cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
I'm so happy to be back after many years gone from the forum. I've been reading a LOT...even back threads.
One thing that has struck me, and I don't think I saw it nearly as much back in my old days here....but SO many people are saying they're using this or than store bought spice mix as a rub.
Being that rubs, for the most part as "I" understand them...are pretty simple ingredients....and could very readily be constructed, generally at a MUCH lower price per volume yourself.
I mean, the basic of most all of them...salt and black pepper.
And on top of that, most add maybe things from the list of:
chili powder or a single ground chile
garlic powder or granulated garlic
paprika
sugar in some instances
and maybe a few more things....
What I'm getting at is....it really shouldn't be rocket surgery to play with seasonings a few times and come up with what suits you best.
Me? I did start with a couple store bought decades ago...and tasted them and pretty much figured out what they had.
Over the years, I got lazy and I just do the basic same thing on all my beef and pork:
Black Pepper
Kosher Salt
Granulated Garlic
Chili Powder
And really, that's about it...I don't measure...I buy bulk spices at Costco/Sams and I just sprinkle each on the meat and then rub it around till mixed and sticky on the meat.
Mind you, I'm not even wanting to attempt to bad mouth anyone that buys store bought....especially if you're wanting to taste and figure out what's in there.
But seeing that most of this is so simple, I'm curious why so many seem to regularly use store bought rubs.....
Thoughts? Comments? Is it too early in the morning for a beer....?
Thank you in advance,
cayenne
I'm so happy to be back after many years gone from the forum. I've been reading a LOT...even back threads.
One thing that has struck me, and I don't think I saw it nearly as much back in my old days here....but SO many people are saying they're using this or than store bought spice mix as a rub.
Being that rubs, for the most part as "I" understand them...are pretty simple ingredients....and could very readily be constructed, generally at a MUCH lower price per volume yourself.
I mean, the basic of most all of them...salt and black pepper.
And on top of that, most add maybe things from the list of:
chili powder or a single ground chile
garlic powder or granulated garlic
paprika
sugar in some instances
and maybe a few more things....
What I'm getting at is....it really shouldn't be rocket surgery to play with seasonings a few times and come up with what suits you best.
Me? I did start with a couple store bought decades ago...and tasted them and pretty much figured out what they had.
Over the years, I got lazy and I just do the basic same thing on all my beef and pork:
Black Pepper
Kosher Salt
Granulated Garlic
Chili Powder
And really, that's about it...I don't measure...I buy bulk spices at Costco/Sams and I just sprinkle each on the meat and then rub it around till mixed and sticky on the meat.
Mind you, I'm not even wanting to attempt to bad mouth anyone that buys store bought....especially if you're wanting to taste and figure out what's in there.
But seeing that most of this is so simple, I'm curious why so many seem to regularly use store bought rubs.....
Thoughts? Comments? Is it too early in the morning for a beer....?
Thank you in advance,
cayenne