The Barbeque Thread

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Glenn E.
Dalva Golden White Colheita 1952
Posts: 3922
Joined: 22:27 Wed 09 Jul 2008
Location: Seattle, WA, USA

The Barbeque Thread

Post by Glenn E. »

Since we talked about it today during the first virtual tasting of 2021, I thought I'd go ahead and start a thread with a recipe for a very basic BBQ rub. This rub works well as a base on just about any kind of BBQ.

All-purpose BBQ rub

1 Tbsp fresh ground black pepper
1 Tbsp salt, preferably Kosher or other large-crystal salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp paprika
1 Tbsp mustard powder
2 Tbsp dark brown sugar
1 tsp cayenne pepper, optional or to taste

Mix thoroughly and apply generously to meat before cooking. For brisket you'll probably want to change the ratio by adding additional Tbsps of both black pepper and salt.

Despite containing 2 Tbsp of dark brown sugar, this is not what one might call a "sweet" rub. Almost all barbecue rubs contain at least some sugar, because the sugar helps with the formation of the bark. A sweet rub would normally have at least double this amount of brown sugar. I also go light on the salt as I've done with this recipe. As any cook knows, you can always add salt later, but it's very difficult to take it out if you've accidentally added too much.

Variations on barbecue rubs are endless! Most will start with something close to these ingredients and then alter the ratios, add ingredients, or subtract ingredients. (Mustard powder is something I use, but isn't in all rubs.) There are dozens of styles of barbecue in the US and I'm familiar with many of them. I've even tried cooking several of them, some with more success than others. (Texas style brisket, which is the holy grail of brisket, looks very simple but is frustratingly difficult to perfect.)
Glenn Elliott
ScottLinn
Cruz Ruby
Posts: 1
Joined: 21:00 Sun 09 Jan 2022

Re: The Barbeque Thread

Post by ScottLinn »

Thanks for this recipe, I'll try it!
Glenn E.
Dalva Golden White Colheita 1952
Posts: 3922
Joined: 22:27 Wed 09 Jul 2008
Location: Seattle, WA, USA

Re: The Barbeque Thread

Post by Glenn E. »

I modified this recipe to use again recently to make a pork butt (shoulder) for pork carnitas. The modifications were simple: add 1 Tbsp dried oregano and 1 tsp ground cumin. I also used smoked paprika this time around. The results are delicious and make great street tacos!
Glenn Elliott
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