Andy M.
Certified Pretend Chef
I'm tired of my regular rub. It's OK but I'm looking for something better.
Please share your favorite rub recipe for BBQ meats.
Please share your favorite rub recipe for BBQ meats.
Hey Andy, here is one I like on Steak:
Fire Brew Rub
1-tbsp each, garlic salt, sugar and paprika
1-tsp dry thyme leaves
1/2-tsp each cayenne pepper and coarse black pepper (you can adjust the heat)
1/4-tsp white pepper
2- Tbsp finely ground coffee or expresso
If you looking for an all purpose rub let me know.
I just did a brisket for supper last night. Here is the rub I used.
1 Tbsp Course Salt
2 Tbsp Brown Sugar
2 Tbsp Black Pepper
1 tsp Cumin
2 Tbsp Chili Powder
1 tsp Cayenne Pepper
2 Tbsp Red Pepper Flakes (optional)
1 tsp Onion Powder
1 tsp Garlic Powder
2 Tbsp Smoked Paprika
So I see sugar mentioned in several of these rubs.
I've never put sugar in mine and am wondering about the reason behind sugars in a rub.
Wouldn't the sugars "burn" ?
I've never really given a whole lot of thought to a rub .. I usually just have a blend of onion powder, garlic powder and smoked paprika that I use.
I'm thinking I need to expand my horizons !
Some say burn, others caramelize
BBQ is done indirect, so the ribs, butt ,whatever colors up (in the case of a butt gets bark), but it doesn't really burn. And the sugar adds a sweetness that many like. Especially when balancing out a little heat.
Yummo
How big was the brisket? Doesn't seem those amounts will make much rub.
It was a 3 lb flat.
Thanks for the idea of using black cardamon pods. I picked some up to complete my "set." I have white, green, and now black. I just haven't used them, yet. What's the difference between yellow and brown mustard seeds? I like to do a blend of 1/3 coriander seeds + 2/3 cumin seeds (dry roasted) and blend grind those up to add to all kinds of things. I've never dry roasted peppercorns...I never really measure. My rubs tend to be a bit typical also. But, it works. I have been adding things like, ground dried pepper blends(ancho, chipotle, pasilla, etc). I also like hints of ground cardamom and/or allspice. Have you ever tried black cardaom pods? They are stronger and more pungent thatn their more common cousin. I have also been dry roasting things like mustard seeds, peppercorns, cumin seeds, coriander seeds, in a cast iron pan, then grinding them and adding them to the rubs.
So, sorry. No recipes, but hopefully a few ideas....