Time to give it up (rub)

I have enjoyed this rub for 15+ years.

Rub, Jimmy Joe"s  "BBQ-PIT-MASTER", Alabama B-B-Q Rub (2)

INGREDIENTS:
3 Cup Smoked Paprika
1/2 Cup Mustard Powder, preferably Colemans
1 1/2 Cup Fine Sea Salt, I used my Rainbow salt blend
1 Cup Black Pepper, Fine ground
1/2 Cup Cayenne or Fine Red Pepper, to taste heat
1/2 Cup Garlic Powder
1/2 Cup Onion Powder

PROCEDURE:

1. Mix all and place in a sealed container.  Will last for several months if not used up first.

Recipe Type: Barbecue, Rub/Seasoning/Spice

Source
Source: Jake & Charlies BBQ, Jimmy Brooks, "BBQ-PIT MASTER", 2016/01/08

Author Notes
Took the original recipe and played a little.

If I had used regular white salt instead of my Rainbow mixture the color would be lighter.

04/18//2016--RPH--  My friend Jimmy broke his C1  June  '14 and his widow pulled the life support 3 days later  They were like brother and sister to me for 30 years. He was 68 when he passed and was in the "Q" business most of his life  originally from Huntsville Al. Never finished college but was one BIG Alabama fan.
He never wrote the recipe down, but gave me some whenever I wanted.  I asked him why he never wrote it down and his answer  "I keep changing my mind"

Depends on what is in the spice drawer....  I just ripped through a bottle of Dinosaur BBQ's "Cajun Foreplay" that I bought when I was up in buffalo last month.  For store bought I was impressed!  I hate that they put salt in the rub.  I do mine separate...

Any opinions on whether the rub marinates better with the salt mixed in? (you know how it gets a deeper flavor when the rub sits for a few days?)

Start with some salt.  Add pepper.  Then add more pepper.  Declare victory.

I've never invented my own rub, but I've made several I've found in books or online.  These are two of my favorites:

A Fennel-chile rub from Saveur was just spectacular on a thick steak.  Most of the time I prefer steaks with just salt and pepper, but once in a while I want something different, and this was amazing!  It's from a James Beard Award winner chef, who says "It works on just about anything: chicken, mackerel, wild salmon, vegetables, steaks, whatever."  Oh, and I toasted the chile in it, not just the other spices, and thought it helped.

A South African Braai rub from the NY Times was also really great.

I've been messing w. making my own rubs for, hmmm, 'bout 18 years. Still don't have a best. Have learned a few things.

American rubs are mostly sugar and salt. Rubs for pork tend to be heavier on sugar. For beef, its salt. Those 2 alone account for at least 1/3 of most rubs. Almost all have onion and garlic powder.

I think someone on the forum used "SPOG" to refer to them. Paprika and black pepper are in most, and in large quantities. I suspect that its large quantities because the flavor cooks out easily.  Most always some other kinds of chili, from mild like ancho up to searing scotch bonnet. Often mustard and cumin. Some herbs like thyme, rosemary, savory, and oregano, particularly if the rub is for poultry.

Most recipes I've come across use the above often in pretty much the same proportions. Things don't get interesting till a few of the ingredients play a really big role. I've seen recipes for pork, mostly ribs, that were essentially sugar. For beef, salt and a healthy dose of black pepper. SPOG and lots of cayenne.

The one's that I've liked best tend to have something added in that pushes the standard base in a different direction. Recently, I made a blend that had some cloves in it, which I usually avoid. It turned out surprising good. I put together one for beef that added allspice and a tiny amount of Szechuan pepper to the regular peppers. There was just enough of the "what is that hint of flavor?" in the mix that kept me tasting.

I've also started grinding my own spices. Buy them whole, and pound them in a mortar just before use. Way more flavor than pre-ground, and a much longer shelf life. Also, because salt and sugar are usually inexpensive, and can sit around for years, I don't have to pay extra to toss them into a bottle, but mix them in to fit with whatever I'm cooking.

jtcBoynton said:

northGAcock said:

.......but suggest you use the best and freshest ingredients available to you. It makes a difference. Where I live I have trouble finding quality spices and herbs. There are options available thanks to the web. Purchase in consertive amounts....and Make your rubs in small batches in order keep as fresh as possiable. ... 

Buying in bulk can be more convenient and more economical.  You just need to use the spices before they lose their potency.  Whole spices keep much longer than ground. I vacuum seal and then freeze the bulk of my spices.  They keep for a long time this way.  Mix up small batches as needed to have at the ready for daily cooking.

No argument with your point.....purchasing in conservative amounts will be different for everyone. You support my point with the potential to loose potency.

I think we agree that making in small batches is sound....but also allows you to improve on your rubs by making changes in ingredient amounts.