MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-19-2013, 09:56 PM   #1
Pig Nutz
Is lookin for wood to cook with.
 
Pig Nutz's Avatar
 
Join Date: 11-29-12
Location: Wisconsin
Name/Nickname : Steve
Default How to know how much rub to use

I just wondered if anybody else does this because it has been one of the best things I've ever figured out about BBQ and I would like to pass it along. For me the the number one spice is salt, get that right and the meat is going to taste great and the other seasonings are just a bonus. Too little salt equals tasteless too much equals in-edible. I like to try different rub recipes all the time and I used to ruin some cooks because I used the wrong amount of rub.

My brother did it today and got me thinking about this thread. He calls me this morning wanting my rib rub recipe he's cooking for a couple friends and neighbors today. Tonight I ask him how it went really good but the ribs were pretty salty. I ask did you calculate the sodium levels like we talked about a couple weeks ago. Nope says my engineer brother who also does some BBQ catering on the side. I chuckled that the great caterer got to feed salty ribs to his friends today lol.

So here's what works for me and has for the last couple years. All you need to know is how much sodium is in something you cooked that you liked then duplicate it for ever after. For me it's 2800-3000 mg sodium per pound of meat which is 1 1/2 teaspoons of kosher salt. Your mileage may vary, but every food item or ingredient lists sodium level.

A simple example the other night I cooked a 7 pound pork butt trimmed to 6 pounds and seasoned it with Tony Casheras Cajun seasoning. 6 pounds meat x 2800mg sodium per pond divided by 1400 mg sodium per teaspoon of Tony's came to 12 teaspoons of rub and it was perfect for me. Thanks for listening I hope this helps somebody.
Pig Nutz is offline   Reply With Quote


Thanks from:--->


Old 05-19-2013, 10:25 PM   #2
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

Ew......Math.


I just buy commercial rub and sprinkle it on until the protein product is covered. How ever much salt is in there is what is in there.

I can see where the idea of calculating it out could help though. I know a lot of fast food joints do that with their fry seasoning.
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Thanks from:--->
Old 05-19-2013, 11:20 PM   #3
Pig Nutz
Is lookin for wood to cook with.
 
Pig Nutz's Avatar
 
Join Date: 11-29-12
Location: Wisconsin
Name/Nickname : Steve
Default

Sorry about the math, it is a four letter word for sure and I almost didn't even add it to my post . There are a lot of variables in Q ing that I can't control salt isn't one of them. I don't always calculate everything usually I go by experience or kind of estimate it in my head but if it's a brand new recipe Or commercial rub it really helps to get me in the ballpark the very first time.
Pig Nutz is offline   Reply With Quote


Thanks from:--->
Old 05-20-2013, 12:13 AM   #4
Daggs
is one Smokin' Farker
 
Join Date: 09-09-12
Location: Crystal Lake IL
Default

I tend to put the rub on till it don't stick anymore then shake the meat once ( cause more than once and I'd be playing with it). But I don't often use just singular ingredients, always rubs.
__________________
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come...
Daggs is offline   Reply With Quote


Old 05-20-2013, 01:00 AM   #5
gettinbasted
is One Chatty Farker
 
Join Date: 09-14-12
Location: Springfield, MO
Default

Quote:
Originally Posted by Daggs View Post
I tend to put the rub on till it don't stick anymore then shake the meat once ( cause more than once and I'd be playing with it). But I don't often use just singular ingredients, always rubs.
Yep. Buy a commercial rub and lay it on heavy.
__________________
Gateway Drums - THE Insane Can Posse - gettinbasted.com
gettinbasted is offline   Reply With Quote


Old 05-20-2013, 04:10 AM   #6
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

make or buy enough...ease the tension...
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Old 05-20-2013, 04:35 AM   #7
SmokeDiddy
On the road to being a farker
 
Join Date: 03-15-07
Location: Westminster, SC
Default

I usually mix my own rub using a recipe from The Barbecue Bible by Steven Raichlen when cooking ribs or butts - Memphis rub plus a little cumin. I do not deviate on the salt from the original recipe. I cover the meat and let it sit for about 1 hour before adding to the cooker. I think it is 2 teaspoons of salt and 1 teaspoon of celery salt and makes about 1/2 cup of rub.
__________________
[I]Apocalypse Griller - "I love the smell of Kingsford in the morning!"[/I]

[B]*BSKD[/B]
[B]*Weber 22.5" OTS[/B]
[B]*40" MES[/B]
[B]*ECB (RIP)[/B]
[B]*Weber Smokey Joe (RIP)[/B]
[B]*Maverick ET-7[/B]
[COLOR="Red"]*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs[/COLOR]
SmokeDiddy is offline   Reply With Quote


Old 05-24-2013, 01:56 AM   #8
MAcBoogie
Found some matches.
 
Join Date: 05-12-13
Location: Kalamazoo, MI
Default

Bump for a really good idea. i don't love math but i love a formula that will get me consistent results.
MAcBoogie is offline   Reply With Quote


Old 05-24-2013, 05:48 AM   #9
SmokeDiddy
On the road to being a farker
 
Join Date: 03-15-07
Location: Westminster, SC
Default

I would think though that if your rub has "too much" taste, then it takes away from the meat. I am not a BBQ judge, so I don't know when that happens. The memphis rub I use seems to do the trick for me. I use it on butts, ribs and chicken. It can over power chicken though, so I have to be careful then. Bottom line, as long as the pit master and the people eating and enjoying the results is all that matters.
__________________
[I]Apocalypse Griller - "I love the smell of Kingsford in the morning!"[/I]

[B]*BSKD[/B]
[B]*Weber 22.5" OTS[/B]
[B]*40" MES[/B]
[B]*ECB (RIP)[/B]
[B]*Weber Smokey Joe (RIP)[/B]
[B]*Maverick ET-7[/B]
[COLOR="Red"]*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs[/COLOR]
SmokeDiddy is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:42 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts