Rub making experiments?

[grisch]

Happy Easter Brethren!

For those of you who make your own rubs, curious as to process you use? I've recorded the ingredients listed for each of my favorite commercial rubs in order they are listed on bottle (which i think has to be in descending order of quantity measured in weight). Trying to find common denominators to start to experiment. Also trying to build rubs without any salt or sugar as i prefer to add separately and different stages of the cook - often times salt large proteins night before to brine and sugar toward end of a cook.

I searched on this topic and found "commercial versus make your own" threads but didn't really see any about process.

cheers

 

[CaptainQ]

I may be the least qualified person here to answer this but I did stay at a Holiday Inn years ago. I have a dozen or so versions that I've experimented with but most of them start with a base similar to below. It's more or less my version of SPOG with a little chili powder and cayenne added.

3 TBSP 16 mesh pepper
2 TBSP kosher salt
2 TBSP granulated garlic
1 TBSP granulated onion
1 TBSP chili powder
1/2 tsp - cayenne

 

[IamMadMan]

Chris did several post on experimenting with rub ingredients years ago, maybe they can help you.


But keep in mind that most commercial rub producers have strictly defined quality control for their suppliers, so they have the advantage of higher quality ingredients to start with.


https://www.bbq-brethren.com/forum/showpost.php?p=262146&postcount=1

https://www.bbq-brethren.com/forum/showpost.php?p=937652&postcount=1


https://www.bbq-brethren.com/forum/showthread.php?t=18492&postcount=1

https://www.bbq-brethren.com/forum/showthread.php?t=36204&postcount=1

 

[Fooball]

Last batch and still my current go-to was modeled after blackening seasoning.

I searched the internet for recipes for the seasoning itself, then did as you do leaving out the salt.

Pick and choose the main common ingredients that you like from your recipe research and then tweek it to your own liking with whatever spice you think will be good to add.

I liked Paul Prudhomme's "Blackened Redfish Magic" but wanted to make my own, naturally. :heh:

My two resources for the spices that have always been fresh and very reasonably priced:

Spice Specialist https://spicespecialist.com/

Spice Barn https://spicebarn.com/spices_and_seasonings.htm

The 16oz bags are the best deal unless you go bigger like for a commercial business size batch.

I mix the spices together in a turkey roaster and then store the final product in a gallon jar in the bedroom closet and just fill a shaker for the pantry out of that.

 

[oldgfbbq]

Ditto all the above. I prefer to use one basic seasoning on beef, pork, and chicken. Once I had that down, I then started to vary the recipe to achieve something specific, like cajun or Tex-Mex. The "standard" rub does not change often. Creatively named, I'm on Dry Rub #4, since I started keeping track about 20 years ago. Biggest change was moving from only black peppercorns, to a blend of black, white, pink, and green, commercially available. Write everything down, and good idea to add salt separately. I've had to do just that on recent corned beef cooks.

 

[grisch]

Here's another spice resource i found listening Malcolm Reed's podcasts. I think they are the co-packer for his rubs:
https://townsendspice.com/shop/home/Herbs+and+Spices

 

[Pitmaster T]

My Rubs

LOL, now i literally just slop on whatever is near me that was sent free. I do like this black bearded butcher stuff called "black" but all I did was punch up another rub and add dehydrated molasses


We Texans never use store bought anything - we make our own as you can see if you watch this verrrry closely

Popdaddy Butt Glitter Bulk 2.0

Popdaddys Dirty Dalmatian (Original)

Popdaddys Dalmatian Flea Powder

Then there was this Championship Rub Myron used that he stopped using maybe around 2005