With hundreds if not thousands of barbeque rubs on the web, who needs
another one? Well, I like this one that I cobbled together years ago.
Don't think I've posted it here before. I usually spritz the meat with a
mixture of water, cider vinegar, a small amount of granulated sugar, and a
few hot pepper flakes.


* Exported from MasterCook *

Wayne's Sweet and Hot BBQ Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light brown sugar
1/2 cup chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon paprika
2 teaspoons salt
2 teaspoons Old Bay seasoning
1/4 cup whole black peppercorns
1 tablespoon whole coriander seeds
2 teaspoons whole allspice berries
1 teaspoon whole cumin seeds
3 each whole cloves
1 each large bay leaf

Combine brown sugar, chili powder, granulated garlic, granulated onion,
paprika, salt, and Old Bay seasoning in a medium mixing bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
cloves, and bay leaf in spice mill and grind until mixture is reduced to a
fine powder.

Add ground spices to mixture in mixing bowl. Blend well with wire whisk.
If there are any remaining lumps in mixture, pass through a fine sieve.

Store mixture in an airtight container.

Yield:
"2 cups (approx.)"



--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
Today is: U.S. Independence Day
-------------------------------------------
'YOU NAAAAASTY MAN!' - Joe Penner
-------------------------------------------

On Jul 4, 4:57*pm, Wayne Boatwright wrote:
With hundreds if not thousands of barbeque rubs on the web, who needs
another one? *Well, I like this one that I cobbled together years ago. *
Don't think I've posted it here before. *I usually spritz the meat with a
mixture of water, cider vinegar, a small amount of granulated sugar, and a
few hot pepper flakes.

* Exported from MasterCook *

* * * * * * * * * * * Wayne's Sweet and Hot BBQ Rub

Recipe By * * :
Serving Size *: 0 * * Preparation Time :0:00
Categories * *:

* Amount *Measure * * * Ingredient -- Preparation Method
-------- *------------ *--------------------------------
* 1 * * * * * * * *cup *light brown sugar
* * *1/2 * * * * * cup *chili powder
* 1 * * * * tablespoon *granulated garlic
* 1 * * * * tablespoon *granulated onion
* 1 * * * * tablespoon *paprika
* 2 * * * * *teaspoons *salt
* 2 * * * * *teaspoons *Old Bay seasoning
* * *1/4 * * * * * cup *whole black peppercorns
* 1 * * * * tablespoon *whole coriander seeds
* 2 * * * * *teaspoons *whole allspice berries
* 1 * * * * * teaspoon *whole cumin seeds
* 3 * * * * * * * each *whole cloves
* 1 * * * * * * * each *large bay leaf

Combine brown sugar, chili powder, granulated garlic, granulated onion,
paprika, salt, and Old Bay seasoning in a medium mixing bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
cloves, and bay leaf in spice mill and grind until mixture is reduced to a
fine powder.

Add ground spices to mixture in mixing bowl. *Blend well with wire whisk. *
If there are any remaining lumps in mixture, pass through a fine sieve. * *

Store mixture in an airtight container.

Yield:
* "2 cups (approx.)"

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
* * * Today is: U.S. Independence Day * * *
-------------------------------------------
* * *'YOU NAAAAASTY MAN!' - Joe Penner * *
-------------------------------------------

Wayne, looks really good. Very close to the rub I concocted after
reading loads of rub recipes. No old bay in mine, but I may remedy
that .....today. We have to do a roast for Daughters bday tomorrow.
Will do it as an overnighter. Hoping the weather holds for overnight
as we have a BBQ GURU that regulates the temps overnight and is
electrically powered. May have to rig up some kind of aluminum foil
shield if the thunderboomers start.
Thanks for sharing. Nanzi in DE

On Sat 05 Jul 2008 06:51:36a, Olde Hippee told us...

On Jul 4, 4:57*pm, Wayne Boatwright wrote:
With hundreds if not thousands of barbeque rubs on the web, who needs
another one? *Well, I like this one that I cobbled together years ago.
*
Don't think I've posted it here before. *I usually spritz the meat with
a
mixture of water, cider vinegar, a small amount of granulated sugar, and
a few hot pepper flakes.

