My all purpose dry rub!

[Derek]

table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.


What does everyone think?

[Lefty]

Please tell me this is a joke. :waiting:

[Derek]

Please tell me this is a joke. :waiting:It's not a joke, Its going to be used a LOT!

And it's meant to be a big batch.

[Doc]

Have you ever tried this before?

[Derek]

Have you ever tried this before?I have on a smaller scale, and it was on a steak.

It's very tasty.

but I was using teaspoons of everything and a pinch of everything.

[buzzard767]

The rub sounds like a hot one even if small portions are used. I suppose if you don't over do it and use too much........

[Derek]

The rub sounds like a hot one even if small portions are used. I suppose if you don't over do it and use too much........I like it hot, I also have another dry rub similar to this but with habenero powdered.

[Adillo303]

Derek - I think what is causing the concern is that you will have just oveer three cups of product. While that is fine if you want a big batch, 2/3 of it will be Hot peppers. At that ratio, anyone using it that was not really inot hot food could kind of get smoked out. Worse yet is someone ate hastily, it could be very unplesant. Habs would be more difficult in the same proportions.

Please take a suick look at the ingredients for the normal size recipe that you make and make sure that the translation to the larger quantity went as you expected it to. If all is OK fine. It is just moer bang than I can handle.

Andy

[Derek]

Derek - I think what is causing the concern is that you will have just oveer three cups of product. While that is fine if you want a big batch, 2/3 of it will be Hot peppers. At that ratio, anyone using it that was not really inot hot food could kind of get smoked out. Worse yet is someone ate hastily, it could be very unplesant. Habs would be more difficult in the same proportions.

Please take a suick look at the ingredients for the normal size recipe that you make and make sure that the translation to the larger quantity went as you expected it to. If all is OK fine. It is just moer bang than I can handle.

AndyThanks Andy, How do I re portion it so it's a big batch and not to hot?

I can take out the cayenne and leave the chipolty in.

[BamsBBQ]

wow, no offense but that mixture is going to taste terrible..the heat will way over power any of your flavors...its all about balance... i will list a couple of rubs i make, you can add a little more heat to some of it or take away the flavors you dont like

Bam's All Purpose BBQ Rub

1/4 cup coarse salt (I recommend Kosher salt or sea salt)
1/4 cup dark brown sugar
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary (crushed a bit)
1 tsp garlic powder
1 Tbsp dry mustard powder
2 Tbsp chili powder
1 Tbsp hot smoked paprika (not sweet paprika)
2 Tbsp fresh coarsely grated black pepper


Barbecue Spice Rub

1/2 cup Chili powder
1/4 cup Hickory flavored salt
3 tablespoons Onion powder
2 tablespoons Cumin
1 tablespoon Paprika

1 tablespoon Garlic
1 tablespoon Brown sugar
1 teaspoon Cayenne pepper
1/2 teaspoon Dry mustard
1/2 teaspoon Lemon zest
Mix ingredients thoroughly.

Bam's Spicy Chili Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon white pepper
Mix all ingredients in small bowl.

all-purpose rub for chicken, fish, pork, beef, or lamb
1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder -- optional
2 teaspoons lemon pepper -- optional


For a basting sauce or marinade, I add soy sauce, vinegar, and water.
In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens.
Remove from the heat and let the mixture cool to 100F. Pass the mixture through a sifter. Use immediately or store in a cool, dark place for several months.

[Derek]

Thank you very much for the list of dry rubs, Jeff.

I was trying to create my own, I guess I can take a base rub and create my own?

I think I'll do that instead.



Thanks for the help gang!

[BamsBBQ]

Thank you very much for the list of dry rubs, Jeff.

I was trying to create my own, I guess I can take a base rub and create my own?

I think I'll do that instead.



Thanks for the help gang!

all rubs,spice mixtures similar all have to start with a base.... try the last rub i posted..it has flavor and with 3 tablespoons of cayenne, plenty of heat... if you want different flavor just put in 1 1/2 tablespoons of cayenne and 1 1/2 tablespoons of chipotle powder

[Derek]

all rubs,spice mixtures similar all have to start with a base.... try the last rub i posted..it has flavor and with 3 tablespoons of cayenne, plenty of heat... if you want different flavor just put in 1 1/2 tablespoons of cayenne and 1 1/2 tablespoons of chipotle powderWill do Jeff.

but 3 tablespoons is nothing to me any more specially after eating habs slices and jalapeno with the banes on & the seeds de-seeded.

