Is there a book or a spreadsheet or something for rubs?

[Bluetail66213]

It continues to amaze me at how many SPG rubs are out on the market. Why not just make your own if its just SPG? For the matter, is there a book or a spreadsheet or something that lists rub ingredients and proportions? I suppose if I read every post on this topic that I would end up with that very thing, but I only have so much time and its needed for grilling and the occasional brew. Maybe Meathead already has this covered? I do try to limit the salt, but meat just seems to scream for it. Thoughts?

[SmokeyGator]

Just wing it. Like spicy? Add more spicy powder. Want sweet? Add more brown sugar. And so on.

[gcdmd]

bbqLuv

Too bad PBR doesn't come in powder form.

[bbqLuv]

gcdmd Powder PBR what a fantastic idea, coming soon, I hole
German brewery creates powdered beer

https://www.thedrinksbusiness.com/2023/03/german-brewery-creates-worlds-first-powdered-beer/

[gcdmd]

bbqLuv

and maybe some mushroom powder to potentiate the MSG; just be careful what kind of mushrooms you use

[captainlee]

Check out Recipes Only , Rubs ,on this site.

[Bluetail66213]

That's what I do now, but the computer guy in me needs more structure!

[JCBBQ]

If you let go of that idea and allow yourself to create, you might discover a whole new and exciting side to yourself. 🤷♂️

[Mosca]

Actually Steve Raichlen wrote a book about it; a really good one.

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

Adapting them to your preference is easy. Subtract salt, add heat, etc, it’s just a matter of making a small adjustment and dipping your finger.

$4.99 on Kindle.

[SheilaAnn]

My sissy got me this book…. I like it a lot!

[yakima]

Latent MCS strikes again.Just picked up hard copy, per @Mosca's insidious enablement.

[Mosca]

Here is a general idea of his work; there is obviously a lot more, it runs over 400 pages. (Edit: 352 pages in print, 661 pages on Kindle.) But this gives you an idea of his methodology, and what he is trying to teach:

[Bluetail66213]

Yes. $4.99 on Kindle. Went ahead and bought it. I will check out Meathead's book as well.

Thx

[ecowper]

not specific to rubs, but Ratio by Michael Ruhlman will change your life

https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking-ebook/dp/B001UP63MI/ref=sr_1_1?crid=1OUWZQIOCA4BF&dib=eyJ2IjoiMSJ9.HnhU_rsnjelZaaQpKy4sENRKHDwiYKXdPNsO4MN1uEbMiUutCyGSWQZYu_EMxArxF7nCwmnDAGNJ0hBpOZ8uK5lQpalPa_cIWRad2wMnVt-ekASF9ZcgtSYPMh_ALxb-9mnxuSSGMNIzpS5atKVkI1PdeRW9nRR2MKemv7ReNGdCJhYf09sshxA8y4GVErO8NcjrK4GERI8C7c557Y-JKkV7HFS9TtgLsXF3s1KKQeE.Beba0nYyP0ea_jokTtPj4Ttu7Yt867Boq5KgFaegYto&dib_tag=se&keywords=ratio+book+michael+ruhlman&qid=1717034127&sprefix=Ratio+ruhl%2Caps%2C180&sr=8-1

[ecowper]

Murdy SheilaAnn this book has made a huge difference for me being able to "wing it" with crafting something without a recipe handy and having it turn out well.

[yakima]

Dang it. I am resisting... Hate to order 2 books from 1 thread. And I got bean club initiation to pay for.

[Carolyn]

I have heard of this book before. I just put it in my cart. Thanks

[MBMorgan]

So ... before I offer a spreadsheet designed for such things (by weight, of course ), are you a baker? And if so, are you familiar with Baker's %?

If the answer to one (or both) of my questions is "no" then they will make no sense whatsoever ... in which case ... never mind!

[Murdy]

Probably 90% of the time, I use one of 2 rubs from the free side of the site, the former for pork and the latter for beef:

Memphis Dust: https://amazingribs.com/tested-recip...st-rub-recipe/

Big Bad Beef Rub: https://amazingribs.com/tested-recip...ef-rub-recipe/

Sometimes, I modify them in accordance with my tastes on a given day. I always apply salt separately. I've used the Simon & Garfunkel rub ( https://amazingribs.com/tested-recip...kel-spice-rub/ ) as well with good results.

They are worth checking out if you haven't yet.

[ecowper]

MMD and BBBR are awesome rubs, can't go wrong with either one!

[Davek8282]

I would add Dolly's Lamb rub to that list. Its the ticket for Lamb

[Bluetail66213]

I have MMD mixed that I use for pork, and will check out the BBBR. Thx

[fzxdoc]

You can't go wrong with those two, Bluetail66213

[BFlynn]

I make Memphis Dust and POG. I leave the salt out and that covers 92% of everything that I do

Working on a carne crosta clone and a coffee pork rub. Getting close in those.

But yeah, I'm shocked at how much people pay for slight variations of salt and pepper

[Finster]

what ratios do you use for POG?

[BFlynn]

Finster - I like 2:1:1 myself.
My wife doesn't like as much pepper so I also have a 1:1:1

[Donw]

While people are mentioning various rubs they like I want to add Mrs O’Leary’s Cow Crust to the list.

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/mrs-olearys-cow-crust-recipe/

[Potkettleblack]

There’s not really a spreadsheet per se, as there are all sorts of different ratios. I took a class at the Spice House on making ribs, and it had some master formulae, but the ratios weren’t remotely similar. If I were going to create a spreadsheet, it would be multiple pages, using ratios for each type of rub… sugar forward, SPGish, etc.

[SheilaAnn]

atta boy! Loves me some spreadsheets!!!