Share rub blends

Here is a "Memphis Style" rub a friend of mine put together. I've not used it on anything but butts and ribs, it should work with other cooks as well though. TNmike

One Part of each of the following: cumin, paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, white pepper, allspice, dry mustard and two parts salt, and three parts brown sugar.

Mix the above and store in a sealed container until ready to use. This is great on Memphis style pork ribs. Wet ribs with olive oil or apple juice and then coat with the rub, cook and add BAR-B-Q sauce at the end. (hint-use granulated brown sugar because it won't lump up) (and don't use garlic or onion salt, powder only)

Here's a link to one I mix up for ribs and butts...never really tried it anything else...and with Dizzy Pig rubs around I don't have a desire to try it anything else....http://www.wessb.com/Cooks/bbribs/Rub.doc

I thought I wanted to make some of my own rubs once. Like many others, trying Dizzy Pig Rubs cured me of that folly. Here's a place to order good quality spices in bulk if you want.

http://www.penderys.com/

Here is a popular one for beef.

Rub, Montreal, Thirdeye

Salt, pepper and garlic are kind of the big three players in beef rubs. You could go with a milder peppercorns, like green ones. Maybe using salt, pepper & paprika instead of pepper. Or you might try Montreal steak rub variation with either less or no pepper. The other flavors are pretty good.


INGREDIENTS:
3 Tbs Coriander seeds
3 Tbs Black peppercorns
4 Tbs Dried bell pepper (mix green & red bell pepper)
2 Tbs Onion flakes
2 Tbs Garlic flakes
2 Tbs Sea salt
1 Tbs Caraway seeds
2 Tbs Dill seeds
1 Tbs Dried thyme
1 Tsp Dried lemon peel




Procedure:
1 Combine all ingredients and grind in a coffee grinder.


Recipe Type
Rub

Recipe Source
Source: BGE Forum, Thirdeye, 2007/04/16

2008/06/05----Lizard Dragger I googled it and it's got me drooling... The window of Schwartz's, a humble storefront cafe opened as a steak place in 1928 by Rumanian immigrant Reuben Schwartz, is filled smoked meat – piles of whole brick-red briskets packed with coarse, black spice. You'll likely have time to admire this meat, because the line waiting for a counter stool or chair at one of the communal tables in the 60-seat storefront nearly always stretches out the door. "Is your smoked meat corned beef or pastrami?" we asked our waiter. "Neither. It is smoked meat," he answered, explaining that Montreal's way with brisket is to cure it a week or more, smoke it several hours, then store it in a steam box packed with spice a few hours more. The result is a pillow of beef striated with fat and fragile enough that it must be expertly hand-cut with a knife because an automatic slicer would disintegrate it. Schwartz's counter men assemble each sandwich with meat piled up so high that the bread perched precariously atop one half invariably tumbles off as you seize the other half to eat. Smoked meat retains the soft flavor of brisket; and its exact nature depends on how you order it. Schwartz's offers lean (but warns against that as too dry), medium and fatty. Medium is juicy; fatty is insanely succulent. One thing that makes Schwartz's smoked meat sandwiches good is the bread. We have long stood on a soapbox complaining that even the best delis in New York have lowered their rye bread standards. The rye at Schwartz's is the old style with a leathery crust and muscular crumb (although, alas, seeded rye is not available). The thump of the automatic bread slicer cutting loaves sets the beat of a delicatessen melody, the libretto of which is never-ending chatter among exuberant customers.

There was huge battle w-a-y back about whether it was his or if he had lifted it from someone else. Caused a rift in the forum and a bunch of people got off and never came back.

I've made it up in small batches over the years and always have some on hand. But, as someone said why bother? Dizzy Pig is here now.

I just got a couple of bottles of the salt free DD and can't wait to try it.

Hey to Sally.

PS I seem to remember JJ passed away a few years ago.

Yes. That was it. Forum seems to have recovered though.

Am I jaded or were the "old timers" a lot more inventive in their cooking? OR was I just impressionable in those days (1998-1999)?

Lord save me! I've been around this place for a decade?!