New Posts  All Forums:Forum Nav:

Dry rub - Page 2

post #21 of 28
As Dave said paprika or pre sweetened cherry Kool aid...
I add a TBS or two to my pulled pork rubs all the time...The flavor is good and the red color it adds is great.

Walt
post #22 of 28
Looking for some good rub ideas any help would be awesome just staring out
post #23 of 28
Quote:
Originally Posted by ellieedwards911 View Post

Looking for some good rub ideas any help would be awesome just staring out

Im a big fan of Butcher's BBQ rubs. He has a sampler pack you can order pretty cheap with all his rubs and you use each one to find the ones you like. go to his website and check them out. just google Butcher BBQ.

 

Happy Smoking,

phatbac (Aaron)

post #24 of 28
I've been making my own rubs, but going heavier on the pepper. I also am using half cracked pepper rather than ground pepper to get a courser texture.

I made pork shoulder and I dry brine the night before and thus used very little sea salt in my rub. The rub was approx 1/2 cup half cracked pepper, 1/3 cup sugar, 1/4 cup sea salt, a few tbsp of onion, garlic powder, and paprika.

I'm still tweaking it, feel free to modify to fit your tastes and provide feedback
post #25 of 28
Fellas, i have a orange(maybe a tangerine) tree in my backyard. I want to make some kind of orange pepper rub and have no idea where to start. Is making a orange pepper rub as complicated as getting your own rub down?


Would it be best to get it down to a peel or powder and how would i do that?


How can i Incorporate this plethora of fruit i have with smoking/grilling?
post #26 of 28

It is the zest of the fruit that you need. You can  use a zester but I find a vegetable peeler works best as it comes off in wider strips and is therefore quicker.

 

Method 1 - Place the strips in an oven at about 50 C (120 F) until it is dry - or use a dehydrator if you have one. When dry place in a spice/coffee grinder and pulse until it resembles fresh ground pepper. Mix 1:1 with fresh ground black pepper and store in an airtight container

 

Method 2 - Place fresh lemon zest and whole peppercorns into a bowl with a squeeze of lemon juice. Allow to stand for about an hour. Strain off any excess lemon juice and place on a baking tray in the oven at 50 C (120 F) until dry. Blitz in a grinder until you have the texture you want.

 

Method 1 is quicker, however method 2 gives you a more intense flavour.

 

Once you have removed the zest then extract the juice from the fruit - which you can freeze and use in marinades in the future.

post #27 of 28
Thanks. So just mixing it with pepper will give it enough taste? No need to add sugar or salt?
post #28 of 28

Sorry I read it that you were trying to make orange pepper for a rub. Yes you will need to add salt and sugar to make it into a rub itself. If you make the orange pepper and store it as a spice in an air tight container you can use it in any recipe in place of lemon pepper - or even black pepper to add an extra citrus layer.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sauces, Rubs & Marinades