Looking for Adobo Rub

jlafrenz

Smoke Blower

Original poster

May 17, 2012

75

11

Missouri

• Feb 16, 2013

• #1

I have looked online and found several. I find it a bit interesting that some of the ideas for Adobo are vastly different from each other. I assume that it is because of the differences in geographical location and culture.

Has anyone tried various Adobo dry rubs they felt worked well with pork? Looking specifically to use this with ribs. I am hoping to mix up my own blend for a couple of racks tomorrow.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 16, 2013

• #2

I have a bottle of Badia Adobo seasoning.  I have used it on pork and beef in the past and I like it.  It's kind of already a rub in itself, not sure I would add it to any of the rubs I normally use, although many of the ingredients are similar to what many of us add to rubs.

Garlic, salt, oregano, and tumeric.  I suppose you could try it on ribs - though I like a little brown sugar in my rib rubs.

Bill

 

jlafrenz

Smoke Blower

Original poster

Thread starter

May 17, 2012

75

11

Missouri

• Feb 16, 2013

• #3

PGSmoker64 said:

I have a bottle of Badia Adobo seasoning.  I have used it on pork and beef in the past and I like it.  It's kind of already a rub in itself, not sure I would add it to any of the rubs I normally use, although many of the ingredients are similar to what many of us add to rubs.

Garlic, salt, oregano, and tumeric.  I suppose you could try it on ribs - though I like a little brown sugar in my rib rubs.

Bill

Click to expand...

That is one of the variations I found. I also found a couple with paprika base and some cumin.

I do plan to put a little brown sugar in the glaze for the last hour of the smoke to sweeten them up.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 16, 2013

• #4

jlafrenz said:

That is one of the variations I found. I also found a couple with paprika base and some cumin.

I do plan to put a little brown sugar in the glaze for the last hour of the smoke to sweeten them up.

Click to expand...

I'm looking forward to your findings!

I love an experiment and this sounds like a good one.

Be sure to post some q-view!

Bill