I like my butt rubbed and my pork pulled.
Member since 2009
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Home made rubs
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daffy1909
Posts: 498
Any one care to share some recipes for some rubs??? I always see dizzy pig rub being used but I can't get them around here and shipping is unbelievable!! Thanks! & happy egging!!!
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I started to make my own rubs. A while back someone posted a link for a free app. It was the weber grill app. There are a bunch of rub recipes in it. I have made a few and all have liked them. Of course I just don't follow it completely and do tend to add different things to it. I am almost out of what I had made so it will be time to experiment again soon.
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Here's my Espresso Cocoa recipe, I use this alot on beef, pork and poultry.
1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
4 tsp. kosher salt
2 tsp. freshly ground black pepperFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
What ever you make you need to make sure you have fresh spices. I like to get my main ingredients from Indian stores since they have good selection and cheap prices.
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Google top ten rub recipes, it's on the About food website. That's where I got the Memphis rub and best odds brisket rub, use those two quite a lot , have to as here in Oz there's not much choice to buy.
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I get some recipes from here-http://www.barbecuen.com/
I usually alter them to taste also.
Watch the salt in some recipes. Sometimes I cut the amount in half.
SE PA
XL, Lg, Mini max and OKJ offset -
Check your messages
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I've used this several times and it's pretty good
From Peace, Love, and BBQ
Mike Mills Magic DustIngredients:
- 1/2 cup paprika
- 1/4 cup kosher salt, finely ground
- 1/4 cup sugar
- 2 tablespoons mustard powder
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons ground black pepper
- 1/4 cup granulated garlic
- 2 tablespoons cayenne
Preparation:
Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
LBGEGo Dawgs! - Marietta, GA -
My Personal favorite Bobby Flay rib rub:
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic1 tablespoon granulated onion1 tablespoon chili powder1 tablespoon brown sugar2 tablespoons kosher salt1 teaspoon cayenne pepper1 teaspoon black pepper1 teaspoon white pepperBut I half the salt.
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL
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A couple of years ago I collected about 100 rub recipes from around the web that were described as all purpose, or mainly for pork, or mainly for beef.
I can't find the summary I wrote then, but here are some factoids.
Ingredients most often used, and average percent by volume for that ingredient.
Black pepper 11%
Sugar 27%
Paprika 22%
Salt (tie w. paprika) 14%
Garlic Powder 9%
Onion Powder 8%
Chili powder 13%
Cayenne 4%
Cumin 6%
Mustard powder 8%
Thyme 5%
The balance between sugar and salt for pork recipes often leans heavily towards sugar, whereas beef recipes go the other way, w. a few having little or no sugar.
I found 54 different ingredients used, with some being mixes such as "seasoned salt," of "curry powder." Chilli powder was had to categorize, because some times it appeared to refer to blends that contain garlic and oregano w. ground chillis, and other times just a reference to some sort of ground chili.
The average recipe has 8 ingredients. A few have as few as 3, and one had 15.
The oldest recipes I found would just be brown sugar, salt, black pepper and cayenne.
I came up w. a recipes that used an average proportion of 10 ingredients. The result was, well, average. Maybe even mediocre. One thing I found was that even though the recipe has lots of paprika and black pepper, the flavor of those faded away during longer cooks, even though I used freshly opened tins of good Hungarian paprika, and ground the pepper fresh.
Along the way, I've read that many prize winning chili recipes use multiple waves of spicing. I've started messing w. that method for rub application. I use 1 batch before cooking, and another later that contains flavors that don't last as long, such as black pepper.
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Coffee Rub (turkey, chicken, beef & pork)Equal part: Instant Expresso Ground coffeeEqual part: Brown Sugar½ part: Black Pepper½ part: Kosher Salt½ part: Garlic Powder¾ part: Ancho Chili PowderDon't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks to everyone!!!!!! I'm gonna b busy for a while trying and making these great recipes!!! Can't wait !!! once again thank you!!!!
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Sorry about the "off topic" tag. Totally hit the wrong part of my iPhone screen. I was trying to bookmark it since there were so many great suggestions!-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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http://community.tasteofhome.com/community_forums/f/30/p/612101/5104145.aspx#5104145
is the method I used for making ribs before I had a BGE. I still make my own rub based on their recipe...but I've made a bunch of adjustments (omissions, additions, quantity changes) over the years.
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You will spend a small fortune on spices. I have run out of room in my cupboard.I have a couple of go to commercial rubs that aren't expensive when bought in bulk:Plowboys Yardbird - my favorite for chicken.Simply Marvelous Cherry - for ribs.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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