Dry Rub

[kandl]

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

 

[smokinhusker]

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.

 

[sqwib]

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
[h2]Rib Rub: [/h2]

• 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

 

[kandl]

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!

 

[kandl]

 
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.