Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
1 cup of dark brown sugar
1/2 cup of paprika
2-1/2 TBS of course black pepper
1-1/2 tsp of chili powder
1-1/2 TBS of garlic powder
1-1/2 TBS of onion powder
1 tsp of cayenne pepper
2 TBS kosher salt
If the brown sugar has lumps in it I just take a plate and dump the brown sugar and the paprika in it and take a fork to get the lumps out then mix it well
FWIW I dry mine. Spread it thin on a paper plate (most will hold 1/2 - 2/3 C pretty easily I believe) and bake it at 225 for 20-30 min, let cool until hard, place in zip bag and roll & crush it up to powder.
I just did that. I mixed the paprika and brown sugar together. I used gloved hands to brake up the bigger lumps/clumps then sifted the whole thing. There were only a few small lumps (between the size of a mustard seed and a peppercorn) in the bottom of the sieve. I put those in my dedicated spice grinder (coffee grinder which never sees coffee) and pulverized them and added them back in. It worked perfectly.
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.
Darn close to my recipe, I bet the flavor is quite similar. Mine has no paprika and has more salt though since I use my full rub to dry brine when I decide to. I also use cumin in mine, but it's not enough to make it Indian or Mexican tasting like you might think. Looks good, thanks for sharing!
Last edited by Huskee; December 6, 2014, 09:38 PM.
@Ray- 2tsp. It makes up only 1/5th of the total seasonings (other than salt & sugar). It's not much and you don't get a definite cumin taste. It's like bass guitar in a song, you don't really hear it but if it's missing then you'll notice.
Among the "normal" Christmas foods, I am doing (by request) a beef roast with root veggies in a dutch oven on my charcoal table. My question is, what rub would you put on the roast? I will probably brown it in the dutch oven, then, put some red wine and beef broth and the veggies in to cook. Planning on taking the meat to 145.
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.
I agree with smarkley. But BBBR can be pretty spicy for the average Joe who isn't expecting it. That said, beef loves salt, pepper, and garlic. Fresh herbs like thyme, sage, and basil mixed together with a little olive oil are also good on it.
Throw in a touch of celery seed. It adds a fresh flavor and an ingredient that makes people wonder what that familiar taste is that they just can't put their finger on...
I wasn't crazy about the BBBR. All I got was a straight black pepper taste. I am really liking the PBC beef and game rub, just have to not be heavy handed with it due to its saltiness. We also use a good bit of the obligatory Montreal Steak seasoning from McCormick.
They are very good. I ordered 5 lbs which is a really good deal at like $35, i'd be hard pressed to beat that myself. I would buy it without pepper if I could, but since I can't, reverse engineering is it. I've been looking forward to the make your own rub seminar since the pit launched, can't wait to see that one.
I'm glad you and yours like it Barry. When you get a chance try it on some ribs. I like to rub a thin coat of olive oil on the ribs, cover all over with this rub and then wrap and put in fridge overnight. Enjoy...
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