Developing a Rub

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fritz

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I’m thinking about making up a rub for ribs. I know I want to use Worcestershire powder. Some questions:

• Any flavors to stay away from that might compete with the Worcestershire powder? I’ve never used it before. Does a little go a long way?

• In general, any cardinal rules? i.e. Flavors/spices that compete with each other?

I’m in the sweet/salty ballpark for this rub (looking for that umami, hence the Worcestershire powder). This would be for 3 slabs of babys.

Thanks!
 
Yes, a little goes a long way. (I just looked at a recipe I created that includes it and it has 2 teaspoons of W powder in 12 tablespoons total rub.)

No cardinal rules exactly. You can make the bulk of the rub complementary flavors (onion, garlic), some sugar, black and white pepper, and lesser amounts of some other complementary and contrasting flavors (coriander, cumin, chile, clove, cardamom, allspice, e.g.) and sour fruit (sumac or amchur).
 

 

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