8-3-1-1 rub formula

Interesting concept. I've just followed recipes with maybe minor adjustments. Never thought about ratios.

One would want to be careful on pork not to rub overnight with a rub thats has salt in it. Some say it can cause a hammy taste to pork and this would qualify as a salty rub.

I just modify CS's rubs...I'm just too lazy I guess?

quote:

Originally posted by cal:
One would want to be careful on pork not to rub overnight with a rub thats has salt in it. Some say it can cause a hammy taste to pork and this would qualify as a salty rub.

Knowing that this is a salty rub, I let the rub sit on the ribs for only one hour before smoking.

SmokinMAINEiac

SmokinMAINEiac,

Thanks for posting...I've wondered myself how people interpreted his suggestion ratio. What is Bell's Seasoning? Off to Google I go!

The rub sounds ok,but Smokin' always taught me to use 1/32 tsp of Rosemary and also 1/64 tsp marjoram to distinguish it.

An old joke that new folks may run across in searching out some rubs.

Bell's Seasoning is a poultry "dressing/stuffing" spice concocted with a liberal amount of Sage.

I seem to recall Paul Kirk using a 1-1-1-1 (salt, sugar, pepper, paprika) as a starting point for rubs. Ray Lampe suggests 3 parts sugar to 1 part salt, with onion, garlic and chili powder and herbs blended in to taste.

One thing to keep in mind is what you're using the rub on. My personal preferences are:

Brisket: more salt and pepper, less sugar and a bit of heat (ancho/chipotle/cayenne) powder.

Pork ribs/butts: More sugar...a blend of brown/Brownulated or Turbinado.

Chicken: more spice...smoked paprika,celery salt, coriander, oregano and chili powder and 1/64th tsp marjoram

I find myself getting lazier with age and have searched out commercial rubs that fit my flavor profiles. A few that I really like:
TxBBQ Brisket Rub, Butcher BBQ Honey Rub, Plowboys Bovine Bold.

Sounds to me that Alton has read Michael Ruhlman's new book, Ratios.

Great perspective Tom.

quote:

I find myself getting lazier with age and have searched out commercial rubs that fit my flavor profiles. A few that I really like:
TxBBQ Brisket Rub, Butcher BBQ Honey Rub, Plowboys Bovine Bold.

Being a frugal Yankee, I have never tried a commercial rub. Maybe I'll have to try a couple and see what I've been missing Now where was that discussion about commercial rubs I saw a while ago??

SmokinMAINEiac

quote:

Originally posted by SmokinMAINEiac:
[QUOTE] Now where was that discussion about commercial rubs I saw a while ago??

SmokinMAINEiac

THIS one?

quote:

THIS one?

Ya! That one! Thanks!

SmokinMAINEiac

Yep,building rubs and sauces can be fun,but also time consuming.

There are some fine cooks that have built fine ones that you can tweak to meet your own flavor profile.

Then,you can go ahead and cook something.

My theory of ratios is that it's good, BUT you have to go with your taste buds. Someone else's ratio's don't necessarily match your flavors.

Too much science, you can't calculate how your taste buds will taste it.