Any Suggestions for me?


 
D

Dave L.

TVWBB Pro
This is a rub I want to make for July 4th ribs. I keep trying different recipes to come up with a winner. Any thoughts of what I can add or subtract would be helpful.

1/4 cup brown sugar(would turbinada be better?)
1/4 cup smoked paprika
3 tablespoons black pepper(too much?)
salt meat separately
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon mustard powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Do these proportions look right? This is a single batch. I planned on doubling it for eight racks of spares. It can't be spicey because the seniors at the picnic like mild food(maybe just a tiny bit of kick).
 
Bryan,is there anything I should use instead of the paprika or just ditch it altogether. I know Kevin is a big fan of ancho chili. Could I use that or is that too hot?
 
My first thought is to cut the celery in half.

If you want to take it to another level, replace chili powder and paprika with a variety of ground chilis. See Kevin Kruger on which or see my rubs to get an idea. You have good flavors in this rub and I'm sure your guests will enjoy!
 
I see your point Steve. Half the problem is I don't have any kind of ground chili in the house except for chili powder. I have been smoking for less than a year so the kitchen isn't stocked with anything special. We just have all the main spices that you can get at the grocery store. I worry about the heat level for the people who are in their eighties. If they got any kind of upset stomach I will never hear the end of it
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As a side note: Your #5 sauce is the best we ever had. That is definitely going on the table with the ribs.,
 
Ancho isn't at all hot. Got any?

I'd also ditch the paprika. Though I don't care for regular paprika in rubs, I do like smoked paprika--but not in rubs for smoked stuff. I think it is better on meats that you plan to grill and want some smoke flavor. It often seems to clash when used on meats your're going to smoke anyway. I'd replace it with 3 T ancho if you have that, or 3 T chili powder if not; and would skip the 1 t chili powder. (I am assuming you are talking 'regular' non-hot commercial chili powder.)

I'd also cut the black pepper, possibly to 1 T, considering your group, and, that said, it might be worth halving the cayenne.

I'd also halve the celery, would skip the mustard, andwould consider subbing rubbed sage for the oregano. It works better, imo, with chile, cinnamon and ginger.

Let us know what you come up with.
 
Thanks guys. Those sound like good suggestions. The chili powder is the regular non-hot. The pepper did seem a little bit too much. I just took three or four recipes and tried to combine them. Hey, live and learn. I'm going to go out and get some ancho and give it a try.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.:
Bryan,is there anything I should use instead of the paprika or just ditch it altogether. I know Kevin is a big fan of ancho chili. Could I use that or is that too hot? </div></BLOCKQUOTE>
If you wanted to keep some in there for color and a carrier, just use 1TBS of it. I missed the 2tsp of celery seeds, yes 1/2 that amnt, they can get quite bitter if you use too much of them. I would grind the celery seed when grinding the dried ancho peppers. I'm not fond of biting into seeds, i.e. fennel comes to mind very quick. YUK! Carrawy seeds also. While I love the rye flavor, don't like eating the seeds. It's just me. I'm weird like that.
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My wife is picking up some ancho chili powder (sorry, not homemade ground) at the store tonight. Maybe that's what I'm missing in my rubs; not enough "chili" taste.
 
Is she going to Penzey's by any chance? If so, have her grab some Aleppo.

I'm with Bry on the celery. Grind them.

On the sugar: I like turbinado becasuse it blends better, being drier. I also like its larger grain size. I don't usually grind it finer for most rubs.
 
Not Penzey's but I'll give her a call and tell her to get some if they have it. Is it hot or mild?

I am going to use turbinado instead of brown sugar.
 
It is in the lighter side of medium, imo. It has a full fruity, chile flavor, some heat, and a terrific sour note that is very pleasant.

I was thinking Penzey's since you're in Conn (I forget where you are there though) and I believe there's a store there. Aleppo peppers grow in Turkey and the Levant (it comes crushed, not whole) and is available at specialty spice shops and through online dealers pretty much only.

I love it as one of the chile components in rubs but sometimes use it as the only chile (as here). It goes on pizzas, in or on eggs, in salsas and chutneys, Q sauces, on shrimp--lots of things I use it for. In fact, I keep some at my mise next to the stove, some on the kitchen island, and some on the dining room table. By volume, it is my most used spice by far.
 
There is one here but it's about an hour and a half away going towards New York City so the traffic is terrible.

If I use a combination of Acho and Aleppo do you think I could eliminate the cayenne?
 
Absolutely. Cayenne has heat but little flavor. Same with crushed red pepper. Aleppo has both. The heat in cayenne and crushed red can vary so I can't compare it directly to what you might have on hand. But generally is Aleppo is a bit milder than either.

You're in SE Conn?
 
Sorry I didn't reply earlier. I was out picking wild raspberries in the neighbor's yard.

No, I'm in central CT., about five miles south of Hartford the capital city. From my house it's almost dead center between New York and Boston. About two hours to get to either city.

I'm looking forward to try the chilis.
 
I'd swap out the oregano for basil or sage. Oregano sometimes gives off that distinct meditteranean taste and can be overpowering. Basil or sage will be herbal and earthy when combined with thyme.
 
True. Depending on the type of oregano, it also doesn't stand up to long cooking. I usually use marjoram which is sweeter and does do well with long cooking. (Depending on the rub and meat, usually 1/3-1/2 the amount of thyme I'm using.) Here, I'm with you on the sage. I think the sage would be a good choice because of how it combines with ginger, cinnamon and chile.

Dave-- Don't know why I was thinking you were shore area. I'm from Newington. My brother is in W Hartford. He has a tree service. When I'm there I pick up wood from him I don't have in Fla.
 
That's what I'm going to do.

Here is my final rub. Let me know what you think. Again, this is for a single batch. I want to double it for the party. Is it OK to just double each ingredient or should I hold back on something?

1/4 Cup turbinado sugar
3 Tbsp. Ancho
2 Tbsp. Aleppo
2 tsp. Garlic Powder
2 tsp. Onion Powder
1 Tbsp. Black Pepper
1 tsp. Celery Seed (crushed)
1 tsp. Sage
1 tsp. Thyme
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger

Kevin, small world. If your from Newing ton then you know where Wethersfield is. I'm origanally from a small town called Higganum but moved to Wethersfield when I got married. I wonder if I used your brother's service?
 
It's Kruger Arborists.

Yes, I know Wethersfield--and Higganum for that matter.

The rub looks fine to me. I don't think it will be too hot but do this and gauge it: Make the rub, doubling all the ingredients except the Aleppo--just use the 2 T. Mix well then scoop out 1/4 t onto your palm. Add a few grains of salt then taste. The flavor will change with cooking and with the contact with the meat and the heat will soften a bit but you'll get an idea of the profile and heat. Add more Aleppo to taste.
 
Thanks a million Kevin. I think these will be some really good ribs. Never used your brother's service but I know the name. I have a couple of maple trees that need trimming so maybe I'll give him a call.

Just an afterthought. Do you know where I can purchase chili pepper seeds so I can grow my own?
 
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