Tomorrow is the day, if all goes well. Recipe for rub or modify a pork rub, and ratios?
Should I make my own rub or modify store bought.
3 parts course black pepper, 1 part kosher salt, 1 part Lawry's season salt, 1 part paprika, 1/2-part Pumpkin spice seasoning
I'm thinking about adding pumpkin spice to Rays No sugar added BBQ sauce,
The thing with an ingredient in a rub is what does it taste like after it caramelizes or browns. I’d have to try the pumpkin pie spice on a piece of skillet toast like you’d make cinnamon toast or something where gets hits with some direct heat. You may love these or it could be a swing and a miss.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
The ingredients in McCormick Pumpkin Pie Spice seasoning is Cinnamon, Ginger, Nutmeg, Allspice, and Sulfiting Agents. If you like all those flavors individually on other bbq foods, then combining them might work for you. If you hate any one of those spices, then you probably won't have good results. Seems like a test plate cook with a small loin chop or other cut might be worth a try before destroying a slab of ribs, etc. My .02
I like your spice ratios. I might omit the kosher salt just because you have the Lawry’s season salt already in it. I think the black pepper is going to work well with the pumpkin spice.
Just my 2 cents!
Good luck and I’m anxious to hear the results.
I often modify SBR original Sweet and Spicy sauce with my rub to provide a common flavor profile. I have never used the No Sugar version (uses sucralose sweetener). If you already use it, I say go for it.
I would use on either the sauce or the rub, but using it in both might overwhelm.
I did something similar a few months back trying out different flavors. Had eight people at the house. Did 4 racks St. Louis spares with two different rubs that I made and served with three different homemade sauces on the side. We all tried the 7 different combinations and then gave our opinion on what we liked best.
You're on a Journey. Mix it up and enjoy it with friends. It's a lot of fun.
If you have a rub that you like already, I would add the pie spice to that. At least then you are starting from a known place and can judge how the pie spice changes the flavor. Rubs are a pretty personal thing, so what I like my not be what you like, so if you're going to mix up your own, then just make it to fit your taste. For the ratio of rub to pie spice, I would measure out a 1/4C or so of rub and add maybe 2t pie spice? I'm not sure how much you need to make a noticeable difference. Cinnamon can get overpowering pretty quick, so I would lean towards being more conservative with it.
I wouldn't add the pie spice to the BBQ sauce until you try the ribs dry. So if your doing 3-2-1 ribs, cut one out after the 2, and see how it tastes. If you think the extra hit of pie spice will help, then put some in the sauce too.
If I were doing this, I would split the rack in half and do one half how you normally make them and one half with the pie spice so you can really taste the difference between the two. The only thing that I think might get you an off flavor is the cinnamon. The rest of the ingredients are pretty standard in a lot of spice mixes, so I would think this is not all that extreme of an experiment, but the phrase "pumpkin spice" has apparently become a trigger word for some people. 😜
Comment