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Posted: 9/27/2016 9:30:14 PM EDT
[#1]
brown sugar, pepper, salt, garlic...
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Posted: 9/27/2016 9:30:48 PM EDT
[#2]
Quote HistoryQuoted: brown sugar, pepper, salt, garlic... |
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Posted: 9/27/2016 9:36:08 PM EDT
[#3]
Quote HistoryQuoted: Throw paprika in there or chili powder. Quote HistoryQuoted: Quoted: brown sugar, pepper, salt, garlic... |
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Posted: 9/27/2016 9:37:27 PM EDT
[#4]
Here's the dry rub I use for smoking pork butts for pulled pork. It's super tasty.
¾ cup firmly packed brown sugar ¾ cup white sugar ½ cup paprika ¼ cup garlic powder 2 tbsp ground black pepper 2 tbsp ground ginger powder 2 tbsp onion powder Like I said, this is a really good rub. That being said, I would encourage you to experiment; e.g. smoked vs sweet paprika, all brown sugar vs brown/white mix, etc. Use your imagination. |
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Posted: 9/27/2016 9:41:53 PM EDT
[#5]
Wild Willy’s Number One-derful Rub
¾ cup paprika ¼ cup freshly ground black pepper ¼ cup coarse salt, either kosher or sea salt ¼ cup sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne I use this on ribs and butts. |
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Posted: 9/27/2016 9:44:19 PM EDT
[#6]
Tag.
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Posted: 9/27/2016 9:50:01 PM EDT
[#7]
Quote HistoryQuoted:
Wild Willy’s Number One-derful Rub¾ cup paprika ¼ cup freshly ground black pepper ¼ cup coarse salt, either kosher or sea salt ¼ cup sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne I use this on ribs and butts. I use one alot like this. But I add white pepper and cumin. As well as brown sugar |
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Posted: 9/27/2016 9:55:48 PM EDT
[#8]
All of those above will work just fine. Quite frankly, I was pleasantly surprised at how nothing more than kosher salt and fresh ground pepper works.
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Posted: 9/27/2016 9:56:22 PM EDT
[#9]
Coarse ground black pepper.
Kosher salt 50/50 Works amazing If you really want something different, just buy some cheap McCormick one from the grocery store. The one called "pork rub" one works great on pork and poultry |
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Posted: 9/27/2016 10:01:02 PM EDT
[#10]
Quote HistoryQuoted:
All of those above will work just fine. Quite frankly, I was pleasantly surprised at how nothing more than kosher salt and fresh ground pepper works. Yep, maybe a little crushed red pepper if you want some heat. But this method really makes you think about your wood choice(s) and length of actual smoke as you can't hide behind a lot of different flavors. |
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Posted: 9/27/2016 10:04:03 PM EDT
[#11]
Do a search on "Emeril's Texas style smoked brisket." I've used that home made rub recipe and really like it.
Also, search for "Alton Brown's brined, smoked pork shoulder." I've used it several times. I'm not big on experimenting so I use well known proven recipes. |
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Posted: 9/27/2016 10:04:08 PM EDT
[#12]
50/50 brown sugar and tony chacheres. Slather with yellow mustard then ad your rub
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Posted: 9/27/2016 10:05:04 PM EDT
[#13]
Salt, pepper, garlicpowder, mustard powder and paprika.
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Posted: 9/27/2016 10:08:03 PM EDT
[#14]
'House' rub
4 parts salt and pepper, one part garlic powder. Easy. Awesome on brisket, tri tip Add 4 parts brown sugar if you'd like for shoulder and ribs |
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Posted: 9/27/2016 10:42:18 PM EDT
[#15]
Dillo dust.....
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Posted: 9/27/2016 10:53:11 PM EDT
[#16]
This one from http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html has always worked great for me!
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Posted: 9/27/2016 10:54:08 PM EDT
[#17]
There are more recipes for BBQ rub than Carter has little liver pills. Everybody and their little brown dog has their great super secret recipe.
After decades of doing this BBQ thingy I tend to keep it simple. For beef I use salt and pepper. A little garlic powder to go with it won't hurt. If doing pork I add some brown sugar to the salt and pepper because sweet and pork goes together. Paprika doesn't add a lot of flavor but it does add good color to the bark, especially with ribs. If you want a little bit of heat add Cayenne pepper or red pepper flakes. The majority of the flavor comes from the meat itself and the smoke. The rub just acts to set the bark and usually doesn't even penetrate much into the meat. |
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Posted: 9/27/2016 10:55:37 PM EDT
[#18]
A mainstream classic is equal part salt, pepper, brown sugar, and paprika.
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Posted: 9/27/2016 11:23:44 PM EDT
[#19]
Quote HistoryQuoted: All of those above will work just fine. Quite frankly, I was pleasantly surprised at how nothing more than kosher salt and fresh ground pepper works. |
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Posted: 9/27/2016 11:37:55 PM EDT
[#20]
Add Tajin to any rub.
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Posted: 9/27/2016 11:40:56 PM EDT
[#21]
Rubs are largely voodoo bullshit that you will never even taste. Salt and pepper are the irreducible and most necessary pair. The rest is largely faggotry.
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Posted: 9/27/2016 11:43:07 PM EDT
[#22]
Quote HistoryQuoted: Rubs are largely voodoo bullshit that you will never even taste. Salt and pepper are the irreducible and most necessary pair. The rest is largely faggotry. |
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Posted: 9/28/2016 12:00:55 AM EDT
[#23]
I only used this once for a Brisket I made, the family and our company that night scarfed it down and said it was fantastic, not sure how it would taste on a pork butt though, may have to try it.
1/3 cup Paprika 1/3 cup Turbinado sugar (“Sugar in the Raw.”) 1/4 to 1/3 cup kosher salt, 1 Tablespoon Onion Powder 1/2 Tablespoon Garlic Powder to taste 1 Tablespoon Cumin 1 Tablespoon dried basil Fresh Cracked Pepper to Taste Cayenne pepper to taste (add a little at a time) |
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Posted: 9/28/2016 12:13:26 AM EDT
[#24]
good place to ask, give makings for the best burger, not the seasoning, but the get your hands and mix this shit up burger, don't mean to hijack
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Posted: 9/28/2016 12:27:37 AM EDT
[#25]
Quote HistoryQuoted: I suggest you read and reconsider your rather ridiculous statement.... http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html Quote HistoryQuoted: Quoted: Rubs are largely voodoo bullshit that you will never even taste. Salt and pepper are the irreducible and most necessary pair. The rest is largely faggotry. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html Still voodoo bullshit. I've tried it all. My opinions are not based on ignorance or misunderstanding of science. |
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Posted: 9/28/2016 12:35:50 AM EDT
[#26]
This one was posted here some time ago. It's good for pork.
1/4 cup of chili powder 2 TBSP ground coriander 1 TBSP ground cumin 2 teasp paprika 1 TBSP dried oregano 1 TBSP garlic powder 1/4 teasp ground cinnamon |
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Posted: 9/28/2016 1:30:44 AM EDT
[#27]
coarse ground black pepper and kosher salt 50/50 as a base...
then add whatever blows your skirt up. what I add depends on my mood at the time and what I may have on hand at the moment. cayenne, chipotle chili powder, cumin, onion, garlic powder, paprika... whatever you like. I have even been known to add a little bit of Emeril's original Essence... bottom line. go light on the rub... the stars of the show are the meat and smoke. unnamed folks on this board have even asked me to mail baggies back to Texas for them...lol lol lol
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