I'm looking to try some other rub recipes. I have only tried The BRITU rub but I enjoy it. Any sugestions whould be great.
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I love & use cook shack rib rub,& also bad byrons butt rubb.also try this link.\
Pork Rub
Zeb shared this recipe with me & it is great stuff also.
Richard
Pork Rub
Zeb shared this recipe with me & it is great stuff also.
Richard
don't know if I did this right,if not maybe someone will jump in here & straighten up my screw up.quote:Originally posted by Richard B.:
[qb] I love & use cook shack rib rub,& also bad byrons butt rubb.also try this link.http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=14;t=000253
Zeb shared this recipe with me & it is great stuff also.
Richard [/qb]
Richard
Fixed.
You need to click on the "URL" button below the text entry window (if you don't see it, click on the button that says "full reply form")
In the pop up window, just copy/paste the URL link. Hit Enter. Type the URL title (pork rub) in the next window.
All done.
You need to click on the "URL" button below the text entry window (if you don't see it, click on the button that says "full reply form")
In the pop up window, just copy/paste the URL link. Hit Enter. Type the URL title (pork rub) in the next window.
All done.
There are several commercial rubs touted here on the forum that will probably give you great results. Myself, I use Obie-Cue rubs. He has a slew of them and several have won awards. They also come in a 5 quart container and that is a big plus when you do a lot of briskets and pulled pork which can take almost as much rub as you can give them. Send (email) me your address and I will send you a half pound or so of what I have been using on my baby backs. I have sent out a few samples to other members on this forum and so far everyone has been pleased. I buy the five quart size and then individually vaccuum pack about a pound per bag. That way it doesn't go bad and I can also shake up what is in the container easier when it clumps thereby having a better consistancy to work with.
One other thing I have practiced is applying a good dusting of cayenne pepper before I apply any rub. Something you may want to try, I haven't had any complaints yet.
One other thing I have practiced is applying a good dusting of cayenne pepper before I apply any rub. Something you may want to try, I haven't had any complaints yet.
Thanks Smokinokie for the help I printed it out & will save it for next time.
Richard
Richard
Check out Best Ribs in the Universe 
d9, that's what BRITU is in his original post 
that he said he tried.
that he said he tried.
I use this for a pork rub (and other meats as well):
1 part Hungarian Paprika
1 part turbinado sugar
1 part kosher salt
1/2 part fresh ground pepper
This is based on Steve Raichlen's Beer Can Chicken rub. It is great on pork.
I usually mix up a batch with 1 part = 1/2 cup and freeze what I don't use in a zip loc bag with all the air squeezed out.
Grinding that much pepper is a chore; young children get bored and old men get tired. But it is worth it. You can use a coffee grinder to ease the job. I bought a cheap pepper mill, removed the handle and chucked the shaft in an electric drill. That works great. My wife only laughed the first time I did this.
Some may scoff at only using four ingredients in a rub, but there is a lot of flavor in those four. I think that after you get past 5 or 6 flavors, the different flavors get in each other's way. Try just the 4 and then add what you think is missing.
It is easy to expand on the basic rub. Brown sugar or maple suger can substitute for the turbinado sugar. Maple sugar is particularly good on ham, either fresh or smoked. Sea salt is a good substitute for the kosher salt and imparts its own special flavor. Smoked Paprika from Penzeys is a great substitution for any or all of the Hungarian Paprika. Lemon pepper can substitute for some of the pepper, or you can add some lemon zest. to the basic recipe.
If you want garlic or onion flavor in the rub add it in by 1/8 part or so of powder or granules, not onion salt or garlic salt.
If you like southwestern flavor, substitute a couple of tablespoons of New Mexico Chile for some of the paprika and a teaspoon of cumin or so. For hotter taste substitute some cayenne pepper for the NM red. Some like oregano with the southwest flavor.
Dry mustard will add a southern flavor. I don't care for it.
I have used this on pork ribs and butt, chicken and turkey, as well as brisket. It complements all of these meats well.
For the pork and brisket, I usually apply it over a thin layer of mustard so that it adheres better. You can't taste the mustard when the meat is smoked. I know that some claim this is not necessary. I wrap the rubbed meat in plastic wrap for a few hours or overnight before smoking.
For poultry I rub the bird with olive oil first and then apply it. Sprinkle some rub in both cavities.
It is best to rub it in by hand and get them messy.
Be sure to use fresh spices. It does make a difference and is worth the extra trip to the grocery store.
There are so many good rub recipes out there, and they are so easy to make, I can't imagine why anyone purchases a rub. Experiment! - Duffey
1 part Hungarian Paprika
1 part turbinado sugar
1 part kosher salt
1/2 part fresh ground pepper
This is based on Steve Raichlen's Beer Can Chicken rub. It is great on pork.
I usually mix up a batch with 1 part = 1/2 cup and freeze what I don't use in a zip loc bag with all the air squeezed out.
Grinding that much pepper is a chore; young children get bored and old men get tired. But it is worth it. You can use a coffee grinder to ease the job. I bought a cheap pepper mill, removed the handle and chucked the shaft in an electric drill. That works great. My wife only laughed the first time I did this.
Some may scoff at only using four ingredients in a rub, but there is a lot of flavor in those four. I think that after you get past 5 or 6 flavors, the different flavors get in each other's way. Try just the 4 and then add what you think is missing.
