What do you think about the following?

A. How long before grilling does the RUB go on the meat?

B. Does the salt go on with the rub? If not, when do you salt?

C. Do you toast cumin seeds, and then grind to a powder?

D. Of the RUB recipes below which is closest to what you use, if any?


Kansas City Barbecue Society Rub
1/4 C. paprika
2 t. chili powder
1/2 t. cayenne
1/2 C. salt
2 t. pepper
1 t. garlic powder

Memphis Style Rub 1
T. garlic powder
1 T. onion powder
1 T. white pepper
T. black pepper
1 T. chili powder
1 T. ground red pepper
1 T. cumin
2 T. paprika

Memphis Rib Rub
3 T. paprika
1 T. onion powder
1 T. garlic powder
1 T. ground basil
1 1/2 T. dry mustard
1 T. red pepper powdered
1/2 T. black pepper

Basic Barbecue Dry Rub
1 cup sugar
1/2 cup salt
4 tablespoons cracked black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon cayenne powder

Southern Barbecue Rub
8 tbs salt
8 tbs sugar
8 tbs brown Sugar
8 tbs ground cumin
8 tbs chile powder
8 tbs freshly cracked black pepper
4 tbs cayenne pepper
16 tbs paprika
3 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tbs ground basil
1 1/2 tbs dry mustard
1 tbs red pepper
1/2 tbs black pepper

About Food Barbecue Rub
2 tablespoons kosher or coarse salt
2 teaspoons black pepper, ground
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves, dried
1 teaspoon granulated garlic
1/2 teaspoon ground cumin

"Steve Wertz" > wrote in message
...
> On Fri, 28 Jul 2006 10:59:25 -0700, Kent wrote:
>
>> What do you think about the following?
>
> <yawn>
>
> -sw

I composed this query poorly.

There are a lot of assertive spices that could be used that aren't often
seen
on dry rub recipes on the internet. Ribs, pork shoulder, and brisket all
benefit from assertive seasonings, rather than prov. herbs, thyme, etc. We
all use cumin, chile powder, etc. We don't hear, and it would be of interest
to hear other posters experience using allspice, coriander, fennel, currey,
etc.
The length of time the rub, and the salt stays on the meat bring cured
is of interest to me. Should it be 4 hours, or 4 days, or in between. Can
you cure ribs too long?

Kent

BTW, from my own experience, using a sodium nitrite containing curing
salt like Morton's tenderquick converts barbecued ribs to something
ham-like. If you want your ribs to taste like ribs don't use it, or any of
the other nitrite or nitrate containing salt products.

"Kent" > wrote in message
. ..
> What do you think about the following?
>
> A. How long before grilling does the RUB go on the meat?
>
> B. Does the salt go on with the rub? If not, when do you salt?
>
> C. Do you toast cumin seeds, and then grind to a powder?
>

I toast all seeds I grind, be they cumin, fennel, coriander, whatever. It
brings out a nice flavor.

Jack

Jack Schidt® wrote:
> "Kent" > wrote in message
> . ..
> > What do you think about the following?
> >
> > A. How long before grilling does the RUB go on the meat?
> >
> > B. Does the salt go on with the rub? If not, when do you salt?
> >
> > C. Do you toast cumin seeds, and then grind to a powder?
> >
>
> I toast all seeds I grind, be they cumin, fennel, coriander, whatever. It
> brings out a nice flavor.
>
> Jack

Speaking of toasting seeds: toast your black peppercorns before
grinding. Unbelievable addictive flavor.
Pop them into a med. hot skillet, and roll and stir them around until
slightly smoking and fragrant. They'll start to pop. Cool them; then
grind.

Pierre