My friend has a commecial BBQ restaurant and gave me some of his rub. He would not however give me his recipe so I put my wife on a mission to find something very similar on the interrnet and then we would tweak it to match his. Here is the best effort. It only has 14 ingredients and makes a bunch. Thought you might like to take a look.
Jan's Dry Rub
1 cup + 4 tbsp sugar
1/4 cup seasoned salt
1/4 cup garlic salt
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
2 tsp celery seed
1/2 cup paprika
3 tbsp chili powder
2 tbsp black pepper
1 tbsp lemon pepper
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne
Hope you enjoy.
KyNola
Anything with celery salt has my attention.
KyNola;
The recipe looks good, but the ingredient seasoned salt is throwing me for a loop. :) That covers a lot of ground. Can you let us know what type of seasoned salt you used in this recipe.
Habs,
Good question. It is the regular "buy it off the grocery store shelf" Lawry's Seasoned salt.
KyNola
I thought it might be Lawry's. This brings to mind my mother's fried chicken. She wouldn't make it if she didn't have Lawry's Seasoned Salt. Now I know I have to try this rub.
Thanks!
Habs,
Interestingly enough, my friend prefers to use his rub that this matches when he is smoking chickens. The day we mixed our version trying to match his, I knew we were close but it wasn't a 100% match. The next day I tasted our mix and it was an absolute dead match. Habs, you are so much more knowledgable than me but I honestly didn't know that a spice rub recipe needed a day for the flavors to marry but with this mix, it absolutely made a difference.
Thanks for taking a look at the recipe. I value your opinion. One thing my friend said was for his rub is put it on just before it goes in the smoker. When I used his rub that's what I did as well. It worked well and doesn't require a thick coating. Any thoughts?
KyNola
The recipe looks like a nice blend. I haven't tried it yet so I can't offer any other opinion. I may make up a batch for next weekend, this weekend is going to be a busy one for me. Thanks for the tip about making rubs a day in advance. Cook's Illustrated also recommends for a rub that contains salt you should either apply it just before cooking or at least 6 hours before you begin to cook.
Have you used this or ribs yet. As I look at it, it may be great on pork. I have to smoke six racks of baby backs (I would have preferred spareribs, but other's requested BB's) for Saturday. I may apply this rub to two racks of ribs to see how they turn out.
Habs,
I haven't tried it on pork yet but I could see it on ribs and will give it a test run soon. For folks who like more heat, they may want to use additional cayenne but I really like the overall flavor and the nice little bite you get on the back of your tongue. I'm a lot more interested in flavor than I am heat as my many travels to Louisiana taught me a long time ago that true cajun food is nicely spiced for flavor with a nice heat but not the "blow the top of your head off" heat that a lot of food preparers claim is cajun.
No disrespect intended to anyone. I like me some good spicy andouille sausage and smoked tasso.
Habs, if you try it on ribs before I do, let me know how it turned out. Have a great weekend!
KyNola
I going to make 1/4 batch of rub, and will be using it on two of the six slabs of baby backs I'll be smoking this Friday, and will be serving them on Saturday. I'll let you know how they come out and what others think.
Enjoy your weekend also.
Thanks Habs,
I'm going to give it a shot on ribs this weekend as well. Let me know what you and your family think and I will be brutally honest what I think as well. I am so not adverse to saying "OK, this sucks".
I also have 25 pounds of pork bellies to start curing this weekend.
Happy 4th Habs.
KyNola
Let us know how it goes. Seems like a little more salt than most rubs I've used. It would probably not work well if you were going to use any drippings for a sauce.
FLBR,
Good observation, it does have a lot of salt in it but it also has a lot of sugar and they seem to balance fairly well along with the other ingredients. Don't get me wrong, you can tell there's salt in it but I don't find it overpowering. Personally I like salt so it's definitely good with me. My wife on the other hand is not a big salt person and would be the first to say it is too salty if she felt it was but she really likes the flavor and hasn't mentioned that she found it too salty.
Hope you're feeling better. Have a good holiday.
KyNola
A nice seasoning salt I've been using is Penzey's 4/S Special Smoky Seasoning Salt
Here are its ingredients: Hand-mixed from: Coarse Sea Salt, Smoked Paprika, Sugar, Special Extra Bold Black Pepper, Turmeric, Onion, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary and thyme).
