Comments on my Rub - I'm not happy.


 
J

James Harvey

TVWBB Pro
Hi All,

I'm unhappy with my rub recipe (all pork, mostly ribs). I generally rub my ribs around 12 hrs before I cook. For my next smoke I'm going to do them as my WSM gets going (30 mins). I find the flavour a little chalky / powdery (that's the best I can describe it). I've bought high end ingredients and grocery store ingredients and get the same flavour. Can you all give my recipe a look and supply comments?

½ Cup Brown Sugar
¼ Cup Paprika
1 TBL Black Pepper
1 TBL Salt
1 TBL Chili Powder
1 TBL Garlic Powder
1 TBL Onion Power
1 TSP Cayenne
1 TSP Dry Mustard

Thanks,

James
 
James, I use Ancho chili powder instead of paprika. I wasn't happy with it. Kind of left a bitter after taste. I also use italian seasoning,allspice, and cloves
 
While I am no expert I would like to offer a few thoughts.
Kill the paprika and replace with a mild chile like ancho(much better taste).
If you can get a good high quality chili powder use it otherwise make some of your own. I personally use Alton Brown's chili powder recipe.
Also you complained about a powdery taste. I may be that you are using onion and garlic powders. I would use granulated for both. This may be what you are using cause they are often confused.
Hope this helps.
Graz
 
I'd get rid of the salt, the paprika, the chili powder and the dry mustard. I'd cut the sugar quantity and replace the garlic and onion powders with their granulated counterparts.

For the paprika I'd sub a combo of ancho and guajillo; I'd double both the garlic and onion (the granulated versions, as noted), which will add sweetness without being sugary.

I'd add two or three herbs (likely thyme, marjoram and a little sage), and a touch of cumin (it's likely in the chili powder, which I got rid of).

The dry mustard adds nothing whatsoever so it won't be missed (mustard needs to be activated by water to have any flavor; even if the juices on the meat activate the flavor it will be destroyed by heat - mustard can't take heat).

So, I'd try:

3 Tbls brown sugar

3 Tbls white sugar

2 Tbls ground ancho - or, my favorite, Aleppo

2 Tbls ground guajillo

2 Tbls granulated garlic

2 Tbls granulated onion

1 tsp cayenne

2 tsp ground thyme

.5 tsp ground marjoram

.5 tsp rubbed sage

.5 tsp cumin

optional: .25 tsp cinnamon


I make no rubs with salt.

For the salt, take the meat at hand and salt it first. Something thin, like ribs, salt as you would were you about to eat them - like if they were cooked already without salt - and salt both sides. For brisket, use more; for butt a bit more. Allow the meat to sit while you start the fuel for a Minion and/or make the rub, i.e., for several minutes.

The salt will draw moisture to the meat's surface. Apply the rub over the moist salt, which will allow it to stick well.

Salting first means you can use as little or as much rub as you want without affecting the salt level, since the salt is applied separately first.
 
James, as I was reading your post, I was mentally formulating some recommendations. I had to laugh when I read Kevin's post. He's said it all. I would add more cumin (my personal taste), but otherwise my advice is to take Kevin's advice (including no salt in rub)!
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I agree with everything Gary said about everything Kevin said
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For the cinnamon, my recommendation is to look for ceylon. Its a bit mellower and citrusy and doesn't remind me of apple pie.

Another suggestion, instead of cinnamon, try celery seed.
 
I'd suggest one more spice to try, sparingly. Coriander. I'll also 3rd or 4th the Ancho, great stuff: no heat and lots of sweet earthy flavor.

I also like a small amount of white pepper, along with the fresh cracked black. And no salt in the rub I add a little bit after I rub to make sure I control what goes on the meat.

FWIW
Brad
 
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