Rubs & Salt % , Sugar %

gotwood · 07-14-2008, 11:12 AM

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

Cabntmkr1 · 07-14-2008, 11:24 AM

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

paydabill · 07-14-2008, 12:24 PM

I generally read that it should be 50/50. But I do more like 60/40 for mine 60 sugar

gotwood · 07-14-2008, 12:36 PM

Quote:

Originally Posted by Cabntmkr1

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???!!!

JamesTX · 07-14-2008, 02:25 PM

Quote:

Originally Posted by gotwood

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?

Bigmista · 07-14-2008, 03:09 PM

My salt and sugar are about even. The question is does the total of the other ingredients outweigh either one or both?

Plowboy · 07-14-2008, 03:15 PM

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.

Smokin Mike · 07-14-2008, 05:16 PM

Quote:

Originally Posted by Plowboy

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

Damar12 · 07-14-2008, 05:23 PM

I do not do salt or sugar in my rubs. I try lots of recipes but always omit salt and sugars.

tony76248 · 07-15-2008, 08:11 AM

Buy or borrow Paul Kirk's book, it's worth it. He will give you the basics.

Crüe-B-Cüe · 07-15-2008, 08:45 AM

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.

NCGrimbo · 07-15-2008, 08:56 AM

My rub has about 1% salt and 0% sugar. I figure the sauce I use has enough sugar and salt in it.

Dr_KY · 07-15-2008, 09:27 AM

Man I thought I hit it big time finding this thread.

gotwood · 08-09-2008, 03:14 PM

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

Plowboy · 08-09-2008, 04:09 PM

That sounds like a great rub.

07-14-2008, 11:12 AM	#1
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL	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

07-14-2008, 12:24 PM	#3
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo	I generally read that it should be 50/50. But I do more like 60/40 for mine 60 sugar __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

07-14-2008, 03:09 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	My salt and sugar are about even. The question is does the total of the other ingredients outweigh either one or both? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

07-14-2008, 03:15 PM	#7
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	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. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

07-15-2008, 08:11 AM	#10
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	Buy or borrow Paul Kirk's book, it's worth it. He will give you the basics. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

07-14-2008, 11:24 AM	#2
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	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 __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

07-14-2008, 05:23 PM	#9
Damar12 Knows what a fatty is. Join Date: 04-23-06 Location: Grand Bay, Alabama	I do not do salt or sugar in my rubs. I try lots of recipes but always omit salt and sugars.

07-15-2008, 08:45 AM	#11
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL	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. __________________ Wes - Mobile, AL - Large Big Green Egg, MES 40

07-15-2008, 08:56 AM	#12
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC	My rub has about 1% salt and 0% sugar. I figure the sauce I use has enough sugar and salt in it. __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway ----------------------------------------------------------- Weber 26.5" Yoder YS640 -NCGrimbo

07-15-2008, 09:27 AM	#13
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Man I thought I hit it big time finding this thread. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

08-09-2008, 03:14 PM	#14
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL	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

08-09-2008, 04:09 PM	#15
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	That sounds like a great rub. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

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