What's your rub?

I've tried a few dry rubs of the grocery store variety and frankly I'm not enamored with any of them.
Are there any good ones readily available or am I just better off making my own?
Got a fairly simple mix you care to share?

My 2 main rubs are from the Spice House

Gwiv rub: http://www.thespicehouse.com/spices/Gar ... rbecue-Rub
Bronzeville rib rub: http://www.thespicehouse.com/spices/bro ... et-rib-rub

Other rub related topics.

zoid wrote:I've tried a few dry rubs of the grocery store variety and frankly I'm not enamored with any of them.
Are there any good ones readily available or am I just better off making my own?
Got a fairly simple mix you care to share?

the one homemade one I like is from Ray Lampe's(drbbq) 1st book--called peggys rub--just a basic mix but most everybody like it
3 Tablespoons brown sugar
3 Tablespoons sweet Hungarian paprika
1 Tablespoon onion powder
1 Tablespoon dried thyme
1 Tablespoon kosher salt
1-1/2 teaspoons garlic powder
1 teaspoon roasted ground cumin (or traditional ground cumin)
3/4 teaspoon cayenne pepper, or to taste

for competition use a variety of 'craft' rubs---Cimarron Docs, Smokin' Guns Hot, Plowboys, Stephy Style from the Slabs, Head Country--avaible from the more bbqcentric stores

Thanks buzzd!
I'm gonna mix me up some-o-dat and grill me a chicken or 3

zoid wrote:Got a fairly simple mix you care to share?

I like Mike Mill's Magic Dust and his recipe can be found here: http://www.foodnetwork.com/recipes/mike ... index.html

As with many things, a lot depends on what you like.

Ron

Mike Mill's Magic Dust is indeed a great recipe. I really like his general ratio of spice/sugar/salt. Rubs are a great thing to experiment with. I recently did a Lamb Rib rub with:

2 tbsp Paprika
1 tbsp salt
1 tbsp brown sugar
1 tbsp guajillo powder
2 tsp chipotle powder
1/2 tsp Habenero powder
2 tsp granulated sugar

It turned out really well.

Based on a lot of the rub recipes you'll see online I'd back off the salt a bit, back off straight up granulated sugar (and substitute other sugars), and mess around with the spice elements of it. Adding the savory elements (i.e. onion, garlic, thyme, rosemary) makes more sense for pork to me than anything else. For beef I tend to lean towards the spicy side, and I can go either way for lamb.

Per the subject line of this thread, apparently, you'd better be damned careful when you ask that seemingly benign question . . .


Winnetka Current - 19.0822

And don't even get the guy started on sauce . . .

=R=