Experimental All Purpose Rub
Texas Kick A$$ Rub #1
By
Ed
July 6, 2013
This is a general all-purpose rub to be used on foods during the smoking process where a golden color is desired but with a lot of flavor. This rub is designed to be used with chicken, beef, and pork ribs. What is distinctive about this rub is that it does not include sugar (white or brown sugar) or salt. Sugars tend to darken the smoked meat during a long smoking process of 5 to 15 hours. This is ok when a dark “bark” or surface is desired like pulled pork which adds flavor to the meat. Or, where a dark bark is desired for a brisket of beef.
This rub is ideal for obtaining a nice golden color on top of which in the last half hour to one hour of smoking you can apply your BBQ sauce or BBQ glaze to the finished product for a shiny presentation and flavor. This rub is also ideal as the spices added to meat or chicken marinade.
The recipe for this rub is as follows:
• 1/2 cup of paprika
• 2 TBS (tablespoon) medium or high heat chili powder
• 2 TBS granulated or powdered onion
• 2 TBS dry mustard
• 2 TBS granulated or powdered garlic
• ¼ cup dry basil
• ¼ cup of dry oregano
• Note: the basil and oregano can be replaced by ½ cup of Italian seasoning
• 2 TBS Black Pepper
• 1 TBS Cumin
• 1 TBS Cayenne
Sprinkle this over the chicken, beef (brisket or Tri Tip Sirloin) or a pork rib product. Add at this time what you want for personal salt flavor with Kosher Salt.
Using this Spice Rub
As a
Marinade
Texas Kick A$$ Rub #1
Sometimes it is a nice idea to marinade your food before you put it into the smoker. I have found that this rub as it is designed can be added to liquid flavors and enhance the marinade. The following liquid flavors are foundation of my marinades
• 1 cup of Teriyaki Marinade Sauce
• 1 cup of Worcestershire Sauce
• 1 cup of Olive Oil
• 1 cup of beef broth for beef or 1 cup of chicken broth for chicken
Place these three liquids into a one gallon zippered zip lock bag, and add ½ cup of the Texas Kick A$$ Rub #1, close the zipper and mix. Add your meat product like 3 lbs. of chicken wings/thighs or meat such as a 2 ½ lb. Tri Tip Sirloin. You get the idea. Let this sit in the refrigerator for one to two days.
Meat seems to absorb this marinade more than chicken. So you can place the meat directly into the smoker. If you wish, you may sprinkle the rub on the meat for additional flavor. However, the wings, or chicken products on the other hand, should be lightly sprinkled with the Texas Kick A$$ Rub #1 before they are put into the smoker.
DO NOT ADD SALT TO THE FOOD PRODUCT IF YOU USE THE MARINADE. Because the Teriyaki Marinade has salt already in the liquid, it is not advisable to add salt as a spice until the food product is fully cooked and that is your preference.
Basically, the Texas Kick A$$ Rub #1 is a general all-purpose rub which can be easily modified to be used on any pork or beef product such as pork butt or brisket. If you wish to use this rub on pork butt to make pulled pork, then simply add 1 cup of brown sugar to one cup of the Texas Kick A$$ Rub #1. If you wish to use this on brisket, then add 2 TBS of Kosher Salt to 1 cup of the Texas Kick A$$ Rub #1 and sprinkle this on the brisket.
For added flavor to the food product that you have completed smoking, sprinkle a little Texas Kick A$$ Rub #1 on the food product after applying your BBQ sauce or glaze.
