Looking for some diiferent ideas for rubs. What do you guys use?


--
**********************************
- Jon

"Breen. You've managed to import breen from homeworld. How?"
"It .. isn't actually breen."
"But the smell, the taste.."
"It's an Earth food. They are called Swedish meatballs. It's a strange
thing, but every sentient race has its own version of these Swedish
meatballs. I suspect it's one of those great universal mysteries which will
either never get explained or which will drive you mad if you ever learned
the truth."

windling wrote:
:: Looking for some diiferent ideas for rubs. What do you guys use?
::
::
If I had to choose a favorite, it would most likely be freshly ground
black pepper and some large grained salt.
Add some granulated garlic and possibly a little freshly ground
allspice berries.

If you're talking about commercially availible rubs, I like all of
those made by Dizzy Pig and/or HomeBBQ.com

http://www.dizzypigbbq.com/

http://shop.homebbq.com/

BOB
a shameless plug for some excellent rubs


--
Raw Meat Should NOT Have An Ingredients List

windling wrote:
> Looking for some diiferent ideas for rubs. What do you guys use?
>

Equal measures of kosher salt, ground black pepper and granulated garlic.

Matthew


--
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Which one do you want?

"windling" > wrote in message
news:Ob07g.2015$yU6.955@trnddc05...
> Looking for some diiferent ideas for rubs. What do you guys use?
>
>

My favorite changes every time I cook. They all have a little salt, black
pepper, garlic, but they I just grab what spices look good that day.

windling said

> Looking for some diiferent ideas for rubs. What do you guys use?
>
>

I make a witches brew that is never the same twice.

Garlic powder, onion powder, black pepper, cyan pepper, salt, and
whatever odd spices appeals at the moment. ;-)

Anyone ever tried things like basil, oregano, and other typically italian
dish spices? I've been considering a gamble some time soon.


--
Better living through smoking.

"windling" > wrote in message
news:Ob07g.2015$yU6.955@trnddc05...
> Looking for some diiferent ideas for rubs. What do you guys use?
>
>

Mostly salt and black pepper here, and sometimes with the addition of ground
red chile.

I've been making a fancier rub for pork that's

equal parts of toasted:

fennel seeds
coriander seeds
cumin seeds
black peppercorns
dried thyme.

Grind them in a spice grinder, add a little salt and an equal part of ground
red chile, like chimayo or ancho. Let it set on the meat overnight and
bob's your uncle.

Jack

"Steve Wertz" > wrote in message
...
> On Sat, 06 May 2006 11:58:38 GMT, windling wrote:
>
>> Looking for some diiferent ideas for rubs. What do you guys use?
>
> For pork, I like to use Old Bay.
>
> -sw

Good one!

Jack

Steve Wertz wrote:

> On Sat, 06 May 2006 11:58:38 GMT, windling wrote:
>
> > Looking for some diiferent ideas for rubs. What do you guys use?
>
> For pork, I like to use Old Bay.


That's good on chicken too. Salt and five-spice powder make an
interesting pork or chicken rub as well.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Jack Schidt®" > wrote:
> "windling" > wrote in message
>
> > Looking for some diiferent ideas for rubs. What do you guys use?
> >
> Mostly salt and black pepper here, and sometimes with the addition of
> ground red chile.
>
> I've been making a fancier rub for pork that's
>
> equal parts of toasted:
>
> fennel seeds
> coriander seeds
> cumin seeds
> black peppercorns
> dried thyme.
>
> Grind them in a spice grinder, add a little salt and an equal part of
> ground red chile, like chimayo or ancho. Let it set on the meat
> overnight and bob's your uncle.
>
Where's the garlic, ya heathen?

--
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"Matthew L. Martin" > wrote in message .
> windling wrote:
> > Looking for some diiferent ideas for rubs. What do you guys use?
> >
>
> Equal measures of kosher salt, ground black pepper and granulated garlic.
>
> Matthew

Boooo-Yaa! Heavy on the pepper please. Guess it aint so equal then. Ah well.
Same stuff.

Matthew L. Martin wrote:
> windling wrote:
>> Looking for some diiferent ideas for rubs. What do you guys use?
>>
>
> Equal measures of kosher salt, ground black pepper and granulated
> garlic.

Exactly! Plain. Pure. Simple.

