Spreadsheet for Rubs, Marinades, Brines, Mops & Sauces?


 
S

Steve Cutchen

TVWBB Super Fan
I did a forum search for "spreadsheet" and got some hits that sound really interesting, but not a reference for what I'm looking for.

I would like a spreadsheet for ingredients for Rubs, Marinades, Brines, Mops & Sauces. I'm thinking rows of ingredients and columns of recipes, with calculations for some basic ingredient ratios and the like. It would make it a lot easier to compare different recipes, looking at the ratios of the basics, and comparing the non-basic ingredients.

Has anyone done this, and if so is it useful? With your own recipes as a log, or as a comparison tool for others' rubs?
 
Steve,

I was actually anal enough to try that once. The ratios jumped all over the place once I started entering some rub recipes.

The one set ratio that gets a lot of use is the Alton Brown 8:3:1:1 recipe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I swear by Alton Brown's 8+3+1+1 rub formula. It lets me experiment with different flavors while making sure I hit all the basics. It's 8 parts brown sugar plus 3 parts kosher salt plus 1 part chili powder plus 1 part a mix of other stuff (onion powder, powdered ancho, cayenne, whatever suits your needs). </div></BLOCKQUOTE>

It is something to start playing around with.

Jim
 
A few thoughts...

I have informally charted rub contents from rubs and rub developers. Look at ratios of contents as well as what spices and spice groups folks use with which meats.
Certainly a spreadsheet would be a good learning tool. However, for every rule or ratio of ingredients that works...there are those exceptions that are wonderful.

One of Kevin Kruger's best contributions is his no salt concept or rather salt meat first then rub without salt. I would also consider minimizing the sugar.

For most folks, the rub exists to add a layer or two or three of flavor to the meat and smoke. The options are almost endless. Use the best, freshest spices. Have fun exploring the options.
Please share what you come up with.
 
spread sheets are handy for scaling recipes. I have formulas that convert the quantity of each ingredient of my sauce to ounces, cups, tbs, and tsp. I start with a bottle of ketchup and enter the ounces in the bottle and it adjusts all my other quantities. I can then look across the row and pick the best measurement option.

It also comes in handy when doing sausage, because the amount of pork I start with usually varies quite a bit.
 
You must log in or register to reply here.

 

Back
Top