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Rubs and Marinades

All South Barbeque Rub
Webmaster's note: This is my favorite rub. We use it on everything

   2      tablespoons   salt
   2      tablespoons   sugar
   2      tablespoons   brown sugar
   2      tablespoons   ground cumin
   2      tablespoons   chile powder
   2      tablespoons   freshly cracked black pepper
   1      tablespoon    cayenne pepper
   4      tablespoons   paprika

The rub is the second most important part of the BBQ process, 
next to the smoking technique.  There are two main concepts 
to keep in mind when formulating your rub.  The proportion of 
salt should be great enough to trigger osmosis and begin to 
draw the moisture from the surface of the meat, and (some 
may disagree with this) the proportion of sugar should not 
be excessive because it will caramelize and burn during 
smoking leaving a bitter taste.  However, since sugar contributes 
to osmosis, it is an important component and shouldn't be 
eliminated.

Beyond that, your rub should only be limited by your imagination.
Other ingredients to consider can include paprika, cumin,  garlic 
powder, onion powder, black pepper, cayenne pepper, chile powder,
 oregano, sage or whatever sounds good to you.

I like to keep my rub in a shaker for easy application.  Rub 
should be applied at least the night before smoking.  Anything 
longer, up to three days, is better.  Shake the rub over the 
entire surface of the meat to be smoked.  Use a generous amount 
at first and then, as it starts to get moist and adhere, add 
more.  I don't think it's necessary to "rub" it in.  I find that 
that only results in uneven distribution, and besides, it stains 
your hands.  Wrap the meat loosely in butcher paper and leave in 
the fridge until a couple of hours before smoking.

I find rubs to be far more useful than marinades especially for 
large pieces of meat such as briskets and pork butts. For cuts 
such as these, the internal and external fat melt through the 
meat during cooking to keep it moist.  I believe that the texture 
of the meat is improved by drawing out excess moisture, before 
cooking, through osmosis. The dry surface of the meat and the 
rub itself combine to produce a flavorful and attractive crust 
on the finished product.  Unless it is thoroughly blotted dry 
on the surface, marinated meat won't color properly.

Barbeque Dry Rub

   4       tb           Cumin
   4       tb           Thyme
   4       tb           Garlic powder
   4       tb           Black Pepper, freshly ground
   2       tb           Cayenne Pepper
   2       tb           Salt
   2       tb           Curry Powder
   1       tb           Onion Powder
   1       tb           MSG or other flavor enhancer
                        -(optional)

In a small bowl or glass jar with a lid, combine all the ingredients.
Stir or shake to mix.  Use immediately or store in a cool, dark place 
for   several months.
  
This rub is pretty strong and so I do not recomment it for thin cuts 
(like   ribs).  Bit it is swell on heavier cuts of meat such as beef round, 
prime   rib, pork shoulders, and even the whole hog.  With this recipes, you 
have   enough for five shoulders or four hams.  

Best if you let the meat marinate, l in the refrigerator for 1-2 days
 
  Source:  John Willingham's World Champion BBQ

KC Rib Rub

   1      cup            brown sugar
      1/2  cup            paprika
   2 1/2  tablespoons   ground black pepper
   2 1/2  tablespoons   salt
   1 1/2  tablespoons   chili powder
   1 1/2  tablespoons   garlic powder
   1 1/2  tablespoons   onion powder
   1 1/2  teaspoons     cayenne

Pork Spare Rib Rub

Recipe By     : Danny Gaulden
Serving Size  : 1    Preparation Time :0:00
Categories    : Rubs

   1      tablespoon    granulated garlic
   1      tablespoon    onion powder
   2      tablespoons   salt
   1      tablespoon    cayenne
   1      tablespoon    black pepper
   1      tablespoon    white pepper
     1/2  cup            paprika
   1      cup            brown sugar

This may be a little hot for some folks, so one may want to reduce the
cayenne a little...but thats the way they like'em out here. I believe the
brown sugar is a must, and when it caramelizes, it produces that rich dark
cherry-red color, plus it taste good!

After the ribs come off the pit, I baste them with a quick coat of an
old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor.  Works great for me, and when you open your BBQ House, you might want to give it a try!

Webmaster's Note: Danny Gaulden is the owner of the Dairy Queen in Carlsbad, N.M.
Danny is the host of  Q-Fest (annual BBQ event held in Carlsbad)


 

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Copyright 1998 Greater Houston BBQ Society
Last modified: July 08, 1998