Lets Talk BBQ- Rubs
February 19th, 2007
A good dry rub will make or break any BBQ. There are a million recipes out there, along with plenty of premixed BBQ rubs on the market. I’m not going to promote any of them here, I prefer to mix my own. It’s just a part of the overall BBQ experience.
A few tips are in order:
- You get what you pay for. It is definitely worth the extra money to buy good quality spices for your rubs. Stay away from the bargain brands and bulk bins.
- FRESH. FRESH. FRESH. Ground spices tend to lose their potency if they sit around too long. Clean out your spice cabinet regularly. Buy whole spices and grind your own when you can.
- A few words about salt. DO NOT USE TABLE SALT. Whenever a recipe calls for salt I use coarse grind (Kosher). Lets face it, BBQ is not health food. Do not fear the salt.
- Be Creative. Don’t be afraid to fiddle with a recipe until you have it just the way you like it. Try using sweet or hot Paprika. Vary the heat by adding or subtracting Cayenne.
OK, now for my own basic BBQ Rub. This is great on any kind of Pork or Beef BBQ.
THE ANGRY JEWS BASIC DRY RUB
3/4 Cup Paprika
1/4 Cup Fresh Cracked Black Pepper
1/4 Cup Kosher Salt
1/4 Cup Brown Sugar
2 Tablespoons Chili Powder
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
Around 2 Teaspoons Cayenne (red) Pepper
Vary ingredients to taste. Shake together and store in an airtight container for up to 30 days. Rub onto meat the night before cooking.
Well my friends, there you have it, the first of my many BBQ secrets revealed. Oh, by the way, last nights brisket was awesome!!!!!!! The full recipe for that one will be coming shortly.
If there is anyone who carea about bbq what so ever I insist that you do the following:
Print the portion of the ” a few tips ” portion of this post ( nothing against your recipe but as you suggest, I make my own. ) and take it to your local frame shop. Tell them that are going to display this on your wall at home so all that enter may gaze upon it’s almighty greatness and to find a border that is worthy of holding such a sacred document.
Seriously, a few things to take to heart… Store bought rubs and spice mixes are nothing more than over priced containers of salt with a little bit of old inferior spices put in them. Not only should you never add salt to a rub ( unless you know what kind of meat it’s going on ) you should always grind your own fresh spices whever possible. The difference is like comparing 100% natural Vermont maple syrup to Mrs. Butterworths Lite.
Mr. Angry Jew: Thank you for preaching the gospel to all who will listen in hopes that some may find the fire at the end of the smoke.
Brandon
bbqPDX.com
Comment by Brandon — January 19, 2008 @ 2:43 am
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