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No secrets...but any Rub tips? (place to start)

Discussion in 'Sauces, Rubs & Marinades' started by FishInTheDesert, Aug 17, 2018.

  1. zwiller

    zwiller Master of the Pit OTBS Member

    Went down the "pure" chili powder rabbit hole after getting Texan cookbook. LOL Like 3 chapters on peppers etc... Grew my own. One cool thing I did when I grew mine was grill and char them prior to dehydrating... But no real big deal for me. Later, tried 5-6 different powders from The Spice House. Tried them and found they just didn't work for me. I have come to realize we prefer Tex Mex not true Mexican food I think. I use Mild Chili Powder from GFS. Pretty good stuff and much less other ingredients than store bought. That said, I've always wanted to try Gebhardt's which is supposedly the locals go to. Similarly, made green chili sauce from scratch (which is a huge PITA blanch peel deseed) only to find LaVictoria green canned just as good or better. You guys got me fired up to try and make some Texas style chili... Maybe with some smoked chuck.
     
  2. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If the local Mex Store does not have ground chile, Spicesinc. Carries Whole, Flaked and Ground of all their chiles...JJ
     
  3. tallbm

    tallbm Master of the Pit OTBS Member

    That sounds like an interesting journey! I like both Mexican and Tex-Mex foods and spices, and like you discovered there is a difference :) I like Gebhardt's chili powder it has great flavor but I believe they also mix a few things in with it. It is noticeably better tasting than others and I think generally costs more.


    I did some looking online for my area on freshly ground chile peppers and didn't find too much info. It seems the Central Market grocery store (high end grocery) grinds whatever you pick out and they have all kinds of variety. I have one near work so I may stop by and see if I can pick out some peppers and get them to grind them for me and see what the cost is. They are not a cheap place at all lol. Outside of that I would need to hit one of 2-3 Mexican grocery stores near the office and see if they have something similar. I wouldn't doubt if they do, I just don't think that info is so available online.

    Spicesinc may be what I used should I need to order out :)
     
  4. radioguy

    radioguy Smoking Fanatic

    I checked and don't own the book. A very good friend had made a copy of that chart for me. The book is "Soaked, Slathered,and Seasoned" by
    Elizabeth Karmel. Very helpful book with salad dressings, rubs, mops and sauces.

    RG
     
    sdkid likes this.
  5. sdkid

    sdkid Fire Starter

    Thank you sir.
     
  6. zwiller

    zwiller Master of the Pit OTBS Member

    I did before (chuckie) and was excellent. Was watching some foodie show an Cen Tex BBQ and one guy said equal parts SPG and it stuck with me. Did beef ribs last weekend with that on oak and everyone said do NOT change a thing.
     
    texomakid likes this.
  7. AP514

    AP514 Fire Starter

    I had to pull the trigger on that book was $6 new(Sale). 350ish pages....


    and of course JEFF's RUB :)
     
  8. sdkid

    sdkid Fire Starter

    I found S S &S on ebay for $4 shipped.
     
  9. AP514

    AP514 Fire Starter

    Yup, but thought I would help out by use'n the links....
     
    Miss Piggy likes this.
  10. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Woo-eee!
    I finally opened my can of powdered Honey, and made some Cyan Honey powder.
    I did 1 Tbs Cyan powder, to 5 Tsp Powdered Honey.
    POP goes the taste buds.

    This might grow into a new rub for me. :p
     
    JC in GB likes this.
  11. radioguy

    radioguy Smoking Fanatic

    I tried honey powder for a different sweet on my rib rub. Give tomato powder a try, bump in red color and wonderful tomato flavor. Taste like creme of tomato soup.

    My SPOG is one part salt, 1 part pepper and 1/4 part onion/garlic powders.

    RG
     
  12. dan the mano

    dan the mano Smoke Blower

    hello there i have a question for you ... when you say 8-3-1-1 (parts) so how would you break that down for say 1 pound of meat ?i guess what i am asking what is 8 parts and 3 parts and 1 part .. i hope that makes sence . thank you
     
  13. dan the mano

    dan the mano Smoke Blower

    hello there i have a question for you ... when you say 8-3-1-1 (parts) so how would you break that down for say 1 pound of meat ?i guess what i am asking what is 8 parts and 3 parts and 1 part .. i hope that makes sence . thank you
     
  14. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The amounts depend on how fast you will use the Rub. You smoke meat once in awhile, use Tablespoons. 8 Tbs Sugar, 3 Tbs Salt, 1 Tbs Black Pepper, 1 Tbs Granulated Garlic, etc.
    If you are starting a BBQ Business. Measure 8 Pounds Sugar, 3 Pounds Salt and so on.
    A cup of rub, 16 Tbs, will cover two big Butts, 16 to 20 pounds, or 4 racks of Ribs. For small amounts of meat, 1-2 pounds, sprinkle on to your taste, like S&P....JJ
     
    dan the mano likes this.
  15. Rmartinez2

    Rmartinez2 Fire Starter

    This could be one of the more simplistic helpful post I've ever read in any and all forums concerning whatever subject. thank you.
     
  16. tallbm

    tallbm Master of the Pit OTBS Member

    Hi there and welcome!

    Wow thanks! I'm glad you found it helpful.
    I'm a huge fan of simplicity and with most things in I life often find that if you start simple and go from there you generally find that the journey to satisfaction or happiness wasn't too far off from the starting point :emoji_grinning:
     
    Last edited: Feb 28, 2019
    JC in GB likes this.