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Author Topic: Jan's Rub  (Read 2768 times)

Offline norskmon

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Jan's Rub
« on: March 31, 2012, 01:54:16 pm »
I was wondering if I can make a whole batch of this rub and if so how long can I store it for. I know spices once opened don't stay fresh long but I would sure like to at least triple the batch as long as I'll have all these spices out on the counter.

Offline viper125

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Re: Jan's Rub
« Reply #1 on: March 31, 2012, 01:58:37 pm »
Well I normally make a double or even triple batch and it seems to keep real well. But it also don't last long here. My wife loves it as does everyone. And it has become here house blend spice.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

Offline norskmon

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Re: Jan's Rub
« Reply #2 on: March 31, 2012, 02:06:49 pm »
Thanks Viper, I appreciate it.

Offline just a smokin

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Re: Jan's Rub
« Reply #3 on: April 03, 2012, 05:48:17 am »


  would i be able to get a copy of jans rub from someone ? thanks guys

Offline viper125

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Re: Jan's Rub
« Reply #4 on: April 03, 2012, 06:41:19 am »
Here you go! I'll give you both.The first one is the original and i use it for every thing. But if you like it hotter try the second one.

Jan's Dry Rub
 From KyNola
 

My friend has a commercial 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 internet 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.
 
Ingredients: •1 cup + 4 tbsp sugar
 •1/4 cup Lawry’s seasoned salt
 •1/4 cup garlic salt
 •1/4 cup + 1 1/2 tsp celery salt
 •1/4 cup onion salt
 •1/2 cup paprika
 •3 Tbsp chili powder
 •2 Tbsp black pepper
 •1 Tbsp lemon pepper
 •2 tsp celery seed
 •2 tsp dry ground sage
 •1 tsp dry mustard
 •1/2 tsp dry ground thyme
 •1/2 tsp cayenne
 
Directions: 1.Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.
 Hope you enjoy.
 KyNola

Here is the spicy version.
One of the site's favorite rubs has modified to satisfy those that like a little more heat.

Ingredients:
1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic powder
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion salt
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp cayenne
2 tsp celery seed
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
* Changes from the original recipe are indicated in green.
Directions:
Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.
Hope you enjoy.
KyNola
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

Offline just a smokin

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Re: Jan's Rub
« Reply #5 on: April 04, 2012, 09:12:19 am »

  Hey thank you very much there Viper, that's great , gonna have the wife pick stuff up today and then one of the next days  i hope I'll do the rest . 

Offline cajunboudreaux

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Re: Jan's Rub
« Reply #6 on: April 05, 2012, 08:14:03 am »
I have made a double batch and have had it in a ziplock bag for 2 months now. I just keep all the air out of the bag. It is good as new. And I will actually be doing 50lb of pork butt for a wedding this weekend with it. Used it on 33lbs of butt for a wedding last weekend at not one bad comment. Thanks Jan..
Laissez les bon temps rouler

Offline viper125

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Re: Jan's Rub
« Reply #7 on: April 05, 2012, 10:00:28 am »
I always double it also or even triple it. I also use the large plastic butter containers. Like country grock that has the snap on lids. They work great for that and spice,cure and things.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.