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Dry Rub

post #1 of 5
Thread Starter 

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

post #2 of 5

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.

post #3 of 5

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

Rib Rub:

  • 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
post #4 of 5
Thread Starter 

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!

post #5 of 5
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post
 

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.

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