Question on a southern STYLE RUB?

Derek · 05-25-2010, 08:22 PM

I'll be in my lab tomorrow morning with the food blender, notebook, Measuring spoons, cups.

And I have a question what makes a rub southern besides region?

What's the base ingredient for a rub to become southern, although your not from the south?

BBQ Grail · 05-25-2010, 08:36 PM

Quote:

Originally Posted by derek

what's the base ingredient for a rub...

salt

Derek · 05-25-2010, 08:38 PM

Quote:

Originally Posted by BBQ Grail

salt

That's what one of my secrete ingredients will be used AS.

But seriously, Larry besides the salt?

This is a comp rub I'm creating...

Oh poo, I forgot I got candied Jinger.... Yum

ZBucket · 05-25-2010, 08:42 PM

For me, its the brown sugar,

Derek · 05-25-2010, 08:46 PM

Quote:

Originally Posted by ZBucket

For me, its the brown sugar,

Brown sugar will be going in it.

Garlic will be going in it, paprika will be going in it, And a few secrete spices.

landarc · 05-25-2010, 08:53 PM

I am just gonna say that I don't see how a Northerner can make a Southern Rub. I don't even know what differentiates a Southern BBQ rub from a Northern BBQ rub. I have to say that if you want a competition rub and you are competing in the Midwest (Michigan?) then you would be best to find out what the judges like there. I am gonna guess sweet, mild kick and no big surprises.

Bbq Bubba · 05-25-2010, 08:53 PM

Quote:

Originally Posted by Derek

And I have a question what makes a rub southern besides region?

The word "southern" .

Derek · 05-25-2010, 08:57 PM

Quote:

Originally Posted by landarc

I am just gonna say that I don't see how a Northerner can make a Southern Rub. I don't even know what differentiates a Southern BBQ rub from a Northern BBQ rub. I have to say that if you want a competition rub and you are competing in the Midwest (Michigan?) then you would be best to find out what the judges like there. I am gonna guess sweet, mild kick and no big surprises.

Quote:

Originally Posted by Bbq Bubba

The word "southern" .

Thanks guys..

I'm sorry for the lame question. but I'm using google right now.

Bubba, and landarc, thanks for the tips guys.

And thanks everyone else.

Boshizzle · 05-25-2010, 09:13 PM

The "native" rub in Central Virginia is either nothing or just salt and pepper. After that, a rub of brown sugar, salt, black pepper, and garlic powder is a staple for pork. For beef in my area, just salt and lots of pepper.

I worked in a central VA BBQ joint for a couple of years when I was in high school that routinely ran out of meat with lines out the door and we didn't use any rub at all on full pork shoulders. People loved the stuff.

Personally, my favorite rub for pork consists of salt, black pepper, red pepper, white pepper, garlic, and just enough cumin to add a nice twist. That's some good stuff.

jazzybadger · 05-25-2010, 09:27 PM

Yeah depends on which part of the south you're talking about.
Kansas City loves their rubs to have sugar in it.
If you're talking about a Texas southern style rub.. then that is saying NO SUGAR.
So I mean, I guess it really depends on what you're using it on.. pork or beef. If you're going pork, then you're going KC/Carolinas I'd reckon.
If you're going beef.. then you'd go more on the no sweet stuff salt and pepper base Texas style.

Just my two cents.

Frank Sacco · 05-25-2010, 10:55 PM

Come on Derek... For real? Don't you think you're asking for alot here?
I use the following spices in my comp rubs:
chili powder, cumin, cinnamon, onion powder, garlic powder, ground mustard seed, celery seed, ground clove, ground ginger, ground turmeric, allspice, nutmeg, season salt, brown sugar, white sugar, light brown sugar, sea salt, kosher salt, coarse ground black pepper, cayenne pepper, white pepper, fancy 5 blend "crack your own" pepper with your mommas pepper cracker and Paparika.

Since you're in the lab I'll let you figure out what goes in which rub and how much to put in each. Let me know how you make out!!! Peace

LT72884 · 05-25-2010, 11:36 PM

Brown sugar and paprika with garlic powder, some pepper, maybe a lil cumin, some chili powder, onion powder and good ole kosher salt. Add some cayene for heat.

