3/4 cup dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup garlic powder
2 tbsp ground black pepper
2 tbsp onion powder
2 tsp rosemary powder
1/8 cup chili powder
2 tsp cumin
1/4 cup table salt
1/4 tsp chipotle pepper powder
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Huskee You would be right....plus a little more heat.
I'm confident your rub is wonderful! Thanks for sharing. I think I'll try yours to 'spice' things up a bit, pun intended.
I have layered MMD then my rub on top, and I really liked the results. I used to make my rub with a dash of some Emeril spice, Cajun something or other. I liked it with that extra kick, but my family didn't. So my final recipe ending up omitting that, and toning down the chili, cumin and cayenne to be more on the neutral side.
Mine was similar, but I added 2 tsp of chipotle and 1/2 c. of Tony Chachere's Cajun seasoning to give it a little kick. The Tony's didn't oversalt it, but it did give it a slight bit more heat. Also added bit more brown sugar.
It worked great on ribs, but I'm out of that batch now - doing 2 port butts tomorrow, not sure how I'll alter the MMD recipe today. Something along those lines, though. I do like the idea of a little cumin in it...
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