Cloudsmoker
is one Smokin' Farker
Can't agree with this more -- great place to start.
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Rub Creation Process
- Thread starter Goyo626
- Start date
Q-Dat
Babbling Farker
I am a firm believer in this formula for constructing your own rub. This is very basic, but it will give you a starting point and then you will be able to figure out which way to go from there.
25% salt
25% sugar
25% mixture of paprika and chili powder
25% traditional flavors such as onion, garlic, and celery
After you try a rub like this you can decide how you want to rearrange the flavor balance to suit your own tastes. Such as making it sweeter, saltier, spicier and so forth.
25% salt
25% sugar
25% mixture of paprika and chili powder
25% traditional flavors such as onion, garlic, and celery
After you try a rub like this you can decide how you want to rearrange the flavor balance to suit your own tastes. Such as making it sweeter, saltier, spicier and so forth.
BigBellyBBQ
is Blowin Smoke!
a rub will go through a chemical change, certain seeds or herbs the tanins will come out and your rub will pick up bitterness. This is where you balance out the sweetness. However if you are inexperienced and trying to learn flavor profiles, follow the advice above and yes paul kirks book really gets into details, find a rub in that book or above ideas and go from there, learn the basics first then start to build BUT understand the why taste will change..start off simple then go!
IMHO, the book The Flavor Bible is a must. As an excerpt from the cover sleeve states; "You'll learn to explore the individual roles played by the four basic tastes - salty, sour, bitter, and sweet - and how to bring them into harmony." It is not a recipe book but it teaches you what flavors go with each other.
Skidder
Babbling Farker
In my opinion do not use store bought spices and herbs. If you've ever been to a place that fresh grinds theres you'll see what I mean. Grocery store stuff is bland in comparison and there is no arguing this point. You'll see a huge flavor difference. I tried my rub using store bought / fresh ground on ribs and gave both out to friends (they didn't know which was which) and six outta six picked the fresh over store bought so right then and there I said I'm never going back.
jonboy
is Blowin Smoke!
Lots of good advice above...:-D
Different paths...
Paul Kirks book is good. You can learn while building rubs.
First, salt and pepper.
Second, add garlic powder.
Third, add onion powder.
Etc.
There are a lot of recipes in it.
You can start with a balanced recipe and tweak.
The butt glitter recipe works well. You might like something a little hotter, you can tweak it. Or something sweeter...tweak it. Like oregano, add some.
Another way is find a rub that you like and try to make something similar.
I started making rubs first. In hindsight i wish that i started with a few commercial rubs first and then had a target in mind. It would have saved me some money. I am still experimenting. Enjoy the ride.:-D
jon
Different paths...
Paul Kirks book is good. You can learn while building rubs.
First, salt and pepper.
Second, add garlic powder.
Third, add onion powder.
Etc.
There are a lot of recipes in it.
You can start with a balanced recipe and tweak.
The butt glitter recipe works well. You might like something a little hotter, you can tweak it. Or something sweeter...tweak it. Like oregano, add some.
Another way is find a rub that you like and try to make something similar.
I started making rubs first. In hindsight i wish that i started with a few commercial rubs first and then had a target in mind. It would have saved me some money. I am still experimenting. Enjoy the ride.:-D
jon
Skidder
Babbling Farker
Page 26 and 27 of Webers Real Grilling book shows all about the different categories of making rubs and about each component.
dwfisk
Quintessential Chatty Farker
^+1, Good reference, but whats wrong with S&P - 50/50, little less salt for pork?
Lake Dogs
Quintessential Chatty Farker
A little old school, but Paul Kirk's book may help fit the bill.
Hawg Father of Seoul
is Blowin Smoke!
I'll give up a big "secret". If you want to test your rub by quick frying something on the stove. Take a chunk of meat (I like pork loin) take one thin piece and rub it, then fry. Take a chunk and make a little pocket in it. Only put rub inside the pocket on this piece and fry it up.
See how the rub acts in both situations. IMHO the pocket method more closely resembles the way the rub acts on the BBQ.
Second "secret". Do this a little at a time. You will blow out your taste buds and the fifth test on one day will not be close to accurate.
See how the rub acts in both situations. IMHO the pocket method more closely resembles the way the rub acts on the BBQ.
Second "secret". Do this a little at a time. You will blow out your taste buds and the fifth test on one day will not be close to accurate.
AustinKnight
is Blowin Smoke!
Kosher salt, restaurant style black pepper, Mrs dash lemon pepper works really well just add more salt than anything.
Sent from my SGH-T999
Sent from my SGH-T999
Goyo626
Full Fledged Farker
On the brethrens advice I have ordered a copy of Paul Kirks book. Im 7bucks including shipping is not expensive especially since it will save me alot money on throwing away failed attempts at rubs and stuff.
Marrs
Knows what a fatty is.
I favor starting with books. That helped me to understand what works plus it allowed learning regional variations.
Why try to reinvent the wheel from scratch when you can tweak it to make it suit your purposes? Once you get a good feel for it then it's easy to cut loose and go in new directions.
That's my two cents for what it's worth.
Good luck!
-marrs
Why try to reinvent the wheel from scratch when you can tweak it to make it suit your purposes? Once you get a good feel for it then it's easy to cut loose and go in new directions.
That's my two cents for what it's worth.
Good luck!
-marrs
Marrs
Knows what a fatty is.
oops, you got that up while I was typing. Paul's book will keep you busy for a while!
