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Old 10-10-2005, 07:40 AM   #11
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My favorite rub recipe came from a cooking class I took with the chef from my favorite rib joint. He gave us his rib rub recipe, but said you can use it on anything (and I have). I have successfully used it on pork, beef, chicken, fish, and as a seasoning for other dishes. I made up a huge batch of the stuff (tweaked a little for my own taste of course) and just look for any reason I can find to use it

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Old 10-14-2006, 02:17 AM   #12
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Every one that ask me. "What's in your rub"? I tell them it's a secret!
Really, it's because I couldn't begin to tell anyone what all is in my rub. I never measure or write down what goes in it.

I use Emeril's Essence as a starting point then remove some spices and add others. I have never used brown sugar. I dislike meat with sweetners. Pineapple with Ham. UGH!


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Old 10-14-2006, 02:49 AM   #13
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alix, why haven't you reported your results?

i'm so disappointed, and disillusioned.

(don't you hate old posts sometimes?)

a basic rub that works on chicken and pork is equal parts of paprika, garlic powder, onion powder, fresh cracked black pepper, and a little less sea salt.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 10-14-2006, 01:53 PM   #14
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WOW! I totally forgot to report in didn't I? BAD ALIX! As I recall I tossed together about 1 tsp of each of the following:

garlic powder
onion powder
worcestershire powder
cracked pepper
coarse salt
lemon zest (more of this)
something green...um...rosemary maybe?

I was going for a vaguely greek flavour with the rub. It was tasty, but it wasn't the best thing I'd ever done. And that worcestershire powder was QUITE flavourful! It was about that time I tried brining the pork and my family went nutty for that. I haven't tried a combo though. I may try that.

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