"regmech" wrote in message
...

Anyone got any dry rub recipes they would like to post?

I've been using Oklahoma Joe rub, and like it fine, but it's too damn
expensive. I'm looking for something similar that I can put together
myself.

Any help appreciated.

regmech

Love may be blind, but marriage is a real eye-opener.


You've gotten really good advice from other posters about rubs and the
ingredients. My rule of thumb for overnight rubs is to omit the salt from
the ones going on thinner cuts, like ribs or skirt steak and add a little to
the ones sitting on thicker cuts. In reality, you don't really need salt in
a rub to flavor the meat and it's better applied just before the meat hits
the metal. Just my dos centavos.

Jack

PS Oh yeah, you were asking for a recipe. Here's one I've been playing with
recently that's good on pork and venison:

equal parts:

black peppercorns
fennel seeds
coriander seeds (adding more of this is ok, if you like)
cumin seeds
dried thyme
ground chile powder

Toast the whole seeds in a dry skillet until you see wisps of smoke, shaking
the pan to toss them. Grind them up to a fine powder and then blend with
the remaining ingredients. Add some salt if you like, or not.