Beginner help needed with creating rubs, and sauces

[backyardsmokin]

Hello All,

After a few years of smoking, I believe that I have the meat and techniques down pretty good.  Now I am moving on to learning rubs, and sauces.  I have looked all over the web, Jeff's book, Myron's book as well as a few others, and of course here.

I am looking for some basic guidance on ratios when creating rubs and sauces.  Any help is appreciated. 

Thanks,

Troy

 

[chef jimmyj]

Many so called experts recommend the ratio of Sugar, Salt, Main Flavor and Strong or Subtle, background flavor , as 8 : 3 : 1 : .6 to .3. 

So in general...8T Turbinado or Brown Sugar, 3T Salt, 1T Garlic Powder, 1T Onion Powder, 1T Paprika, 1/2 to 1tsp Black Pepper, 1/2tsp Cinnamon...I personally find this too Salty and have modified the ratios a bit as in the following Popular Rub...

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

This you will see is 8 : 2 : 1 : .3 and .6 for the stronger Allspice...Good flavor and well balanced. Think of what you like. Herbs are milder than Spices so I use twice the amount by volume. When you have an idea what you might like PM me and I will work with you to get it perfect. There aren't any typical ratios for sauces. You can start with a base like Ketchup then add ingredients like Sugar, Vinegar, Mustard and spices a little at a time until you like it. REMEMBER TO WRITE STUFF DOWN!!! You want to repeat that perfect mix...JJ