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Oakridge - Homage Rubs

Ozzie_Isaac
Ozzie_Isaac Posts: 18,838
edited December 2022 in EggHead Forum
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.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS

Comments

  • lkapigian
    lkapigian Posts: 10,649
    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 



     
    Visalia, Ca @lkapigian
  • Legume
    Legume Posts: 14,555
    How are you figuring salt as % when your rub is by volume?
  • lkapigian
    lkapigian Posts: 10,649
    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 ) 
    Visalia, Ca @lkapigian
  • Langner91
    Langner91 Posts: 2,120
    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.
    Clinton, Iowa
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,838
    Well, he did it.  Closed down shop.


    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
  • fishlessman
    fishlessman Posts: 32,561
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Well, he did it.  Closed down shop.


    I hear Mike Lindell is hiring. 
    Keepin' It Weird in The ATX FBTX
  • Legume
    Legume Posts: 14,555
    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.