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I have won 4 BBQ competitions with this rub. - Page 2

post #21 of 33

Thanks, copied and printed.. always open to new ideas..




post #22 of 33

This was good .The bride came home with 3 racks of BBR's and I had just read this post. I made a half batch of this rub .It wasn't to over the top on anything but I'll be tweaking it some the next time.Thanks for the idea and recipe, Bill 

post #23 of 33
Thanks 4 the recipe, made it last night, also try Hungarian paprika, blend was not as red as some Jared rubs, which is a good thing, flavor is great combination of sweet, savory, and a touch of heat. Gonna try it this weekend on brisket 4 sure!
post #24 of 33

I tried it on a pork butt last must have been good....not a strand left over!!  xrocker.gif

post #25 of 33

Looks good to me...

post #26 of 33

I tried it on some Tri-tips last week....I really liked it.  Same as mentioned above just the right combination

of flavors! Thanks for my new Go-To Rub! 



post #27 of 33

look good and easy enough to do will try for sure.

post #28 of 33

Im going to try, Thanks for the recipe

post #29 of 33

Edited by funkyboy - 8/18/11 at 1:38pm
post #30 of 33

Sounds Great. Little less salt..


post #31 of 33



I live in St. Peter

post #32 of 33

Thanks for posting your recipe!!!!  For sure have to try it out!

post #33 of 33
Thread Starter 




I use on Chicken and Pork only


2/3 cup paprika
1/3 cup salt
1 1/2 cup light brown sugar

1 tablespoon ground mustard

1 Tablespoon Ginger

3/4 cup white sugar
1/2 cup granulated garlic
4 tablespoons granulated onion
1/4 cup chili powder
2 tablespoon fresh ground black pepper
2 tablespoon cumin
2 teaspoon cayenne pepper.. ((OR)).. 1 tablespoon if you like spicy.... Cayenne depends on its rating typically anywhere from 30,000 to 190,000 Scoville Heat Units (SHU)


The store usually only sells 30,000 to 50,000 very light. I use 90,000 SHU cayenne very strong double normal spicy. So it does not take as much to make spicy.

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