might try it out.
This post was edited on 7/31/13 at 1:05 pm
Posted on 7/31/13 at 1:08 pm to MeridianDog
I use less cumin, and I like to add ground coriander. I also add herbs de provence.
eta: I also tend to use turbinado sugar since it doesn't burn like brown sugar does.
eta: I also tend to use turbinado sugar since it doesn't burn like brown sugar does.
This post was edited on 7/31/13 at 1:10 pm
Posted on 7/31/13 at 1:13 pm to Count Chocula
quote:
Aint reading all that shite. Where's the pics
Just for you, CC
Posted on 7/31/13 at 1:25 pm to MeridianDog
add onion powder and garlic powder, subtract the oregano and you have my go to BBQ rub for almost everything that i smoke
This post was edited on 7/31/13 at 1:27 pm
Posted on 7/31/13 at 1:29 pm to Ignignot
Dang Ignignot
Thanks - missed them
I think it is right now
Thanks - missed them
I think it is right now
Posted on 7/31/13 at 1:33 pm to MeridianDog
, i hate to say it but i was becoming mildly critical of your rub with out garlic and onion being in itPosted on 7/31/13 at 1:42 pm to Ignignot
My rub for briskets and pork butts:
1 part salt
1 part pepper
1 part salt
1 part pepper
Posted on 7/31/13 at 2:09 pm to Ignignot
quote:
was becoming mildly critical
It can happen
Posted on 7/31/13 at 2:13 pm to MeridianDog
No celery seed? That's critical in my book.
Posted on 7/31/13 at 2:13 pm to MeridianDog
as long as you don't use this as seasoning in those shitty red beans you posted, i may try it.
Posted on 7/31/13 at 2:21 pm to Geauxld Finger
Actually not bad in ranch beans, with a little other stuff added.
Posted on 7/31/13 at 2:22 pm to MeridianDog
My dry rub:
2 parts Bad Byron's
1 part brown sugar
1 part granulated sugar
2 parts Bad Byron's
1 part brown sugar
1 part granulated sugar
Posted on 7/31/13 at 2:27 pm to Neauxla
a couple times i have went this route and just added sugar to different types of "cajun" seasoning blends
Posted on 7/31/13 at 3:04 pm to Neauxla
Close. I add chilli powder and cumin as well.
Posted on 7/31/13 at 3:09 pm to MeridianDog
quote:
To make it salt free, leave out the salt
Genius!!!!
Posted on 7/31/13 at 3:24 pm to fillmoregandt
quote:
Genius!!!!
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