Dry-rubs for BBQed meats

[Salmonsmoker]

This falls into the "Other" catageory - it is a process that is likely older than marenading. It involves mixing salt and spices and rubbing them into the meat prior to cooking.

Here's an example.


Mix the following:

1 TBSP salt,
1 TBSP brown sugar
2 TBSP paprika
1 TBSP chili powder
2 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground red pepper.

Combine all ingredients (makes about 1/4 cup)

Rub mixture into the meat - (this recipe is enough rub for about 2 lbs of venison.)

Grill in your usual manner.

When I tried this on a venison-roast, it was excellent. I did top off the rub with a light coat of olive oil (brushed on) to prevent drying during the slow-cook smoking process that I use.

Hope you enjoy,

Salmonsmoker

[Banditto]

You never cease to amaze me.

I was looking for a rub, and low and behold here is a fantastic one.

I am helping a fellow hunter build a smoker this weekend and we are going to be cooking ribs on the portable smoker while we work.

Thanks again!

[Salmonsmoker]

Banditto,

Good luck with the Ribs (let me know how they turn out) and the smoker.

Using rubs gives flavor subtleties that brines can never do. It takes longer to use a rub, and is easier to screw up the results, but when the technique is perfected, it gives much better flavor.

It has been my experience over the past 30 years of making smoked foods (and after going through 3 purchased and 5 homemade smokers) that every smoker has its own particular characteristics - its own heat and smoke flow patterns. It will take some experimentation to perfect its use.

There are several smoked-food postings on this site. Just change the time-span at the bottom and look back through the past year - or do a search for "smoke*". That should give you "smoked" foods, home-made "smokers", etc.

Good to hear from you again.

Salmonsmoker.

[Banditto]

Well the weekend events went well. The smoke house went up as we all were involved in a little friendly contest.

We all brought portable smokers of varying types (and costs).

My ribs ranked 2nd place (almost tied with 1st). I thought this one guy would win because he brought this elaborate smoker with a chimney and all I was using was my charbriol electric cheapy.

My only problem was that I expected my ribs to take 4 hours and they really needed about 5 1/2 hours... I had to finish mine on a bbq just to finish in time for dinner.

The rub is an excellent recipe that I will use again.

[InTheRiver]

Taste very good,tried it on ribs on fathers day they were also slow smoked.MMMMMMMMMMMMMMMMMMMMMMM

[LivoniaDan]

Mix the following:

1 TBSP salt,
1 TBSP brown sugar
2 TBSP paprika
1 TBSP chili powder
2 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground red pepper.

Combine all ingredients (makes about 1/4 cup)

Rub mixture into the meat - (this recipe is enough rub for about 2 lbs of venison.

SalmonsmokerThis looks wonderful... I've been looking for a new homemade rub - going to try it this weekend...
with one variation...

My new secret ingredient is La Chinata Hot Smoked Paprika.
I will substitute some in your recipe..... but not all..... Adds great flavor and some heat.

[Riva]

I've have used this before and it's pretty darn good. A lot of work though. Most of the time I simply order rub from these guys. It's great stuff
http://www.texasbbqrub.com


Best Ribs In The Universe - The Original Recipe Text

This recipe won the prestigious title "Best Ribs in the Universe" at the 1996 American Royal Invitational and the 1993 American Royal Open Bar-B-Que contest as the Overall Grand Champion. They also took "Reserve Grand Champion" at the 1994 American Royal Open.


Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
Ingredients List 1 cup sugar
1 cup non-iodized (kosher) table salt
1/2 cup dark brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly groundImportant
4 teaspoons garlic powder
4 teaspoons onion powder

[sean]

This falls into the "Other" catageory - it is a process that is likely older than marenading. It involves mixing salt and spices and rubbing them into the meat prior to cooking.

Here's an example.


Mix the following:

1 TBSP salt,
1 TBSP brown sugar
2 TBSP paprika
1 TBSP chili powder
2 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground red pepper.

Combine all ingredients (makes about 1/4 cup)

Rub mixture into the meat - (this recipe is enough rub for about 2 lbs of venison.)

Grill in your usual manner.

When I tried this on a venison-roast, it was excellent. I did top off the rub with a light coat of olive oil (brushed on) to prevent drying during the slow-cook smoking process that I use.

Hope you enjoy,

Salmonsmoker

Just got done grilling a one small pork tenderloin and a monster loin. Used that rub and it was truly awesome. I was going to take pics of it but didnt wanted to be mean, cuz it looked as good as it tasted.:evilsmile :corkysm55

[Oldgrandman]

Some good lookin stuff here, marking the thread.
I had never heard of this website back when this thread was started though :chillin:
Just another reason to sponsor the site. Good recipes!

[LivoniaDan]

Made the rub as listed except..... accidentally put 1 Tbls of Garlic instead of 1 tsp....
and yes, it was an accident - also - substituted 1 1/2 tsp of the paprika with the Hot......

Grilled some pork tenderloin -

flavor was excellent..... (a wee bit "spicy" for the wife).

Thanks for the recipe..... I'm going to use yours "as is" for the less spicy people in my life.....

This is definitely a keeper....

[LivoniaDan]

Made a batch of the rub as listed...... used it on some chicken...
Seasoned liberally, and marinated in oil for three hours, then grilled.

People raved abut the chicken...... THANKS again.....