Tuesday, September 1, 2009

Basic BBQ rub




Secret of a tasty Barbecue dish lies often in the rub.  The food is marinated in a dry spice rub usually for a couple of hours before it enters the smoker.

In the States there is plenty of choice for ready made rubs for pork, chicken and beef.  Here in Europe there's hardly any ready made rubs available, so we have to make our own.

I never measure the exact amounts when I make my rub, but below you see my rough estimates which will work just fine. Adjust to your own taste.

Basic rub for baby back ribs (pork):
  • 1 tbsp of salt
  • 1 tbsp of freshly ground black pepper
  • 1 tbsp of brown sugar
  • 2 tbsp of white sugar
  • 1-2 tsp of granulated garlic
  • 1-2 tsp of onion powder
  • 1-2 tsp of cayenne pepper and/or chili powder 
This is more or less my regular rub for ribs.  Nice sweet and spicy flavor which goes so well with pork dishes. Sometimes I add some mustard powder (Colman's) for an extra kick.


Basic rub for chicken:
  • 2 tbsp paprika powder
  • 4 tsp salt
  • 4 tsp freshly ground black pepper
  • 4 tsp sugar
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
Again that's a basic rub which works nicely.  You could add oregano or any other herbs you like with your chicken.

Apply the rub generously on the food 2-4 hours before cooking.  I often wrap the food in clingfilm after applying the rub and keep it refidgerated untill smoker is ready.

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