All purpose rub

Discussion in 'Sauces, Rubs & Marinades' started by mmilo31, Jun 6, 2013.

  1. mmilo31

    mmilo31 Newbie

    I've taken a rub that I have used a bunch and modified it a bit.  Cooking a brisket and Boston butt later this week so we will see how it turns out. here is what I did,

    equal parts

                sweet paprika

                crushed red pepper flakes

                mustard powder

                onion powder

                garlic powder

                cayenne powder

                Alaea (pink Hawaiian salt)

    Three parts 

                Turbinado sugar

    1/2 parts

              ground white pepper

              ground black pepper

              Ancho chili powder

              chipolte powder

    Then i halved the mixture and added

                1 1/2 parts cracked coriander seed for the brisket

                1 1/2 parts cinnamon for the Boston Butt
     
  2. roller

    roller Smoking Guru SMF Premier Member

    cool !
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Sounds yummy....show the q-views when you use it!

    Kat
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Sounds good...thanks for sharing!

    Red
     
  5. Sounds like it's pretty versatile! Don't forget the q view for us!
     
  6. mmilo31

    mmilo31 Newbie

    Should I start a new thread with the qviews or post them here?  Dont want to goof up.... [​IMG]  lol
     
  7. heyer5

    heyer5 Meat Mopper

    Start a new one!  Don't forget to title it something insane that catches EVERYONES eye!
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is going to be a pretty HOT rub...Sounds good to me...JJ
     
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I'd leave the cinnamon out of the butt rub and let the heat dominate the bark. Put the cinnamon back in when you cook pork ribs. JM2C.[​IMG]
     
  10. bear55

    bear55 Master of the Pit

    I would like it but the heat would get me killed around here.
     
  11. mmilo31

    mmilo31 Newbie

    Ok got my rub on, looking at forums topics and not sure where to post.  I see Smoking meat beef and pork are separate threads....
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    I will sometimes post an "Event cook", (multiple meats) under General Discussion or break it down into separate posts.
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It's OK to pick Beef or Pork and post both. If I do multiple meats and/or appetizers I post based on the star of the show or the biggest hunk of meat...JJ
     

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