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Unread 07-14-2008, 11:12 AM   #1
gotwood
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Default 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
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Unread 07-14-2008, 11:24 AM   #2
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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
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Unread 07-14-2008, 12:24 PM   #3
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I generally read that it should be 50/50. But I do more like 60/40 for mine 60 sugar
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Unread 07-14-2008, 12:36 PM   #4
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Quote:
Originally Posted by Cabntmkr1 View Post
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???!!!
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Unread 07-14-2008, 02:25 PM   #5
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Quote:
Originally Posted by gotwood View Post
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?
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Unread 07-14-2008, 03:09 PM   #6
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My salt and sugar are about even. The question is does the total of the other ingredients outweigh either one or both?
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Unread 07-14-2008, 03:15 PM   #7
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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.
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Unread 07-14-2008, 05:16 PM   #8
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Quote:
Originally Posted by Plowboy View Post
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.

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
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Unread 07-14-2008, 05:23 PM   #9
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I do not do salt or sugar in my rubs. I try lots of recipes but always omit salt and sugars.
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Unread 07-15-2008, 08:11 AM   #10
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Buy or borrow Paul Kirk's book, it's worth it. He will give you the basics.
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Unread 07-15-2008, 08:45 AM   #11
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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.
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Unread 07-15-2008, 08:56 AM   #12
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My rub has about 1% salt and 0% sugar. I figure the sauce I use has enough sugar and salt in it.
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Unread 07-15-2008, 09:27 AM   #13
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Man I thought I hit it big time finding this thread.
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Unread 08-09-2008, 03:14 PM   #14
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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
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Unread 08-09-2008, 04:09 PM   #15
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That sounds like a great rub.
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