Dry Rub Recipes
  • jlwjlw
    Posts: 16,454
    What's your go to recipe? I tend to throw something together that included brown sugar, paprika, chili powder, salt, pepper, onion and garlic powder and probably something I am forgetting about.

  • ceanntceannt
    Posts: 53,828
    Cayenne
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    I don't use brown sugar on ribs .... tends to burn .... turbinado works well
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    Oh.... dry mustard too
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,654
    jlw said:

    What's your go to recipe? I tend to throw something together that included brown sugar, paprika, chili powder, salt, pepper, onion and garlic powder and probably something I am forgetting about.



    ceannt said:

    Cayenne



    ceannt said:

    Oh.... dry mustard too



    pretty much this. i tend to change it up a little every time, but this is the basic idea.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 88,418
    https://www.facebook.com/EatChub
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    That is a legit link. I added a tiny bit of brown sugar and rubbed generously for the loins today. But that was after 24 ish hours in a salt/brown sugar brine. I hope I didn't overdo the brown sugar...
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 88,418
    Beeteedubbs, don't google "chub rub".

    Thym
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    I'm going to have to post my dry rub recipe, pretty basic, but I like the flavor a lot, its similar to jlw's list from my recollection. I just have to pull it from the recipe/cookbook box
    Jesus didn't wear pants
  • C_BC_B
    Posts: 88,418
    C_B said:

    That is a legit link. I added a tiny bit of brown sugar and rubbed generously for the loins today. But that was after 24 ish hours in a salt/brown sugar brine. I hope I didn't overdo the brown sugar...


    Party done. The pork was a huge hit. I might try something different next time but this is a safe go to for sure.

    Thym
    "On it. I hate software." ~Cpt Snarklepants
  • frydogbrewsfrydogbrews
    Posts: 44,679
    i use everything and anything. my sugar is usually honey though....because...well, you know, the bees and whatnot.
  • ThymThym
    Posts: 121,568
    im a simple man. i use a dry rub from smart and final called pappy's. it's yummy.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • CZsCZs
    Posts: 228
    paprika, black pepper, brown sugar

    baste with butter, white vinegar, and rub mix- helps keep moist and marinading time down in my experience - no expert here just like it :)
  • ThymThym
    Posts: 121,568
    The dry rub really locks in moisture. Its phenominal.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 49,654
    Lakewood said:

    The dry rub really locks in moisture. Its phenominal.



    and makes a nice smokey bark.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • CZsCZs
    Posts: 228
    mmm, bark
  • ThymThym
    Posts: 121,568
    CZs said:

    mmm, bark



    Yes, this.

    I've really been nailing this recently. Perfect smokey, spicey bark. Deep smokey ring penetration into the meat.

    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 88,418
    I need to smoke something Saturday. And maybe Sunday too. I need some smokey meat.
    "On it. I hate software." ~Cpt Snarklepants
  • CZsCZs
    Posts: 228
    when you're not in front of the smoker, grill, pit, hearth, whatever your mood, I can say I've used my dehydrator for great jerkey pairings with beer

    Made a Hickory Brown Sugar Beef jerkey that had a nice sweet glaze that you crunch through to get to the hickoryish beef - goes really well with any summer session
  • ThymThym
    Posts: 121,568
    CZs said:

    when you're not in front of the smoker, grill, pit, hearth, whatever your mood, I can say I've used my dehydrator for great jerkey pairings with beer

    Made a Hickory Brown Sugar Beef jerkey that had a nice sweet glaze that you crunch through to get to the hickoryish beef - goes really well with any summer session



    i havent picked up a dehydrator. but i should make a bunch of jerky in my vertical smoker.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 49,654
    Lakewood said:

    CZs said:

    when you're not in front of the smoker, grill, pit, hearth, whatever your mood, I can say I've used my dehydrator for great jerkey pairings with beer

    Made a Hickory Brown Sugar Beef jerkey that had a nice sweet glaze that you crunch through to get to the hickoryish beef - goes really well with any summer session



    i havent picked up a dehydrator. but i should make a bunch of jerky in my vertical smoker.


    toss a little fan in there and stick it in the sun. done and done.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,654
    and if you do, poach some pears to put in there as well. delicious.
    The pinnacle of lame and awesome in one singular moment. -Lake
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