My rub recipie and advise wanted please

savageford · 03-23-2013, 05:19 PM

Advise please

My father gave me this recipe for a dry rub he got out of some old crusty bbq book years ago. He and I have used it with great success on briskest. Now that is the only thing I have ever used it for. What do guys think of it and how do you think it would do for ribs and pork shoulder?

Thanks for looking.

3 ½ oz Cumin
3 ½ oz Granulated Garlic
2 oz Salt
2 oz Black Pepper
1 ½ oz Coriander
1 oz Dry Mustard
½ oz Ground Anise
½ oz Ground Marjoram
1/8 oz Ground Cloves
¼ oz Ground Allspice
¼ oz Ground Thyme

IamMadMan · 03-23-2013, 05:35 PM

The rubs used in "Q" are really a personal taste / liking of the cook.

There are so many variations on rubs that the choices are endless...

Try it and see how you like it... and adjust to your liking if necessary.

Lake Dogs · 03-23-2013, 06:03 PM

^ +1 very subjective.

HeSmellsLikeSmoke · 03-23-2013, 07:18 PM

Pork needs some sweet. I would add some turbinado sugar.

bigabyte · 03-23-2013, 07:29 PM

I'm thinking that looks like the kid of rub you use for layered applications, like you see Pitmaster T doing in his vids. A layer of salt, then rub, then some basic seasonings. I agree that sweet is missing for pork and chicken, but you can always add that separately with the salt!

popeye · 03-23-2013, 07:36 PM

Quote:

Originally Posted by IamMadMan

The rubs used in "Q" are really a personal taste / liking of the cook.

There are so many variations on rubs that the choices are endless...

Try it and see how you like it... and adjust to your liking if necessary.

you are so right . i have several rubs . That i like but there are a lot of q,ers that don't like them. it is personal taste

savageford · 03-23-2013, 07:42 PM

I already have a batch made up so I think I am going to divide it, add some sugar, and give it a go. Thanks for all the input.

bluzieq · 03-23-2013, 10:21 PM

careful with the cumin, if it has a bitter aftertaste.

landarc · 03-23-2013, 10:30 PM

It looks a lot like an old pork rub to me. I think newer rubs for pork are sweeter than the old rubs. I also bet it would work on chicken.

03-23-2013, 05:19 PM	#1
savageford is one Smokin' Farker Join Date: 02-24-13 Location: Westfield, MA	My rub recipie and advise wanted please Advise please My father gave me this recipe for a dry rub he got out of some old crusty bbq book years ago. He and I have used it with great success on briskest. Now that is the only thing I have ever used it for. What do guys think of it and how do you think it would do for ribs and pork shoulder? Thanks for looking. 3 ½ oz Cumin 3 ½ oz Granulated Garlic 2 oz Salt 2 oz Black Pepper 1 ½ oz Coriander 1 oz Dry Mustard ½ oz Ground Anise ½ oz Ground Marjoram 1/8 oz Ground Cloves ¼ oz Ground Allspice ¼ oz Ground Thyme

03-23-2013, 05:35 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	The rubs used in "Q" are really a personal taste / liking of the cook. There are so many variations on rubs that the choices are endless... Try it and see how you like it... and adjust to your liking if necessary.
	1 members found this post helpful.

03-23-2013, 06:03 PM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	^ +1 very subjective. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

03-23-2013, 07:18 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Pork needs some sweet. I would add some turbinado sugar. __________________ 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

03-23-2013, 07:29 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm thinking that looks like the kid of rub you use for layered applications, like you see Pitmaster T doing in his vids. A layer of salt, then rub, then some basic seasonings. I agree that sweet is missing for pork and chicken, but you can always add that separately with the salt! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-23-2013, 07:42 PM	#7
savageford is one Smokin' Farker Join Date: 02-24-13 Location: Westfield, MA	I already have a batch made up so I think I am going to divide it, add some sugar, and give it a go. Thanks for all the input.

03-23-2013, 10:21 PM	#8
bluzieq Full Fledged Farker Join Date: 12-15-12 Location: tuckerman,ark	careful with the cumin, if it has a bitter aftertaste. __________________ weber otg, lonestar insulated vertical,backwoods chuby.smoke hollow electric. Weber gasser. And a meat pin from lockhart texas!

03-23-2013, 10:30 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It looks a lot like an old pork rub to me. I think newer rubs for pork are sweeter than the old rubs. I also bet it would work on chicken. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]