A couple of years ago I bought, read, and learned a bit about rubs, pastes, marinades, mops, etc., from Paul Kirk's book: Championship Barbecue Sauces. I would highly recommend this book to anyone interested in learning about building their own rub, balancing the ingredients, etc.
Spent some time building a rub, which is still a bit of a work in progress. We love it on pork, beef, lamb, and chicken. We don't love it on fish.
Hope you like it, too...
Mike’s Dry Rub
2 cups white sugar
1/2 cup onion salt
1/2 cup garlic salt
1/2 cup celery salt
1/2 cup season salt
1 cup paprika (imported sweet)
1/2 cup chili powder
1/2 cup coarse fresh black pepper
� tsp allspice
� tsp ground cloves
2 tbl dry mustard
(preferably Coleman’s)
Mix well and store in dry dark place for 24 hours before using.
Paint ribs, brisket, pork butts, etc., with yellow mustard or Extra Virgin olive oil and dust to taste with dry rub.
Put in fridge for a few hours (we like at least overnight).
Remove from fridge, re-rub if desired, and smoke the meat.
We feel that hickory, oak, pecan, and mesquite all work well with this rub.
It tends to be just a bit heavy for lighter flavored woods such as apple, cherry, grape vine, persimmon, peach, pear, and alder woods, although we did a nice pork loin with grape vine last month.
We also use this rub for grilling burgers, lamb chops, pork chops, and veggies. We don't prefer it for ribeye nor strip steaks.
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