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Three rub comparison


 
K

KenP

TVWBB Pro
We had some guests over yesterday and I thought I'd try 3 different rubs with all else being equal to see which one everyone preferred.

I started with 3 BB racks and rubbed one with Lawry's Perfect Blend Pork Rub, one with Bone Suckin, and one with Montreal Steak (I've used this one before mixed with brown sugar and it was pretty good. It had a little bite to it, but I forgot the brown sugar this time...
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).

I used a 2-2-1 and quickly finished over hot coals on the kettle.

I foiled them with a little apple juice and used a common sauce on them for the last hour.

As always I forgot to take after pics, but the smoke ring was great.
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The appetizers went real fast with Lawry's coming in a close second to Bone Suckin. The Montreal was fine, but needed the brown sugar.

I'll tell you, that was some good eatin'! I was really proud of myself.
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CONGRATS!! on a successful cook. And the info on the rubs is useful too.

Raise your right arm over your head, bend at the elbow, and pat yourself on the back. It O.K. to take the credit !
 
I keep wanting to pick up some of that bone suckin stuff, it definitely has an appeal. But I don't often order food of the net. I did buy a bunch of Willinghams sauces and rubs for brisket after reading a ton of rave reviews on other forums. But I wasn't very impressed. A lot of coriander.

I wish someone would open up a kiosk kind of thing for BBQ and hot sauce during the holidays in a mall. Most of this good stuff can't be found in grocery stores.
 
Tom, FWIW, I was told by the butcher to not get the Bone Suckin Sauce, just their rub. He didn't like the sauce and recommended a mahogany sauce instead.

I agree with you on the kiosk idea and a company I'm invloved with has one in Galveston where we sold 30 cases of our product in two days. However, we had a friend's daughter manning the kiosk. I'd hate to staff a bunch of them and that's why we haven't done more. Franchising or selling distributorships would remove the staffing burden.
 
Um, how 'bout just make your own? You can make a half-dozen different ones in less than a half-hour--and that includes grinding your own spices should you go that route. If you buy spices and herbs from the best sources you'll be using ingredients that are superior to those found in many if not most commercial products.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Um, how 'bout just make your own? You can make a half-dozen different ones in less than a half-hour--and that includes grinding your own spices should you go that route. If you buy spices and herbs from the best sources you'll be using ingredients that are superior to those found in many if not most commercial products. </div></BLOCKQUOTE>Mine always taste like dirt with some hot stuff and salt. Really pisses me off.

Is "Paprika" sweet, or do you have to find "Sweet Paprika"? How does Cummin help?

I just don't know alot about spices so it makes it difficult to goof around with the spices.

Salt, pepper, then I screw up...
 
Well, paprika is crummy in most rubs, imo...

I get what you're saying. But you can work from others' recipes, no?

I also get that not everyone finds the making-your-own prospect appealing. Just a thought.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
Mine always taste like dirt with some hot stuff and salt. Really pisses me off. </div></BLOCKQUOTE>
Yep, ditch the craprika and you'll strat making some good rubs.
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Kevin, I do want to make my own. That's why I followed up your comment the way I did.

As for the paprika, I thought it was mainly for color. I swear to you both, if paprika has been screwing me up, I'm going to scream. No, screaming is girly. I'll yell. No... I'll bellow... Whatever, but I'll be pissed.

Thanks for the info and I'll check out the "Rubs" section again.
 
I really enjoy making my own, it's just that I always wonder if I'm not figuring out what works the best. So I often will be willing to spend $7 to give one a try.

I always order my spices from Penzey's, so I have fresh quality raw ingredients. I just haven't devoted too much thyme
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to figuring out what my favorite rub is.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">No, screaming is girly </div></BLOCKQUOTE>
ROFL!

I think many mistakenly think paprika is used for flavor and I don't think it adds a thing in that regard. Color, yes; bulk, yes; flavor, uh-uh. Ditto for mustard powder.

