your favorite Rub recipe

I've been making my own for a long time. I thought it was good. Then I tried Spicewine's Hen-N-Hog Dust last Sunday. I have much to learn. My hat is tipped to the master. That stuff is awesome.

Hands down my favorite rub is sea salt and cracked black pepper. It's my basic rub. I'm dead serious here....This combination is common for a reason, people like it. And if you think you have seen it all ..... have you seen Spepper?





You guessed it. Top quality salt and pepper in the same bottle. Really handy when doing food prep and when cooking. I carry it in my lunch box and with my camping gear.

Okay, back to the basic rub. I leave myself open for plenty of options for adders. Different kinds of pepper is my first option. I like at least 3. Black, white and a red variety. The next adders would be garlic (granulated or powder) followed by onion powder. After that, I'm partial to paprika or chile powder. Then there's cumin, celery seed and ginger. Sugar can fall in there as well. Mustard powder, Wooster powder and ground coriander have their places too.

I guess I never answered your question. My favorite no sugar rub is this one. I leave it coarse, but you can grind it as fine as you like.

Montreal Steak Rub – A coarse rub suited for beef, but also good on pork, chicken and potatoes.

Ingredients:
3T coriander seeds
3T black peppercorns
4T dried bell pepper (mix green & red bell pepper)
2T onion flakes
2T garlic flakes
2T sea salt
1T caraway seeds
2T dill seeds
1T dried thyme
1t dried lemon peel

Combine all ingredients and grind in a coffee grinder. A little coffee won't hurt the rub, but leftover rub is not that good for the coffee.

I use commercial rub on most of my bbq anymore because I have never been able to produce anything better. When I first got started, I used Chris Lilly's rub on pork and chicken with good results. I still like the rub and use it some times when I am motivated. I posted a link to a thread with the recipe. Dr. BBQ's Big Time rub is very good as well.

http://www.bbq-brethren.com/forum/showthread.php?t=21767

Simple.

4 parts Kosher salt
2 parts black pepper
2 parts granulated garlic
1 part cayenne

Works on almost everything.

I have found this to be helpful:

http://bbq.about.com/od/rubrecipes/..._all_kinds_of_rubs_for_all_kinds_of_meats.htm

Mista's holding out!:mrgreen:

Bigmista said:

Simple.

4 parts Kosher salt
2 parts black pepper
2 parts granulated garlic
1 part cayenne

Works on almost everything.

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Remember?
Look what came in the mail!!
1 pound of one of my favorite rub additives. Shhh...don't tell anyone. It's a secret.





:mrgreen: :mrgreen:

My favorite is my NorthWoods Pepper Blend. An array of peppers, salt and raw sugar. Makes the BEST BARK I ever had.
PARTY!!!!!!!!!!!!
Smoke On!!!!!

Norcoredneck said:

Mista's holding out!:mrgreen:


Remember?

Look what came in the mail!!
1 pound of one of my favorite rub additives. Shhh...don't tell anyone. It's a secret.

:mrgreen: :mrgreen:

Click to expand...

Yeah I use that in the rub with sugar. And quit remembering what I said!

trickyric said:

Big Mista,
that is what I was talkig about, very simple and easy to do!
thanks,
Ric


I have also heard of people prepping with Worcestershire suace and then applying the rub.

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I do that on beef and pork when I'm using the simple rub.

I went to Cooper's in Llano last year and they had their rub for sale. Did not buy it because it was basically just salt and pepper. Heck, I can do that!

Bigmista said:

Yeah I use that in the rub with sugar. And quit remembering what I said!

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I remember everything my BBq heroes say!