I was hoping someone might share a nice all purpose dry rub recipe. I like to put rub on everything but I always use too much brown surger.
any help would be great
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Here's a good general rub you can use on beef, lamb, pork, chicken or fish. I got it from Paul Kirk's book, and it's his all purpose Master Class Barbecue Rub:
1 cup cane sugar
1/4 cup seasoned salt
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbs chili powder
2 Tbs black pepper
1 Tbs lemon pepper
2 tsp ground sage
1 tsp dry mustard powder
1/2 tsp ground thyme
1/2 tsp cayenne
I used to make it all the time until I started to target my rubs towards the type of meat I'm preparing--some homemade, some store/online bought.
1 cup cane sugar
1/4 cup seasoned salt
1/4 cup garlic salt
1/4 cup celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbs chili powder
2 Tbs black pepper
1 Tbs lemon pepper
2 tsp ground sage
1 tsp dry mustard powder
1/2 tsp ground thyme
1/2 tsp cayenne
I used to make it all the time until I started to target my rubs towards the type of meat I'm preparing--some homemade, some store/online bought.
Once upon a time I was fanatical about making my own rubs. Having tried a number of commercial rubs, I find a few of 'em to be better than my own concoctions. Feel free to PM me for my top 5 list.
Have you tried Turbinado or Cane sugar in your rub? Another option is to dial back the amount of brown sugar you're using now.
What do you cook most? I tend to use sweeter rubs with ribs and pork butts; saltier rubs with briskets (who shakes sugar on a grilled steak?
)
Have you tried Turbinado or Cane sugar in your rub? Another option is to dial back the amount of brown sugar you're using now.
What do you cook most? I tend to use sweeter rubs with ribs and pork butts; saltier rubs with briskets (who shakes sugar on a grilled steak?
)quote:Originally posted by MaxQue:
.. Feel free to PM me for my top 5 list.
Now Max, don't hold out on us on your top 5...
I'm with you on sweeter on pork but I think pork likes salt also. Beef I like simple, salt/pepper/montreal type stuff.
Chicken, haven't found anything I LOVE.
Actually we have a thread talking about commercial rubs, over in the "best of forum" threads:
http://forum.cookshack.com/eve...281012983#2281012983
Bruce, the book Pags mentioned is a GREAT resource for you to get/learn about rubs. It will teach you all you need to get you started.
just do what you do bruce if its not broke dont fix it and yes you could lay off the brown suger just a little