JMGarciaJr
TVWBB Fan
Originally posted by Jay Rogers:
Joe - Can you post your deconstructed Adam's Rub? I bought it for a friend named, of all things, Adam and was curious. I know it had a bit of mustard seed.
Jay,
Here is my latest version. It is NOT identical to the original, because I believed I should change some of the things I didn't like "while I was at it." I'll note those as I go.
(This is all by volume, use teaspoons, cups, whatever.)
3 parts granulated garlic (the original rub had granulated roast garlic, but I found it got bitter over high, dry heat so I switched...oh, make sure you use the granulated and not the powdered stuff!),
1 part EACH black pepper and red pepper flakes (in the original, I couldn't detect much heat from the seeds/ribs...but I tend to like a bit of heat, so I used flakes instead of a seeded dry chile...although next time I might experiment with a varietal such as árbol or cascabel chile)
2 parts each coriander seed, dill seed, yellow -- I s'pose you could try brown -- mustard seed.
Put all in a spice mill and whiz 3-4 pulses...you want a pretty good crack, but not a homogeneous powder. I like mine a TINY bit finer than the Adam's Rub straight out of the tin...in my opinion you get better adhesion that way.
Oh, and note the lack of salt. I like salting the meat first, letting the juices flow back and forth and then adding the spices.
Hope that helps!
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