BBQ Dry Rub

"My family has been making this dry rub for years. It is awesome on
country-style ribs and pork steaks!" Original recipe yield: 3 1/2 cups.


INGREDIENTS:
1 1/4 cups white sugar
1 1/4 cups brown sugar
1/2 cup salt
1/4 cup freshly ground black pepper
1/4 cup paprika

----------------------------------------------------------------------------
----

DIRECTIONS:
In a medium bowl, mix together white and brown sugars, salt, pepper, and
paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub
in a sealed container.

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In article >,
"A. Cox" > wrote:

> BBQ Dry Rub
>
> "My family has been making this dry rub for years. It is awesome on
> country-style ribs and pork steaks!" Original recipe yield: 3 1/2 cups.
>
>
> INGREDIENTS:
> 1 1/4 cups white sugar
> 1 1/4 cups brown sugar
> 1/2 cup salt
> 1/4 cup freshly ground black pepper
> 1/4 cup paprika
>
<snip>

IMHO it needs a bit more sugar .... I also think you could 3 or 4 times
the amount of salt. But the pepper and paprika look pretty good.

Regards,
Dave (don't tell my cardiologist) W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

On Tue 07 Jun 2005 08:04:58p, Bubbabob wrote in rec.food.cooking:

> That much sugar makes more of a burnt caramel glaze than a dry rub.
>
> I've never used ANY sugar in a dry rub.

Most rubs I've seen contain sugar, including the several that I use.
However, not that much sugar.

What can I say...I like sweet barbecue. If the cooking is done over a very
low flame, it generally doesn't burn.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne and BubbaBob volleyed:

>> That much sugar makes more of a burnt caramel glaze than a dry rub.
>>
>> I've never used ANY sugar in a dry rub.
>
> Most rubs I've seen contain sugar, including the several that I use.
> However, not that much sugar.
>
> What can I say...I like sweet barbecue. If the cooking is done over a
> very low flame, it generally doesn't burn.

Yeesh...you guys BOTH missed the point: The dry rub recipe itself is
completely irrelevant. A.I. Cox only posts recipes as a vehicle for
including spam at the bottom of his posts. Google and verify for yourselves.

Bob

"Dave W." > wrote in message
...
> In article >,
> "A. Cox" > wrote:
>
>> BBQ Dry Rub
>>
>> "My family has been making this dry rub for years. It is awesome on
>> country-style ribs and pork steaks!" Original recipe yield: 3 1/2 cups.
>>
>>
>> INGREDIENTS:
>> 1 1/4 cups white sugar
>> 1 1/4 cups brown sugar
>> 1/2 cup salt
>> 1/4 cup freshly ground black pepper
>> 1/4 cup paprika
>>
> <snip>
>
> IMHO it needs a bit more sugar .... I also think you could 3 or 4 times
> the amount of salt. But the pepper and paprika look pretty good.
>

I used this one on a boston butt yesterday with terrific results:

8 TB light brown sugar
3 TB kosher salt
1 TB chili powder
1 tsp each black pepper, cayenne pepper, onion powder, Old Bay seasoning
1/2 tsp each powdered thyme, cinnamon


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Bubbabob wrote:

> That much sugar makes more of a burnt caramel glaze than a dry rub.
>
> I've never used ANY sugar in a dry rub.

Could you recommend a rub for a pork tenderloin? Many thanks.

"~patches~" > wrote in message
...
> Bubbabob wrote:
>
>> That much sugar makes more of a burnt caramel glaze than a dry rub.
>>
>> I've never used ANY sugar in a dry rub.
>
> Could you recommend a rub for a pork tenderloin? Many thanks.

Regarding the sugar comment - this is true only for high temeratures. For
traditional slow cooked BBQ the sugar is never a problem because the tem
never gets above 300 degrees.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Dave W. wrote:
> In article >,
> "A. Cox" > wrote:

> > INGREDIENTS:
> > 1 1/4 cups white sugar
> > 1 1/4 cups brown sugar
> > 1/2 cup salt
> > 1/4 cup freshly ground black pepper
> > 1/4 cup paprika
> >
> <snip>
>
> IMHO it needs a bit more sugar .... I also think you could 3 or 4 times
> the amount of salt. But the pepper and paprika look pretty good.


Oh. I was thinking it needed less of both of those. My rub for pork
starts with equal amounts salt/brown sugar/paprika. I never use white
sugar, prefer Hungarian paprika. I then add black pepper, ground
chiles, rubbed oregano, and granulated garlic in lesser amounts. I
really don't measure all that carefully.



