Xmas gift: handmade rib rub

[DaveD]

I have a friend who lives in Austin, TX, major foodie among many other cool things, and she sent us two bottles of her home-made rib rub. The story goes that when she and her ex, whom I gather is a pro competition bbq guy, divorced, the rub recipe figured in the settlement! The guy apparently won every comp he was in with his ribs, and in the end, she got the house, and he got the recipe (not a one for one but it was part of the deal!).

She can't tell anyone the recipe and can't sell it, but she gives away pounds of the stuff every year at Xmas. I did ask her for a ballpark of how large a constituent salt is in the rub, just because I always dry brine, and fortunately it's pretty small, a couple of tbsp in about 2lb of mix, so there is little risk of oversalting thankfully. Will try it out next time I do some pork ribs!

Behold, Jenni In A Bottle! "You've got to rub it the right way."

[Jerod Broussard]

Neato. If it ain't Johnny Trigg's ex, I ain't impressed.

[DaveD]

She's young enough to be his daughter, if not granddaughter...! Not that that's much of a barrier anymore. But that ain't her ex in any case

[texastweeter]

Genie was so hot!

[Sid P]

A clever slogan always makes me smile. 👍

[DaveD]

From smelling and tasting it, I pick up garlic, cumin, chili powder, bit of sugar... I would guess there's paprika in there too but I can't pick it out, and from the color it's not nearly as big a component as it is in MMD for example. But I definitely struggle to identify individual components when tasting like this, full disclosure. My lovely bride picks up a celery seed note, but I can't. Turns out I'm doing a couple cuts tomorrow, as get-ahead for when my stepdaughter and two kids arrive in ten days, and one's a pork butt, so I'll try out some Jenni on that. Stay tuned.

[fzxdoc]

MSG? Worcestershire powder? Powdered shitake mushrooms? Must the something in there that brings the umami, I'm guessing.

Kathryn

[DaveD]

Got a pork butt on the kettle generously doused with Jenni, so we will get our first taste for dinner tonight

[Mosca]

It’s always a treat to have something custom made, and home made!

[STEbbq]

I don’t use commercial rubs anymore but I’d make an exception here. That sounds great.

[DaveD]

Hey, dredging this back up, because in the absolute nick of time, my pal Jenni came through with a resupply. Not only that... the first one was porch-pirated, someone opened the bubblewrap mailer and absconded with the goods, and I found the remains of the mailer shredded by the birds & squirrels. She immediately sent a replacement, which just arrived. What a gal!

I've used this stuff extensively now and it is fabulous, my go-to for most pork cuts. Need to try it on chicken next...

[smokin fool]

I'm waiting to Elizabeth Hurley to come out with a dry rub....hia karumba....
That'll be a really spicy one.

[DaveD]

Hey, one more resurrection of this thread to share this profile of my pal Jenni out in Austin. Making rubs is not her main gig, she is a major and iconic pillar of the Texas music scene. Check it out!

http://voyageaustin.com/interview/meet-jenni-finlay/