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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-18-2012, 12:37 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Whole Lotta Rub (pics)
Whole Lotta Rub
There are times when we barbecue dudes need a whole lotta good rub that's fresh, good, and inexpensive. I developed this recipe last fall for a welcome home cook for our local Army National Guard troops. It was well-received then, so last week when I needed a bunch of rub to cater the meat for a friend's wedding I was glad that I had documented the recipe. This is a great all-purpose rub that is very economical. It's essentially a bulk version of my Memphis-style BBQ Dry Rub. All of the ingredients can be had in the bulk foods section of any good supermarket. The recipe makes 14 pounds of rub, and it cost me just under $20, minus the food-safe bucket and lid. Ingredients 6 lbs Sea salt, medium coarse 2 lbs Evaporated cane sugar 3 lbs Brown sugar 1/2 lb Paprika 1/2 lb Chili powder, medium heat 1/2 lb Granulated onion (not "powder") 1/2 lb Ground mustard 1/4 lb Granulated garlic (not "powder") 1/8 lb Black pepper 1/8 lb Celery seed 1/8 lb Ground ginger 1/16 lb Ground chipotle 1/16 lb Coriander Note: You'll need a large food-safe and airtight container and some means of mixing the ingredients very well. Method Combine all of the ingredients in a food-safe bucket or other large container. Mix the ingredients very well until they are all fully incorporated. I used my cordless drill fitted with a brand new (and washed) $6 paint mixer from Home Depot. Seal the container and store the rub in a cool and dark place. How easy is that?! ----- John Last edited by PatioDaddio; 10-18-2012 at 01:05 AM.. |
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10-18-2012, 01:04 AM | #2 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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Wow, you must have a serious smoking problem! (The best kind to have eh?!?!) That is wonderful, I truly wish that I was good enough and felt confident enough to be able to use that amount of rub on meat. I would give anything to try some of the finished product where that rub is....
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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10-18-2012, 03:51 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Thanks for the recipe.
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10-18-2012, 04:55 AM | #4 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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John thanks for the post and thanks for supporting our troops. We also do the same for our troops here in town a couple times a year. My daughter is Air Force so it means a lot.
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10-18-2012, 05:51 AM | #5 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Excellent recipe!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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10-18-2012, 06:53 AM | #6 |
On the road to being a farker
Join Date: 08-22-12
Location: Rogers, AR
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Very similar to the rub I use! I will try yours next cook because there are a couple of ingredients I haven't tried. Thanks
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Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap: |
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10-18-2012, 07:11 AM | #7 |
is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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Bookmarked!
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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10-18-2012, 08:09 AM | #8 |
On the road to being a farker
Join Date: 06-09-11
Location: Tulsa, Ok
Name/Nickname : John
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I have not made alot of homemade rub. Where do you buy your spices by the pound?
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10-18-2012, 08:17 AM | #9 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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GFS, Sams Club
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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10-18-2012, 09:06 AM | #10 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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10-18-2012, 10:59 AM | #11 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I may have to try that. I like that you made it in parts so it could easly be broken down from pounds to tablespoons for smaller batches.
Thanks!
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10-18-2012, 11:01 AM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Here's a better ingredients list that has the smaller amounts in ounces rather than fractions of a pound:
Ingredients 6 lbs Sea salt, medium-fine 2 lbs Evaporated cane sugar 3 lbs Brown sugar 8 oz Paprika, sweet 8 oz Chili powder, medium heat 8 oz Granulated onion (not "powder") 8 oz Ground mustard 4 oz Granulated garlic (not "powder") 2 oz Black pepper, medium-fine 2 oz Celery seed 2 oz Ground ginger 1 oz Ground chipotle 1 oz Ground coriander |
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10-18-2012, 11:49 AM | #13 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Preciate it my man. Will give it a whirl...
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10-18-2012, 11:57 AM | #14 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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You da man Daddio.
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