My First Home Made Rub. How'd I Do?


 
R

R Lin

New member
I came across this recipe while I was searching for a place online to buy some more of Corky's Dry Rub. Here it is...

1 tsp. Cayenne
3 Tbsp. Kosher Salt
3 Tbsp. Coarse Pepper
2 Tbsp. Thyme
2 Tbsp. Marjoram
6 Tbsp. Cumin
4 Tbsp. Allspice
6 Tbsp. Paprika
2 Tbsp. Garlic Powder
4 Tsp. Celery Salt
4 Tbsp. Chili Powder

This is supposed to be a clone of Corky;s Dry Rub. No matter what, I am looking foreward to tomorrow's Baby Back Rib Smoke as I have my first home made dry rub to try out. All the Spices were bought a Whole Foods on a Whim. I was walking through the aisles looking for some Hot Salsa, and I wound up in the Spice Aisle. I googled "Corky's Dry Rub Recipe" from my I-Phone, and this one came out. No matter what, I am anxious to taste the difference between a fresh home made rub and a bottled rub. Come On SUNDAY!!!
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I like it with one exception -- delete the salt. Taking Kev Kruger's recommendation, I'd salt the meat first, then add the rub with no salt. It's much easier to control salt taste that way. The paprika will only add color, but there's not much of it in your recipe.
The lack of sugar may be a good thing Marc. Many folks don't like their ribs to taste "hammy". The combination of salt and sugar can do that. If anything, add a little sugar if you like.
Good luck R!
 
I agree about the sweet component. It's just that am surprised when I see a new poster with that intention. I think it's great...
Can't wait for the results.
 
R Lin, Welcome. Making a home made rub or sauce to me is the better part of BBQ. Not that the commercial products aren't good, but when you make it your self you are cookin'. I agree, hold the salt and add to the meat by it self. Let us know how it turned out.
Happy Smokin'

Mark
 
Thanks for all the replies. I already made the rub, and, as a matter of fact, I doubled everything as I didn't think the reipe would make enough for 3 slabs. YIKES!!! Now I have plenty!!!
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I'll be rubbing 3 racks tomorrow with this rub, and the rest of my ribs will be my normal rubs from over the shelf distributors. I'll report tomorrow what I think of the recipe.
 
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