--
-frohe
Life is too short to be in a hurry

> wrote in message
...
> "Jack Schidt®" > wrote:
>> "windling" > wrote in message
>>
>> > Looking for some diiferent ideas for rubs. What do you guys use?
>> >
>> Mostly salt and black pepper here, and sometimes with the addition of
>> ground red chile.
>>
>> I've been making a fancier rub for pork that's
>>
>> equal parts of toasted:
>>
>> fennel seeds
>> coriander seeds
>> cumin seeds
>> black peppercorns
>> dried thyme.
>>
>> Grind them in a spice grinder, add a little salt and an equal part of
>> ground red chile, like chimayo or ancho. Let it set on the meat
>> overnight and bob's your uncle.
>>
> Where's the garlic, ya heathen?


There's no garlic. This is a heathen rub you fool!!

I use this for rib roasts and serve each chop over some kinda sauce that is
heavily garlicked!

Jack

windling wrote:
> Looking for some diiferent ideas for rubs. What do you guys use?
>
>
> --
> **********************************
> - Jon

Equal measure of kosher salt, black pepper, and paprika.

In a pinch, Tony Chachere's creole seasoning, or Seasons 36 from RL
Schreiber.
Pierre

"Jack Schidt®" > wrote:
> > wrote in message
> > [ . . . ]
> > Where's the garlic, ya heathen?
>
> There's no garlic. This is a heathen rub you fool!!
>
That's "You crazy old fool!" ta you, PAL!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Has anybody used Emeril's rubs?
" BOB" > wrote in message
.. .
> windling wrote:
> :: Looking for some diiferent ideas for rubs. What do you guys use?
> ::
> ::
> If I had to choose a favorite, it would most likely be freshly ground
> black pepper and some large grained salt.
> Add some granulated garlic and possibly a little freshly ground
> allspice berries.
>
> If you're talking about commercially availible rubs, I like all of
> those made by Dizzy Pig and/or HomeBBQ.com
>
> http://www.dizzypigbbq.com/
>
> http://shop.homebbq.com/
>
> BOB
> a shameless plug for some excellent rubs
>
>
> --
> Raw Meat Should NOT Have An Ingredients List
>
>

windling wrote:

> Has anybody used Emeril's rubs?

I've tried it. It's a decent product. You can easily make it
yourself.

Emeril's Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Of the mass market commercial rubs, my favorite is Paul
Prudhomme.

There are also a bunch of smaller Mom and Pop brands
available on the web. Here's one of my favorites.

http://www.smokingunsbbq.com/our_rub.htm

--
Reg

windling wrote:
> Looking for some diiferent ideas for rubs. What do you guys use?
>
I've used Montreal steak spice on butts, ribs, chicken, you name it.

Cam

In article <Ob07g.2015$yU6.955@trnddc05>, windling says...
>
>Looking for some diiferent ideas for rubs. What do you guys use?
>
>
I like the Magic Dust recipe from Mike Mills of Memphis Championship BBQ:


INGREDIENTS:
• 1/2 cup paprika
• 1/4 cup kosher salt, finely ground
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons ground black pepper
• 1/4 cup granulated garlic
• 2 tablespoons cayenne

To make it a little more hot and spicy, increase the mustard powder and black
pepper to 1/4 cup each.

I've used it on with good results on all different cuts of meat.

Mark
"Those who live by the sword get shot by those who don't"


--
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Heavy_Smoker wrote:
> windling said
>
>> Looking for some diiferent ideas for rubs. What do you guys use?
>>
>>
>
> I make a witches brew that is never the same twice.
>
> Garlic powder, onion powder, black pepper, cyan pepper, salt, and
> whatever odd spices appeals at the moment. ;-)
>
> Anyone ever tried things like basil, oregano, and other typically italian
> dish spices? I've been considering a gamble some time soon.
>
>

My favorite rub is a fusion of Mexican, Italian and some Carolina
Mustard just to really mix it up. But what would I know... I've never
competed in a contest but the women do call me a god, I think it's for
my Q. Seriously I think the sugars from Mexico are superior because of
the natural processing. Italian Anise is a very welcomed flavor to BBQ
just don't over do it.

Big hand full of Santa Cruz brand Red Chili Powder (unique and mild)
Little hand full of Mexican natural sugar (Mexican grocery)
Little hand full of Mexican brown sugar (Mexican grocery)
Little hand full of Kosher Salt
A spoon or so of Onion Powder
A spoon or so of Garlic Powder
A spoon or so of crushed Mexican Oregano (Mexican spice bags no jars)
A spoon or so of Dry Mustard
A spoon or so of crushed Anise (Mexican spice bags)

Applied generously over a tacky dried cut that has been resting with
American Yellow Mustard.