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Oakridge - Homage Rubs

Ozzie_Isaac
Ozzie_Isaac Posts: 21,627
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.

I would rather light a candle than curse your darkness.

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Comments

  • lkapigian
    lkapigian Posts: 11,549
    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
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  • Legume
    Legume Posts: 15,936
    How are you figuring salt as % when your rub is by volume?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • lkapigian
    lkapigian Posts: 11,549
    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
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  • 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
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Well, he did it.  Closed down shop.


    I would rather light a candle than curse your darkness.

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  • fishlessman
    fishlessman Posts: 34,553
    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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Ozzie_Isaac said:
    Well, he did it.  Closed down shop.


    I hear Mike Lindell is hiring. 
    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,936
    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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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