bbq1980
Knows what a fatty is.
- Joined
- Apr 5, 2013
- Location
- Buffalo Grove, IL
I've used the Oakridge Dominator rub with good results and it will likely become something I keep on hand regularly, but I'd like to go back to experimenting and having scoured old posts plus the web, I'm curious as to what "base" rubs people have used to build off of or how people have combined them to create a personal favorite. I'm not looking for anyone to divulge any secrets, just toss out a decent starting point.
As far as components go, I envision my own base consisting of homemade chili powder, smoked paprika, and turbinado sugar or a mix of turbinado and brown sugar but haven't really contemplated sugar ratios yet. I'm also planning on investing in a spice grinder to tinker with coarseness. The goal is a balanced rub (not too hot, not cloyingly sweet) that won't burn and will help contribute to a mahogony-type of color.
So far, from recipes available online, Mike Mills Magic Dust (but cutting back on the cumin & salt), Meathead's Memphis Dust and Raichlen's all-purpose rub seem to be the best looking starters I've found but I'm curious about any others. I've also read about applying salt to meat first then subsequently omitting it from the rub or using a blend of salts, like some kosher and some hickory salt. Thanks in advance for any tips.
As far as components go, I envision my own base consisting of homemade chili powder, smoked paprika, and turbinado sugar or a mix of turbinado and brown sugar but haven't really contemplated sugar ratios yet. I'm also planning on investing in a spice grinder to tinker with coarseness. The goal is a balanced rub (not too hot, not cloyingly sweet) that won't burn and will help contribute to a mahogony-type of color.
So far, from recipes available online, Mike Mills Magic Dust (but cutting back on the cumin & salt), Meathead's Memphis Dust and Raichlen's all-purpose rub seem to be the best looking starters I've found but I'm curious about any others. I've also read about applying salt to meat first then subsequently omitting it from the rub or using a blend of salts, like some kosher and some hickory salt. Thanks in advance for any tips.