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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-26-2014, 12:35 PM   #1
Big Dan
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Default Making Rubs

I don't buy store bought rubs, I like to make my own, but sometimes I have small problems determining the right amounts of ingredients to use. I hate this, because I will buy a great cut of meat, but then it comes out too salty or I used too much pepper, etc. Do any of you have a method of determining how much you are going to use of this and that, or do you just dump it together and go by trial and error? I need to come up with a way of determining proper amounts to combine together. Any help?
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Unread 03-26-2014, 12:40 PM   #2
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measure, record, cook, taste, adjust recipe
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Unread 03-26-2014, 12:43 PM   #3
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measure, record, cook, taste, adjust recipe
So trial and error?
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Unread 03-26-2014, 12:47 PM   #4
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Originally Posted by Big Dan View Post
So controlled trial and error?
ftfy
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Unread 03-26-2014, 02:03 PM   #5
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I don't remember which episode it was, but Alton Brown had a good ratio on one of his bbq episodes of good eats. Might want to try that and adjust from there.
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Unread 03-26-2014, 02:08 PM   #6
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like already said. Record the ingrediants evry time and write down what you liked and did not. make any adjustments and repeat the process until you have what you like.

I have not made any rub since I started using Oakridge products. I still use my own brines.
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Unread 03-26-2014, 02:11 PM   #7
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Quote:
Originally Posted by Big Dan View Post
So trial and error?
For the most part, yes.

Use tablespoons, or if you know you're going to be making a reasonable batch, you can use 1/4 cups.

If it's say, too salty, add everything except the salt, and taste again. Having coffee nearby will help, as it tends to "reset" your palette in-between tastings.

Try to go easy on things like cayenne, cumin, or any other strong spices, as going a little overboard might take many applications of the others to balance it back out.

Once you have it the way you like, just keep track of the parts, and multiply to make however much rub you'll be using. Easy enough to do.

After the basics, like kosher salt, you might wanna pick up some of the more exciting spices to experiment with....

- Turbinado Sugar instead of regular
- Different pepper powders (habanero, jalapeno, etc)
- Granulated honey
- Different dry mustards
- etc.
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Unread 03-26-2014, 02:27 PM   #8
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Quote:
Originally Posted by midwest_kc View Post
I don't remember which episode it was, but Alton Brown had a good ratio on one of his bbq episodes of good eats. Might want to try that and adjust from there.
Alton Brown's ratio was 8-3-1-1. Here is the basic recipe that he showed on the show...

8 T brown sugar
3 T kosher salt
1 T chili powder
1 T spices (broken down below)
1/2 t black pepper
1/2 t cayenne
1/2 t jalapeno seasoning
1/2 t Old Bay
1/2 t dried thyme
1/2 t onion powder
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Unread 03-26-2014, 02:30 PM   #9
Big Dan
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Quote:
Originally Posted by Funky D View Post
For the most part, yes.

Use tablespoons, or if you know you're going to be making a reasonable batch, you can use 1/4 cups.

If it's say, too salty, add everything except the salt, and taste again. Having coffee nearby will help, as it tends to "reset" your palette in-between tastings.

Try to go easy on things like cayenne, cumin, or any other strong spices, as going a little overboard might take many applications of the others to balance it back out.

Once you have it the way you like, just keep track of the parts, and multiply to make however much rub you'll be using. Easy enough to do.

After the basics, like kosher salt, you might wanna pick up some of the more exciting spices to experiment with....

- Turbinado Sugar instead of regular
- Different pepper powders (habanero, jalapeno, etc)
- Granulated honey
- Different dry mustards
- etc.
Thanks Funky. Good stuff.
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Unread 03-26-2014, 03:56 PM   #10
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Quote:
Originally Posted by Big Dan View Post
I don't buy store bought rubs, I like to make my own, but sometimes I have small problems determining the right amounts of ingredients to use. I hate this, because I will buy a great cut of meat, but then it comes out too salty or I used too much pepper, etc. Do any of you have a method of determining how much you are going to use of this and that, or do you just dump it together and go by trial and error? I need to come up with a way of determining proper amounts to combine together. Any help?
Here's the basic recipe that I found some time ago that I have tweaked here and there to make mine with. I can't remember where I found it since I only kept the text and not the title or the site that it came from, but it is a good basic rub that you can tailor to your own taste.
Makes. About half a cup
Preparation time. About 10 minutes
Ingredients
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

This is good on almost everything. I usually smoke poblano peppers, dry them on the dehydrator and grind them for the chili powder and I add a little more garlic than the recipe calls for.
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Unread 03-26-2014, 05:04 PM   #11
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I use trial n error, i also taste before i use it usually adding a lil something
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Unread 03-26-2014, 07:51 PM   #12
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1c salt (use 2 different kinds)
1c sugar
.5c paprika
up to .25c chili powder
up to .25c pepper
2 tsp total of whatever you like
up to.25tsp of heat
This is a basic one that I got at a bbq class. Ive tweaked it a little and removed the sugar. But it gives a good place to start.
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Unread 03-26-2014, 08:16 PM   #13
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Being in Texas I go 5/3 coarse pepper to salt BUT if that doesn't do it, I have no worries adding some Head Country and all is good!

PS. Don't tell that Flay guy or Emeril, Neelys. Etc. lol
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Unread 03-26-2014, 10:07 PM   #14
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I take the flavors that i like. And use equel amonts then say i like paprica if i can't taste it i add more (but record it).And so on and so forth. I can't hold a candle to these guy's and gal's but that is the way i do it

By the way when i first done this i had a big bowl that took me a long time to use ....
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Unread 03-26-2014, 11:45 PM   #15
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I had a breakthrough moment with my rubs when I learned that you need to consider the surface area to meat ratio. A rub that is great on butts or briskets might be way too salty on ribs or steaks. Generally, I use a lot less salt in my rib rub than in my butt and brisket rubs.
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