Quote:
Originally Posted by mosesbotbol
Well, it's the first ingredient on the list of commercial rubs. Take a look at the next rub you buy and judge for yourself. I eyeball my rubs. I figure how much salt is needed for the amount of meat I have and then add the spices to it. 40% salt is fine too. This is not an exact science for. Whim plays a role. Basically they'll all have (for my rubs).
Salt
Garlic Powder
Hot Spanish Paprika
Oregano
Tumeric
Black Pepper
Corriander
Yellow Mustard Seed
Sugar
Thyme
I'll crush everthing in mortar except for the black pepper which I add after and stir in.
I do not leave the rub on very long, basically season and throw on the smoker. Since ribs can take 6 hours, why bother letting them set up so long? You still want to taste the pork too, right?
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What type of sugar? Turbinado?