My Dry Rub I have worked on for 3 years. (Large Quantity)

Discussion in 'Sauces, Rubs & Marinades' started by j4165y, Jun 26, 2011.

  1.  I use this for all, Pork Ribs, Brisket and Chicken ..I am not a big fan of beef ribs

    My dry rub - 1/2 cup paprika, 1/2 cup   garlic powder, 1 Tbspn cumin, 1 Tblspn Salt, 1 Tblspn pepper, 1 Tbspn ground mustard, 3 teaspn cheyene pepper, 1 Tblspn ground ginger, 1 Cup white sugar, 2 Cup brown sugar. This dry rub will last you for a few BBQ's. I buy large plastic screw on lid containers on ebay to store the dry rub. I have been doing this for several years and experimented alot.
     
    Last edited: Jun 26, 2011
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks good. I like that the salt content is fairly low so you can adjust to your own taste. I also like the ginger. By the way, isn't 3 teaspoons equal to one tablespoon? :)
     
  3. smokinal

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

    Sounds good. I like the ginger idea. Copied it down & will give it a try. Thanks for sharing!
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great I will have to try it for sure!  Thanks for sharing!!  [​IMG]
     
  5. Ginger sounds good. I'll try that instead of cinnamon next time. I still like Mary Ann better though. [​IMG]
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Sounds real good...
     
  7. 4 teaspoon= 1 Tbl i think
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    3t to 1T
     
  9. Sounds great!  I will try it tomorrow on 2 racks of ribs.  I was thinking of trying one rack of beef and one rack of Baby backs at the same time.  Does anyone think this is a bad idea?  I am a complete newbie, so please don't worry about offending me by pointing out my ignorance...

    Also, the only paprika I have is "smoked" paprika.  It is from an herbal outlet, so it is natural, not fake smoke, but I wonder if this would be contraindicated, or just plain stupid.

    Thanks pros! 
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks like a good rub to try out

    I like to substitute "Allspice" for Cinnamon or Ginger

    Todd
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks sound good especially   the ginger idea.
     
  12. funkyboy

    funkyboy Fire Starter

    Coul I get Mary Ann dry rub.. Thanks
    Session data
     
  13. Good call, I use allspice quite a bit..James
     
  14. scooper

    scooper Smoking Fanatic


    Ditto! [​IMG]
     

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