Recipe: All-Purpose BBQ Seasoning (pic)

PatioDaddio · 12-10-2010, 02:09 PM

All-Purpose BBQ Seasoning

This is for those of you who need or want a great basic all-around
barbeque seasoning (or "rub"). This is also a great base recipe for creating
your own signature seasoning.

This recipe is very close to what I use in competition cooking. I've left out
a few (very few) "secret ingredients" so that I can maintain a competitive
edge. Take it and make it your own.

When I say that this is "all-purpose", I mean it. This rub works well on
every kind of meat, and even vegetables or popcorn.

It's key to remember that any seasoning is only as good as its ingredients.
Quality fresh ingredients are what separates a great rub from the pack.
Buy the best you can find and you will be amazed at the difference. For
outstanding spices I strongly recommend World Spice Merchants.

Ingredients
1 c Sea salt, medium fine (no table salt, please)
1/2 c Unrefined evaporated cane sugar (no table sugar, please)
1/2 c Dark brown sugar, dried (instructions below)
2 Tbs Sweet Hungarian paprika (the real deal, please)
2 Tbs Chili powder (Spice Islands is a good store-bought brand)
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard (I prefer Colman's)
1 Tbs Granulated garlic (not garlic "powder")
2 tsp Black pepper, ground fresh (I use a separate coffee grinder for spices)
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground cayenne

Method
Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and
spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even
distribution in the final product. Drying it with the salt helps prevent the
sugar from becoming a solid sheet. It's happened to me, and it's bad.
That's how I developed this method.

Combine the remaining ingredients in a large mixing bowl.

When the sugar is dry, remove the pan from the oven and let cool. Once
cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this
several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer
and a pestle to break it up further. Toss out any rock-like clumps.

Mix all the ingredients very well (I use a large whisk) and store in an
airtight container.

-----

John

J_Don · 12-10-2010, 02:19 PM

Thanks for the recipe. I will definitely give this a try.

Big Mike's BBQ · 12-10-2010, 02:30 PM

Dude , i would love to come hang out with you and cook for like a week straight. You are so insperational and so detailed, I love it.

Big Mike

PatioDaddio · 12-10-2010, 02:34 PM

Quote:

Originally Posted by Big Mike's BBQ

Dude , i would love to come hang out with you and cook for like a week straight. You are so insperational and so detailed, I love it.

Big Mike

Thanks, Mike. I really appreciate that. I might be doing some barbecue and
grilling workshops this summer out here in Boise.

John

1FUNVET · 12-10-2010, 03:12 PM

Definitely worth a try. Thanks for posting

boogiesnap · 12-10-2010, 06:46 PM

good stuff for sure.

i skip the baking of the brown sugar cuz i'm lazy. my wife doesn't. hers is FAR superior.

this is a great mix. thanks john!

woodwardbbq · 12-10-2010, 06:50 PM

Sounds good to me. I am going to try some this week. Thanks for posting the recipe.

Johnny_Crunch · 12-10-2010, 06:51 PM

awesome, thank you!

bggarric · 12-10-2010, 06:52 PM

John this is awesome. I was just thinking the other day how nice it would be to make my own rubs, and by nice I mean cheaper! I love trying out tons of other people's rubs but it is just so expensive buying them (especially with shipping and on a student budget).

I will definitely be giving this a try. Thanks so much for posting. Especially since this is so close to your competition rub! That's really exciting and generous.

Rich Parker · 12-10-2010, 06:59 PM

Nice thanks for sharing John!

Chef Jim · 12-10-2010, 07:23 PM

Thanks John, good lookin' recipe. Where do you fine the cane sugar, I've never seed it. And we grow a lot of sugar cane here in FL.

boogiesnap · 12-10-2010, 08:15 PM

i get my evaporated cane sugar at whole foods.

spendy, yes, but, it is really beautiful.

stglide · 12-10-2010, 08:54 PM

Looking forward to trying w/ the "special" ingredients!

GRILLMONSTER · 12-10-2010, 08:56 PM

Thanks

PatioDaddio · 12-10-2010, 11:49 PM

Quote:

Originally Posted by Chef Jim

Thanks John, good lookin' recipe. Where do you fine the cane sugar, I've never seed it. And we grow a lot of sugar cane here in FL.

Thanks, Jim. I get it in big bags at Costco.

