Originally Posted by colt black
Hi everyone. Looking for any input on my rub. I put this together and have used it on pork butt and ribs. Its good but I think im missing something. Any suggestions are all apreciated! Thanks ahead of time
2 tablespoons dry mustard
3 tablespoons onion powder/ minced onion
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon black pepper
2 tablespoons course kosher salt or sea salt
2 tablespoons ground cayenne pepper
1 cup brown sugar
1 tablespoon white pepper
1 tablespoon rubbed sage
2 teaspoons paprika/smoked paprika if you can find it
If I were developing this rub it would be for pork. I am in VA. so we like sugar with our rubs on pork. Not so much on beef but on ribs we like sugar. I like brown sugar 1/4 cup but mix it with white to keep it flowing and not clumping. White sugar burns at something over 300 so if you are smoking at typical temps you have nothing to worry about I think you are light on the paprika. It is less than the onion pdr. or garlic pdr. I would cut those pdr to 2 TBS and make take the paprika to 1/4 cup include chili pdr at 1/4 cup and 1 tsp of cumin. you have white pepper mustard and 2 TBS of cay an That is a lot of heat. Turn it down to 1 TSP of white 1 TSP of mustard and something less than 1 TSP of cay an As mdboatbum said it cumin can take over. Sage and rosemary are usually associated with fowl . I would save them for the birds. That is just my opinion but we all know about those.
I am sorry if it looks like I have hit you rub hard but just think about it..
I don't think you can blend one rub for everything .
Now here is a great recipe Mike Mills MAGIC DUST. I cut in half for convince.
MAGIC DUST by Mike Mills
1/4 cup paprika
1/4 cup chili
2 TBS sugar
2 TBS garlic
1 TBS mustard
1 TBS cumin
1 TBS black pepper
1 TBS cyan