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Don't rub me the wrong way - Whats your best rub?

post #1 of 6
Thread Starter 

I'm experimenting with a few ideas for a home made rub recipe.  

Soooooo, I'm asking you to give away your secrets.........

What's your best home made rub? 

 

Next up: 

Lets get saucy together - home made BBQ sauces and marinades

post #2 of 6

Depends on the protein. For lamb I tend towards middle eastern or south Asian profiles, there are a dozen odd spices I choose from depending on my mood. Pork and garlic/cumin go together ever so well. Beef depends on the cut.

 

What are ya cookin?

post #3 of 6
Thread Starter 

Don't be fussy about what I'm cooking.  

Just give me/us your best rub ideas and what they're ideal meat is. 

 

I was cooking chicken and made a rub with - 

Paprika (base)

cayenne

garlic pw

onion pw

salt

rosemary

Nutmeg

(just some stuff - can't remember what else)

post #4 of 6

I keep at least 4 rubs on hand at all times.  This basic one is from Dr. BBQ's Big-Time Barbeque Cookbook and is a great all purpose rub.   It works well for poultry, ribs, and vegetables (e.g., tomatoes) although I tend to sweeten a rub a bit more for my ribs.

 

From Ray Lampe's book:

 

1/2 cup salt

1/2 cup turbinado sugar (the bigger crystals are less likely to burn, but you can substitute)

1/4 cup brown sugar

1 Tablespoon granulated or powdered garlic

1 Tablespoon granulated or powdered onion

2 Tablespoons paprika

2 Tablespoons chile powder

2 Tablespoons black pepper

2 teaspoons cayenne pepper

1 Tablespoon dried thyme

1 Tablespoon ground cumin

1 teaspoon ground nutmeg

 

I just put it all in a glass jar, shake it up until combined, and label it so I know how long it is in the pantry. 
 


Edited by quant2325 - 8/1/12 at 9:37am
post #5 of 6

Being lazy for Steaks often use this one.  It is normally appreciated. 

1/2 Montreal

1/2 brown sugar

Cayenne to your comfort ;level

post #6 of 6
Thread Starter 
Quote:
Originally Posted by Stranger View Post

Being lazy for Steaks often use this one.  It is normally appreciated. 

1/2 Montreal

1/2 brown sugar

Cayenne to your comfort ;level

 

I happen to enjoy using a combo of a spicy rub and brown sugar when doing chicken.  It makes a really nice glaze and holds in the juices. 

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