* Exported from MasterCook *

* * * * * * * * * * * Wayne's Sweet and Hot BBQ Rub

Recipe By * * :
Serving Size *: 0 * * Preparation Time :0:00
Categories * *:

* Amount *Measure * * * Ingredient -- Preparation Method
-------- *------------ *--------------------------------
* 1 * * * * * * * *cup *light brown sugar
* * *1/2 * * * * * cup *chili powder
* 1 * * * * tablespoon *granulated garlic
* 1 * * * * tablespoon *granulated onion
* 1 * * * * tablespoon *paprika
* 2 * * * * *teaspoons *salt
* 2 * * * * *teaspoons *Old Bay seasoning
* * *1/4 * * * * * cup *whole black peppercorns
* 1 * * * * tablespoon *whole coriander seeds
* 2 * * * * *teaspoons *whole allspice berries
* 1 * * * * * teaspoon *whole cumin seeds
* 3 * * * * * * * each *whole cloves
* 1 * * * * * * * each *large bay leaf

Combine brown sugar, chili powder, granulated garlic, granulated onion,
paprika, salt, and Old Bay seasoning in a medium mixing bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
cloves, and bay leaf in spice mill and grind until mixture is reduced to
a fine powder.

Add ground spices to mixture in mixing bowl. *Blend well with wire whis
k. * If there are any remaining lumps in mixture, pass through a fine
sieve. * *

Store mixture in an airtight container.

Yield:
* "2 cups (approx.)"

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
* * * Today is: U.S. Independence Day * * *
-------------------------------------------
* * *'YOU NAAAAASTY MAN!' - Joe Penner * *
-------------------------------------------

Wayne, looks really good. Very close to the rub I concocted after
reading loads of rub recipes. No old bay in mine, but I may remedy
that .....today. We have to do a roast for Daughters bday tomorrow.
Will do it as an overnighter. Hoping the weather holds for overnight
as we have a BBQ GURU that regulates the temps overnight and is
electrically powered. May have to rig up some kind of aluminum foil
shield if the thunderboomers start.
Thanks for sharing. Nanzi in DE


Thanks, Nanzi. Hope your roast and your daughter's birthday dinner is a
"booming" success! Cheers!

BTW, what a BBQ GURU? I'm unfamiliar...

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A cat is easier to train than a man
-------------------------------------------

On Jul 5, 11:07*pm, Wayne Boatwright wrote:
On Sat 05 Jul 2008 06:51:36a, Olde Hippee told us...





On Jul 4, 4:57*pm, Wayne Boatwright wrote:
With hundreds if not thousands of barbeque rubs on the web, who needs
another one? *Well, I like this one that I cobbled together years ago. *
*
Don't think I've posted it here before. *I usually spritz the meat with
a
mixture of water, cider vinegar, a small amount of granulated sugar, and
a few hot pepper flakes.

* Exported from MasterCook *

* * * * * * * * * * * Wayne's Sweet and Hot BBQ Rub

Recipe By * * :
Serving Size *: 0 * * Preparation Time :0:00
Categories * *:

* Amount *Measure * * * Ingredient -- Preparation Method
-------- *------------ *--------------------------------
* 1 * * * * * * * *cup *light brown sugar
* * *1/2 * * * * * cup *chili powder
* 1 * * * * tablespoon *granulated garlic
* 1 * * * * tablespoon *granulated onion
* 1 * * * * tablespoon *paprika
* 2 * * * * *teaspoons *salt
* 2 * * * * *teaspoons *Old Bay seasoning
* * *1/4 * * * * * cup *whole black peppercorns
* 1 * * * * tablespoon *whole coriander seeds
* 2 * * * * *teaspoons *whole allspice berries
* 1 * * * * * teaspoon *whole cumin seeds
* 3 * * * * * * * each *whole cloves
* 1 * * * * * * * each *large bay leaf

Combine brown sugar, chili powder, granulated garlic, granulated onion,
paprika, salt, and Old Bay seasoning in a medium mixing bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
cloves, and bay leaf in spice mill and grind until mixture is reduced to
a fine powder.

