"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.

I have hundreds of them. Every time I need a dry rub, I make up a new one.
Whatever looks good in the spice cabinet goes on. Read the label on the OK
Joe and use that for a starting point.

regmech wrote in message
...
Anyone got any dry rub recipes they would like to post?

What, in particular, are you looking for? There have been some very nice
suggestions listed here this past weekend...

I've been using Oklahoma Joe rub,

Never heard of it before now. What's in it and how are the ingredients
listed?

The rub can be any combination of flavors that works for you. I think
traditional BBQ rubs branch off from one of two starting points:

- salt, pepper, garlic. +

- paprika/chile, (brown) sugar, salt +

I've been using s + p + g a lot, but it's time for a change. Ground
chile (which is all paprika is, but usually from a mild chile) and
cumin really say BBQ to me.

On Tue, 31 May 2005 23:19:29 -0400, regmech
wrote:


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.

This is the rub I use the most. I've used it on everything I grill -
beef, pork, fish, lamb, you name it.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme


Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice
cabinet for up to 3 months.

"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.

The one I've used as a starting point is very simple and even good
without any additional spices.

1/4 C Kosher Salt
1/4 C Brown Sugar
1/4 C Black Pepper
1/4 C Paprika

I add a little cayenne to give it a kick unless the kids are going to eat
what I'm cooking.

Steve

regmech wrote:
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.




No two rubs are exactly the same but could put one together in my sleep
my rubs are based on a tasty unique red chili grown locally here in
Arizona which gives the BBQ a distinctive sonoran flavor.

Ball Park measurements here...
I start with a large mixing bowl...
I pour 3 equal piles (maybe 1/2 cup each) of
Kosher Salt
Light Brown Sugar
Santa Cruz Red Chili Powder from Southern Arizona

equal piles of garlic powder, onion powder and black pepper that are 1/2
to 1/3 the size of the first 3 piles of salt, sugar and chili.

For the spice one of my favorite ingredients is crushed anise seed and
or any of the following ingredients in no particular order or quanities
(teaspoon or less this stuff goes a long way!)

and/or crushed mexican oregano
and/or crushed fresh dried cilantro
and/or crushed mint or basil
and/or ground cinnamon
and/or dried mustard

regmech wrote in
:

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.

Its not that hard to work up your own personal dry rub. Start with the
ingredients in the commercial rub you're using now, and fine tune. That's
how I developed mine 10+ years ago, and I've never looked back.

Thanks for the info Dude. I did a google search for the Santa Cruz
chili powder. Hell, it isn't even very expensive. g

regmech

Macho Law prohibits me from admitting I'm wrong.


Right on, all the Santa Cruz products are great because they don't
charge gormet prices... I love the little paper tub it comes in
(basically a fishing worm box). Very useful for storing other chilis and
spices when you use up the powder. The chili is mild so you can use it
for almost anything you want to add color to.

"regmech" wrote in message
...
snip
Thank you sir. That does sound good, but I think I would have to cut
back on the cayenne a little if I want my girlfriend to eat it too.
g

regmech

The paprika will control the flavor, probably come out tasting moderately
hot, not blazing hot. I use paprika in my rub just for this reason. Typical
store bought paprika has little flavor but adds a nice red look to food. I
can apply my rub very heavy and it still is not too salty nor too hot.
Otherwise I'd never use paprika in a rub.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

On 1-Jun-2005, Sonoran Dude wrote:

regmech wrote:
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

Major snippage

Here is the result of a google on "Oklahoma Joe's Rub"

Oklahoma Joe's Rib Rub #118966

This is a mixture of flavors - sweet, peppery and spicy. You'll love it!

2 tablespoons granulated sugar
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground black pepper
1/2 cup Change size or US/metric
Change to: cup US Metric
10 minutes 10 mins prep

1. In a small bowl, combine granulated sugar, brown sugar, garlic powder,
chili powder, paprika, cumin, salt, onion powder, white pepper and black
pepper.
2. Store in a covered container at room temperature!

