Non BBQ Rubs? Other influences?

[Foodie]

I love BBQ flavours...but get a bit tired of them all the time?

I did a search on some other spice mixes (on this site) and came up with nothing :(

Has anyone tried anything other than the standard BBQ rubs? Like middle eastern, Asian etc?

I realise we cook differently between countries - but not that much surely? eg: asians have amazing ways of cooking duck and pork..? (and may are BBQ smoked..or tea leaf smoked etc)

I would tentatively say that China and Vietnam have the best duck recipes I have ever tried?

Does anyone smoke with cinnamon, star anise, cardamon maybe? Orange peel, clove, fenugreek, aniseed, tamarind etc?

as rubs or marinades. Not sure where to find the info on the site - the search funstion doesn't always work very well..?

[squirtthecat]

I've used Char Sui quite a few times...     Makes for a pretty (and tasty) chicken.

[KyNola]

Foodie, what do you define as a "BBQ Rub"?

[Foodie]

Squirtthecat...that chook looks really good - yum. Did u use a proprietary brand or make your own? How did u do this chook in the BS smoker? Imagine a pork fillet..mmmnnn...  ;)

Kynola - not really sure - just thinking of rubbing spices etc onto meat and chucking them in the  smoker - to smoke and then to cook. I am very freestyle.

Just thought that maybe someone may have tried other popular spice mixes than the predictable traditional "smokey bbq" ingredients (dried onion and garlic, tomatoe sauce, worchestire, mustard, soy, blah blah..) ?? Don't get me wrong - I love that too..but I just don't want to eat it every time I have ribs etc?

There is a whole world of spices out there...eg: tamarind ribs? I have the most sexy and yummy sauce for roast pork belly u could ever try...I just wasn't sure about the "smoke" taste factor in a conversion. I guess I may just have to try them and see?

EG: what about mangoe in a sauce? I am expecting that mangoe and smoke would actually go very well together in truth. Pineapple does? Blueberry and game meat? Smoked? Yum!? Apple smoke and pork work after all..? then add some other earthy spices....like cinnamon, mace, star anise etc...why not?

Was just putting my feelers out for other tastes..?

[KyNola]

You may want to consider purchasing the book Smoke & Spice authored by Cheryl Alters Jamison and Bill Jamison.  It has tons of different rubs, sauces and recipes that contain all sorts of ingredients including the spices you listed as well as various fruits, etc.

[Foodie]

That sounds ideal  :) Thanks heaps KyNola...

Meat is a little pricey these days - I am a bit wary of getting a non-edible disaster..oops

(I am just testing a portguese style rub (home made) right now...I figure that should be a safe bet?!)

[La Quinta]

Foodie...we are rather enamoured right now with Asian flavors...especially with fowl...5 spice and hot pepper...wasabi powder....salt...paprika...brown sugar and a touch of sesame and canola oil (soy sauce if you like)...kinda like a light paste rather then a rub...works great on duck and chicken. I do let it sit in the fridge for  2 days or more...I rather like a moister (is that a word?) product going into the smoker as the environment inside is dry even with the water bowl...

Anyhoo...just MHO

[thirtydaZe]

on ribs, with a sweet sauce has been doing great things for me in a change up sort of fashion.

[Foodie]

Sounds great La Quinta!

I am definitely going to try that char sui chicken too. Chicken is a cheap meat to "practice" on  - so that's a bonus  ;)

Creole sounds good too...  :)

[hal4uk]

Hey Foodie...

Here's something you might be interested in --- not just to make new rubs...
But since you asked...  These basic "principles" can be applied to not only rubs, but everything you cook.

Google a book called "The Flavor Bible".
I own a copy.  It's worth every last red cent.
Actually, if you like to eat... it's fascinating.  Check it out.

[Sharne]

I have a rib recipe which I have been using for the last couple of years, it was made famous in Maui at a place called Azeka's which sadly closed down after 50yrs, These ribs are known as Maui ribs, Azeka's ribs, Kalbi ribs or Korean ribs.
I make these everytime I have a bbq and have friends over and they never fail to impress.

Maui Ribs

(Inspired by the ribs from Azeka's)

(Serves 4; you can cut in half for 2 or double for a crowd)

3 – 3½ pounds flanken beef short ribs
½ cup soy sauce (use wheat-free tamari for gluten-free)
¼ cup dark sesame oil
3 tablespoons sugar (or honey)
2 green onions, sliced
2 teaspoons chopped garlic
2 teaspoons thinly sliced ginger
(Optional) Extra green onions for garnish

Combine the soy sauce, sesame oil, sugar, onions, garlic and ginger. Put the ribs in a non-reactive baking pan (like Pyrex) or Zip-loc bag and cover with the sauce. Cover and refrigerator for at least 24 hours. They can marinate for up to 3 days and only get better if you marinate them for a longer period of time. Turn them in the marinade a couple of times a day.

[Sharne]

I forgot to mention I also add sesame seeds aswell

[Foodie]

Wow..thanks guys!

Sharne - do u smoke those ribs tho?

This is our Ultimate pork spare rib recipe (lots of ingredients - but so, so worth it! It's really good - except we marinade overnight usually) edit: we also remove the foil for the last 20-30mins of cooking too...

Ingredients

1.5kg pork spare ribs, quartered
1/4 cup olive oil
lime cheeks, to serve


RUB:
1 tbs brown sugar
1 tbs salt
1 tsp chilli powder
1 tsp smoked paprika
1 tsp mustard powder
1 tsp ground cumin
1 tsp dried oregano leaves
1 brown onion, finely chopped
2 garlic cloves, finely chopped

COOK IN:
1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 jalapeno chilli, finely chopped
1 orange, peeled rind and juice


Step 1: Preheat oven to 180°C.
Step 2: Combine rub ingredients in a large bowl. Add ribs to the bowl, using your
hands, rub the mixture into the meat to coat completely. Set aside in the fridge
for 2-3 hours to marinate.
Step 3: Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs
and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until
sealed.
Step 4: Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan
and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes
until thickened slightly.
Step 5: Transfer ribs to a large, non-stick roasting pan and pour over hot
marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off
the bone, turning 3-4 times throughout.
Step 6: Serve ribs with lime cheeks.
Serv es 4

[La Quinta]

The lime is definately an interesting touch...does it just bring a sour to the party?

[Foodie]

Yes La Quinta...it really cuts thru and gives it a lovely 'tang'...hubby and I love it. Just a squeeze (or two/three for me!) 
We sit down to big bowls of these on movie nites..  :)

I have a recipe for tamarind ribs - I am guessing they would have that nice sweet/sour/hot balance too? (haven't tried them yet)

ps Squirtthecat...tried the Char Sui chicken - OMG! it was lovely....I lifted the skin over the breast n legs and got the sauce in there too...marinaded for the day, cold smoked for 1hr 20mins then...cooked it on the rotisserie...it was bursting with juices and tender - nice balance of flavours.

my crew devoured it when they got back from the beach  :D Thumbs up! Thanks!