Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > What is your favorite DRY RUB??

Reply
 
LinkBack Thread Tools
Old 08-13-2013, 10:56 PM   #1
jammin
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
jammin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Meridian, ID
Posts: 1,187
Liked 183 Times on 144 Posts
Likes Given: 124

Default What is your favorite DRY RUB??

What's your fav dry rub or rub recipe?? I'm working my way through a few popular ones at the moment:

image.jpg  
__________________
jammin is offline
 
Reply With Quote Quick reply to this message
Old 08-13-2013, 11:16 PM   #2
ChefRex
Thanks Veterans!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
ChefRex's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Central, NJ
Posts: 3,184
Liked 1561 Times on 985 Posts
Likes Given: 2660

Default

I usually whip something up, i don't like to be repetitive, problem is sometimes it's good other times i knock it out of the park.
this is the way iv'e always have cooked and to some degree how i brew
The real reason i chimed in is i'm envious of the egg in the background, iv'e always wanted one but have had a problem with the price of admission.
You might look at the ingredients, look through the web and make your own, cheaper and no preservatives.
Smoke on

__________________

“Drinking is an emotional thing. It joggles you out of the standardism of everyday life, out of everything being the same. It yanks you out of your body and your mind and throws you against the wall. I have the feeling that drinking is a form of suicide where you’re allowed to return to life and begin all over the next day. It’s like killing yourself, and then you’re reborn. I guess I’ve lived about ten or fifteen thousand lives now.”

~ Charles Bukowski,

ChefRex is offline
4
People Like This 
Reply With Quote Quick reply to this message
Old 08-14-2013, 12:54 PM   #3
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,132
Liked 147 Times on 112 Posts
Likes Given: 70

Default

Same here. Usually start with a base of paprika, onion and garlic powder...then I start putting in whatever specialty ingredients depending on the mood I'm in and the meat.

These could include:

Sugar
Brown sugar
Cinnamon
Dry mustard
Dry Chinese mustard
Cloves
All spice
Oregono
basil
Coriander
Dill
....basically anything in my spice cabinet.

__________________
m3n00b is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2013, 02:11 PM   #4
Melana
Up to no good....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Melana's Avatar
Recipes 
 
Join Date: May 2007
Location: Attleboro, MA
Posts: 6,381
Liked 1236 Times on 768 Posts
Likes Given: 771

Default

Quote:
Originally Posted by m3n00b View Post
Same here. Usually start with a base of paprika, onion and garlic powder...then I start putting in whatever specialty ingredients depending on the mood I'm in and the meat.

These could include:

Sugar
Brown sugar
Cinnamon
Dry mustard
Dry Chinese mustard
Cloves
All spice
Oregono
basil
Coriander
Dill
....basically anything in my spice cabinet.
All rubs start with Kosher salt and any one of the above. Whenever smoking pork I always add ginger.
When rubbing beef I never use sugar. The only sugar based rub we use is on pork.
__________________
Melana is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 08-14-2013, 02:13 PM   #5
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 47,017
Liked 4620 Times on 4308 Posts
Likes Given: 56

Default

redtube

wait, what?

__________________
GilaMinumBeer is offline
7
People Like This 
Reply With Quote Quick reply to this message
Old 08-14-2013, 02:47 PM   #6
m3n00b
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Orange County, Commiefornia
Posts: 1,132
Liked 147 Times on 112 Posts
Likes Given: 70

Default

I only use sugar on pork, beef jerky and fish....and only sometimes.

__________________
m3n00b is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2013, 02:50 PM   #7
Rockn_M
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Rockn_M's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Dallas, Tx
Posts: 740
Liked 118 Times on 91 Posts
Likes Given: 8

Default

I've starting using the Good Sh!t seasoning. They have several differnt types. Spicy, Sweet and an all Purpose.

__________________
Rockn_M is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2013, 02:52 PM   #8
Tava
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Buffalo, Ny
Posts: 47
Liked 1 Times on 1 Posts

Default

I use one called "butt rub". Its decent

__________________
Tava is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2013, 02:56 PM   #9
cheezydemon3
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cheezydemon3's Avatar
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,792
Liked 1566 Times on 1187 Posts
Likes Given: 2808

Default

Yeah, it is quite meat specific.

On Salmon: salt, brown sugar, cumin = MAGIC.

On cow: I use Kroger generic Cajun seasoning. (Trust me)

Pig ?

Pig gets the most variety.

On ribs: Garlic powder, onion powder, jalapeno powder, paprika, salt, black pepper, brown sugar.
Loin: something different every time.
Chops: Usually lime, thyme, salt, pepper, garlic, onion powder.

__________________

"Thanks but when should I put employees in? This is my first time trying to add a flavor like this to a beer so I'm kinda clueless...."

-EMPLOYEE FLAVORED BEER........

(my new hero....) pbohanna

cheezydemon3 is offline
Jayhem Likes This 
Reply With Quote Quick reply to this message
Old 08-14-2013, 03:09 PM   #10
b-boy
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
b-boy's Avatar
Recipes 
 
Join Date: Jun 2011
Location: GETZVILLE, NY
Posts: 2,297
Liked 384 Times on 284 Posts
Likes Given: 113

Default

I don't make my own.

I like anything made by STUBB'S. I love the lime chili spice rub. They're kinda pricey and hard to find in my area, but I haven't been disappointed yet.

On Salmon I like Paul Prudhomme's Magic salmon Seasoning. I also use it on lake trout, but it's a little overpowering on mild fish. You can never go wrong with a little Old Bay either.

__________________

Never underestimate the potential of someone who refuses to act their age.

b-boy is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Favorite Rum motobrewer General Chit Chat 92 08-16-2013 05:18 PM
What's your favorite hop? wyobrewer1 General Beer Discussion 23 04-28-2013 01:59 PM
Your Favorite Hop digdan Recipes/Ingredients 12 03-23-2011 06:09 PM