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Message
What is your go to rub?
Posted on 2/21/18 at 10:48 pm
Posted on 2/21/18 at 10:48 pm
I've tried so many variations; some good, some not so much. I'm looking for "home made" not a store bought rub.
What is your go to (include each if different for meats as chicken will be different than ribs or brisket)?
What spice do you avoid?
The wife doesn't like hot so I have to avoid cayenne. Tried a new one the other day with 1/2 tsp of cayenne and it was "too spicy" for her. Yeah the OT would say to get rid of her, but its much easier to adjust the spice.
I'm still trying to find what I consider to be the perfect rub which is probably more the correct ratio as I know the spices I like.
What is your go to (include each if different for meats as chicken will be different than ribs or brisket)?
What spice do you avoid?
The wife doesn't like hot so I have to avoid cayenne. Tried a new one the other day with 1/2 tsp of cayenne and it was "too spicy" for her. Yeah the OT would say to get rid of her, but its much easier to adjust the spice.
I'm still trying to find what I consider to be the perfect rub which is probably more the correct ratio as I know the spices I like.
15
Posted on 2/22/18 at 6:31 am to Geaux-2-L-O-Miss
For Pig and Chicken I use variations of Memphis BBQ Company's rub as a base.
I vary the sugars mixing in different types of brown sugars, but keep the total at around 1 1/2 cups. I mess with the peppers and always use smoked paprika that I smoke. Do some other different adds and subtracts, it's a decent base to work with.
1 cup turbinado sugar
1/2 cup white sugar
1/2 cup kosher salt
1 TBS onion powder
2 TBS granulated garlic
1 1/2 tsp cayenne pepper
1 tsp black pepper finely ground
2 tsp dry mustard
1/4 cup chili powder
1 tsp ground cumin
1/3 cup paprika
Brisket is mostly salt and pepper, but I will add different peppers like cayenne and some other spices. I haven't really found something I really like homemade. I do occasionally use Salt Lick's rub for brisket instead. I don't buy into the Franklin S&P only nonsense, based on his recipes he puts out about what he uses in his restaurants and trying his brisket, I think he lies about what he uses in his rub.
I don't know that I avoid anything, I like trying different.
I vary the sugars mixing in different types of brown sugars, but keep the total at around 1 1/2 cups. I mess with the peppers and always use smoked paprika that I smoke. Do some other different adds and subtracts, it's a decent base to work with.
1 cup turbinado sugar
1/2 cup white sugar
1/2 cup kosher salt
1 TBS onion powder
2 TBS granulated garlic
1 1/2 tsp cayenne pepper
1 tsp black pepper finely ground
2 tsp dry mustard
1/4 cup chili powder
1 tsp ground cumin
1/3 cup paprika
Brisket is mostly salt and pepper, but I will add different peppers like cayenne and some other spices. I haven't really found something I really like homemade. I do occasionally use Salt Lick's rub for brisket instead. I don't buy into the Franklin S&P only nonsense, based on his recipes he puts out about what he uses in his restaurants and trying his brisket, I think he lies about what he uses in his rub.
I don't know that I avoid anything, I like trying different.
This post was edited on 2/22/18 at 6:33 am
Posted on 2/22/18 at 6:50 am to Geaux-2-L-O-Miss
I make Memphis Magic Dust, u can find the recipe online, some versions do/don’t have salt, I use the salted version
Posted on 2/22/18 at 6:56 am to Geaux-2-L-O-Miss
Posted on 2/22/18 at 7:52 am to Geaux-2-L-O-Miss
McCormick Brown Sugar Bourbon rub for just about everything. It has a great balance of flavors that hits all the notes I am looking for in a rub. Even many competition cooks use commercial rubs. I can buy it and it's spot on every time. No need to over complicate things. IMO.
Posted on 2/22/18 at 7:58 am to Geaux-2-L-O-Miss
Rouses St. Louis style rub has been good on ribs and pulled pork that I've made. Wasn't expecting much when I bought it, but was pleasantly surprised by the results.
ETA: I love that I have a downvote crew here.
ETA: I love that I have a downvote crew here.
This post was edited on 2/22/18 at 8:24 am
Posted on 2/22/18 at 8:38 am to Geaux-2-L-O-Miss
It sucks that your wife can't handle cayenne, OP. I love it. I doubt it would work trying to explain to her that the burn is an illusion and how she could develop a tolerance. Even on a nice steak that really only needs salt & pepper I sometimes can't resist the urge to sprinkle on some cayenne.