Doesn't look too expensive to me if you put it together yourself.

--
The Brick® said that ( Keep the rubber on the road )

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On 1-Jun-2005, Sonoran Dude wrote:

Thanks for the info Dude. I did a google search for the Santa Cruz
chili powder. Hell, it isn't even very expensive. g

regmech

Macho Law prohibits me from admitting I'm wrong.


Right on, all the Santa Cruz products are great because they don't
charge gormet prices... I love the little paper tub it comes in
(basically a fishing worm box). Very useful for storing other chilis and
spices when you use up the powder. The chili is mild so you can use it
for almost anything you want to add color to.

You guys might want to check out http://www.sweetfreedomfarm.com for
chili products. Good stuff and very reasonable. The don't use cute little
tubs though. IIRC mine all came in ZipLock bags. You can get all the best
New Mexican peppers there.
--
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Louis Cohen wrote:

The rub can be any combination of flavors that works for you. I think
traditional BBQ rubs branch off from one of two starting points:

- salt, pepper, garlic. +

- paprika/chile, (brown) sugar, salt +

I've been using s + p + g a lot, but it's time for a change. Ground
chile (which is all paprika is, but usually from a mild chile) and
cumin really say BBQ to me.

I have been using McCormack Rotisserie Chicken spice.
I'll probably start making my own.
Its basically onion powder, garlic powder, salt
and paprika and "spices".

Its nice if you don't like hot pepper, which
I don't, which is why I use it. Making my own, I
will add cumin, maybe a little ground sage
and ground black pepper.

It has no sugar, if bar-b-queing, I'd mop
if I want sugar, less likely to burn if
left toward last. Sugar in the marinade is OK.

I do often rub things down with a little
olive oil, garlic and salt before I rub,
the oil helps prevent drying out. Though
I do this only with brisket and such.

With chicken or pork ribs, its basically a
dry rub. Ribs get marinated, chicken gets brined.
Occasionally chicken gets a sqeeze of lemon or lime,
or even soy sauce.





--

When I shake my killfile, I can hear them buzzing!

Cheerful Charlie

Brick wrote:
On 1-Jun-2005, Sonoran Dude wrote:


Thanks for the info Dude. I did a google search for the Santa Cruz
chili powder. Hell, it isn't even very expensive. g

regmech

Macho Law prohibits me from admitting I'm wrong.


Right on, all the Santa Cruz products are great because they don't
charge gormet prices... I love the little paper tub it comes in
(basically a fishing worm box). Very useful for storing other chilis and
spices when you use up the powder. The chili is mild so you can use it
for almost anything you want to add color to.


You guys might want to check out http://www.sweetfreedomfarm.com for
chili products. Good stuff and very reasonable. The don't use cute little
tubs though. IIRC mine all came in ZipLock bags. You can get all the best
New Mexican peppers there.

Thanks for the site. The prices are a little high on a couple items but
they do have variety. I recommend the chilitepin if you haven't tried
it. I am fortunate enough to have found a young wild plant at an old
girlfriends home on the East side and transplanted it in my yard up on
the North. The bush will grow for several more years and if I'm lucky it
will sprout up a couple of kids in the yard before it dies. (So I have
been told that they only replicate before dying.) I understand they
haven't had much success growing this species commercially. I've never
been able to start or clone one. It grows wild in the desert south of
Tucson if you feel like stealing one.

Keep the peppers in a small bowl next to the salt and pepper. I crush
dried ones on everything. When the chili is fresh it is delicious and
very hot which I like with pizza and beer.

Don't be fooled by the small ones... they are the most brutal!

"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.

I see you got a lot of very solid advice. I'd suggest stopping at your
local big box book store, like Borders or Barnes and Noble. You can take
notes from the many different BBQ books available, while sitting at a
comfortable table and drinking coffee. Paul Kirks books have a lot of pages
on building a good rub, as do others.

Information without expense is nice.

cliff, from pgh

"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.

--

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