Nobody mentioned this yet!?
http://www.bbq-brethren.com/forum/showthread.php?t=103989
Now THAT is some great stuff right there! :thumb:
Nobody mentioned this yet!?
http://www.bbq-brethren.com/forum/showthread.php?t=103989
A lot depends on how much you use throughout the year.
I tend to need 20 or so pounds of rub per year for church events and so I make mine using the 8-3-1-1 formula from Alton Brown and confirmed by Myron. I also buy Myron's basic meat rub for use at home and as gifts -- though my blend and Myron's are similar :mrgreen:
Last batch was 8# light brown sugar, 3# salt, 1# chili powder, 1# Spanish paprika, 1# blend of cayenne, black pepper, granulated garlic, onion powder, and I think dried basil. And yes, I used pounds as my unit of measure for this batch. I like weight better than "measure" scaling and keeping recipes correct.
That's where everybody's tastes are different, I never use more than 20-25% sugar of any type in my home made rubs. That's extreme, and will probably end up in a burnt mess cooking at higher temps then mid 200's.
Just don't get why that much sugar is needed on meat. It's all about the zesty peppery kick for me. If I was gonna make that rub, I'd cut the sugar down to 1.5-2lbs, and use Turbinado instead of brown. Then I'd boost the amount of fresh cracked pepper x 4 or so.
Never had any complaints.
8 parts sugar substitute. :twitch:
I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic.
Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.
I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic.
Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.
8 parts sugar substitute. :twitch:
I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic.
Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.
8 parts sugar substitute. :twitch:
I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic.
Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.
I buy the 5lb bags of Plowboy's Yard Bird. I have a large shaker I fill and vacuum seal the rest in a large mason jar and keep it in the pantry until I need to refill the shaker again. I use it on poultry and pork.