I noticed that several people posted recipes for rubs from scratch in the favorites forum. I've never used anything but commercial stuff. Is it worth the effort to prepare it myself?
Jon E.
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I've never used a commercial rub, so i'm afraid, once again, i'm of absolutley no help on this topic.
i like homemade rubs because you can personalize it. i always just make enough for one use thataway if i don't like it i can change it.
i like homemade rubs because you can personalize it. i always just make enough for one use thataway if i don't like it i can change it.
Rubs can be fun to play with IMO.
There are some really fine commercial rubs,that you can tweak slightly for your tastes.
IMO the quality of the cooking will be 95% of the product.
You can spend a lot of time fooling around with rubs,that someone else has already done most of the work, and can sell it cheaper than you can make it.
You can tweak Cookshack's rubs to fit many of your needs.
There is a site that many of the comp cooks favor,that carries many of the teams' products.
A little tweaking and you can get on with the cooking.
You can go from cooksite to cooksite and find most of the top rubs.
Folks tweak them to fit their sauce and their product.
Just my $0.02
There are some really fine commercial rubs,that you can tweak slightly for your tastes.
IMO the quality of the cooking will be 95% of the product.
You can spend a lot of time fooling around with rubs,that someone else has already done most of the work, and can sell it cheaper than you can make it.
You can tweak Cookshack's rubs to fit many of your needs.
There is a site that many of the comp cooks favor,that carries many of the teams' products.
A little tweaking and you can get on with the cooking.
You can go from cooksite to cooksite and find most of the top rubs.
Folks tweak them to fit their sauce and their product.
Just my $0.02
Guess the answer is if you're happy with a commercial rub, don't worry about it.
If you like to experiment, go for it. But playing with rubs and sauces of your own can be addictive.
I make mine, but more often than not, I use others as a base and build on them.
If you like to experiment, go for it. But playing with rubs and sauces of your own can be addictive.
I make mine, but more often than not, I use others as a base and build on them.
well i started out making my own and smokinokie is right it is addictive. but i ended up going in his direction but in reverse. i found a really neat commercial rub made by a florida team and now add that to my best rub.
just have fun playing around.
who knows you just might end up like paul pruddhome or emeril
jack
just have fun playing around.
who knows you just might end up like paul pruddhome or emeril
jack
let me guess which one
As long as we are talking about rubs, here is a question thats been bugging me for a while. Just suppose for a moment that I made a great rub that people seem to like and may have sales potential. But to make it, I have combined 3-4 different rubs plus added my own touches. Can I give it a name and sell it, just listing the basic ingrediants (as required by law) under my own brand name. Or do I need to give credit to each rub I used in the process???
Bob
Bob
Cadillac, you better get a lawyer for that one. Dang. That's quite a conundrum.
By the way, should brown sugar always be a part of a good rub for pork butts? The Cookshack chicken rub seems to have a trace of sugar. The basic recipe I have for pork rub has a whole lot of brown sugar...and paprika.
By the way, should brown sugar always be a part of a good rub for pork butts? The Cookshack chicken rub seems to have a trace of sugar. The basic recipe I have for pork rub has a whole lot of brown sugar...and paprika.
Most teams add a good bit of brown sugar,or Turbinado,whether the rub contains any sugar,or not.
The southern areas,that concentrate more on pork,tend to have more sugar in rubs.
The Texas and sw areas that cook a lot of beef,tend to have less sugar in the rubs.
At least ,that has been my experience.
The southern areas,that concentrate more on pork,tend to have more sugar in rubs.
The Texas and sw areas that cook a lot of beef,tend to have less sugar in the rubs.
At least ,that has been my experience.
If you like to experiment making sauces and rubs there is a book named "Paul Kirk's Championship Barbecue Sauces" that has "175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas". He teaches how to start with a basic rub or sauce and personalize it. Here's a link to a pretty good description of the book. It's available from Amazon, Barnes & Noble and many other on-line booksellers.
http://www.barbecue-store.com/paulkirkschampionshipbarbecuesaucebook.htm
http://www.barbecue-store.com/paulkirkschampionshipbarbecuesaucebook.htm
Not sure, if you're buying from someone else and then reselling it, after modifying it? Hmmm...quote:Originally posted by cadillac:
[qb] As long as we are talking about rubs, here is a question thats been bugging me for a while. Just suppose for a moment that I made a great rub that people seem to like and may have sales potential. But to make it, I have combined 3-4 different rubs plus added my own touches. Can I give it a name and sell it, just listing the basic ingrediants (as required by law) under my own brand name. Or do I need to give credit to each rub I used in the process???
Bob [/qb]
I think you'd want to look at the economics. If you're buying someone else's rub at regular costs, then adding ingredients, I don't think you'll make much money that way. But if you create your own and provide all the ingredients via a co-packer, you'll control your costs.
To follow up with i2BBQ's question... in general (and I know it differs) is there a standard percentage of salt that needs to be included with a rub?
I've seen some recipes that were 25 -35% salt. Is that a necessity or should/ can the rub contents be left up to the rubber... rubbee... Ummm... you know what I mean.
Seriously - are there any rules of thumb to creating a rub?
I've seen some recipes that were 25 -35% salt. Is that a necessity or should/ can the rub contents be left up to the rubber... rubbee... Ummm... you know what I mean.
Seriously - are there any rules of thumb to creating a rub?
90Proof- Paul Kirk's book is great.
Bupo107, Kirk's book will walk you right through the salt and other ingrediants.
I like to make my own rub when possible. The ingrediant seem higher quality, and if you grind seeds, they seem to explode with flavor.
I am usually disappointed with the lack of flavor in some of these popular rubs I try. I think the worst I tried was Emeril's Southwest Essence. No BAM to that stuff.
Bupo107, Kirk's book will walk you right through the salt and other ingrediants.
I like to make my own rub when possible. The ingrediant seem higher quality, and if you grind seeds, they seem to explode with flavor.
I am usually disappointed with the lack of flavor in some of these popular rubs I try. I think the worst I tried was Emeril's Southwest Essence. No BAM to that stuff.