Dry Rub Search

[CMAC]

Ladies & Gents:

I am looking for a good dry rub for ribs, something I can buy in a store, like Gerbes, Schnuks, Wal-Mart, etc. My friend recommened this website.

www.strawsbbq.com

Or if there are dry rubs that can be prepared at home with commone ingredients, by all means due share!!!

[am4mu]

Try www.kcbs.us. This is the kansas city barbeque societies website. They sell all kinds of sauces and rubs and have links to many other sites. Enjoy, Doug

[Wayne SW/MO]

Rubs are almost to simple to make to buy them.

A basic is a cup of brown sugar, 1/4 cup onion powder, 1/4 cup garlic powder.

More challenging.

2 C brown sugar (I put this on a cookie sheet in a warm oven to dry it some)

1/4 C chili powder

3 T cumin

4 t cayenne

4 t blk pepper

1/8 C garlic powder

1/8 C onion powder

1/3 C paprika

4 t celery seeds

You can add non-iodized salt, 1/2 cup, but I've gotten away from using it. This primarily a pork rub, works with chicken though, but I cut the sugar to 1/2 cup and eliminate the celery on beef.

The best way to use rub is to apply it 2-4 hours before and let it soak in while you're bringing the meat up to ambient temp.

[Guest kevinkirk]

I like all the Traegar rubs that you can buy.

[rps]

There are hundreds of rubs and steak seasonings out there. Most are good. Some are very good. Remember this: as soon as the spice is ground it begins to deteriorate. Within weeks the flavor diminsihes to the point you must bath the protein in the powder to get the flavor you want.

In my cabinet I keep Cavenders Greek seasoning, Lowreys seasoned salt, and Old Bay. I use so much of these products they never get old after I open them. For all else I use a whirling blade coffee grinder to make rubs and seasoning from seeds and leaves that keep much better than ground spice.

For fun try this in a grinder:

1 tablespoon brown sugar

1 teaspoon sea salt

1 teaspoon peppercorns

2 teaspoon cumin seeds

1 teaspoon oregano

1 tablespoon smoky paprika

1 teaspoon dried onion flakes or onion powder

1 teaspoon dried garlic flakes or garlic powder

1 teaspoon coriander seed

1/4 teaspoon celery seed

1/4 teaspoon red pepper flakes

If you read my posts you may notice my rub recipes change from one day to the next. That's because they do. Someday I am going to write down my favorite version. As soon as I find it.

[bigredbirdfan]

My Rub:

6 T Brown Sugar

2 T Chili Powder

1 T Paprika

1 T Granulated Garlic

2 t Onion Powder

2 t Kosher Salt

[bojack]

i think with all those spices that maybe some of the flavors get lost. i took 12 chefs rubs and wrote down their spices then selected the top 3-4 spices and use my rub that way. i did try that greek spice on a steak last week and really liked it. thanks.

[rps]

bojack:

well done!

Some years ago I was in a wine class with a high dollar French sommelier (wine dude) from Lindsey House in London, England. That place had just earned its first Michelin star (very big deal food and wine award). He asked, in his snotty french accent, what kinds of wine there were. Someone answered, "Two, chef." He said, "Oui?" The guy said, "Yes, chef. The kind you like and the kind you don't." The french dude agreed!

If you like what you did, keep doing it!

[brittsnbirds]

So bojac, what were your findings?

[bojack]

the most used spices were~~

smoked paprika

brown sugar

garlic

salt

others were

chili seasoning

cayenne pepper

onion powder

cumin

i guess trial and error is the best teacher. good luck