Simple All Purpose Rub - Regular and Salt Free Versions

[glitchy]

Here is the very simple rub I use on just about any protein. I always keep some mixed up and ready to go. On beef, I usually pepper first, then apply rub. On everything else, I just apply rub and smoke. I do not know the origin of the rub as a co-worker gave me the recipe verbally 15 years ago when I was pretty early into serious BBQ and we were chatting by the water cooler. After trying it, I was surprised at how well it worked on just about anything and how simple it is:

Original 'Salted' Version:
4 TB Paprika
3 TB Chili Powder
3 TB Lawry's Seasoned Salt
1 touch Cayene Pepper (probably 1/4-1/2 tsp, I just pour a dash in).


When I dry brine, I have a salt free version as well. I use it the same as above, but usually apply more liberally not needing to worry about sodium. I've used it a few times as below and have been satisfied with taste, but feel it is just a little off the original recipe above and I will be making the adjustments noted below the recipe in next batch):

Salt-Free Version:
4 TB Paprika**
3 TB Chili Powder**
1 touch Cayene Pepper (probably 1/4-1/2 tsp, I just pour a dash in).**
2 tsp sugar
2 tsp onion powder
2 tsp garlic powder
1 tsp turmeric
1 tsp corn starch

Edit: **Can probably double the Paprika, Chili powder and Cayenne in salt free to make the two rubs taste more similar, Lawry's salt content (around 50%) was not taken into consideration in original formula, just the other ingredients, so it's changing the onion to chili powder ratio for example.

[LA Pork Butt]

I have a basic all purpose that I pitch in different directions by adding sugar or other spices. Equal parts of kosher salt, black pepper, paprika, granulated garlic, and granulated onion.

[ecowper]

I like this AP rub ..... Gonna make a batch, label it "Glitchy’s AP" and give it a whirl for a few cooks.

[Mr. Bones]

On this train, as well...

Please, do keep me advised, Brothers, as to taste testin vs Lowrey's

Big + on anything Oakridge!

glitchy ecowper

[big_mack]

did you try Glitchy's AP rub?
I'm going to try your EBR tomorrow on a chuck.

[ecowper]

big_mack yeah, I’ve used it on pork, chicken, and steaks. I like it quite a bit, although I like EBR better for beef.

[tiewunon]

Thank you much for the salt free version.

[glitchy]

You know I tried to break it down one day in a hurry realizing I didn't have any salt free rubs on had after dry brining some meat overnight. I think it's OK using it a few times, but after just analyzing a little closer, I didn't take the salt in Lawry's into account for the ratio. I bet if you doubled the Paprika and Chili Powder the taste of the two would be closer as that would account for the 54% salt Lawry's probably is.

[tiewunon]

glitchy The mad scientist (my better 90%) is out in the kitchen already doing her thing. I will pass your response to her.
Once again thank you.

[fzxdoc]

I'm watching this topic develop. Let us know, ecowper , how your trial works too. I'm definitely looking for a good AP salt-free rub recipe for exactly the times you describe, glitchy , when I've already dry-brined the meat and need a salt-free alternative to the salt-containing AP commercial rubs that I already have.

Kathryn

[glitchy]

Dry brining is something I've picked up here, so still searching for a couple good commercial salt free rubs to have on hand as well as good ones to make myself. I like to try to mix my own, but try to keep the commercial in case I run out of a bulk spice for mixing or just feel lazy. I did recently find a Lawry's Salt Free Sweet and Smokey Southwest Seasoning. It smells absolutely fabulous but I haven't cooked with it yet.

[fzxdoc]

There are a lot of "low sodium" or "no sodium" commercial products that contain potassium chloride in lieu of sodium chloride, glitchy . To me, potassium chloride products taste terrible. So whenever I see something commercial with the no- or low-salt claim, I check the ingredients. I'll see if I can find a salt-free Lowry's product in my neck of the woods.

K.

[dtresca]

I've been looking for a good all-purpose rub recipe I can make. I'm going to give this a try. Thanks!

[Old Glory]

Itchi glitchi ya ya da da rub

[klflowers]

What does the corn starch add?

[glitchy]

Not sure, but it's in Lawry's Seasoned Salt :-)

[glitchy]

Guess it starts pre-thickening my drippings for gravy...