Add ground spices to mixture in mixing bowl. *Blend well with wire whis
k. * If there are any remaining lumps in mixture, pass through a fine
sieve. ** *

Store mixture in an airtight container.

Yield:
* "2 cups (approx.)"

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
* * * Today is: U.S. Independence Day * * *
-------------------------------------------
* * *'YOU NAAAAASTY MAN!' - Joe Penner * *
-------------------------------------------

Wayne, looks really good. Very close to the rub I concocted after
reading loads of rub recipes. No old bay in mine, but I may remedy
that .....today. *We have to do a roast for Daughters bday tomorrow.
Will do it as an overnighter. Hoping the weather holds for overnight
as we have a BBQ GURU that regulates the temps overnight and is
electrically powered. May have to rig up some kind of aluminum foil
shield if the thunderboomers start.
Thanks for sharing. *Nanzi in DE

Thanks, Nanzi. *Hope your roast and your daughter's birthday dinner is a
"booming" success! *Cheers!

BTW, what a BBQ GURU? *I'm unfamiliar...

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Saturday, 07(VII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
* * A cat is easier to train than a man * *
-------------------------------------------

Thanks for the well wishes.

Here is what the guru is www.thebbqguru.com/ Wonderful toy.
Worth every cent we paid. No more checking the grill constantly, no
more sleepless nights cooking a pork butt or brisket. Roast went on
lastnight at 9 and isn't quite done. Need about another 8 - 10
degrees. Then it comes off and goes wrapped in foil and towels into
the cooler to rest for a couple of hours where it steams itself.
Important to seal it well in the foil or ovenstuffer bag.

Weather forecast is crummy for today, but the kids can swim whilst it
is raining, if no thunder or lightening.

We did manage to get in a pool bbq on Friday, and had sun. It got
stormy about 8 pm, but we needed the rain.

Hope everyone had a great holiday weekend and Q'ed and ate well!

Nan in DE

On Sun 06 Jul 2008 06:13:07a, Olde Hippee told us...

On Jul 5, 11:07*pm, Wayne Boatwright wrote:
On Sat 05 Jul 2008 06:51:36a, Olde Hippee told us...





On Jul 4, 4:57*pm, Wayne Boatwright wrote:
With hundreds if not thousands of barbeque rubs on the web, who needs
another one? *Well, I like this one that I cobbled together years ag
o. * * Don't think I've posted it here before. *I usually spritz the
meat w ith a mixture of water, cider vinegar, a small amount of
granulated sugar, a nd a few hot pepper flakes.

* Exported from MasterCook *

* * * * * * * * * * * Wayne's Sweet and Hot BBQ Rub

Recipe By * * :
Serving Size *: 0 * * Preparation Time :0:00
Categories * *:

* Amount *Measure * * * Ingredient -- Preparation Method
-------- *------------ *--------------------------------
* 1 * * * * * * * *cup *light brown sugar
* * *1/2 * * * * * cup *chili powder
* 1 * * * * tablespoon *granulated garlic
* 1 * * * * tablespoon *granulated onion
* 1 * * * * tablespoon *paprika
* 2 * * * * *teaspoons *salt
* 2 * * * * *teaspoons *Old Bay seasoning
* * *1/4 * * * * * cup *whole black peppercorns
* 1 * * * * tablespoon *whole coriander seeds
* 2 * * * * *teaspoons *whole allspice berries
* 1 * * * * * teaspoon *whole cumin seeds
* 3 * * * * * * * each *whole cloves * 1 * * * * * * * each *large
bay
leaf

Combine brown sugar, chili powder, granulated garlic, granulated
onion
, paprika, salt, and Old Bay seasoning in a medium mixing bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
cloves, and bay leaf in spice mill and grind until mixture is reduced
to a fine powder.

Add ground spices to mixture in mixing bowl. *Blend well with wire w
his k. * If there are any remaining lumps in mixture, pass through a
fin e sieve. ** *

Store mixture in an airtight container.

