Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: PaPaGrizz on November 20, 2016, 01:40:50 PM
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Howdy all,
This my first contribution to the forum. My all purpose Rub.
PaPa's Stuff
This, of course, is always adjustable to your own tastes and amount. I store mine in an empty oregano leaf shaker, the holes are just about right for the "stuff" to flow...Enjoy!
4- Tbs garlic powder
3- Tbs cayenne
2- Tbs thyme
5- Tbs Paprika
3-Tbs salt ( I use, sea salt)
2- Tbs Black pepper
3-Tbs onion powder
That's it folks, try it you'll like it.
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Thanks PaPa I'll give it a try! Don
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Thanks book marked so when I get to cook again I'll find this and try it
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Hey this sounds good! I'll give it a try ....hopefully soon! Thanks for sharing Al! :thumbup:
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Lot's of garlic and that we like. Will give it a shot. :)
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Very nice, Thanks for sharing :thumbup:
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I will probably back the cayenne off a bit (Wendy is a tenderfoot), but this sure looks like a great all purpose..
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That is a goor looking recipe for "West of the Mississippi". Great for beef I will bet.
As you move West- rubs lose the sugars - but the sauces grow sweeter. The opposite is true when you cross the Mississippi River heading East.
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Bookmarked! Thanks for posting.
Art
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I have copied this to file, Thanks for sharing this here....looks great, I'm anxious to try it, especially on beef and pork. Chicken...I'd need more experience before applying it to the birds I think the shaker is a good idea, but I'm almost certain that if I ask my wife to shake it for me, I'll be wearing it :'( ;D
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Welcome and greatly appreicated ;D
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That is a goor looking recipe for "West of the Mississippi". Great for beef I will bet.
As you move West- rubs lose the sugars - but the sauces grow sweeter. The opposite is true when you cross the Mississippi River heading East.
That is so true Tee, never thought about that.........most of our "California" rubs are salty with lots of garlic and onion and parsley flakes.............
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That is a goor looking recipe for "West of the Mississippi". Great for beef I will bet.
As you move West- rubs lose the sugars - but the sauces grow sweeter. The opposite is true when you cross the Mississippi River heading East.
That is so true Tee, never thought about that.........most of our "California" rubs are salty with lots of garlic and onion and parsley flakes.............
Yah, Sugar's for coffee and them white donuts :)