Rubs

Discussion in 'Sauces, Rubs & Marinades' started by dog1234, Jun 1, 2012.

  1. dog1234

    dog1234 Smoke Blower

    The wife wants to get me something for fathers day. I just started smoking meats. I am confused about all the rubs offered. I see I lot of discussion about Jeff Rubs.

    What rubs do you recomend for a beginner?

    Should I use different types for different foods?

    I want her to get me some for fathers day.......

    Holla Back Thanks

    Dog1234 
     
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Dog1234, I have not bought it yet, but I have heard great reviews about Jeff's Rubs.
     
  3. dog1234

    dog1234 Smoke Blower

    Shoney check out my converted smoker. Its on a thread I stared. Forgot how to find it. I cured last night ready for chicken tomorrow while fabricating a gate....

    Thanks for the help with the sausge
     
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  5. I use a modified version of Jeff's rub. His rub is great, but I felt the need to tweek it just a bit to satisfy my families taste buds.[​IMG]
     
  6. dog1234

    dog1234 Smoke Blower

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A nice Fathers Day present might be Jeff's new Book... http://www.smokingmeatforums.com/t/121962/jeffs-new-book-is-available

    As far as rubs go...Try this... It is Mild and compliments different style sauces well...Anything else, just ask...JJ

    Mild Bubba Q Rub

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    You may also like this for Ribs...

    http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
     
  8. dewetha

    dewetha Smoking Fanatic

    i did a spreadsheet of all the rub recipes from this site on-time. along with a ratio of 8:3:3:1:1  i noticed some things.

    most all start with the basic few spices in differing proportions:  sugar,salt,pepper, onion and garlic.

    from there add heat to taste. ancho chilli,cayenne, chipotle etc etc

    the exotics for flavor: all spice, cooca, coffe , corriander,cumin, ginger etc etc.

    here is one of my favorite for ribs.

    8 tbs fine ground turbinado or brown sugar

    • 3 TBS sea salt -fine
    • 3 TBS Hungarian paprika
    • 1 TBS cocoa
    • 1 tsp Chiplotle
    • 1 tsp cayenne 60k
    • 1 tsp ancho chile
    • 1 tsp ground mustard
    • 2 tsp granulated garlic powder
    • 2 tsp granulated onion powder
    • 2 tsp ground black pepper
    • 1 tsp ground clove
    • 1 tsp ground white pepper

    it's basic and from time time i try new proportions of different spices.
     
  9. dog1234

    dog1234 Smoke Blower

    Deweth

    GREAT INFORMATION..... I will put it to use  [​IMG]

    THANKS
     
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    This is real close to what I have been making for a while now .....My wife puts it on everything..... She put it in some mac-n-cheese the other night....She said that it was the best thing since white bread.....[​IMG]....I haven't tried it with the chili powder or the allspice, but if JJ said it's good I will be giving it a try next time I make a batch.....
     
  11. I use what they call magic dust...easily found on google.   Love it.
     
  12. I use one very similar to Chef Jimmy's and Shoneyboy's
     
  13. jwbtulsa

    jwbtulsa Meat Mopper

    I bought Jeff's recipes but they were not to my liking. A few tweaks here and there and I have something more to my liking. One thing we will probably agree on is that we have individual tastes. Unfortunately, my best rub was a giant pile of all the random sampling of store bought seasoning mixtures, rubs, and leftovers. I cant begin to wonder how many different spices were in there. 
     
  14. jwbtulsa

    jwbtulsa Meat Mopper

    I have officially been converted. Rather than screw up a good thing, I followed Jeff's recipe for a mustard/rub combo on my first Boston Butt in the new smoker. It was delicious. Not sure what changed excpet that I may have used too little mustard the first time. Whatever,.... it was good this time and I will continue to support his product.
     

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