Yield:
* "2 cups (approx.)"

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
* * * Today is: U.S. Independence Day * * *
-------------------------------------------
* * *'YOU NAAAAASTY MAN!' - Joe Penner * *
-------------------------------------------

Wayne, looks really good. Very close to the rub I concocted after
reading loads of rub recipes. No old bay in mine, but I may remedy
that .....today. *We have to do a roast for Daughters bday tomorrow.
Will do it as an overnighter. Hoping the weather holds for overnight
as we have a BBQ GURU that regulates the temps overnight and is
electrically powered. May have to rig up some kind of aluminum foil
shield if the thunderboomers start.
Thanks for sharing. *Nanzi in DE

Thanks, Nanzi. *Hope your roast and your daughter's birthday dinner is
a
"booming" success! *Cheers!

BTW, what a BBQ GURU? *I'm unfamiliar...

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Saturday, 07(VII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
* * A cat is easier to train than a man * *
-------------------------------------------

Thanks for the well wishes.

Here is what the guru is www.thebbqguru.com/ Wonderful toy.

That is some nifty equipment! Thanks for the site.

Worth every cent we paid. No more checking the grill constantly, no
more sleepless nights cooking a pork butt or brisket. Roast went on
lastnight at 9 and isn't quite done. Need about another 8 - 10
degrees. Then it comes off and goes wrapped in foil and towels into
the cooler to rest for a couple of hours where it steams itself.
Important to seal it well in the foil or ovenstuffer bag.

Sounds yummy!

Weather forecast is crummy for today, but the kids can swim whilst it
is raining, if no thunder or lightening.

We did manage to get in a pool bbq on Friday, and had sun. It got
stormy about 8 pm, but we needed the rain.

Hope everyone had a great holiday weekend and Q'ed and ate well!

Nan in DE


Sounds like you had a great holiday! Enjoy that roast today!

Our weather has been so ungodly hot that we postponed our 4th of July
cookout to today, but it probably won't be that much cooler. I have slabs
of ribs on. That's the only meat we'll be having.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't ask. - Cat
-------------------------------------------

On Jul 6, 9:36*am, Wayne Boatwright wrote:
On Sun 06 Jul 2008 06:13:07a, Olde Hippee told us...





On Jul 5, 11:07*pm, Wayne Boatwright wrote:
On Sat 05 Jul 2008 06:51:36a, Olde Hippee told us...

On Jul 4, 4:57*pm, Wayne Boatwright wrote:
With hundreds if not thousands of barbeque rubs on the web, who needs
another one? *Well, I like this one that I cobbled together years ag
o. * * Don't think I've posted it here before. *I usually spritz the
meat w ith a mixture of water, cider vinegar, a small amount of
granulated sugar, a nd a few hot pepper flakes.

* Exported from MasterCook *

* * * * * * * * * * * Wayne's Sweet and Hot BBQ *Rub

Recipe By * * :
Serving Size *: 0 * * Preparation Time :0:00
Categories * *:

* Amount *Measure * * * Ingredient -- Preparation Method
-------- *------------ *--------------------------------
* 1 * * * * * * * *cup *light brown sugar
* * *1/2 * * * * * cup *chili powder
* 1 * * * * tablespoon *granulated garlic
* 1 * * * * tablespoon *granulated onion
* 1 * * * * tablespoon *paprika
* 2 * * * * *teaspoons *salt
* 2 * * * * *teaspoons *Old Bay seasoning
* * *1/4 * * * * * cup *whole black peppercorns
* 1 * * * * tablespoon *whole coriander seeds
* 2 * * * * *teaspoons *whole allspice berries
* 1 * * * * * teaspoon *whole cumin seeds
* 3 * * * * * * * each *whole cloves * 1 * * * * * * * each *large
bay
leaf

Combine brown sugar, chili powder, granulated garlic, granulated
onion
, paprika, salt, and Old Bay seasoning in a medium mixing bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin seeds,
cloves, and bay leaf in spice mill and grind until mixture is reduced
to a fine powder.

