My So Called "Rub"

Discussion in 'Sauces, Rubs & Marinades' started by mikey, Apr 11, 2009.

  1. mikey

    mikey Smoking Fanatic

    Decided today to smoke one of the "bargain basement" shoulders I picked up a few weeks ago. I felt creative this morning and put this so called "rub" together. Here are the ingredients & quantities.

    1-tbs Mrs. Dash Original (Salt Free)
    1-tbs Granulated Garlic
    1-tbs Chopped Chives (Freeze Dried)
    1-tbs Sweet Basil
    1-tsp Chile Powder
    1-tsp Paprika
    1/2 tsp Ground Cinnamon
    1/2 tsp Ground Malabar Pepper
    1/2 tsp Ground Cummin
    1/2 tsp Coriander Seed
    1/2 tsp Red Pepper Flakes
    Ran all of the ingredients thru my coffee bean grinder. Gave it the moist finger taste test. Not to shabby for a 1st attempt. Made a double batch and I'm giving it a test run on the pork shoulder that's in the smoker now. Left out the salt on purpose.
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    No sugar?

    Not much bark but should be flavorful.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds like a good rub, can't wait to see how it turned out so I can add it to my to-do list.
    I like that there is no salt in it. I don't really think you need much, if any, salt on lots of meats. Sure it may pull some of the moisture but for taste purposes if you can find a great blend it isn't needed.
    Hell, all you truly need to season meat is smoke...Mmmmm...Smoked food.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Sounds good Mike. Please let us know how it tastes once it's done.
     
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Interesting, waiting for Q VIEW and taste testing!
     
  6. alx

    alx Master of the Pit OTBS Member

    Thanks for posting ingredients.Be interested in bark myself.I dig that malabar.
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Interesting Mikey, I'll be waiting for the taste test results.
     
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Looks like a great combo to me! Low-salt, heh-heh...trust me, salt is highly over-rated!!!!!!! lol!!!!

    Keep it cumn Mikey!

    Eric
     
  9. mikey

    mikey Smoking Fanatic

    As far as "bark" is concerned, I wasn't. 4 1/2 hrs in and it's forming quite nicely on its own. My goal is consistency in the meat without hitting pieces of "bark". Reminds me of biting in to a burger and finding a piece of grissle the hard way. No thanks.
     
  10. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I'm sorry, your saying you don't like bark on your Q?
     
  11. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Sounds good, ain't but one way to find out if your going to like it.
     
  12. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Sounds good Mikey. To each their own. It's what you like, not anyone else.
     
  13. mikey

    mikey Smoking Fanatic

    No need to be sorry. I don't mind the bark as long as it's not the consistency of pea gravel.
     
  14. mikey

    mikey Smoking Fanatic

    Just a note on the so called rub. It was subtle and yielded a nice bark to the shoulder. The only thing I would do is add more red pepper flakes to "kick" the heat up a bit. It's all about experimentation; in my opinion, nothing is cast in stone. You'll never know if something works unless you give it a shot. Happy Easter!
     
  15. rivet

    rivet Master of the Pit OTBS Member

    Good for you, bud! It is ALL about experimentation..... glad you shared this post. [​IMG]
     

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