My Dry Rub I have worked on for 3 years. (Large Quantity)

j4165y

Newbie

Original poster

Jun 25, 2011

22

12

Torrance Ca

• Jun 26, 2011

• #1

 I use this for all, Pork Ribs, Brisket and Chicken ..I am not a big fan of beef ribs

My dry rub - 1/2 cup paprika, 1/2 cup   garlic powder, 1 Tbspn cumin, 1 Tblspn Salt, 1 Tblspn pepper, 1 Tbspn ground mustard, 3 teaspn cheyene pepper, 1 Tblspn ground ginger, 1 Cup white sugar, 2 Cup brown sugar. This dry rub will last you for a few BBQ's. I buy large plastic screw on lid containers on ebay to store the dry rub. I have been doing this for several years and experimented alot.

 

Last edited: Jun 26, 2011

mdboatbum

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Apr 22, 2011

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Washington, DC

• Jul 11, 2011

• #2

Looks good. I like that the salt content is fairly low so you can adjust to your own taste. I also like the ginger. By the way, isn't 3 teaspoons equal to one tablespoon? :)

 

SmokinAl

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Jun 22, 2009

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• Jul 11, 2011

• #3

Sounds good. I like the ginger idea. Copied it down & will give it a try. Thanks for sharing!

 

bluebombersfan

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Mar 4, 2011

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Winnipeg, Manitoba Canada

• Jul 11, 2011

• #4

Looks great I will have to try it for sure!  Thanks for sharing!! 

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 11, 2011

• #5

Ginger sounds good. I'll try that instead of cinnamon next time. I still like Mary Ann better though.

 

roller

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Mar 10, 2010

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N.E. Louisiana

• Jul 11, 2011

• #6

Sounds real good...

 

sinbinbbq

Fire Starter

May 30, 2011

34

10

Phoenix AZ (soon to be Graettinger Iowa)

• Jul 11, 2011

• #7

Mdboatbum said:

Looks good. I like that the salt content is fairly low so you can adjust to your own taste. I also like the ginger. By the way, isn't 3 teaspoons equal to one tablespoon? :)

Click to expand...

4 teaspoon= 1 Tbl i think

 

alblancher

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Mar 6, 2009

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Louisiana

• Jul 11, 2011

• #8

3t to 1T

 

ewortman

Newbie

Jul 21, 2011

3

10

Northern California

• Jul 31, 2011

• #9

Sounds great!  I will try it tomorrow on 2 racks of ribs.  I was thinking of trying one rack of beef and one rack of Baby backs at the same time.  Does anyone think this is a bad idea?  I am a complete newbie, so please don't worry about offending me by pointing out my ignorance...

Also, the only paprika I have is "smoked" paprika.  It is from an herbal outlet, so it is natural, not fake smoke, but I wonder if this would be contraindicated, or just plain stupid.

Thanks pros! 

 

tjohnson

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Dec 29, 2009

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Savage, MN

• Aug 1, 2011

• #10

Looks like a good rub to try out

I like to substitute "Allspice" for Cinnamon or Ginger

Todd

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Aug 1, 2011

• #11

Thanks sound good especially   the ginger idea.

 

funkyboy

Fire Starter

Jul 16, 2011

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10

• Aug 1, 2011

• #12

Coul I get Mary Ann dry rub.. Thanks
Session data

 

masterofmymeat

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May 30, 2011

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Athens, Georgia

• Aug 1, 2011

• #13

TJohnson said:

Looks like a good rub to try out

I like to substitute "Allspice" for Cinnamon or Ginger

Todd

Click to expand...

Good call, I use allspice quite a bit..James

 

scooper

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May 20, 2011

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13

Boca Raton, FL

• Aug 1, 2011

• #14

alelover said:

Ginger sounds good... I still like Mary Ann better though.

Click to expand...

Ditto!