Oakridge - Homage Rubs

Ozzie_Isaac

With the impending demise of Oakridge, had anyone attempted to simulate their rubs?

For pork, I almost exclusively use their Dominator Sweet Rib rub.  Since I have always had access to their rubs, I never bothered to learn how to make a good rub.  I wanted to start a thread to discuss how to make a good rub and maybe how to make some Oakridge Homage Rubs.

lkapigian

My basic starting point , and is all I "usually use" SPG and M ( M) volume not weight 1 Part Coarse Pepper .25 Part Coarse salt .25 part seasoned salt .125 part Gran Garlic .0625 part MSG

a bit of a salt guideline 1.25 % for boneless protein 1.5 % bone in 

I'll add in Mustard powder at times, cumin , smoked parpika etc ......for the most part,let the protein and wood do the talking 



 

Legume

How are you figuring salt as % when your rub is by volume?

lkapigian

Legume said:

How are you figuring salt as % when your rub is by volume?

I just tossed that in there a rule of thumb for those that salt first or afraid of over salting ....If I am only doing a small amount I apply salt only first .....I guess I made that confusing LoL To make it worse 1% weight of veggies 2% pasta or blanching water 2.5 % flour dough or batters ( salt fat acid heat ) 

Langner91

Great idea!

I prefer to omit the salt from my rub.  It allows me to pre-salt if I want, or just salt at rub-time.

Ozzie_Isaac

Well, he did it.  Closed down shop.

fishlessman

lkapigian said:

Legume said:

How are you figuring salt as % when your rub is by volume?

I just tossed that in there a rule of thumb for those that salt first or afraid of over salting ....If I am only doing a small amount I apply salt only first .....I guess I made that confusing LoL To make it worse 1% weight of veggies 2% pasta or blanching water 2.5 % flour dough or batters ( salt fat acid heat ) 

The meds for over salting are cheaper than salt...well pretty damn close

The Cen-Tex Smoker

Ozzie_Isaac said:

Well, he did it.  Closed down shop.

I hear Mike Lindell is hiring. 

Legume

fishlessman said:

lkapigian said:

Legume said:

How are you figuring salt as % when your rub is by volume?

I just tossed that in there a rule of thumb for those that salt first or afraid of over salting ....If I am only doing a small amount I apply salt only first .....I guess I made that confusing LoL To make it worse 1% weight of veggies 2% pasta or blanching water 2.5 % flour dough or batters ( salt fat acid heat ) 

The meds for over salting are cheaper than salt...well pretty damn close

True, but they make the rub clump.