Custom Rubs

[912smoker]

No help here but I've used sugar free cherry pomegranate drink mix in a rub before.

I've thinking of the same things.
Been saving the pacs of flavors from Ramen noodles to incorporate into rubs.
Well to "try" anyway. Along with the water flavoring packets my wife has.

Keith

 

[kilo charlie]

I've thinking of the same things.
Been saving the pacs of flavors from Ramen noodles to incorporate into rubs.
Well to "try" anyway. Along with the water flavoring packets my wife has.

Keith

Just be cautions of the sodium in the ramen packets. Who knows what sort of preservatives etc are in those as well.

 

[912smoker]

Just be cautions of the sodium in the ramen packets. Who knows what sort of preservatives etc are in those as well.

Oh exactly. To be used very sparingly.

Keith

 

[kilo charlie]

Oh exactly. To be used very sparingly.

Keith

There's a spicy ramen sauce packet that I'd like to try on a whole chicken sometime just for the heck of it

 

[JIMSMOKES]

Just be cautions of the sodium in the ramen packets. Who knows what sort of preservatives etc are in those as well.

I consistently have low sodium on checks every 3 months. Maybe I need to add needed or not. LoL!

 

[kilo charlie]

I consistently have low sodium on checks every 3 months. Maybe I need to add needed or not. LoL!

All things in moderation, including moderation!

 

[jcam222]

I've thinking of the same things.
Been saving the pacs of flavors from Ramen noodles to incorporate into rubs.
Well to "try" anyway. Along with the water flavoring packets my wife has.

Keith

Another one that's awesome in a pork rub is the zero sugar root beer flavor packs. Add it to any standard pulled pork rub to taste.

 

[radioguy]

I've bought cherry rubs that cherry habanero is pretty good but it doesn't keep its heat after cooking.
A quick Amazon search yielded this:
Cherry Freeze-Dried Powder, Natural Product https://a.co/d/6lsMcpr


RG

 

[kilo charlie]

The dried cherries i got and threw in the dehydrator for 24 hours didnt seem to dry out any more than they already were. I had to try just so I knew the results. I dont think any further drying time would have helped.

I'm now pondering taking my Cherry Chipotle BBQ Sauce and putting that in the dehydrator.

 

[chopsaw]

'm now pondering taking my Cherry Chipotle BBQ Sauce and putting that in the dehydrator.

Just now seeing this , and just quickly read through the comments .
Anyway , I did this from a reaper / pineapple hot sauce ferment . Been meaning to revisit it , but this works .
After processing the peppers and stuff in a blender for sauce , I drained the liquid from the " mash " and spread it on a sheet pan .
You can see that in the background of this pic .

I then dried that in the oven , and broke it into chips .

Then I processed that into a powder ,

I want to try it with the powder being the first result . Blend up whatever , then drain , spread the solids and dry . I do plenty of dehydrate and grind , but this is a different result .
This is red flame cayenne I did a week or so ago .
You can see the different texture .


Like I said , I just quickly browsed through , but if this is what you're looking for , I'd blend up some cherries with your BBQ sauce , strain it and dry / grind the mash .

Edit : Just read some more , and see you have dried cherries . I'd soak them to rehydrate , then blend with whatever adds you like , if any . then drain / dry the mash .

 

[kilo charlie]

Just now seeing this , and just quickly read through the comments .
Anyway , I did this from a reaper / pineapple hot sauce ferment . Been meaning to revisit it , but this works .
After processing the peppers and stuff in a blender for sauce , I drained the liquid from the " mash " and spread it on a sheet pan .
You can see that in the background of this pic .
View attachment 725972
I then dried that in the oven , and broke it into chips .
View attachment 725973
Then I processed that into a powder ,
View attachment 725975
I want to try it with the powder being the first result . Blend up whatever , then drain , spread the solids and dry . I do plenty of dehydrate and grind , but this is a different result .
This is red flame cayenne I did a week or so ago .
You can see the different texture .
View attachment 725977

Like I said , I just quickly browsed through , but if this is what you're looking for , I'd blend up some cherries with your BBQ sauce , strain it and dry / grind the mash .

Edit : Just read some more , and see you have dried cherries . I'd soak them to rehydrate , then blend with whatever adds you like , if any . then drain / dry the mash .

That's the last thought I had about this... making a fresh batch of the sauce which is made with cherries, and blended smooth. Then take that and dehydrate the sauce and grind into a powder and use for the rub.

Years ago I started mixing a packet of ranch dip mix with a bottle of Franks Buffalo Sauce and then dehydrated that to make a rub for wings etc... worked out perfectly. Now I see that you can just buy Buffalo Powder from the store.

Appreciate the reply!