I'm doing a butt for Fathers Day and i enjoy my current rub but want to mix it up.
Let's hear your favorite pork rub!
Let's hear your favorite pork rub!
I use this Mild Bubba Q Rub...The family thinks the Original Dave uses is too Spicy...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
1tsp Thyme
1tsp Oregano
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Original Bubba Q Rub
1T Kosher Salt
1T Blk Pepper
1T Wht Pepper
1T Paprika
1T Chili Powder
1T Gran Garlic
1T Gran Onion
1T Mustard Powder
1tsp Thyme
1tsp Oregano
1tsp Cayenne
1/4-1/2C Turbinado Sugar (Optional)
Makes 3/4 Cup...enough for 2-3 Butts or Racks
Would this be the Original, I used this on my RibsI've been using a rub recipe I found online by chef Robert Irvine but I added some stuff and changed some proportions to better fit my taste. This goes well on Pork and Chicken. My friends have been raving about it since my memorial day picnic roast, so I'll share it with you guys here.
As you can see, I need to make a bit more
2T Kosher Salt
2T Light Brown Sugar
1T Cayenne
1T White Pepper
1t Ginger Powder
1t Cumin
2T Garlic Powder
2T Onion Powder
1T Cajun Seasoning
1T Black Pepper
2T Dry Mustard
1T Paprika
1t Cinnamon
1T Dried Thyme
Whisk together well in a container. Makes about 3/4 of a pint container (the kind you get from chinese restaurants that they serve soup in)
I was expecting one "butt" it didn't happen.I still can't believe no one had a smart @ss post on the thread title.
Come on guys your slacking!
Just did this and combined with the original bubbq...added turbinado sugar. Hope it works out well, seems like a very good blend of sweet and spice. I just rubbed my butt and will let it marinate overnight.I've been using a rub recipe I found online by chef Robert Irvine but I added some stuff and changed some proportions to better fit my taste. This goes well on Pork and Chicken. My friends have been raving about it since my memorial day picnic roast, so I'll share it with you guys here.
As you can see, I need to make a bit more
2T Kosher Salt
2T Light Brown Sugar
1T Cayenne
1T White Pepper
1t Ginger Powder
1t Cumin
2T Garlic Powder
2T Onion Powder
1T Cajun Seasoning
1T Black Pepper
2T Dry Mustard
1T Paprika
1t Cinnamon
1T Dried Thyme
Whisk together well in a container. Makes about 3/4 of a pint container (the kind you get from chinese restaurants that they serve soup in)