Tweak my rub

Discussion in 'Sauces, Rubs & Marinades Sticky' started by damascusmaker, Jul 26, 2015.

  1. I looked at several rub recipes and then mixed up this with what was on hand and what I know I like. As a beginner smoker, I have used it on pork, chicken, beef and hot dogs. Left out salt because of bp issues (except what is in the Adobo). So far I like it pretty good, but wonder if the more experienced here see obvious improvements in additions, deletions or changing ratios. It was killer good on the hot dogs.

    Parts by volume:

    2 Spanish Paprika 

    2 Onion powder

    2 Garlic powder

    1 Celery seed

    1 Adobo w/pepper

    1 Old Bay

    1/2 Cayenne

    1 Dry minced garlic

    1/2 Cinnamon

    1 Black pepper

    2 Brown Sugar
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Looks a little on the warm side for me. Try looking at Jeff's rub recipe, available on this site. It's very good and is adaptable to your health issues. The proceeds from the sale of these recipes goes to support this site. Good luck, Joe.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds good but the Old Bay has a ton of salt in it! Look for Old Bay 30% Less Sodium. I am in your same boat with my BP. If you wish you can drop the Dry Minced Garlic, it's really not adding anything with the garlic powder until it gets wet. Next I like Mustard Powder, Coleman's is my fav, try 1/2 to 1 part. Maybe some Dry Herbs you like, Thyme and Oregano is a good addition, 1/2 part each, grind to a powder or rub well between your hands. You will get more flavor if you grind the Celery Seed too...JJ
     
  4. Thanks for the suggestions guys. Just what I was looking for.
     
  5. I often use an old coffee grinder for some of may spices and use an attachment on my stick blender to mix everything well.
     

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