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

bragu_DSM 5

5 years ago

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)
5 years ago
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
bragu_DSM 5 thanked fawnridge (Ricky)
Lars
5 years ago
last modified: 5 years ago
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.
bragu_DSM 5 thanked Lars
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plllog
5 years ago
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.

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

Comments (3)

fawnridge (Ricky)

Lars

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plllog

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