Book of Rubs
Book of Rubs
Book of Rubs
Rubs
The Best Information Available From The Smoking Pros On The Internet and the USDA
Dry rubs
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The rub is the second most important part of the barbecue process, next to the smoking technique. There are two main concepts to keep in mind when formulating your rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking and leave a bitter taste. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated. Beyond that, your rub should only be limited by your imagination. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage, or whatever sounds good to you. I like to keep my rub in a shaker for easy application. Rub should be applied at least the night before smoking. Anything longer, up to three days, is better. Shake the rub over the entire surface of the meat to be smoked. Use a generous amount at first and then, as it starts to get moist and adhere, add more. I don't think it's necessary to "rub" it in. I find that that only results in uneven distribution, and besides, it stains your hands. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking. I find rubs to be far more useful than marinades especially for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melts through the meat during cooking keeping it moist. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis. The dry surface of the meat and the rub itself combine to produce a flavorful and attractive crust on the finished product. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properly.
1 tablespoon cayenne pepper 4 tablespoon paprika Simply mix together. I usually double or quadruple the recipe since it is used liberally.
1 tablespoon Garlic 1 tablespoon Brown sugar 1 teaspoon Cayenne pepper 1/2 teaspoon Dry mustard 1/2 teaspoon Lemon zest Mix ingredients thoroughly.
2 Cup Onion, chopped 2 Garlic, cloves, minced 1/4 Cup Mustard, yellow prepared 1/2 Cup Brown sugar, packed 2 Cup Ketchup 2 Lemons, thinly sliced 1 Teaspoon Louisiana hot sauce Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone. Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bonesidedown on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side. This barbecue rib recipe assumes you will be grilling either directly or indirectly however it can easily be modified for the smoker as well. You could also use spare ribs instead of baby backs if you so desired however the smoking time would be extended to 6 hours at 225 degrees.
3 tablespoons sugar 2 tablespoons chili powder For mop12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup vegetable oil 2 tablespoons Worcestershire sauce 2 tablespoons minced jalapeo chilies
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teaspoon black pepper; ground teaspoon white pepper; ground cup brown sugar; packed cup sugar; granulated
Combine all the ingredients and grind into a powder. For use as an interesting alternative to ordinary rubs. Source: Kansas City Barbeque by Bill Venable, Rick Welch, Bruce Daniel
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Ca-Rib-Bean Rub
1 tablespoon brown sugar 2 teaspoons allspice 2 teaspoons onion powder 1/2 teaspoon thyme 1 teaspoon salt 1/2 teaspoon nutmeg Mix thoroughly and use on just about any kind of pork. Source: "Smoke and Spice", Jamisons, Cheryl
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1/2 teaspoon thyme 1/2 teaspoon oregano 1/4 teaspoon sage white fish fillets vegetable o Mix all spices together and store in a tight jar. Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges. - - - - - - - - - - - - - - - - - -
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3 tablespoons garlic minced 2 tablespoons hot pepper vinegar, peppers only, g 1 tablespoon plus 1 teaspoon salt 1 tablespoon red pepper, ground (preferably caye 1 teaspoon black pepper 1/2 cup basic turkey or chicken stock 2 tablespoons Worcestershire sauce
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