All Purpose Rub Recipe?

scas · Posted: Jun 05 2008 Post subject: All Purpose Rub Recipe?

Looking for fairly simple all-purpose rub recipe. Mainly to be used on ribs and chicken. I know there are TONS of recipes on this board. What are the most widely used? Suggestions?
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Reggae Q · Posted: Jun 05 2008 Post subject:

I'm looking for the same thing. Love emeril's rib rub on any type of pork but I don't like it with any sauce. If saucing, I'll use something like durkee chicken and rib rub but it's only ok in my opinion. I just bought some of lawry's perfect blend. I did NOT like this and I know many people here use that. Hard to beat simple. Salt, Pepper, Garlic

NCBBQFAN · Posted: Jun 06 2008 Post subject:

Reggae Q os pretty close to on target with this.

Nearly all the rubs in here use Paprika, Garlic, Salt, Pepper and some form of Sugar. But is one of those questions where you will get answers that will range from one end to the other. For me I started off mixing my own but tried to find a premixed that I liked but found nearly all the store bought rubs have salt at the main ingredient thereby making the Q, ribs or Chickens too salty for my taste so I went back to the home mixed stuff. There is no end to the variety of rub but most will include the items I mentioned here as a base. I would advise you to start with that and go from there.

Cranky Buzzard · Posted: Jun 06 2008 Post subject:

That's a tough call for sure. I don't like spicy on my ribs, but love it on my chicken. I don't care for sweet on my chicken, but it's sometimes good for the piggie parts.

If I had to just use one mixture for all my meats, just like Reggae Q said, Salt, Pepper, and garlic. I'd probably put a little onion powder (or dehydrated) in there as well.

Just please don't make me only use one mix! Laughing

CB
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Reggae Q · Posted: Jun 06 2008 Post subject:

Plus, I use paprika for color more than flavor

Doc1680 · Posted: Jun 06 2008 Post subject:

If pressed to have just one rub it would probably be simple as well. Pepper, salt, onion, garlic, and some sort of chile powder or cayenne.

IMO though. While there are plenty of rubs that say they're "all purpose", I find that different meats like different seasonings. Or differring amounts of the same thing. I like pork with less salt than I do on beef.
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TN_BBQ · Joined: 03 Jun 2008 Posts: 22

I think Alton Brown (Good Eats, Foot Network) is on to something when he states that a BBQ rub consists of a simple 8:3:1:1 ratio.

8 parts brown sugar
3 parts kosher salt
1 part chili powder
1 part ALMOST ANYTHING YOU WANT...alone or in combination, so long as it totals 1 part (common ingredients include: paparika, black pepper, cayenne, herbs, cumin, onion powder, garlic powder, etc.)

That last 1 part allows you to be quite flexible in customizing your "secret" rub.

The high sugar content of this rub makes it very easy to burn the surface of the meat, so be careful.

Smokin' Butts · Joined: 02 Jun 2008 Posts: 14 Location: Columbus, OH

I second the part about easy to burn! You've gotta really watch your temp when you've got a lot of sugar in you rub. Bark shouldn't taste burnt.
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Canadian Bacon · Posted: Jun 09 2008 Post subject:

I try and substitute any sugars with Turbinado sugar,it can take a lot more heat than most other sugars.
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