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-   -   Rubs & Salt % , Sugar % (http://www.bbq-brethren.com/forum/showthread.php?t=45937)

gotwood 07-14-2008 11:12 AM

Rubs & Salt % , Sugar %
 
What percent/fraction of salt do most of you typically use in your
Rib Rubs??

Sugars??

I was thinking about 1/6 of rub is salt, 1/3(2/6) sugar; which would leave 1/2 of the rub ingredients for spices/herbs/pepper

Cabntmkr1 07-14-2008 11:24 AM

This should get you started in the right direction, bro...

Rubs Rule-Of-Thumb
8 parts of sugar
3 parts of salt
1 part of cayenne pepper
1 part (total) of all remaining ingredients

paydabill 07-14-2008 12:24 PM

I generally read that it should be 50/50. But I do more like 60/40 for mine 60 sugar

gotwood 07-14-2008 12:36 PM

Quote:

Originally Posted by Cabntmkr1 (Post 685798)
This should get you started in the right direction, bro...

Rubs Rule-Of-Thumb
8 parts of sugar
3 parts of salt
1 part of cayenne pepper
1 part (total) of all remaining ingredients

Sounds like Alton Brown's thing. Seems like a lot of sugar???!!!

JamesTX 07-14-2008 02:25 PM

Quote:

Originally Posted by gotwood (Post 685792)
What percent/fraction of salt do most of you typically use in your
Rib Rubs??

Sugars??

I was thinking about 1/6 of rub is salt, 1/3(2/6) sugar; which would leave 1/2 of the rub ingredients for spices/herbs/pepper

If you used these ratios, how much total rub would you put on a full brisket - one cup?

Bigmista 07-14-2008 03:09 PM

My salt and sugar are about even. The question is does the total of the other ingredients outweigh either one or both?

Plowboy 07-14-2008 03:15 PM

It all depends on what you are trying to do. For pork, salt rules. For ribs, sweeter is better. For brisket, think salt/black pepper. For chicken, just get the best commercial brand you can find. :wink:

Smokin Mike 07-14-2008 05:16 PM

Quote:

Originally Posted by Plowboy (Post 685963)
It all depends on what you are trying to do. For pork, salt rules. For ribs, sweeter is better. For brisket, think salt/black pepper. For chicken, just get the best commercial brand you can find. :wink:


todd, would that be umm, yardbird??? Man, I been trying for a while to get ahold of some, almost asked if I can buy the sample at K.C bbq store. (but then again it's been a week)

anyways thanks for the advice, I am always lookin for how to do rubs

Damar12 07-14-2008 05:23 PM

I do not do salt or sugar in my rubs. I try lots of recipes but always omit salt and sugars.

tony76248 07-15-2008 08:11 AM

Buy or borrow Paul Kirk's book, it's worth it. He will give you the basics.

Cre-B-Ce 07-15-2008 08:45 AM

I use 2lbs. of salt and 8 oz. of seasoned salt. Then small amounts of all the other stuff. I find it is pretty versatile. I use it on ribs, butts and brisket. I do add some extra pepper to briskets. The only thing it does not work at all on is chicken. I don't care for it on pork loins but others say it is good. I have a different brown sugar based rub I use for them.

NCGrimbo 07-15-2008 08:56 AM

My rub has about 1% salt and 0% sugar. I figure the sauce I use has enough sugar and salt in it.

Dr_KY 07-15-2008 09:27 AM

Man I thought I hit it big time finding this thread.

gotwood 08-09-2008 03:14 PM

Rub Attempt #2,923

Gonna Try it out tomorrow, wish me/it luck!!

Ratio 1x salt, 2x sugar, 2x spices


Sugars

2c. Turbinado Sugar
2c. Brown Sugar

Salts

1 1/2c. Table Salt
1/2c. Penzey's 4/S

Spices

1/2c. Ground Chipotle (Penzey's)
1/2c. Spanish Paprika (Tone's)
1/2c. Chili Powder (Tone's)
1/2c. Ground Black Pepper (Tone's) yeah, yeah, i know should be fresh
1/2c. Onion Powder (Tone's)
1/2c. Granulated Garlic (Tone's)
1/4c. Ground Cumin (Tone's)
1/4c. Parsley Flakes (smashed fine)
1/4c. Dry Mustard (Coleman's)
1/4c. Equal parts Cinammon/Ginger/Clove
1/4c. Cayenne-Ran out so not in tomorrows Cook

Plowboy 08-09-2008 04:09 PM

That sounds like a great rub.


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