John

12-10-2010, 02:09 PM	#1
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	Recipe: All-Purpose BBQ Seasoning (pic) All-Purpose BBQ Seasoning This is for those of you who need or want a great basic all-around barbeque seasoning (or "rub"). This is also a great base recipe for creating your own signature seasoning. This recipe is very close to what I use in competition cooking. I've left out a few (very few) "secret ingredients" so that I can maintain a competitive edge. Take it and make it your own. When I say that this is "all-purpose", I mean it. This rub works well on every kind of meat, and even vegetables or popcorn. It's key to remember that any seasoning is only as good as its ingredients. Quality fresh ingredients are what separates a great rub from the pack. Buy the best you can find and you will be amazed at the difference. For outstanding spices I strongly recommend World Spice Merchants. Ingredients 1 c Sea salt, medium fine (no table salt, please) 1/2 c Unrefined evaporated cane sugar (no table sugar, please) 1/2 c Dark brown sugar, dried (instructions below) 2 Tbs Sweet Hungarian paprika (the real deal, please) 2 Tbs Chili powder (Spice Islands is a good store-bought brand) 2 Tbs Granulated onion (not onion "powder") 2 Tbs Dry mustard (I prefer Colman's) 1 Tbs Granulated garlic (not garlic "powder") 2 tsp Black pepper, ground fresh (I use a separate coffee grinder for spices) 2 tsp Celery salt 2 tsp Ground ginger 1 tsp Ground cayenne Method Preheat your oven to 170°. Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan. Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry. Notes: Drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It's happened to me, and it's bad. That's how I developed this method. Combine the remaining ingredients in a large mixing bowl. When the sugar is dry, remove the pan from the oven and let cool. Once cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this several times in alternating directions. Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer and a pestle to break it up further. Toss out any rock-like clumps. Mix all the ingredients very well (I use a large whisk) and store in an airtight container. ----- John

12-10-2010, 02:19 PM	#2
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS Downloads: 0 Uploads: 0	Thanks for the recipe. I will definitely give this a try. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Char-Griller Super Pro w/Firebox (2) Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

12-10-2010, 06:46 PM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	good stuff for sure. i skip the baking of the brown sugar cuz i'm lazy. my wife doesn't. hers is FAR superior. this is a great mix. thanks john! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

12-10-2010, 06:51 PM	#8
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	awesome, thank you! __________________ J Crunch

12-10-2010, 06:59 PM	#10
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	Nice thanks for sharing John! __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

12-10-2010, 02:30 PM	#3
Big Mike's BBQ On the road to being a farker Join Date: 03-19-09 Location: Huxley, Iowa Downloads: 0 Uploads: 0	Dude , i would love to come hang out with you and cook for like a week straight. You are so insperational and so detailed, I love it. Big Mike

12-10-2010, 03:12 PM	#5
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Definitely worth a try. Thanks for posting

12-10-2010, 06:50 PM	#7
woodwardbbq Got Wood. Join Date: 03-12-10 Location: Woodward,IA Downloads: 0 Uploads: 0	Sounds good to me. I am going to try some this week. Thanks for posting the recipe.

12-10-2010, 06:52 PM	#9
bggarric Knows what a fatty is. Join Date: 03-18-10 Location: Charleston, SC Downloads: 0 Uploads: 0	John this is awesome. I was just thinking the other day how nice it would be to make my own rubs, and by nice I mean cheaper! I love trying out tons of other people's rubs but it is just so expensive buying them (especially with shipping and on a student budget). I will definitely be giving this a try. Thanks so much for posting. Especially since this is so close to your competition rub! That's really exciting and generous.

12-10-2010, 07:23 PM	#11
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	Thanks John, good lookin' recipe. Where do you fine the cane sugar, I've never seed it. And we grow a lot of sugar cane here in FL. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

12-10-2010, 08:15 PM	#12
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	i get my evaporated cane sugar at whole foods. spendy, yes, but, it is really beautiful. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

12-10-2010, 08:54 PM	#13
stglide On the road to being a farker Join Date: 07-23-10 Location: Charlotte NC Downloads: 0 Uploads: 0	Looking forward to trying w/ the "special" ingredients! __________________ [B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE] UDS - Ole Blue Weber 22.5 Kettle x 2 Charbroil Quantum 5 burner Brinkman SKD Offset w/ Mods [/COLOR][/FONT][/B]

12-10-2010, 08:56 PM	#14
GRILLMONSTER Knows what a fatty is. Join Date: 07-22-10 Location: Melbourne,Fl Downloads: 0 Uploads: 0	Thanks

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