[BamsBBQ]

Will do Jeff.

but 3 tablespoons is nothing to me any more specially after eating habs slices and jalapeno with the banes on & the seeds de-seeded.

no it might not be hot enough for you but, when you cook with a rub, it intensifies...

hab slices..rookie..lol

pop the whole thing in your mouth and then talk to me..lol

yes i have, yes it hurts, yes i will do it again..lol

[Derek]

no it might not be hot enough for you but, when you cook with a rub, it intensifies...

hab slices..rookie..lol

pop the whole thing in your mouth and then talk to me..lol

yes i have, yes it hurts, yes i will do it again..lolLOL Jeff, I'm still trying to get my heat tolerance up until I take the plunge, I heard once you go hab you never go back!

:P

[Adillo303]

Derek - If you either post or PM me your base recipe, I can portion it for you.

Andy

[RobsanX]

table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.


What does everyone think?

Sounds great! I bet it will be a hit at Sunday dinner!

[High Cheese]

table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.


What does everyone think?

You should measure that out to a smaller scale and try it first. Cayenne AND chipotle or smoked paprika will overpower pretty much everything. With all that heat/spice in there the salt and pepper is irrelevant.

I wouldn't say rubs have a base unless you say the base is salt and pepper. Every rub I make is different. Sometimes I like an "herby" rub, sometimes a smokey rub, sometimes hot, sometimes smokey. Have you tried cumin, garlic powder, onion powder, chili powder? Try to get more familliar with spices and play around with small amounts before going Whole Hog into a pail of rub. Plus, you'll want to use it up pretty quickly so it tastes fresh, otherwise you'll just be wasting it.

[Derek]

Derek - If you either post or PM me your base recipe, I can portion it for you.

Andy

Sounds great! I bet it will be a hit at Sunday dinner!Thanks Andy, I would like that, I'll probably hit youa pm later today ok bro?

You should measure that out to a smaller scale and try it first. Cayenne AND chipotle or smoked paprika will overpower pretty much everything. With all that heat/spice in there the salt and pepper is irrelevant.

I wouldn't say rubs have a base unless you say the base is salt and pepper. Every rub I make is different. Sometimes I like an "herby" rub, sometimes a smokey rub, sometimes hot, sometimes smokey. Have you tried cumin, garlic powder, onion powder, chili powder? Try to get more familliar with spices and play around with small amounts before going Whole Hog into a pail of rub. Plus, you'll want to use it up pretty quickly so it tastes fresh, otherwise you'll just be wasting it.Well I'm still pretty new to rubs of any kind.

[High Cheese]

Well I'm still pretty new to rubs of any kind.

Even MORE the reason to not mix up a cement truck batch o' rub. Play around with smaller amounts. Why don't you get a rack of ribs, cut them into 3-4 sections and season each section differently. Keep track of the spices and amounts you used and what meat it's on.

[lilylove]

table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.


What does everyone think?



I think my poor sad mouth would melt:dizzy:!!
That's a heck of a lot of HOT.

[Derek]

Even MORE the reason to not mix up a cement truck batch o' rub. Play around with smaller amounts. Why don't you get a rack of ribs, cut them into 3-4 sections and season each section differently. Keep track of the spices and amounts you used and what meat it's on.Thanks Hc, I'll do that on some pulled pork!

I think my poor sad mouth would melt:dizzy:!!
That's a heck of a lot of HOT.He, it just warms my tong up a little bit, and I can't stop putting hot stuff on my food, I though I could but I can't stop!

[Deelady]

Thanks Hc, I'll do that on some pulled pork!

He, it just warms my tong up a little bit, and I can't stop putting hot stuff on my food, I though I could but I can't stop!



Becareful with that because I knew a guy would developed bad ulcers from always eating hot spicy food.....he was not a happy camper with those!! :shock::mellow:

[Derek]

Becareful with that because I knew a guy would developed bad ulcers from always eating hot spicy food.....he was not a happy camper with those!! :shock::mellow:Well I don't eat the spicy stuff all the time, Maybe night, day and that's in LOL.

[Love2"Q"]

not trying to put down your rub ...
but it seems that its basically just
cayenne .. i cant see being able to taste anything
else .. the best rubs (to me) have layers of flavor ...
hot is nice .. but not as good as hot and sweet ...
but thats me ..

[Derek]

not trying to put down your rub ...
but it seems that its basically just
cayenne .. i cant see being able to taste anything
else .. the best rubs (to me) have layers of flavor ...
hot is nice .. but not as good as hot and sweet ...
but thats me ..no problem L2Q to his or her own.


