BBQ season No. 2 ... your goto RUB recipe

bragu_DSM 5

Have tried MANY over the decades ... still looking for that goto great/perfect rub for picky me/family.

Share yours?

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fawnridge (Ricky)

Original Boca Boys - use this on pork, chicken, and lamb

  • 6 tablespoons Granulated Garlic Powder
  • 2 tablespoons Chili Powder
  • 2 tablespoons Paprika
  • 1/2 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
  • 1 tablespoon Cayenne Pepper
  • 2 tablespoons Turbinado Sugar

Boca Boys Jerk Rub Recipe - use this on anything you want to jerk, even fish!

  • 4 tablespoons Ground allspice
  • 4 tablespoons Dried thyme
  • 4 tablespoons Ground Scotch Bonnet Pepper Click here to buy them... cheap!
  • 2 tablespoons Freshly ground black pepper
  • 2 tablespoons Ground sage
  • 1 tablespoon Ground nutmeg
  • 1 tablespoon Ground cinnamon
  • 2 tablespoons Garlic powder
  • 4 tablespoons Brown Sugar
  • 1 cup dried Chives

Boca Boys Brisket Rub - also good for beef ribs

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
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The main one I use is a Cajun seasoning mix, based on a recipe from Justin Wilson. Basically it is equal part of the following:

  • dried oregano
  • dried basil
  • dried thyme
  • granulated garlic powder
  • granulated onion powder
  • salt (or seasoned salt)
  • cayenne
  • freshly ground black pepper
  • ancho chile powder (optional) - 100% chile - no other ingredients

I make large quantities of this at a time and use it frequently. Another I use frequently is Za'Atar:

  • 2 tbsp sesame seeds
  • 1 tbsp lemon zest (can use dried zest)
  • 1/4 cup sumac
  • 2 tbsp thyme
  • 1 tbsp oregano
  • 1 tsp marjoram
  • 1 tsp savory
  • 1 tsp coarse salt

This has to be stored in the freezer if not used immediately, as the sesame seeds do not keep well at room temperature. If using as a rub, add some more salt plus freshly ground black pepper. I use this only on chicken.

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Ricky's are really good!

I usually wing it. I don't want it to always stay the same. :) I like the red spices, like epazote and sumac, but it only really matters for tougher cuts, which need some sugar and acid to break down.

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