KyNola;
It doesn't have that much salt as compared to most rubs. I have to keep an eye on my sodium also, but my diet is not too restrictive. I found a way to calculate how much table salt there is per tablespoon in a seasoning mix. Your total recipe makes over 3.5 cups and I had calculate the salt amount in your recipe. So depending on what brands you use the total salt would be 10 - 12 tablespoons. The brands that I used would have come to 10.9 tablespoons, if I had made the full batch.
vcackerman;
Welcome to the forum. I buy from Penzey's often. I seen the 4/S Smoky Seasoning Salt. I will order some when I place my next order.
That's the great thing with Penzey's - you can buy small quantities for next to nothing and if you don't like em, you spent a dollar and don't feel bad. They have a California Pepper blend that I like alot too.
Thanks Habs. Now I don't feel quite as unhealthy. :)
KyNola
Kynola,
Thanks!
Feeling a little better. Still not getting up without an assist, but I am getting around the house a little better.
I don't spare the salt around here too much, I just saw alot of ingredients with salt in the name.
I have been tweaking AB's rib recipe for the bradley, and since it uses the drippings for sauce and has wine in it, I actually reduce the amount of salt quite a bit and it still comes out good.
The salts are needed to coax water and water-soluble protiens and such out of the meat, to mix with the spices and then let osmosis do its thing and put the flavor in the meat, sort of like a self-brining rub.
whew! oxycotin has it goin' on!
FLBR,
Good to hear you're recuperating well. Dupont Chemical's slogan used to be "Better Living through chemistry". Make good use of it while you have it. ;D
KyNola
Test driving the rub on ribs today. Painted with CYM and rubbed yesterday. In the smoker as we speak with hickory and apple combo. Will report the results. Also have 24 pounds of belly in the frig to cure for bacon. Life is really good. ;D
KyNola
I used the rub on some baby backs. I was taking them to a small family reunion, so I smoked them the day, before and finished them on the grill when I got there. When I applied the rub I did so sparingly, after I took them out of the smoker I tested one, and realized I should have applied the rub more liberally. So the following day, I packed up the ribs, grabbed a spray bottle with apple juice and a container that I had stored the remaining rub.
That morning my allergies started to bother me, so I took my medication (which throw my tastes buds way off). So anyway I get there, took over one of the grills to reheat the ribs. Placed them on the grill, spritz with apple juice and sprinkled on some more rub, flipped and did the same to the other side, and set out two pans. The other pan was seasoned with a rub I got from the Weber grilling book, which is my favorite rub. Both ribs were distinct in appearance. The ones seasoned with the Weber recipe, was a coarse rub.
Everyone loved the ribs with your rub, and the pan with your rub mix went first. On the first serving people would take one of each, and on seconds they would go to the ribs with your rub. In conversations with my relatives, they reported that they liked both ribs, but preferred the ones that were in the second pan; which were the ones I used your rub on.
So I will use this rub again on ribs, but will apply a more liberal coating next time.
Thanks for the recipe.
PS
This also makes a good table seasoning salt.
Habs,
Did you use Lawry's seasoned salt in it or another brand?
Deb
Thanks Habs,
Hearing that report from you I take as an extreme compliment. I too did ribs with the rub yesterday and was really pleased with the results as well.
Deb, I used Lawry's seasoned salt.
KyNola
Habs,
One more thing. If you think the recipe is worthy of posting on the recipe site, feel free to do so.
KyNola
KyNola
Ok... You guys got me. :D I just couldn't... not try it! ::)
I just mixed up a 1/2 batch, generously rubbed 4 racks of ribs and fired them in the smoker. I had a quick taste of the rub, definitely not over-powering so I can see Habs comment regarding using a generous amount, has a real nice combination of flavor to it. Based on my initial thoughts I think it's going to be really good. I'll let you know how the finished product is.
Thanks for sharing.
Mike
Thanks Mike,
I painted my ribs with CYM and covered the ribs with the rub, wrapped in saran overnight and in the smoker the next day. I was liberal with the rub. I did not find it overpowering at all. In my opinion it is also just as good on chicken.
FINALLY I was able to contribute something to the forum instead of asking stupid questions. The stupid questions aren't over for me by the way.