BBQ Grail · 05-26-2010, 12:08 AM

If I needed a southern competition rub I'd buy a big bag of Yardbird

Haltech · 05-26-2010, 02:01 AM

Quote:

Originally Posted by BBQ Grail

If I needed a southern competition rub I'd buy a big bag of Yardbird

Exactly! Saves a huge headache.

Chef Jim · 05-26-2010, 09:03 AM

Quote:

Originally Posted by BBQ Grail

If I needed a southern competition rub I'd buy a big bag of Yardbird

Yeah, lots of salt in that one. But it is goood.

05-25-2010, 08:22 PM	#1
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi Downloads: 0 Uploads: 0	Question on a southern STYLE RUB? I'll be in my lab tomorrow morning with the food blender, notebook, Measuring spoons, cups. And I have a question what makes a rub southern besides region? What's the base ingredient for a rub to become southern, although your not from the south? __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. Last edited by Derek; 05-25-2010 at 08:23 PM.. Reason: Again my bad grammar

05-25-2010, 08:42 PM	#4
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA Downloads: 0 Uploads: 0	For me, its the brown sugar, __________________ Cookshack FEC 100

05-25-2010, 08:53 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I am just gonna say that I don't see how a Northerner can make a Southern Rub. I don't even know what differentiates a Southern BBQ rub from a Northern BBQ rub. I have to say that if you want a competition rub and you are competing in the Midwest (Michigan?) then you would be best to find out what the judges like there. I am gonna guess sweet, mild kick and no big surprises. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-25-2010, 09:13 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	The "native" rub in Central Virginia is either nothing or just salt and pepper. After that, a rub of brown sugar, salt, black pepper, and garlic powder is a staple for pork. For beef in my area, just salt and lots of pepper. I worked in a central VA BBQ joint for a couple of years when I was in high school that routinely ran out of meat with lines out the door and we didn't use any rub at all on full pork shoulders. People loved the stuff. Personally, my favorite rub for pork consists of salt, black pepper, red pepper, white pepper, garlic, and just enough cumin to add a nice twist. That's some good stuff. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

05-25-2010, 09:27 PM	#10
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Yeah depends on which part of the south you're talking about. Kansas City loves their rubs to have sugar in it. If you're talking about a Texas southern style rub.. then that is saying NO SUGAR. So I mean, I guess it really depends on what you're using it on.. pork or beef. If you're going pork, then you're going KC/Carolinas I'd reckon. If you're going beef.. then you'd go more on the no sweet stuff salt and pepper base Texas style. Just my two cents. __________________ The Life of the Knife is Ended By! The Wife.

05-25-2010, 10:55 PM	#11
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY Downloads: 0 Uploads: 0	Come on Derek... For real? Don't you think you're asking for alot here? I use the following spices in my comp rubs: chili powder, cumin, cinnamon, onion powder, garlic powder, ground mustard seed, celery seed, ground clove, ground ginger, ground turmeric, allspice, nutmeg, season salt, brown sugar, white sugar, light brown sugar, sea salt, kosher salt, coarse ground black pepper, cayenne pepper, white pepper, fancy 5 blend "crack your own" pepper with your mommas pepper cracker and Paparika. Since you're in the lab I'll let you figure out what goes in which rub and how much to put in each. Let me know how you make out!!! Peace __________________ Current: FEC100, Backwoods Party, BGE Medium, WSM Retired: Spicewine Med Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Wicked fast, Super accurate, splash proof RED Thermapen www.blazinbuttzbbq.com Last edited by Frank Sacco; 05-26-2010 at 12:32 AM..

05-25-2010, 11:36 PM	#12
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	Brown sugar and paprika with garlic powder, some pepper, maybe a lil cumin, some chili powder, onion powder and good ole kosher salt. Add some cayene for heat. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

05-26-2010, 12:08 AM	#13
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	If I needed a southern competition rub I'd buy a big bag of Yardbird __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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