Homemade Rub

Discussion in 'Sauces, Rubs & Marinades' started by nepas, Mar 30, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Making 2 batches of homemade rub. This rub can be used on any cut of meat from beef to game. And can be used in any type of smoker, bbq, gasser and oven.

    The first batch is original dry rub.

    [​IMG]

    Original recipe rub.

    1 cup + 4 tbsp sugar

    1/4 cup Lawry’s seasoned salt

    1/4 cup garlic salt

    1/4 cup + 1 1/2 tsp celery salt

    1/4 cup onion salt

    1/2 cup paprika

    3 Tbsp chili powder

    2 Tbsp black pepper

    1 Tbsp lemon pepper

    2 tsp celery seed

    2 tsp dry ground sage

    1 tsp dry mustard

    1/2 tsp dry ground thyme

    1/2 tsp cayenne

     Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.

    Spicy version. I added 1/4 cup gunpowder seasoning which gave this version a whol nuther taste. GP is the dark top leftish.

    [​IMG]

    Spicy version recipe.

    1 cup + 4 tbsp sugar

    1/4 cup Lawry’s seasoned salt

    1/4 cup garlic powder

    1/4 cup + 1 1/2 tsp celery salt

    1/4 cup onion salt

    1/2 cup paprika

    3 Tbsp chili powder

    2 Tbsp black pepper

    1 Tbsp lemon pepper

    2 tsp cayenne

    2 tsp celery seed

    2 tsp dry ground sage

    1 tsp dry mustard

    1/2 tsp dry ground thyme
     
     
  2. tyotrain

    tyotrain Master of the Pit

    Sounds like a good rub..Thanks for posting
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

      Thanks!!

      Craig
     
  4. smokinal

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

    It sure seems like an awful lot of salt. I don't think you would want to rub then refrigerate overnight. Wouldn't you be afraid of drying the meat out. Nepas I know you know your spices, so I will be interested in your answer.
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Does seem like a lot of salt,

    Keep us posted
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Been using this rub for a couple years now. Only thing i had turn out kinda dry was a prong horn roast.
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    At first glance I can see where it could seem salty. I take it that the salt must not be overpowering? Have you used it on pork or is it mostly a beef/game rub? I will have to give this a shot. Thanks.
     
  8. fife

    fife Master of the Pit

    Will have to try some.
     
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Very interesting recipes, I think it may too salty for my taste( I rarely use salt in my rubs).

    The Gun Powder seasoning is something that I was not aware of, do you buy it or make it yourself?
     
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Onion salt is 3 parts table salt to 1 part onion powder

    Garlic salt is 3 parts table salt to 1 part galic powder

    Lowreys is about 2T salt plus 1.2T other ingredients   so about 2T salt in 3.25T Lowreys  

    4 T = 1/4 c

    3T salt + 1T garlic powder

    Nepas' original recipe has about 11 T salt  How does that compare to the recipes you already use for 3 1/4 c of rub?

    Check my math, it's early

    Al
     
    Last edited: Mar 31, 2011
  11. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    If your numbers are correct the 1st rub is 21% salt, not counting the salt that is in the chili powder, the second would also contain more because the GP seasoning also contains salt. I make one rub with salt as an ingredient, salt is less than 5% of the total.
     

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