It is easy to expand on the basic rub. Brown sugar or maple suger can substitute for the turbinado sugar. Maple sugar is particularly good on ham, either fresh or smoked. Sea salt is a good substitute for the kosher salt and imparts its own special flavor. Smoked Paprika from Penzeys is a great substitution for any or all of the Hungarian Paprika. Lemon pepper can substitute for some of the pepper, or you can add some lemon zest. to the basic recipe.
If you want garlic or onion flavor in the rub add it in by 1/8 part or so of powder or granules, not onion salt or garlic salt.
If you like southwestern flavor, substitute a couple of tablespoons of New Mexico Chile for some of the paprika and a teaspoon of cumin or so. For hotter taste substitute some cayenne pepper for the NM red. Some like oregano with the southwest flavor.
Dry mustard will add a southern flavor. I don't care for it.
I have used this on pork ribs and butt, chicken and turkey, as well as brisket. It complements all of these meats well.
For the pork and brisket, I usually apply it over a thin layer of mustard so that it adheres better. You can't taste the mustard when the meat is smoked. I know that some claim this is not necessary. I wrap the rubbed meat in plastic wrap for a few hours or overnight before smoking.
For poultry I rub the bird with olive oil first and then apply it. Sprinkle some rub in both cavities.
It is best to rub it in by hand and get them messy.
Be sure to use fresh spices. It does make a difference and is worth the extra trip to the grocery store.
There are so many good rub recipes out there, and they are so easy to make, I can't imagine why anyone purchases a rub. Experiment! - Duffey
Ever try Old Bay Seafood Seasoning? Ever try equal parts salt,pepper,onion powder and garlic powder? Ive tried several rubs some home made and commercial.
All the rubs I tried were basically excellent.
Im not a rub producer not am I rub endorcer.
My expierence comes from K.I.S.S.
If ya wanna know what that means, as me in private mail.
Just my 2 cents here....
All the rubs I tried were basically excellent.
Im not a rub producer not am I rub endorcer.
My expierence comes from K.I.S.S.
If ya wanna know what that means, as me in private mail.
Just my 2 cents here....
Old Bay seasoning is perhaps the finest ingredient I have ever used. That said I dont use it on beef or pork. Of course you can.
I use it in soups, on chicken, veggies, (Tonight I used it on fried cabbage)and most of all I use it on seafood. My very first paying job (as in not for cash but actually SS reportable) was working in a crab house (The Corral) in Baltimore Md back in the 1975.
For what it is worth I have seen recipes for generic old bay online. But it is so cheap why bother. I also will use Tony Chacheres Cajun spice for a slightly different taste. But Old Bay is still "The King" in my book. You need to have it right between the salt and pepper shakers and in front of the large bottle of Tabasco.
I have turned many folks onto Old Bay. When we camp I will do fried potatoes for breakfast... with a good application of Old Bay it always gets rave reviews and someone goes home touting Old Bay!!!
I use it in soups, on chicken, veggies, (Tonight I used it on fried cabbage)and most of all I use it on seafood. My very first paying job (as in not for cash but actually SS reportable) was working in a crab house (The Corral) in Baltimore Md back in the 1975.
For what it is worth I have seen recipes for generic old bay online. But it is so cheap why bother. I also will use Tony Chacheres Cajun spice for a slightly different taste. But Old Bay is still "The King" in my book. You need to have it right between the salt and pepper shakers and in front of the large bottle of Tabasco.
I have turned many folks onto Old Bay. When we camp I will do fried potatoes for breakfast... with a good application of Old Bay it always gets rave reviews and someone goes home touting Old Bay!!!
Cheeez...talk about close to home!!! I lived about 4 miles from Baltimore, but now moved to the Eastern Shore.......probably the Old Bay capital in the country!!!!! Yes, I have two LARGE containers in the kitchen with my tobasco and kosher salt and fresh ground pepper!!!!!quote:Originally posted by tony76248:
[qb] Old Bay seasoning is perhaps the finest ingredient I have ever used. That said I dont use it on beef or pork. Of course you can.
I use it in soups, on chicken, veggies, (Tonight I used it on fried cabbage)and most of all I use it on seafood. My very first paying job (as in not for cash but actually SS reportable) was working in a crab house (The Corral) in Baltimore Md back in the 1975.
For what it is worth I have seen recipes for generic old bay online. But it is so cheap why bother. I also will use Tony Chacheres Cajun spice for a slightly different taste. But Old Bay is still "The King" in my book. You need to have it right between the salt and pepper shakers and in front of the large bottle of Tabasco.
I have turned many folks onto Old Bay. When we camp I will do fried potatoes for breakfast... with a good application of Old Bay it always gets rave reviews and someone goes home touting Old Bay!!! [/qb]
Good thread. Too bad we couldn't get the "make our own rubs thread" go well enough.
Yup, Old Bay is good. Tony C's is good (CS's Chicken rub is VERY similar, and cheaper in bulk). I recommend it (no, they don't pay me to say that).
When I'm making my rubs, I don't use "blends" because many times they'll have some of the same other spices I'm using.
Lots of knock off recipes are close. For me, it's easy enough to buy the original. The problem, is how fresh is it?
Yup, Old Bay is good. Tony C's is good (CS's Chicken rub is VERY similar, and cheaper in bulk). I recommend it (no, they don't pay me to say that).
When I'm making my rubs, I don't use "blends" because many times they'll have some of the same other spices I'm using.
Lots of knock off recipes are close. For me, it's easy enough to buy the original. The problem, is how fresh is it?
I agree Smokin, That "make our own rub thread" was largely ignored. It did prompt me to place a few recipes on the recipe forum though. Perhaps we can try again in the future.