Add ground spices to mixture in mixing bowl. *Blend well with wire w
his k. * If there are any remaining lumps in mixture, pass through a
fin e sieve. ** *

Store mixture in an airtight container.

Yield:
* "2 cups (approx.)"

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
* * * Today is: U.S. Independence Day * * *
-------------------------------------------
* * *'YOU NAAAAASTY MAN!' - Joe Penner * *
-------------------------------------------

Wayne, looks really good. Very close to the rub I concocted after
reading loads of rub recipes. No old bay in mine, but I may remedy
that .....today. *We have to do a roast for Daughters bday tomorrow.
Will do it as an overnighter. Hoping the weather holds for overnight
as we have a BBQ GURU that regulates the temps overnight and is
electrically powered. May have to rig up some kind of aluminum foil
shield if the thunderboomers start.
Thanks for sharing. *Nanzi in DE

Thanks, Nanzi. *Hope your roast and your daughter's birthday dinner is *
a
"booming" success! *Cheers!

BTW, what a BBQ GURU? *I'm unfamiliar...

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Saturday, 07(VII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
* * A cat is easier to train than a man * *
-------------------------------------------

Thanks for the well wishes.

Here is what the guru is * *www.thebbqguru.com/* *Wonderful toy..

That is some nifty equipment! *Thanks for the site.

Worth every cent we paid. No more checking the grill constantly, no
more sleepless nights cooking a pork butt or brisket. *Roast went on
lastnight at 9 and isn't quite done. Need about another 8 - 10
degrees. Then it comes off and goes wrapped in foil and towels into
the cooler to rest for a couple of hours where it steams itself.
Important to seal it well in the foil or ovenstuffer bag.

Sounds yummy!

Weather forecast is crummy for today, but the kids can swim whilst it
is raining, if no thunder or lightening.

We did manage to get in a pool bbq on Friday, and had sun. *It got
stormy about 8 pm, but we needed the rain.

Hope everyone had a great holiday weekend and Q'ed *and ate well!

Nan in DE

Sounds like you had a great holiday! *Enjoy that roast today!

Our weather has been so ungodly hot that we postponed our 4th of July
cookout to today, but it probably won't be that much cooler. *I have slabs
of ribs on. *That's the only meat we'll be having.

--
* * * * * * *Wayne Boatwright * * * * * *
-------------------------------------------
* * *Sunday, 07(VII)/06(VI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
* * * * * * *Don't ask. - Cat * * * * * *
-------------------------------------------

We had no rain yesterday for Daughters Surprise 36th Bday party. She
was very surprised!! Everyone was in the pool and had a blast. The
pulled pork was gone when I looked last. And it came our great.

Sorry it is too hot there for party. Where is there? Ribs sound good
too.

Our AC crapped out Friday nite. It is supposed to be in mid 90's
tomorrow. Thank God for the pool and lots of ceiling fans, esp the
one over the bed!! Hope our AC man can get here quickly. If not,
we'll deal, just won't get much done, but that's ok too as we're
retired.
Regards, Nan Zitney In DE

I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington

pops wrote:
I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington


NONNY'S DRY RIB RUB

This is my current rendition of a darned good dry rib rub and technique.
It’s kind of a universal rub that I use on chicken and pork. This
current version gives the thicker baby back ribs the same “buttery”
flavor we get with some of the best pulled pork.

Wipe meat with a thin layer of CYM before sprinkling on the rub.

2-3 Cayenne Pepper (to taste)
4 good Paprika
3 cracked black pepper
2 garlic salt- not powder
2 onion powder
1 chili powder
3 cumin
2 thyme
2 oregano
4 Lawry’s Season Salt
5 celery salt- VERY IMPORTANT INGREDIENT
2 allspice

Note: Outside of the salt in some ingredients, I don't have any salt or
sugar in the rub. IMHO, salt tends to dry out the meat, so I usually
add additional salt to taste when the meat is removed from the smoker.
It is needed, but due to the meat being in the smoker for so long, the
added salt would tend to draw moisture out if placed on the meat initially.


