Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: seajay on February 22, 2014, 04:40:09 PM
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What is a good ratio to use when making a rub?
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Have to use your own judgment--salt can be added, but it can't be taken away! My dear sweet mom taught me that when I first started cooking, lo some 65 or so years ago! Be careful with sugar cause it burns--too much and you'll have more "bark" than you bargained for, IMHO. I basically use Jeff Phillips rub recipe (with some of my own additions and subtractions), because I know his works. Use a few others, too, mostly my own, but learned how much salt and how much sugar, plus everything else, by trail and error. Keep a journal--INCLUDING your rub recipes. You won't regret it. Refer to mine all the time.
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This is what I use in our rub and you can do the math.
Hope this helps and I am sure more will respond and you can go from there.
Savannahsmoker's Mohunken Butt Rub
1/2 cup brown sugar
1 cup white sugar
1 cup paprika
1/4 cup garlic powder
4 tablespoons kosher salt
2 tablespoon chili powder
2 teaspoon cayenne pepper
4 teaspoons black pepper
2 teaspoons dried oregano or Italian seasoning
2 teaspoons cumin
1 tablespoon Mustard Power
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Not sure what you are using it on but for me Jan's is my go to rub. Thank You Jan ;D
Easily found on the net
Jan's Dry Rub
From KyNola
My friend has a commercial BBQ restaurant and gave me some of his rub. He would not however give me his recipe so I put my wife on a mission to find something very similar on the internet and then we would tweak it to match his. Here is the best effort. It only has 14 ingredients and makes a bunch. Thought you might like to take a look.
Ingredients:
1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne
Directions:
Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.
Hope you enjoy.
KyNola
Comment by Habanero Smoker: I applied this rub to ribs, and everyone enjoyed them. For best results give the ribs a liberal application of the rub. If you like more heat increase the cayenne pepper.
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You can't go wrong with Jan's rub, it's been good on everything I've used it for. I've even replaced the season salt in my double stuff smoked chex mix recipe if I want more spice
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What is a good ratio to use when making a rub?
A lot of it depends on taste and the type of meat. I think pork handles sweetness better, and beef lends itself to more bold flavors.
Salt - I always prefer going lower-salt in my rubs for the same reason that AlienGriller said; You can always add more if needed.
Sugar - Sugar in your rub can really help the bark to develop and turn dark. I like brown sugar in my rubs for adding that touch of molasses. I use more brown sugar in my pork rub than in my beef rub.
That's my 2¢