Brian

Bubbabob wrote:

> ~patches~ > wrote:
>
>
>>Bubbabob wrote:
>>
>>
>>>That much sugar makes more of a burnt caramel glaze than a dry rub.
>>>
>>>I've never used ANY sugar in a dry rub.
>>
>>Could you recommend a rub for a pork tenderloin? Many thanks.
>>
>
>
> I usually use rubs on fat, tough cuts, which a pork tenderloin isn't.
> Most modern pork tenderloins are very lean and dry and respond better to
> a brine than a rub. Here's my favorite one for pork tenderloin:
>
> Santa Fé Cured Pork Loin
<snip of recipe>

Thanks! I'll give your recipe a try.
,
>
>

"Bubbabob" > wrote in message
. 3.30...
> ~patches~ > wrote:
>
> > Bubbabob wrote:
> >
> >> That much sugar makes more of a burnt caramel glaze than a dry rub.
> >>
> >> I've never used ANY sugar in a dry rub.
> >
> > Could you recommend a rub for a pork tenderloin? Many thanks.
> >
>
> I usually use rubs on fat, tough cuts, which a pork tenderloin isn't.
> Most modern pork tenderloins are very lean and dry and respond better to
> a brine than a rub. Here's my favorite one for pork tenderloin:
>
> Santa Fé Cured Pork Loin
>
> 3 or 4 lb. boneless pork loin roast
> 8 cups water
> 1 cup sugar
> 6 T. ground red chile
> 2 T. salt
> 2 T. crushed thyme
> 1 T. ground cumin
> 2 t. coarsely ground black pepper
> 2 t. crushed oregano
>
> In large saucepan heat all ingredients except pork loin to boiling,
> stirring to dissolve ground spices and mix cure ingredients thoroughly.
> Remove from heat and cool to room temp. Place pork loin in glass
> container large enough to immerse roast in cure solution, cover and
> refrigerate 2-4 days. OR place roast in 2 gallon self sealing bag (I fit
> it into a 1 gallon bag) and pour cure solution over; seal bag and place
> in large bowl; refrigerate 2-4 days.
>
> Remove pork roast from cure; discarding cure solution. Gently pat pork
> dry with paper towels. Place roast over drip pan and cook over indirect
> heat for 45 minutes to 1 hour, until thermometer inserted reads 145
> degrees. Remove from grill and slice.
>

Thanks, Bubbabob, this sounds good! I buy the whole loins pretty
frequently, so I will definitely try this next go round.

Lynne A

In article .com>,
"Default User" > wrote:

> Dave W. wrote:
> > In article >,
> > "A. Cox" > wrote:
>
> > > INGREDIENTS:
> > > 1 1/4 cups white sugar
> > > 1 1/4 cups brown sugar
> > > 1/2 cup salt
> > > 1/4 cup freshly ground black pepper
> > > 1/4 cup paprika
> > >
> > <snip>
> >
> > IMHO it needs a bit more sugar .... I also think you could 3 or 4 times
> > the amount of salt. But the pepper and paprika look pretty good.
>
>
> Oh. I was thinking it needed less of both of those. My rub for pork
> starts with equal amounts salt/brown sugar/paprika. I never use white
> sugar, prefer Hungarian paprika. I then add black pepper, ground
> chiles, rubbed oregano, and granulated garlic in lesser amounts. I
> really don't measure all that carefully.
>
>
>
> Brian

Sorry, Brian. My bad. I forgot my ;^)

Actually, the recipe looks like it would make better candy than a dry
rub. IMHO ....

Regards,
Dave W

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

Dave W. wrote:
> In article .com>,
> "Default User" > wrote:

> > Oh. I was thinking it needed less of both of those. My rub for pork
> > starts with equal amounts salt/brown sugar/paprika. I never use white
> > sugar, prefer Hungarian paprika. I then add black pepper, ground
> > chiles, rubbed oregano, and granulated garlic in lesser amounts. I
> > really don't measure all that carefully.

> Sorry, Brian. My bad. I forgot my ;^)

Oh, I should have picked up on that. I guess I was still in shock from
the original recipe.

> Actually, the recipe looks like it would make better candy than a dry
> rub. IMHO ....

I realize it was spam and all, but DAMN, couldn't he steal a decent one
instead of that monstrosity?



Brian