I
--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.

Nonnymus wrote:
pops wrote:
I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington


NONNY'S DRY RIB RUB

This is my current rendition of a darned good dry rib rub and technique.
It’s kind of a universal rub that I use on chicken and pork. This
current version gives the thicker baby back ribs the same “buttery”
flavor we get with some of the best pulled pork.

Wipe meat with a thin layer of CYM before sprinkling on the rub.

2-3 Cayenne Pepper (to taste)
4 good Paprika
3 cracked black pepper
2 garlic salt- not powder
2 onion powder
1 chili powder
3 cumin
2 thyme
2 oregano
4 Lawry’s Season Salt
5 celery salt- VERY IMPORTANT INGREDIENT
2 allspice


but, but, but, isn't the idea of a rub to actually rub it into the meats
surface? If adding after CYM, then you can't do that??

I "assume" you mean tsp by each ingredient or is it just x parts, etc?

That's a LOT of celery salt isn't it? doesn't it overpower?

--
Steve

Steve Calvin wrote:
Nonnymus wrote:
pops wrote:
I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington


NONNY'S DRY RIB RUB

This is my current rendition of a darned good dry rib rub and
technique. It’s kind of a universal rub that I use on chicken and
pork. This current version gives the thicker baby back ribs the same
“buttery” flavor we get with some of the best pulled pork.

Wipe meat with a thin layer of CYM before sprinkling on the rub.

2-3 Cayenne Pepper (to taste)
4 good Paprika
3 cracked black pepper
2 garlic salt- not powder
2 onion powder
1 chili powder
3 cumin
2 thyme
2 oregano
4 Lawry’s Season Salt
5 celery salt- VERY IMPORTANT INGREDIENT
2 allspice


but, but, but, isn't the idea of a rub to actually rub it into the meats
surface? If adding after CYM, then you can't do that??

I "assume" you mean tsp by each ingredient or is it just x parts, etc?

That's a LOT of celery salt isn't it? doesn't it overpower?

--
Steve



The celery salt is the amount I use, and the measurement can be anything
you like. What's important in the rub is the relative quantities and
not the absolute amounts. I use a 1/2 cup measure, usually, and then
vacuum pack it and store in the freezer.

Steve, I use a lot of different rubs and techniques when I cook. Some
of the time, it's just CYM followed by salt, pepper and garlic powder.
I've found that after a couple martinis, that I tend to use more rub
than if I've not had anything to drink. grin

I personally don't think that physically rubbing the mix into meat does
anything more than just sprinkling it on, but YMMV. Something I have
done that does add a lot of flavor is to crush the rub in my 8" granite
mortar just before sprinkling it onto the meat. Personally, I don't
like the flavor of the rub if it's just added on at the table- it has to
be cooked into the meat to be good, I feel.

I admit that I'm not a very sophisticated cook, so I usually keep it
simple and direct. I have to admit, however, that I've had a number of
folk ask me for a sample of the rub, and my kids make it and use it all
the time.

--
Nonny

Nonnymus
I'm not who you think I am. I'm not who
I think I am. I am what I think you think I am.

pops wrote:
I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington

Grant, you might want to try using an herbal product called stevia, a.k.a.
sweetleaf. In primary form its a leafy herb, but is also processed into
liquids and powders for cooking purposes. Its actually much sweeter than
sugar so a little goes a long way. Its flavor is slightly different from
sugar so used alone, its a matter of personal taste. But when incorporated
into recipes it often works very well. I think granular or powdered stevia
migh do a good job of adding sweetness to a rub without adding sugar. And
its not chemical based like other artificial sweeteners.

MartyB in KC

On Mon 07 Jul 2008 06:54:56a, Olde Hippee told us...

On Jul 6, 9:36*am, Wayne Boatwright wrote:
On Sun 06 Jul 2008 06:13:07a, Olde Hippee told us...





On Jul 5, 11:07*pm, Wayne Boatwright wrote:
On Sat 05 Jul 2008 06:51:36a, Olde Hippee told us...

