Dry rub

Discussion in 'Sauces, Rubs & Marinades' started by cmcatv, Feb 2, 2017.

  1. cmcatv

    cmcatv Newbie

    Hey all. I going to start reading through this section but thought i would ask.
    Does anyone mix up there own dry rubs?
    I just hit up the bulk barn and stocked up on a bunch of different spices. Going to mix them up and see what I like.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think the majority of us mix our own rubs.

    Al
     
  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes most of us have our own recipes - though there are also some good commercial ones available too.
     
  4. matchew

    matchew Smoke Blower

    I like to make my own but I also use commercial rubs. There are a bunch of good recipes on here and  Google is your friend.

    There are a bunch of commercial rubs that I like also.
     
  5. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    You can't go wrong with SPOG on just about anything and everything. From there, its fielders choice. I just consider that "seasoning" though, and not really a rub. Paprika, and brown sugar are your next go-tos for rubs, and then the spice list seems nearly endless.
     
  6. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Bingo. I usually use my favorite seasoning salt in case of plain salt though.
     
  7. Kosher salt, course ground black pepper, brown and granulated sugar (granulated sometimes because it carmalized better than brown), paprika, chili powder, cumin and a hot pepper spice are good staple ingredients for most rubs. I do leave salt out of most of my "muscle meat" rubs because I pre salt my meat...And usually have an identical batch of the rub I'm using with less red pepper I can add at different stages of the process and not overpower the heat.
     
  8. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    There are a ton of good ideas out there, This forum covers near everything. There are the basics SPOG and as the previous have said,

       [​IMG]  . Jeff also has a couple rubs and sauce available that are offered for a small fee which helps to maintain the site as well. They are a good mix with lots of great reviews using it for just about anything out there. Well worth it and worth searching. Just remember that everybody's tastes are a little different... So search experiment and enjoy!!!
     
  9. We mix our own.  It is similar to Jeff's, modified slightly for our taste buds.
     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    It is not essential to use Koshering (Kosher) salt - it is usually used because most "kosher" salts do not contain added ingredients and the grain size is often slightly larger than table salt. Be careful though as some Kosher salts can contain anti-caking agents - so it is important to read the label on the box. Most Sea Salts do not have added ingredients either and so can be used instead. If you combine your rubs in a grinder before use then initial grain size of the salt is not important.
     
  11. Well, for that matter, doesn't bark formation kind of take over the outer texture of your meat on long smokes anyway, or is the quality of the bark formation a function of grind size...I can't say I really noticed a difference.
    Now I'm going to have to do a side by side on a couple butts too see...Oh darn...Extra smoked pork.
     
    smokin jaynh likes this.
  12. I use kosher salt for two reason, grain size and most importantly sodium content. Sea salts and table salts have a much higher sodium content. Worth looking into.
     
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Table salt, sea salt and kosher salt, weight for weight, all contain pretty much the same amount of Sodium as each other - 40%. Most culinary salts have some impurities (which is what gives them their distinctive colours and tastes) but these small amounts do not really affect the % Sodium.

    To get differing amounts of Sodium you would have to be measuring by volume not weight - but this then purely depends on the grain size and shape. Because of the grain structure and the gaps between the grains, a tablespoon of course grain salt is likely to physically contain a different weight of salt than one with a fine grain.Flaked salt will be different too.

    You can see this when you compare the weight of fine grain table salt with that of kosher salt
    • 1 tablespoon of kosher salt weighs 18 g
    • 1 tablespoon of fine table salt weighs 17 g
    You are therefore actually getting more sodium in 1 tablespoon of kosher salt than you are in the same volume of table salt.
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ...... click on pics to enlarge.......



     
    smokin jaynh likes this.
  15. Wade,
    That's very interesting, I'll have to check that out, never thought of the weight factor, just the serving size. Thanks for the learnin'.
     
  16. wade

    wade Master of the Pit OTBS Member SMF Premier Member

  17. I checked out the nut. box on the label, mortons course kosher was 1/4tsp serv size at 1.2g 20% dailt rec.  Diamond crystal kosher was 1/4 tsp at.7g 12% daily rec.

    go figure. Thanks for the info.
     
  18. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Dave - thanks for posting that - it illustrates the point nicely about the same volume of salts having different weights. It also shows that different brands of the same type of salt also vary in weight for a given volume..
     
  19. bigsmoketexas

    bigsmoketexas Fire Starter

    Any way to enhance redness on rub?
     
    Last edited: Apr 8, 2017
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Paprika....
     

Share This Page