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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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11-02-2013, 07:47 AM | #1 |
Got Wood.
Join Date: 09-27-10
Location: Ontario, Canada
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Combining 2 rubs together help pls???
Let me first start by saying that I make all my rubs from scratch in small batches for each one of my KCBS categories. For the last year I have taken two different rubs for my pork(one that is my basic rub that I like and have added another that is heavier on the heat but with lots of flavor). I have a ratio of 2-1 which seems to give a flavor profile that works good for us but I want to try and trim down the steps in the process. This is how I do it.
1- Mix rub A in a jar (batch make 3 cups) 2- Mix rub B in a jar (batcth makes 1 1/4 cups) 3- take 2 part A and mix in 1 part B There you go seems simple, it is but I was wondering is there a way of combining the ingredients of both recipes into 1 simplier rub to come out with the same flavor. In my mind if I just add all ingredients together of both rubs it will be wrong. Has anyone ever taken 2 or more rubs and done this. Both recipies use most of the same spices(salt,pepper,chili powder, onion,garlic,cumin, oregano,and sugar but in different amounts) |
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11-02-2013, 08:11 AM | #2 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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you just need to weigh all of your ingredients as you are making each rub. Then you can figure out the combined weight of each ingredient form rub A and rub B. I cant think of any reason that it would turn out different other than a cooking or grinding difference.
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11-02-2013, 08:41 AM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Take the ingredients of batch A and list them. This equals 3 cups. Take the ingredients of batch B and multiple them by 1.2 then list them. This makes 1 1/2 cups. Add the amounts listed in A to the amounts listed in B and add them together. The result will be 4 1/2 cups of your new batch C.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-02-2013, 09:15 AM | #4 | |
Got rid of the matchlight.
Join Date: 10-21-13
Location: Kissimmee
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Quote:
Little correction. You forgot step 3. Need to first multiply the ingredients of A by 2 and not multiply the ones for B. Will end up with 7 1/4 cups of the new batch C. |
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11-02-2013, 09:26 AM | #5 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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If you know the weight of each ingredient in rub A and rub B you will not have to make 7-1/2 cups. You can have a separate recipe for rub C. If you are willing to share the recipe for both A and B we should be able to give you C
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11-02-2013, 10:01 AM | #6 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Going by weight is the right way if your rub is figured in Volumetric measure, doing it this way ensures consistency. I tend to do my rubs in PARTS because a PART can be anythhing a LB, a 1/4 tsp or a shot glass just don't matter doing it in this manner it is easy to consistently mix any amount I want accurately.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-02-2013, 11:13 AM | #7 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
How is this wrong?
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 11-02-2013 at 12:24 PM.. |
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11-02-2013, 06:38 PM | #8 | |
Got rid of the matchlight.
Join Date: 10-21-13
Location: Kissimmee
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I'm sorry, you're absolutely right. I blame lack of sleep. |
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11-02-2013, 07:10 PM | #9 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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No problem at all. The important thing is how we all jump in to help out a fellow Brethren. I should have been more clear to start with. Your comment was helpful.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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Thanks from:---> |
11-03-2013, 04:59 AM | #10 |
Got Wood.
Join Date: 09-27-10
Location: Ontario, Canada
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Thank you for all responses sorry for taking so long to get back. So if I understand I should weigh all my ingredients out in grams separtly for each portion of the rub and then correct proportions would be right
so if I take each ingredient of RUB "A" weigh it separatly and than take each ingredient of RUB "B" in the proper porportion add the list together that whould make RUB "C" and thats the recipe I need to use but what if the portion is so small it reads 0 on scale(1/2 tsp of nutmeg) weighs nothing on my scale. And if there is an ingrredient in rubB thats not in rub A I need to divide that by something or is that just added(math was never my strong point). Thank you |
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