On Jul 4, 4:57*pm, Wayne Boatwright wrot
e:
With hundreds if not thousands of barbeque rubs on the web, who
nee
ds another one? *Well, I like this one that I cobbled together
years ag o. * * Don't think I've posted it here before. *I usually
spr itz the meat w ith a mixture of water, cider vinegar, a small
amount of granulated sugar, a nd a few hot pepper flakes.

* Exported from MasterCook *

* * * * * * * * * * * Wayne's Sweet and Hot B BQ *Rub

Recipe By * * :
Serving Size *: 0 * * Preparation Time :0:00
Categories * *:

* Amount *Measure * * * Ingredient -- Preparation Method
-------- *------------ *--------------------------------
* 1 * * * * * * * *cup *light brown sugar
* * *1/2 * * * * * cup *chili powder
* 1 * * * * tablespoon *granulated garlic
* 1 * * * * tablespoon *granulated onion
* 1 * * * * tablespoon *paprika
* 2 * * * * *teaspoons *salt
* 2 * * * * *teaspoons *Old Bay seasoning
* * *1/4 * * * * * cup *whole black peppercorns
* 1 * * * * tablespoon *whole coriander seeds
* 2 * * * * *teaspoons *whole allspice berries
* 1 * * * * * teaspoon *whole cumin seeds * 3 * * * * * * * each
*whole cloves * 1 * * * * * * * each *large bay leaf

Combine brown sugar, chili powder, granulated garlic, granulated
onion , paprika, salt, and Old Bay seasoning in a medium mixing
bowl.

Combine peppercorns, coriander seeds, allspice berries, cumin
seeds
, cloves, and bay leaf in spice mill and grind until mixture is
reduc ed to a fine powder.

Add ground spices to mixture in mixing bowl. *Blend well with wir
e
w his k. * If there are any remaining lumps in mixture, pass
throug
h a fin e sieve. ** *

Store mixture in an airtight container.

Yield:
* "2 cups (approx.)"

--
* * * * * * *Wayne Boatwright * * * * * *
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* * *Friday, 07(VII)/04(IV)/08(MMVIII)
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* * * Today is: U.S. Independence Day * * *
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* * *'YOU NAAAAASTY MAN!' - Joe Penner * *
-------------------------------------------

Wayne, looks really good. Very close to the rub I concocted after
reading loads of rub recipes. No old bay in mine, but I may remedy
that .....today. *We have to do a roast for Daughters bday tomorro
w. Will do it as an overnighter. Hoping the weather holds for
overnight as we have a BBQ GURU that regulates the temps overnight
and is electrically powered. May have to rig up some kind of
aluminum foil shield if the thunderboomers start.
Thanks for sharing. *Nanzi in DE

Thanks, Nanzi. *Hope your roast and your daughter's birthday dinner
is * a "booming" success! *Cheers!

BTW, what a BBQ GURU? *I'm unfamiliar...

--
* * * * * * *Wayne Boatwright * * * * * *
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* * *Saturday, 07(VII)/05(V)/08(MMVIII)
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* * A cat is easier to train than a man * *
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Thanks for the well wishes.

Here is what the guru is * *www.thebbqguru.com/* *Wonderful toy .

That is some nifty equipment! *Thanks for the site.

Worth every cent we paid. No more checking the grill constantly, no
more sleepless nights cooking a pork butt or brisket. *Roast went on
lastnight at 9 and isn't quite done. Need about another 8 - 10
degrees. Then it comes off and goes wrapped in foil and towels into
the cooler to rest for a couple of hours where it steams itself.
Important to seal it well in the foil or ovenstuffer bag.

Sounds yummy!

Weather forecast is crummy for today, but the kids can swim whilst it
is raining, if no thunder or lightening.

We did manage to get in a pool bbq on Friday, and had sun. *It got
stormy about 8 pm, but we needed the rain.

Hope everyone had a great holiday weekend and Q'ed *and ate well!

Nan in DE

Sounds like you had a great holiday! *Enjoy that roast today!

