Mother rub


 

DWolf

TVWBB Member
I've noticed comments on this board about differing tastes in rubs - some folks love celery seed, others hate it; same with cumin (one person said cumin made everything taste like cheap tacos). Also, people use different blends for different purposes.

French chefs talk about "Mother Sauces" like Hollandaise that can be varied to make numerous other sauces. I've used that idea to develop a "Mother Rub" that I can vary depending on what I'm cooking.

The basic components of my rub are:

salt
brown sugar
smoked paprika
sweet paprika
cayenne
Onion powder
Garlic powder


I go fairly easy on the cayenne because I can always add heat when I want it. Similarly, if I want to do something Tex-Mex I just add oregano and cumin; adding cinammon and allspice makes a basic Jamaican jerk rub; mixing in turmeric, cardamom, cumin, and mustard powder and I have a pretty good curry mix. By blending the Mother Rub with fresh garlic and more cayenne I have a good mix for Korean Bul Gol Gi or Dak Gui.
 

 

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