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post #1 of 13
Thread Starter 

Hey all,

I've made a bunch of rubs since joining this site and now I am looking for that one spectacular, punch you in the mouth slap your momma all purpose rub that I can make. I have most everything I need to make one and what I don't have I can go get. I've got a big ol' snow storm bearing down on me so I need something that is going to keep me busy while I wait for it to pass and can get out there and smoke something again. I'm not going to smoke in the storm because it's supposed to get pretty bad. I've got 3 containers to hold rubs so let me know what you've got....Thanks!! 

post #2 of 13

Pretty decent all round dry rub... Ribs, Butt, Brisket, Chicken... Hope this helps. Good luck with the snow storm Stay Warm!!!

 

3 tablespoon cumin


3 tablespoon paprika
 

3 tablespoon granulated garlic
 

3 tablespoon granulated onion
 

3 tablespoon chili powder
 

3 tablespoon brown sugar
 

6 tablespoons salt
 

3 teaspoon cayenne pepper
 

6 teaspoon black pepper
 

post #3 of 13

That is a Broad Question to answer...What do you like in terms of flavor? Hot, Mild, what Herbs, what Spices do you like or don't like? Not only are there US Regional differences but there are a TON of International possibilities...I am not a fan of Cumin so I only use a South Western rub for certain things, Beef that will end up in Chili or Tacos. I like Beef rubs bold, Poultry rubs Herbal and Pork rubs Sweet and a little Spicy, my variation on Cajun. There are Chinese rubs, Thai, Indian, Middle Eastern, North African, Mediterranean, Jamaican, Puerto Rican, Cuban...The list goes on. And if you have a lot of time we can get into Fusion of any of the above...th_dunno-1[1].gif...JJ

post #4 of 13

Ummm Yeah, OK..... Sorry ....      Chef Jimmy is (of course) right about spice flavors blending.  You would, obviously, want to have a rub that suits your taste... Yes, cumin is used in South Western rubs for Chili, Tacos, or even Fajitas.  I, however like how it tastes in other applications.... For the record, Chinese, Thai, Indian, and Middle Eastern rubs use Cayenne pepper.  Jamaican and Mediterranean rubs use black pepper, and Puerto Rican, Cuban, and North African all use garlic powder..... And almost all of these countries use a mixture of ALL OF THE LISTED INGREDIENTS, in varying quantities.   I am NOT a chef, I like to BBQ and Smoke Meat.  

 

The recipe I offered is a BASE, feel free to add, adjust, or even REMOVE any spice you may like or dislike. 

post #5 of 13
Thread Starter 

I'm just looking for all around rubs that people ike that I would like to check out and maybe try. I have rubs that are chili powder based as well as some that are brown sugar or even turbinado based. I'm looking to expand my horizons and try something that I have not seen before. I like the idea of a smorgasboard of rubs to choose from when it comes to getting ready to rub something that I am gonna smoke. There isn't much I don't like but there is also a lot that I haven't tried.

post #6 of 13

Here are my Secret Recipes...from a "friend"......there is a lot of salt...but these are the ones that I use right now.  Tweaking things as I go along too.

 

Kat

 

 

Pork Rub

1 cup of Iodine Free Salt

1 cup white sugar

1/2 cup of light brown sugar (that has been dried and ground into a powder)

8 TBS of Chilli Powder

4 TBS Cumin

1 TBS Black Pepper

1 TBS Acccent (see note above)

1 TBS Cayenne

1 TBS Onion Powder

1TBS Granulated Garlic

 

For Chicken

 

use half the amount of salt

1 TBS of Chicken Bouillon Granules (ground into a powder)

 

For Beef

 

half the amount of salt

1 TBS of Beef Bouillon Granules (ground into a powder)

 

For Ribs

 

double the Brown Sugar (I dont....I use the pork rub)

Parkay Squeeze Margarine (Blue Bottle)

Honey

Wickers Sauce

post #7 of 13
I have a "go to" spicy rub that I use when I want some kick. Its my version of a cajun rub:

6 parts tony cs
3 parts granulated garlic
1 part granulated onion
1 part black or mixed pepper
1 part chipotle chili powder

I used to put in salt instead of granulated onion but it is a very salty rub. If I am doing a larger piece of meat (roast or something) then I hit it with this then finish with kosher salt to get that nice bark. If I am doing pork for green chili I use this, some kosher salt, and some cumin.

Good luck! Have fun experimenting!
post #8 of 13
Quote:
Originally Posted by BBQ Bill View Post

Ummm Yeah, OK..... Sorry ....      Chef Jimmy is (of course) right about spice flavors blending.  You would, obviously, want to have a rub that suits your taste... Yes, cumin is used in South Western rubs for Chili, Tacos, or even Fajitas.  I, however like how it tastes in other applications.... For the record, Chinese, Thai, Indian, and Middle Eastern rubs use Cayenne pepper.  Jamaican and Mediterranean rubs use black pepper, and Puerto Rican, Cuban, and North African all use garlic powder..... And almost all of these countries use a mixture of ALL OF THE LISTED INGREDIENTS, in varying quantities.   I am NOT a chef, I like to BBQ and Smoke Meat.  

 

The recipe I offered is a BASE, feel free to add, adjust, or even REMOVE any spice you may like or dislike. 

Dude, did I insult you in some way? I was not in any commenting on your Rub, in fact it is well balanced and a great choice for a Texas Brisket. Cumin is indispensable in Indian Cuisine, one of my favorites, and many of the other styles of cooking I listed. Cumin, however, like Clove and Nutmeg, if used conservatively is great but if out of balance can easily blow away anything it is paired with. If you like it...More power to you! In any event, I was asking for more info regarding what the Original Poster was looking for. I have no idea why you got worked up...th_dunno-1[1].gif...JJ

post #9 of 13

Here is Steven Raichlen's,  BASIC BARBECUE RUB

1/4 cup firmly packed Brown Sugar
1/4 cup Sweet Paprika
3 T. Black pepper
3 T. Coarse Salt
1 T. Hickory Smoked Salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

 

I started with this basic rub and added / subtracted until I developed my own "secret rub recipe" It's as simple as that.

 

PS please note that source credit was included.

post #10 of 13
Thread Starter 

Bill, I just made your rub that you gave me here. Nice flavor and a little hidden heat. Can't wait to try it on something that I cook. Thanks!!biggrin.gif

post #11 of 13
Quote:
Originally Posted by vetmp View Post

Bill, I just made your rub that you gave me here. Nice flavor and a little hidden heat. Can't wait to try it on something that I cook. Thanks!!biggrin.gif

Thanks! Glad you liked it!  How did / is the snow going?

post #12 of 13
Thread Starter 

It snowed mainly last Friday. We got a little bit more than a foot of snow. Warmed up a little bit and I managed to get a pork picnic in on Monday afternoon....(See pork forum A little of the old and something new). Getting ready for some more snow tonight in the overnight and am going to be doing 2 chickens on Friday for dinner. I'll make sure I put up pics of that for all.

post #13 of 13

Glad it worked out!

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