Dry Rub

kandl · Sep 5, 2013

i've started with a combination of a few different rubs i've found and mixed up a batch. I like it but to me it seems the "chili powder" or "cumin" flavors are over powering everything else. But looking through other recipes it seems these are pretty common amounts. I was thinking the next time i mix up a batch I would cut the chili powder or cumin in half and see what happens. Any suggestions?

1/2 cup paprika

1/4 cup kosher salt, finely ground

1/4 cup sugar

2 tablespoons mustard powder

1/4 cup chili powder

1/4 cup ground cumin

2 tablespoons ground black pepper

1/4 cup granulated garlic

1/4 cup onion powder

1 tablespoons cayenne

2 tsp all spice

smokinhusker · Sep 5, 2013

Looks like a good rub. I'm not a Cumin fan, so I'd definitely cut it back for my preference and maybe the chili powder too.

sqwib · Sep 5, 2013

Woah, that's a lot of Cumin and allspice, chili is also pretty high unless you're going for that flavor profile.

Hope you don't mind but I tweaked it as I would try it my first run.

1/2 cup paprika
1/4 cup kosher salt, finely ground (use coarse)
1/4 cup sugar (1/2 cup sugar)
2 tablespoons mustard powder
1/4 cup chili powder (2 tablespoons)
1/4 cup ground cumin (1 tablespoon)
2 tablespoons ground black pepper
1/4 cup granulated garlic
1/4 cup onion powder
1 tablespoons cayenne
2 tsp all spice (1 teaspoon)

Heres my favorite for ribs
[h2]Rib Rub: [/h2]

3 tablespoons light brown sugar
1 teaspoons cayenne powder for hot try 1 tablespoon
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons white pepper
2 tablespoons kosher salt
1 tablespoon dry mustard, such as Coleman's
1 tablespoon course black pepper
5 teaspoons seafood seasoning, such as Old Bay
1 teaspoon ginger powder

Butts and Loins I usually use my Philly style.

¼ c. kosher salt
¼ c. black pepper (freshly ground if possible)
½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)
½ c. Minced Onion Flakes
2 tsp. chili powder
1 cup of Montreal Steak Seasoning

Rib Bits and butts on occasion

1/3 cup coarse salt (kosher or sea)
1-1/2 cup (packed) Brown Sugar
1-1/4 cup paprika
1 Tbsp freshly coarse ground black pepper
2 Tbsp garlic powder
¼ cup dried onion flakes
¼ cup onion powder
1 tsp cayenne pepper
2 tsp chili powder
2 tsp coriander
1 Tbsp rosemary

kandl · Sep 5, 2013

Wow! Thanks SQWIB! I will give that a shot on my next batch (which probably won't be too long) I am definitely NOT going for the Chili flavor profile at all. The allspice was an addition from another rub and I'm not real sure I can even taste what its bringing to the party so I have no problem reducing or eliminating it all together.

I'm very intrigued by the Old Bay in your rib rub! Thats one ingredient I wouldn't have even thought about using on ribs. You have given me alot of things to test and try. Thanks again!

kandl · Sep 5, 2013

SmokinHusker said:
Looks like a good rub. I'm not a Cumin fan, so I'd definitely cut it back for my preference and maybe the chili powder too.

I like cumin and chili powder in ... Chili... but in my mind it just doesn't fit as a main ingredient in BBQ. I don't mind spice or some heat but when ever I smell this rub I think of chili not BBQ. I will try the modified version SQWIB posted above and see what we come up with. I have a feeling it will be much much better.

Search

Search

Dry Rub

kandl

Smoking Fanatic

smokinhusker

Legendary Pitmaster

sqwib

Smoking Guru

kandl

Smoking Fanatic

kandl

Smoking Fanatic

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

Questions for RecTeq owners

Lost my dad yesterday

On the Edge of Trying Sausage Making

Took a stroll this afternoon