I'm going to ask Andy for the base rub.

[rickismom]

table spoon of Salt.
Table spoon of ground pepper.
Table spoon of garlic powder.
half cup of Cayenne.
Half cup of Chiplote.
1 cup brown suger.


What does everyone think?

I think it sounds good Derek! I might mix that one up myself and put it on salmon :wink:

[BamsBBQ]

heres one i use when i want a little heat and a pretty good balance of flavor

Devil's Dust (http://www.netcookingtalk.com/forums/showthread.php?t=1789&highlight=dust)

original half quarter
1 Cup Paprika 1/2 cup 1/4 cup
1/2 Cup Chili Powder 1/4 cup 1/8 cup
6 tbsp salt 3 tbsp 1 1/2 tbsp
4 tbsp ground coriander 2 tbsp 1 tbsp
4 tbsp garlic powder 2 tbsp 1 tbsp
4 tbsp white sugar 2 tbsp 1 tbsp
4 tbsp curry powder 2 tbsp 1 tbsp
4 tbsp dry hot mustard 2 tbsp 1 tbsp
2 tbsp black pepper 1 tbsp 1/2 tbsp
2 tbsp ground basil 1 tbsp 1/2 tbsp
2 tbsp ground thyme 1 tbsp 1/2 tbsp
2 tbsp ground cumin 1 tbsp 1/2 tbsp
2 tbsp cayenne 1 tbsp 1/2 tbsp


Mix up the above ingredients and enjoy!

[Derek]

heres one i use when i want a little heat and a pretty good balance of flavor

Devil's Dust (http://www.netcookingtalk.com/forums/showthread.php?t=1789&highlight=dust)

original half quarter
1 Cup Paprika 1/2 cup 1/4 cup
1/2 Cup Chili Powder 1/4 cup 1/8 cup
6 tbsp salt 3 tbsp 1 1/2 tbsp
4 tbsp ground coriander 2 tbsp 1 tbsp
4 tbsp garlic powder 2 tbsp 1 tbsp
4 tbsp white sugar 2 tbsp 1 tbsp
4 tbsp curry powder 2 tbsp 1 tbsp
4 tbsp dry hot mustard 2 tbsp 1 tbsp
2 tbsp black pepper 1 tbsp 1/2 tbsp
2 tbsp ground basil 1 tbsp 1/2 tbsp
2 tbsp ground thyme 1 tbsp 1/2 tbsp
2 tbsp ground cumin 1 tbsp 1/2 tbsp
2 tbsp cayenne 1 tbsp 1/2 tbsp


Mix up the above ingredients and enjoy!Hows the heat for the weaklings?, like my folks?

[Love2"Q"]

Hows the heat for the weaklings?, like my folks?


weaklings? like eating hot stuff makes you tough?

[BamsBBQ]

Hows the heat for the weaklings?, like my folks?

did you read the title?....lol

it is pretty warm...all the ingredients compliment each other...when u use fresh ingredients they are more potent...

take an old pepper shaker or spice container...mix up the ingredients...when you go to your folks house to cook or eat, just sprinkle on your own plate..no sense torturing your folks..

when i make a meal, if there are no chile-heads present, then i just season the food with spices not heat really well...if i want to kick up the heat level, i sprinkle on some cajun seasoning, hot sauce, cayenne or any hot mixture on my plate.. everybodies happy nobodies mouth is burning unless they want it to be..

[Derek]

weaklings? like eating hot stuff makes you tough?It's a joke, Just go with it man.

[BamsBBQ]

:idea::yuk::wub::sad::huh:It's a joke, Just go with it man.

smilies man smilies... nobody can tell if you dont use smilies..lol:sorry::shock::in_love::confused::wink ::yum::yum::yum:

[BamsBBQ]

:bonk::chef::oops::chef::sorry::in_love::yuk::wub: :puke1::wink::bonk::chef:

[JoeV]

It's a joke, Just go with it man.Denigrating and bossy. Nice technique to win friends and influence people.

[Love2"Q"]

hard to tell it was a joke ...

HAHAHAHAHAHAHA ....

boy .. it was funny ..

[Derek]

Denigrating and bossy. Nice technique to win friends and influence people.

hard to tell it was a joke ...

HAHAHAHAHAHAHA ....

boy .. it was funny ..You know you 2 are blowing this way out of proportion, I guess this really is the net, LOL!