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Started By
Message
Recommend a good all purpose dry rub for poultry/beef
Posted on 12/16/13 at 10:10 am
Posted on 12/16/13 at 10:10 am
Not sure if I should use one for both, but any suggestions are appreciated. Not opposed to mixing it myself if you've got a good recipe/tips. TIA.
3
Posted on 12/16/13 at 10:11 am to tigerinthebueche
1/2 kosher salt
1/2 black pepper
add a little paprika for color
1/2 black pepper
add a little paprika for color
Posted on 12/16/13 at 10:17 am to Kingwood Tiger
probably a dumb question, but do you put anything (butter, oil) on the chicken/beef before you apply the rub?
Posted on 12/16/13 at 10:21 am to tigerinthebueche
Posted on 12/16/13 at 10:24 am to tigerinthebueche
This is the food and drink board. We make all of our rubs from herbs and spices we grow in our garden.
Seriously though, when I roast a chicken or grill a good quality steak I use salt. That's it. Salt.
Now I will use some McCormick's Montreal Steak seasoning for a sirloin every now and then.
I don't oil my chicken (remember I am talking whole chicken) or steaks before cooking them. I add salt and put on the heat.
That isn't a dumb question at all. Lots of folks oil their chicken or steaks before grilling. I do not.
Seriously though, when I roast a chicken or grill a good quality steak I use salt. That's it. Salt.
Now I will use some McCormick's Montreal Steak seasoning for a sirloin every now and then.
I don't oil my chicken (remember I am talking whole chicken) or steaks before cooking them. I add salt and put on the heat.
That isn't a dumb question at all. Lots of folks oil their chicken or steaks before grilling. I do not.
This post was edited on 12/16/13 at 10:27 am
Posted on 12/16/13 at 10:27 am to tigerinthebueche
I like Bad Byron's Butt Rub. A lot less salt than many other brands and the heat is more mild than Tony's or Slap Ya Mama making it more versatile, IMO.
Posted on 12/16/13 at 10:36 am to Rohan2Reed
quote:
Bad Byron's Butt Rub.
This and add a little brown sugar for sweetness
Posted on 12/16/13 at 10:39 am to pdubya76
quote:
Bad Byron's Butt Rub.
This and add a little brown sugar for sweetness
To poultry? Beef? Both?
Posted on 12/16/13 at 10:47 am to pdubya76
quote:
This and add a little brown sugar for sweetness
for pork no doubt. I really like to use it on chicken. have yet to rub beef with it but my uncle uses it on his brisket and it's great.
Posted on 12/16/13 at 11:04 am to Rohan2Reed
thanks guys, I appreciate all the suggestions.
As for using sugar, I read that it caramelizes. Is this a bad thing? I'm asking cause I usually just grill steaks or yard bird with lemon pepper/salt, pepper. I'm trying to "broaden my horizons" so to speak but dont want to ruin a ribeye or waste a lot of chicken in the process.
As for using sugar, I read that it caramelizes. Is this a bad thing? I'm asking cause I usually just grill steaks or yard bird with lemon pepper/salt, pepper. I'm trying to "broaden my horizons" so to speak but dont want to ruin a ribeye or waste a lot of chicken in the process.
Posted on 12/16/13 at 11:06 am to tigerinthebueche
I wouldn't put sugar on a steak or on chicken. I'd use brown sugar if I was smoking a butt or a brisket .. but yeah, not in this case.
quote:
dont want to ruin a ribeye or waste a lot of chicken in the process.
Posted on 12/16/13 at 11:20 am to pooponsaban
quote:
To poultry? Beef? Both?
No never ever ever. #1 rule of dry rub is no SWEET on beef.
Give me sweet on pork and chicken all day long, but again no sweet ever on beef.
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