I do like chile flavors in rubs so I use what I think are more appropriate chilies when I make rubs containing them (I almost never make the same rub twice and I make different rubs for different meats). Consider this (second post down) an intro to my approach to chile-based rubs and to basic proportions. (Tweak at your pleasure.) This one is peppercorn-based with a different profile and just a bit of chile (Aleppo pepper, a big favorite). Here's a visual of one for chuck, a dry-over-paste for brisket; you can see how diverse I can be. There are others around I make for lamb and poultry (most referenced in dinner posts rather than in written-out recipes) and others by other cooks. Try a variety, tweak at will, and see what you can come up with.
 
Ken, Nothing fancy here but been using this one on my Briskets lately. Really liking it.
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Pepper Corn Brisket Rub
1/4 cup Brown sugar
1 TBS DC Kosher salt. I use a little more, but adjust to your taste
1 TBS Lawry's seasoned salt
1 TBS Telicherry corns or any black pepper corns you have
1 TBS White pepper corns
2 tsp Sichuan pepper corns
2-3 tsp Aleppo
2 tsp Chimayo chili powder
1 tsp Green corns
1 tsp pink corns
1.5 tsp woosty powder
2 tsp parsley
1 tsp oregano
1 TBS gran garlic
1 TBS gran onion
 
That looks like a god one for brisket.

Dunno about McC spices. Been a while since I used any. It often comes down to how long something has been around pre-packaging, how long pre-shipping, how long in some store's distribution center, then how long on the shelf.

I buy from Penzey's, WorldSpice, Sweet Freedom, and a couple others because their quality is consistently high. High quality means good flavor and good flavor means better results. They also carry things either not found in grocery stores that I use (Aleppo, amchoor, Peruvian chilies, fenugreek, sumac, et al.) or, that on the rare occasion are there, are likely to have been sitting there time immemorial. Too, if you wish, you can get away with using less rub because the flavors are better from the get-go.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
I guess McCormick spices are out, huh?
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</div></BLOCKQUOTE>
Ken, I use their Gran garlic and their peppercorns sometimes. As Kevin does, I buy most of my spices from World Spice and Penzey's. It's real hard to find gran onion in stores here. Not sure if this is the case everywhere? I buy more from World spice than Penzey's. Love WS, check out their teas also.
 
I haven't seen gran garlic or onion so I've always used powder. Guess I should order some gran.

Bryan, in your recipe above, you use:
2-3 tsp Aleppo WTH is that?
2 tsp Chimayo chili powder Regular chili pwdr not work?
1 tsp Green corns Are these two peppercorns?
1 tsp pink corns 2

This is great guys. You two will have me on track to totally screwing with my wife's taste buds..... (Yeah, ok... I'll just leave that one as it is... That's just, well...
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I'll be sure to check out the teas. My wife loves tea.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
I haven't seen gran garlic or onion so I've always used powder. Guess I should order some gran.

Bryan, in your recipe above, you use:
2-3 tsp Aleppo WTH is that?
2 tsp Chimayo chili powder Regular chili pwdr not work?
1 tsp Green corns Are these two peppercorns?
1 tsp pink corns 2

This is great guys. You two will have me on track to totally screwing with my wife's taste buds..... (Yeah, ok... I'll just leave that one as it is... That's just, well...
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)

I'll be sure to check out the teas. My wife loves tea. </div></BLOCKQUOTE>
Aleppo is kinda like red pepper flakes but not really. Link for you here.
You can find the pink and green pepper corns there as well. Gran garlic is everywhere here, You can get the big Mc bottles of it at BJ's, Sam's and Costco, Black pepper corns too. Never seen the white there though, which is a bummer. I buy most all my corns, gran g and O Aleppo, and woosty powder from WS. Just a great place to deal with.
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Chimayo bought from here. Yes you could use reg chili powder as long as it was just chili powder and no cumin salt etc. added to it. I'm not a real huge cumin fan.
 
Thanks Bryan.

It just dawned on me, you're a night owl too. I'll suffer in the morning when the 6 yr old starts school. :barf:
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
Thanks Bryan.

It just dawned on me, you're a night owl too. I'll suffer in the morning when the 6 yr old starts school. :barf: </div></BLOCKQUOTE>
You're welcome. I'll suffer when the alarm is going of in 5 hrs. to get up and go to work
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Just a great place to deal with. </div></BLOCKQUOTE>
They really are. And if I end up here (in Seattle) for the day I'll go by and grab a few things. Cool little store.
 
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