Hope you enjoy Mike,
KyNola
Quote from: KyNola on July 06, 2008, 12:06:34 PM
FINALLY I was able to contribute something to the forum instead of asking stupid questions. The stupid questions aren't over for me by the way
Welcome to my world, KY ;D Now you know why I giggle like a schoolgirl.
I have your rub recipe bookmarked and it will be the next one I try.
SD
Quote from: deb415611 on July 06, 2008, 04:31:25 AM
Habs,
Did you use Lawry's seasoned salt in it or another brand?
Deb
Yes. I went with the Lawry's, I believe that what makes this rub have a unique flavor.
KyNola;
I will add this to the recipe site.
This rub recipe does look good. I almost made some this weekend but didn't have the Lawry's. I'll have to pick some up for next weekend.
Thanks Habs, my wife is so very excited that HER recipe is going to be on the recipe site.
KyNola
KyNola
Everybody loved the rub on the ribs! ;)
I felt the flavor of it is real good. I do prefer a little more heat but that's an easy solution. Everybody else liked it the way it is. I will definitely be using it again. Two thumbs up!
Thanks for sharing. Pass a thank you along to your wife as well. ;)
Mike
KyNola,
Thanks for the recipe.
We are going to put this on pork chops and bake / broil them tonight.
Thanks Mike,
Glad you liked it. I will certainly pass the thanks on to the wife as she is the one who found the original recipe that we tweaked up to the one you now have.
KyNola
Eight thumbs up from the FLBentRider clan!
The youngest 2 ate too many goldfish before dinner.... ::)
Thanks FLBR. So far no complaints from anyone(or at least they haven't posted them)so I feel pretty good about it.
KyNola
I mixed a little in my ground beef for my lunch burger, and my older kids picked up on the aroma.
"Dad, did you put the rub in/on your burger?"
;D
It's great on scambled eggs, this is a pretty good all around rub and seasoning.
I tried it out with some Hickory in the Bradley on some Baby backs and they were great. I went a little too heavy on the rub by caking it up but just extra tasty. Next time I will coat well, but not so thick.
W E L C O M E to the forum landtosea!
I've put that rub on:
Chicken
Pork chops
Eggs
Pot Roast
It's been great on all!
Hi all, I just made this rub for a bunch of ribs and brisket for a family party this weekend. I was just questioning myself, if the sugar used should of been brown sugar. Well I followed the recipe as described and used regular sugar. Is everyone using white sugar in this rub? Would there be much difference in taste between brown or reg. sugar? I have been browsing this forum for over a year and just realized I wasn't a member!
I used regular (white) sugar, and made a note that for the next batch I would use brown sugar.
NJTuna,
First of all, welcome to the forum as a member. As you already know, there are so many folks on here who are so educated about all things smoking. These guys and gals teach me something everyday.
As for the rub recipe, we used white sugar although we thought about brown sugar. There is no magic to the recipe. We found the original recipe on line and tweaked it just a bit for the flavor we were looking for. Added a couple of ingredients and increased the quantity of a couple spices in the recipe my wife found on line. Brown sugar will of course work. We felt like brown sugar was not going to give us the flavor we were trying to duplicate. The neat part about recipes is if you change one ingredient in a recipe, you can claim it as your own. :D
Hope your family finds the rub enjoyable. If not,it's your recipe! ;)
KyNola
Where are my manners?
W E L C O M E to the forum NJtuna!
NJtuna;
Welcome to the forum.
I also used white sugar in this recipe. Brown sugar will give it a different taste, and during storage it will harden in the rub (unless you dry it in the oven first).
Unless I'm looking for that brown sugar flavor, I now use white sugar. I thought brown sugar was less process then white, but a year ago I learned how commercial brown sugar is made. They refine it to white sugar, then add the molasses back into it.
I've taken a liking to the granulated brown sugar for rubs. It doesn't cake up like the regular kind. Now that I am hooked on it, my store doesn't seem to have it anymore. :'(
I use turbinado sugar in most rubs now.
Since being turned on to turbinado sugar, I rarely use white or brown sugar anymore.
I used this recipe on some ribs last weekend. The only change I made was to use garlic powder instead of garlic salt. My family loved it! Thanks for posting it. It's a keeper!