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Author Topic: Keggers Favorite Rubs.  (Read 15483 times)
rhodeje
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« on: September 29, 2011, 06:42:32 AM »

Thought I'd share this one.
what you need
•7 tbls of light brown sugar tightly packed
•2 tbls of dark brown sugar tightly packed
•3 tbls of kosher salt
•1 tbls of chili powder
•1 tbls of Smoked paprika
•1/2 tsps ground black pepper
•1/2 tsps cayenne pepper
•1/2 tsps Old Bay Seasoning
•1/2 tsps rubbed thyme
•1/2 tsps onion powder
•1/2 tsps cumin
•2 tsps garlic powder


 
make it
Mix well!

Generously rub over meat.

Notes
Can also be used for chicken.
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« Reply #1 on: September 29, 2011, 07:02:25 AM »

Do you use this rub for both beef (brisket) and pork (butt)?
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trey
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« Reply #2 on: September 29, 2011, 07:07:46 AM »

My basic rub recipe.  Works well with pork, beef and poultry.

1/4 cup brown sugar (I prefer light)
1/4 cup kosher salt
1/4 cup sweet paprika (preferably Spanish or Hungarian)
2 Tbsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp basil
1/4 tsp cayenne pepper

For pork ribs I will double the brown sugar.

For beef I sometimes add a tsp each of celery seed and ground mustard.

If you like it hot double or triple the cayenne.
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rhodeje
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« Reply #3 on: September 29, 2011, 08:29:31 AM »

Do you use this rub for both beef (brisket) and pork (butt)?
Beef, Pork and even Chicken
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Jerrystowing
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« Reply #4 on: September 29, 2011, 08:51:28 AM »

this is what i use for Beef,Pork & poultry.i find it best on Baby backs.makes 4 racks...lasts 6 months in air tight container.


1/4 cup Hungarian Paprika
2 tbl spoon dark brown sugar
1 tbl spoon granulated sugar
2 tsp salt
1 tsp celery salt sometimes i just use 3 tsp instead of the 2 reg salt(i like celery salt)
1 tsp black pepper
3 tsp cayenne pepper or chipotle pepper
1 tsp dry mustard
3 tsp garlic powder
2 tsp onion powder
1 tsp coriander
1 tsp oregano
1 tsp thyme...
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BigFoodie
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« Reply #5 on: September 29, 2011, 11:01:48 AM »

Good thread.  May SIP can merge this with teh sauces thread he started a month or so ago and maybe we can make it a Sitcky in the recipe section (if it isnt already)
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« Reply #6 on: September 29, 2011, 12:07:20 PM »

My go to rub, very versitile BSK spelling.
1/2 cup coarse salt
1/4 cup packed brown sugar
1/4 cup paprika
3 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds.
mix all and transfer to jar
will last several months
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Mike
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« Reply #7 on: September 29, 2011, 12:12:22 PM »

rhodeje's
what you need
•7 tbls of light brown sugar tightly packed
•2 tbls of dark brown sugar tightly packed
•3 tbls of kosher salt
•1 tbls of chili powder
•1 tbls of Smoked paprika
•1/2 tsps ground black pepper
•1/2 tsps cayenne pepper
•1/2 tsps Old Bay Seasoning
•1/2 tsps rubbed thyme
•1/2 tsps onion powder
•1/2 tsps cumin
•2 tsps garlic powder


 
make it
Mix well!

Generously rub over meat.

Notes
Can also be used for chicken.

Trey's
My basic rub recipe.  Works well with pork, beef and poultry.

1/4 cup brown sugar (I prefer light)
1/4 cup kosher salt
1/4 cup sweet paprika (preferably Spanish or Hungarian)
2 Tbsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp basil
1/4 tsp cayenne pepper

For pork ribs I will double the brown sugar.

For beef I sometimes add a tsp each of celery seed and ground mustard.

If you like it hot double or triple the cayenne.


Jerrystowing

this is what i use for Beef,Pork & poultry.i find it best on Baby backs.makes 4 racks...lasts 6 months in air tight container.


1/4 cup Hungarian Paprika
2 tbl spoon dark brown sugar
1 tbl spoon granulated sugar
2 tsp salt
1 tsp celery salt sometimes i just use 3 tsp instead of the 2 reg salt(i like celery salt)
1 tsp black pepper
3 tsp cayenne pepper or chipotle pepper
1 tsp dry mustard
3 tsp garlic powder
2 tsp onion powder
1 tsp coriander
1 tsp oregano
1 tsp thyme...

