hows my rub recipe?

[evilpsych]

well i normally just throw a bunch of junk in a bowl, but this time i actually measured out how much i put in.. probably could use a little tweaking.. not quite as robust tasting as i like, but you know how these things can go.

1/2 cup hand-ground ancho chile pod powder (you know. those big ones you get in the mexican spice aisle)
1/2 cup prepared chili powder
1/4 cup paprika
2 tsp dry mustard (colman's)
1/4 cup black pepper
3/4 cup kosher salt
1/4 cup garlic powder
1/3 cup onion powder
1/8 cup cumin
1 lb of dark brown sugar

i forgot to add cilantro, but oh well. thoughts? comments? suggestions? this makes enough dry rub to do 2-3 briskets i imagine, with the first one with this concoction on the smoker right now. i'll let ya know how it tastes.

 

[Bill-Chicago]

What kind of paprika? Is it the sweet or the hot (I like the Hungarian, I think)

Looks good EP.

I use Chef Paul Prudhomes (sp) like of chili powders. Really good, and sodium free.

 

[evilpsych]

What kind of paprika? Is it the sweet or the hot (I like the Hungarian, I think)

uhm. the junk that comes in the red and white can. sweet i think.

 

[Bigmista]

With beef and pork I like to add some allspice to the rub with possibly a little cinnamon. They add a nother layer of flavor that is warm and surprising.

 

[kcquer]

I don't use any plain salt in mine any more. Salt content comes from hickory salt and celery salt and sometimes some Tony Cachere's extra spice. I use Accent too, but some folks think msg, a natural soybean derivitive, is an evil chemical.

To see how different stuff tastes cooked I use boneless chicken breast, pork loin slices or cheap cut of beef, pounded flat like for scallopini. Add a sprinkle of what ever and stick it under the broiler for just a bit and you get a good representation of what flavor is gonna be added to the final mix. Good project for rainy days you were planning on cooking. Be sure to thoroughly cleanse the pallet with a frosty beer often between samples. :wink: