Tell Me About Commercially Available Meat Rubs

T.G · 08-04-2012, 07:22 AM

Weber (the bbq & grill company) has an entire line of rubs and seasonings that are surprisingly good. There is also the Pappy's line, but I don't know how far east they are distributed. Stubbs isn't bad either, although I don't think they have a product for fish.

If you go with Pappy's, it's good, but salty, so I would recommend picking up an equal sized container of granulated garlic (the sandy stuff, not the fine powdered) and mixing it 1:1 with the Pappy's. You can also add additional paprika or a bit of sugar.

You could even take Emeril's Essence seasoning and mix it in a similar fashion and use it for a rub - or just use it straight up, but sparingly.

All that being said, I still recommend making your own. It's really simple - all you are doing is mixing a bunch of dried spices together. Mostly paprika, black pepper, granulated garlic, granulated onion (again the sandy stuff, not the fine powder) and salt. Sugar, celery seed, cumin, thyme, cayenne, citric acid, white pepper, cinnamon, ground bay leaf & oregano, etc. can all be added in smaller amounts to your desired tastes.

mosesbotbol · 08-10-2012, 01:47 PM

Quote:

Originally Posted by T.G

All that being said, I still recommend making your own. It's really simple - all you are doing is mixing a bunch of dried spices together.

I make it fresh each time, as you said... it is really simple. I shoot for about 40% salt, 60% herbs and spice.

SvilleKid · 08-10-2012, 04:19 PM

Kansas City Style Rib Rub:

1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.

Yield: about 2 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

I make this at double amounts, put it away in air-tight plastic containers (snap-top lids). I add more brown sugar and I add 1 teaspoon of cumin per single recipe. It makes a tasty rub that isn't too hot for people that can't take heat. Adding more cayenne pepper will pump it up some, if desired.

08-04-2012, 07:22 AM	#1
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,578 Trading: (37)	Re: Tell Me About Commercially Available Meat Rubs Weber (the bbq & grill company) has an entire line of rubs and seasonings that are surprisingly good. There is also the Pappy's line, but I don't know how far east they are distributed. Stubbs isn't bad either, although I don't think they have a product for fish. If you go with Pappy's, it's good, but salty, so I would recommend picking up an equal sized container of granulated garlic (the sandy stuff, not the fine powdered) and mixing it 1:1 with the Pappy's. You can also add additional paprika or a bit of sugar. You could even take Emeril's Essence seasoning and mix it in a similar fashion and use it for a rub - or just use it straight up, but sparingly. All that being said, I still recommend making your own. It's really simple - all you are doing is mixing a bunch of dried spices together. Mostly paprika, black pepper, granulated garlic, granulated onion (again the sandy stuff, not the fine powder) and salt. Sugar, celery seed, cumin, thyme, cayenne, citric acid, white pepper, cinnamon, ground bay leaf & oregano, etc. can all be added in smaller amounts to your desired tastes.

08-10-2012, 04:19 PM	#3
SvilleKid Yes I am a Pirate Join Date: Oct 2008 Location: 33°46′08″N 86°28′16″W / 33.76895°N 86.471037°W Posts: 2,776 Trading: (52)	Re: Tell Me About Commercially Available Meat Rubs Kansas City Style Rib Rub: 1/3 cup light brown sugar 1/3 cup sugar 1/4 cup paprika 2 tablespoons Essence, recipe follows 6 tablespoons kosher salt 2 tablespoons onion powder 1 tablespoon garlic salt 1 tablespoon freshly ground black pepper 1 tablespoon chili powder 1 teaspoon mustard powder 1/2 teaspoon poultry seasoning 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks. Yield: about 2 cups Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup I make this at double amounts, put it away in air-tight plastic containers (snap-top lids). I add more brown sugar and I add 1 teaspoon of cumin per single recipe. It makes a tasty rub that isn't too hot for people that can't take heat. Adding more cayenne pepper will pump it up some, if desired. __________________ Ceilin' fan it stirs the air, Cigar smoke does swirl. The fragrance on the pillow case, and he thinks about the girl. Thanks, JB, 1975.