Smokin in Peosta's

My go to rub, very versitile BSK spelling.
1/2 cup coarse salt
1/4 cup packed brown sugar
1/4 cup paprika
3 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds.
mix all and transfer to jar
will last several months
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Mike
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« Reply #8 on: September 29, 2011, 12:20:20 PM »

BigFoodies

Chicken Rub
Here's the rub I used and I think I nailed it as far as mimicking the flavors of my buddy's dizzy dusted chicken.
1/3 Cup Turbinado (Raw) Sugar
1/4 Cup Smoked Paprika
1/4 Tsp Hickory Smoked Powder
2 Tbsp Kosher Salt
2 Tbsp Mild Chili Powder
1 Tbsp Freshly Ground Black Pepper
1 Tbsp Ground Cumin
1/4 Tsp Ground Cinnamon

Cajunator's Coffe and Brown Sugar recipe
Lol......... You know, I'm bad for not measuring things sometimes. Here's a close guestimate.

4 good tablespoons of your favorite ground coffee or equivelent of whole beans finely ground in a grinder.
3/4 cup of brown sugar
3 Tbsp. Smoked paprika

I didn't add salt because I had the tenderloins marinating in Allegro's Basalmic Vinegar marinade for about 5 hours.

Put everything in a jar or something you can shake well to mix ingredients.
Sprinkle on meat, let sit about half hour to 45 minutes and grill to about 145* internal temp.

http://forum.bigsteelkeg.com/index.php?topic=6168.0

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Mike
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« Reply #9 on: September 29, 2011, 12:22:35 PM »

Here is a good Rub Recomendations Thread.
http://forum.bigsteelkeg.com/index.php?topic=4216.0
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Mike
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« Reply #10 on: September 29, 2011, 12:27:32 PM »

beernutz
I've never found a store bought one I really like so I always make my own. The one I just made up today is about equal parts:

celery salt
HotShot (mix of red and black pepper) - maybe a little extra of this
Lawry's seasoned salt
Tony Chachere's
garlic powder
brown sugar
dry mustard

I used essentially this same rub on the last two baby back ribs I did and they were big hits.  Trying it on spare ribs and pork shoulder tomorrow.

FlaGriller
You can modify to your taste. On the Cayenne, start with a little and add mor to taste as it's easier to add more than remove.
T = Tablespoon
t = teaspoon

1T Dry Mustard
1T Paprika
1T Dark Brown Sugar
1 1/2t garlic powder (not granulated, powder looks like talc)
1 1/2t Onion Powder (same as above)
1 1/2t Celery Salt
1t Cayenne Pepper
1/2t Ground Allspice

    Enjoy,  Jim
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Mike
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« Reply #11 on: September 29, 2011, 12:31:30 PM »

....will last several months

LOL - it may keep for several months, but Im guessing that you go through a batch of that a month with all of yoru cooks. 
Nice soudning rub.
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« Reply #12 on: September 29, 2011, 12:35:56 PM »

h00kemh0rns
Bronze Rub:

•1/2 cup of toasted and ground coriander seeds
•1 tablespoon ground onion, onion powder
•3 tablespoons lemon pepper
•1 teaspoons oregano, dried
•1 teaspoon white pepper
•1 teaspoon black pepper
•1 teaspoon cayenne pepper
•1 teaspoon ancho chile powder
•1 teaspoon salt

1. Mix all ingredients in food processor.
2. Place in shaker.

birdman
Another really good rub recipe
1/2 Cup Brown Sugar (I usually put in a little more-I like it sweet)
1/4 Cup Paprika
1 tbs black pepper
1 tbs salt
1 tbs chili powder
1 tbs garlic powder
1 tbs onion powder

ronbeaux's Red Ribs
I'm telling ya. All you have to do is fiddle with the following ingredients:

Here is what I have so far after researching several Mexican cookbooks and the web.

Achiote(annato seed ground up)
Paprika
salt
garlic
lemon pepper(for a dry rub, otherwise just pepper and then make a paste with citrus like lime or lemon or orange)
cumin
oregano
pinch of clove
pinch of allspice.


1 tbs cayene pepper
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Mike
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« Reply #13 on: September 29, 2011, 12:45:08 PM »

LOL - it may keep for several months, but Im guessing that you go through a batch of that a month with all of yoru cooks. 
Nice soudning rub.
Yeah, I have never tested the shelf life on my spices or my beverages Grin
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Mike
smokey
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« Reply #14 on: September 29, 2011, 12:54:28 PM »

Great thread RH
I never thought about mixing dark brown and light brown sugar

I never make the same rub so don't really have a recipe to share. Feel bad about that.
I Start and keep adding tasting and modifying
Ingredients such as Paprika and chili powder varies in taste as they get older or by brand.
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