Our weather has been so ungodly hot that we postponed our 4th of July
cookout to today, but it probably won't be that much cooler. *I have sl
abs of ribs on. *That's the only meat we'll be having.

--
* * * * * * *Wayne Boatwright * * * * * *
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* * *Sunday, 07(VII)/06(VI)/08(MMVIII)
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* * * * * * *Don't ask. - Cat * * * * * *
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We had no rain yesterday for Daughters Surprise 36th Bday party. She
was very surprised!! Everyone was in the pool and had a blast. The
pulled pork was gone when I looked last. And it came our great.

So glad it was a great party and such a surprise!

Sorry it is too hot there for party. Where is there? Ribs sound good
too.

We're in the greater Phoenix area.

Our AC crapped out Friday nite. It is supposed to be in mid 90's
tomorrow. Thank God for the pool and lots of ceiling fans, esp the
one over the bed!! Hope our AC man can get here quickly. If not,
we'll deal, just won't get much done, but that's ok too as we're
retired.
Regards, Nan Zitney In DE

Oh, bumnmer about the AC. If it happend to me here I'd pack us all up and
go to a motel. Without the AC it would easily get to 115° or more indoors.

--
Wayne Boatwright
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Monday, 07(VII)/07(VII)/08(MMVIII)
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Earth was interesting, and worth the
money I paid for it.
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On Mon 07 Jul 2008 12:17:23p, pops told us...

I'm diabetic. Why is it that all the rub recipes I see start out with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin
Kirkland, Washington


There are lots of rubs that don't contain sugar. Take the one nonymous
posted in this thread, for example. OTOH, I personally like sweet rubs. I
wonder if youcould sbustitute Spenda?

--
Wayne Boatwright
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Monday, 07(VII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
We intend to destroy all dogmatic
verbal systems.
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On 7-Jul-2008, pops wrote:

I'm diabetic. Why is it that all the rub recipes I see start out
with
at least a CUP of sugar?

Anyone have a rub recipe that is sugar-free and real good on pork
and
beef? I mostly smoke pork shoulders, pork ribs
and beef ribs (at least so far!)

Grant Erwin

No problemo Grant. I use Bayou Blast, "Emeril's Essence" almost
exclusively albeit with reduced salt. I can post the recipe, but you
can simply log on to "Foodtv.com" and look it up there. I've fed
it to some BBQ 'masters' and they didn't flinch, so I figure it
can't
be too bad. There's another I like real well, "Wild Willy's number
Wonderful". I can't remember if that has sugar in it or not. Scream
for the recipe and somebody will come up with it. There's lots of
rub recipes with no sugar.
--
Brick(Youth is wasted on young people)

Nonnymus wrote:


I personally don't think that physically rubbing the mix into meat
does anything more than just sprinkling it on, but YMMV. Something I
have done that does add a lot of flavor is to crush the rub in my 8"
granite mortar just before sprinkling it onto the meat. Personally,
I don't like the flavor of the rub if it's just added on at the
table- it has to be cooked into the meat to be good, I feel.

You can enhance the rub with the principle behind the crushing, which is to
grind as much of your spice leaves and seeds from whole as possible. If its
possible to get it in whole leaf or seed, I buy it that way, and grind it
myself with coffee grinders. I have four.... one of them is actually used
for coffee.

A good example is cumin (comino). Like many seed spices you can draw out the
flavor by toasting them briefly in a heavy skillet. If they start to smoke
you're going too far. Just keep tossing them in a skillet till they become
fragrant. Let them cool a bit and then grind them.

Gtranulated garlic might be something you would like instead of garlic salt.
I prefer it to garlic powder since its less likely to contain ingredients
found in powders to keep them free flowing. Also try celery seed and process
as above instead of celery salt. However, only heat the celery seed very
briefly lest it turn bitter. Granulated garlic may be a bit coarse; grind it
as you would the spices.

The reason I don't use garlic salt is more control over the sodium. I find
that seasonings salts make it more difficult to control the saltiness of
the finished product.

MartyB in KC