Citric Acid?

DrugCoder

Reading a bbq book this weekend the author talked about using citric acid and worcestershire powder among other ingredients in some of his rubs.

Has anyone here had experience using either in a rub? Citric acid I can get at my local store but the worcestershire powder is an internet order. Would like some reviews before going to the trouble of doing the internet order.

AZRP

I'm guessing the citric acid is used to counter balance sweetness from say sugar, never heard of worcestershire powder. -RP

Richard Fl

I use the worcestershire powder in my Kona Koffee Rub. It adds tremendous flavor, but be very careful, it will overpower. PS do not sniff it. Here is a source.

http://www.myspicer.com/catalog/index.php?cPath=12_7223460

Desert Oasis Woman

Richard, would dried tamarind work? Have seen that in Asian markets. Thanks

DrugCoder

Richard, is the strong flavor pretty close to worcestershire sauce? On ribs that I foil could I add some sauce during the foil and get a similar result?

Misippi Egger

I found a bottle of Worcestershire powder in the grocery years ago. I used it on steaks and found it a great addition. I haven't been able to find any since.

Thanks Richard for that link in your post!!!

Richard Fl

gives the flavor of worcestershire sauce, but use it sparingly in a rub. You DO NOT want to sprinkle this on anyfood by itself.

Richard Fl

Tamaring by itself is tooo tart for me. It is used in many caribbean recipes as part of the seasoning.

Gandolf

Do you have a recipe for the Kona Koffee Rub that you can share? We really like that type of rub, but cannot find locally. Thanks

Richard Fl

Here you go. It has been tried on beef, pork, poultry, lamb and fish and no dislikes so far. If you are a non coffee drinker due to the caffeine, try decaf.

Rub, "Kona Koast Rainbow Rub", W/Worcestershire Sauce, Richard Fl

My friend, Al Katz-- AKA Hungry Man from the BGE Forum, recently returned from some "R" & "R" in Hawaii and brought back some Hawaiian Sea Salt and Kona Coffee beans. Asked me to make a coffee based rub. Did not have enough Kona coffee, (too D@%* expensive), so added a few others to make a decent size batch. Started with the great recipe Molly Shark has been sharing for several years and one found on the internet, made a few modifications.Thanks Al and Molly


INGREDIENTS:
12 Ozs Kona Koffee Beans, Ground fine
4 Ozs. Hawaiian Sea Salt, White, add salt after the other ingredients so as not to over salt the rub
10 Ozs. Turbindo Sugar
6 Ozs. Indian River Rainbow Pepper or regular restaurant grind black pepper
12 Ozs. Char-Broil Pulled Pork Rub, Pork rub of Choice
6 Ozs. Jimmy Joe's Poultry Rub, Mild rub, little salt flavor, Jimmy Joe's Poultry Rub, (AC LEGG"S Old Plantation BBQ Rub #107)




Procedure:
1 Measure each item by weight. If not fine ground, run thru a coffee grinder. Each item by itself. Screen thru a vegetable wire strainer to get larger pieces out- re-grind them. Mix all together.


Yield: 24 Ozs. /1 1/2 Pounds

Recipe Type
Rub/Seasoning/Spice

Cooking Tips
For these 2 rubs you may use your favorite pork or poultry rub. just make sure the salt is last added 'cause some rubs have more salt than others.

Recipe Source
Source: BGE Forum, Richard Fl, 2009/05/24

2009/06/16-- Took the original "KONA" recipe and cranked it up for more, coffee flavor, salt and heat flavor.

2009/08/14--Took this recipe and added 3 ozs Red Pepper, Fine and used 18 Ozs Old Plantation BBQ Rub #107 and that was used in place of the Jimmy Joes and Char Broil rubs.

2009/12/12-- Took the basic recipe doubled it, used 36 Ozs Legg's, 6 Ozs Sea salt, 3 Ozs Red Pepper, 2 Ozs Chipolte, and 8 Ozs WORCESTERSHIRE Powder.