Recipe: All-Purpose BBQ Seasoning (pic)

PatioDaddio said:

Sorry, earlier I said that there were only two more ingredients. I forgot one.

1 1/2 tsp Ground ancho chile
1 tsp Ground ginger

:wink:

John

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Your original post already lists ground ginger... but lists it as 2tsp?

John, very generous.. and always love your spirit of sharing knowledge!

while in the spirit how bout a pork sauce?ray:

i know, that's pushin' it!

i do really like all your creations.

Thanks John for sharing!! Especially for us novice cooks who are looking to grow in the smoking circle... lol.. Keep up the great posts!!

i very much look forward to it...:fish2::cheer2::ear:

PatioDaddio said:

Man, I'm slippin'! I even looked at the original and didn't see it. Then I type the wrong amount. :crazy:

The original amount is right.

Sorry,
John

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BTW thank you for the great posts John, I didn't mean to come off picky with my 2 posts !

I will be trying this rub for sure, it looks right up my alley (not sure about the celery salt, it doesn't seem to "work for me", and the ginger powder seems a bit odd... but I am always game to try something new. Also chili powder is not really available here in AU, so I will make my own!).

I usually use Texas BBQ Rub (Texas Wild and the more recent Championship) as it is so good you can basically eat it from the bag, but will definitely be giving your rub a go the next time I smoke something!

Thanks for sharing John, you are indeed a true brethren.

Thanks for the great post John! I'm always looking for a good rub to canabalize!! :twisted:

PatioDaddio said:

Thanks. I'm all about the brethren and
sistren, so I thought it best to let the
shields down a bit.

There are two more "secret ingredients". Anyone care to hazard a guess or
two?

John

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Gahhh! I was late showing up... I woulda guessed chipotle powder... :becky:

As for those dried ancho's... try this with part of them - buy the whole dried peps and "toast" 1/2 of the amount you will use in the rub on the grill.
Go easy, they have very little moisture and a bunch of sugar in them and they will burn in nothin flat if you're not watchin' - as they toast they will puff up a little and blister just a smidge - the fragrance they give off is incredible!
Sweet and peppery (as in chili peppery), you can smell the sugars carmelizing!
Allow them to cool and dry and then grind into powder, I'm telling ya, it adds a whole nother world to the fragrance & flavor.

PatioDaddio said:

That last question brings up an excellent point. I've found that granular
consistency is very important in a rub. Why? It's all about gravity and
suspension.

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I've also learned that (like your method of mixing the salt and brown sugar) if you mix things like brown sugar with other spices well enough, the moist molassass in the sugar will bind with the spices and hold the spices in suspension, you then need to dehydrate the sugar so that it won't clump - baking (even in low heat) is likely to change the flavor of the spices - I usually allow my rub to "air dry" in a shallow pan covered with a clean kitchen towel for an afternoon, stir & mix it a few times and it will begin to dry.

I get a very even and consistent blend by doing it that way.

Thanks again John!! Look forward to giving this sauce a whirl too!

Sounds like a wonderful rub recipe to try. Curious if you can share the measurement amounts on the following listed "secret ingredients" in relation to the provided recipe?

Smoked Paprika
Worcestershire Powder
Cinnamon

Awesome! Thank you for sharing. :thumb:

PatioDaddio said:

I strongly recommend World Spice Merchants.
John

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I just spent an hour browsing thru the spices at World Spice Merchants.
I think I will be making a mega order from them soon (after I go thru my over flowing spice shelf and do some house cleaning).

Have you tried their Adobo spice mix? Just wondered if it was any good.