I've been developing my own rub over the years. Here's where I'm at now: I haven't really mastered a salt-to-spice ratio so I add them separately. I start by applying a layer of mustard powder. I apply it fairly liberally. Then I apply the salt & pepper appropriate for the size and type of pork (I've never done this for beef or chicken). Then I apply a rub that is mostly chipotle but with smoked paprika, cayenne, crushed dried habanero, onion powder, and sugar to balance the heat -- turbinado for sure but maybe also some brown sugar if I have it on hand. The chipotle is the star.
I've stopped using ancho. I like chipotle a lot better. I used to always use garlic powder. I love garlic. But I usually have it in at least one of my sides so I cut it from my rub and haven't missed it. I've cut out cumin, coriander, and fennel.
I'm not sure where I stand on aromatic herbs, I've used them with varying success. Since I'm really only using a rub on meat I'm smoking for hours, it seems out of place. Of course I'll always use Rosemary if I'm smoking lamb but for ribs or a pork butt I haven't used any in a while. I've made rubs in the past that benefitted from aromatic herbs so maybe I'll experiment more in the future. I love thyme and perhaps a little sage would fit. But that's where I'm at on my journey right now.
I've been developing my own rub over the years. Here's where I'm at now: I haven't really mastered a salt-to-spice ratio so I add them separately. I start by applying a layer of mustard powder. I apply it fairly liberally. Then I apply the salt & pepper appropriate for the size and type of pork (I've never done this for beef or chicken). Then I apply a rub that is mostly chipotle but with smoked paprika, cayenne, crushed dried habanero, onion powder, and sugar to balance the heat -- turbinado for sure but maybe also some brown sugar if I have it on hand. The chipotle is the star.
I've stopped using ancho. I like chipotle a lot better. I used to always use garlic powder. I love garlic. But I usually have it in at least one of my sides so I cut it from my rub and haven't missed it. I've cut out cumin, coriander, and fennel.
I'm not sure where I stand on aromatic herbs, I've used them with varying success. Since I'm really only using a rub on meat I'm smoking for hours, it seems out of place. Of course I'll always use Rosemary if I'm smoking lamb but for ribs or a pork butt I haven't used any in a while. I've made rubs in the past that benefitted from aromatic herbs so maybe I'll experiment more in the future. I love thyme and perhaps a little sage would fit. But that's where I'm at on my journey right now.
Posted on 2/22/18 at 9:25 am to Geaux-2-L-O-Miss
quote:
new one the other day with 1/2 tsp of cayenne and it was "too spicy" for her.
Did she know the cayenne was in there before tasting it? Or does she just have the most sensitive palate of all time?
Posted on 2/22/18 at 9:47 am to Geaux-2-L-O-Miss
I have my own mix that includes brown sugar, paprika, coarse black pepper, chili powder, garlic powder, onion powder, cayenne, and salt.
If I'm out of my rub and in a hurry, I keep a big container of this on hand:
And add brown or turbinado sugar to it.
Use both on poultry and pork.
Brisket is just SPOG.
If I'm out of my rub and in a hurry, I keep a big container of this on hand:
And add brown or turbinado sugar to it.
Use both on poultry and pork.
Brisket is just SPOG.
Posted on 2/22/18 at 10:16 am to Geaux-2-L-O-Miss
Posted on 2/22/18 at 11:21 am to Uncle JackD
Killens BBQ rub.
Posted on 2/22/18 at 11:45 am to Tiger Ryno
Willinghams Cajun Hot 
Posted on 2/22/18 at 12:10 pm to Geaux-2-L-O-Miss
Check out Chris Lilly's championship recipe. It's damn good and you can omit any heat you want.
LINK
LINK
Posted on 2/22/18 at 12:31 pm to Geaux-2-L-O-Miss
salt, pepper, cavenders greek
Posted on 2/22/18 at 1:12 pm to Geaux-2-L-O-Miss
Vivan Howard Birds & Beasts Rub
Posted on 2/22/18 at 2:31 pm to Geaux-2-L-O-Miss
"Donnie's Spice Mix" from Donald Link's cookbook. Just don't tell your wife what's in it.
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon ground white pepper
1 tablespoon ground black pepper
4 tablespoons chili powder
1 tablespoon garlic powder
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon ground white pepper
1 tablespoon ground black pepper
4 tablespoons chili powder
1 tablespoon garlic powder
Posted on 2/22/18 at 2:50 pm to Geaux-2-L-O-Miss
salt and pepper, maybe a little garlic powder
Posted on 2/22/18 at 4:04 pm to Geaux-2-L-O-Miss
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