The First PKB Custom Rub - Kinda
Our local Savory Spice held a course on BBQ Rub building, which was some light theory, then a lot of walking around the store and sampling, and then building a trial batch of the rub based on one of two templates, and then refining into a larger batch. Here's what I came up with:
3.2 Oz kosher salt
3.2 Oz 16-20 mesh malabar black pepper
1.5oz Brown sugar, granulated
1.5oz white sugar
3.2 Oz Hungarian sweet paprika
.35 Oz Fennel pollen
.6 Oz granulated roasted garlic
.5 Oz granulated onion
.35 Oz Aleppo pepper
.35 Oz dill weed
.6 Oz minced lemon peel
First, the "brownulated" sugar (which is brown sugar in granulated form) is AMAZING, since it doesn't clump. The recipe template I used was: 1 sugar:1 salt: 1 pepper : 1 paprika : 1 feature blend. So, I followed the MMD suggestion of going for both brown and table, but I like the 1:1:1:1:1 format, as it's lower sugar.
I made my test batch with smoked sweet paprika, and I felt it was kind of musty by the time I got to the garlic. I figured I didn't need the smoky flavor in the rub, since I could smoke it the old fashioned way.
The fennel pollen has that fennel licorice type flavor, just dialed up a bit. And a more convenient delivery, in that it's already powdered.
I have actually flipped this recipe in salt and pepper, as I used fine flake sea salt and fine pepper, but I got the idea from Franklin BBQ to match the pepper to the salt size, so, at home, kosher and 16-20 mesh is how I'd roll.
So, at this point, I had some space to work, and tweak the flavor, so I went with the classic aromatics to round it out a bit, which was the onion and the roasted garlic. It needed some brightness, so I went with the aleppo. I was torn between thai, aleppo and aji amarillo peppers, and decided the aleppos had the right amount of heat and the superior flavor.
tasting there, I felt it needed something herbal. I was thinking chicken, pork and shrimp for the target of this, and went with dill, based on my experience with Raichlen's "Only Marinade You'll Ever Need." I've messed with that marinade a lot, tried it with every soft herb, and concluded that dill just works best, due to the bright sourness.
One more taste, and I felt the need of a bit more brightness. He didn't have an open lime peel, so I went with the lemon, which just opened it up a bit.
So, I have a pound of this, and a few days to grill... Will report on how it works on actual food. Everyone who tasted it at the class was digging it... Anyone have thoughts on applications?
3.2 Oz kosher salt
3.2 Oz 16-20 mesh malabar black pepper
1.5oz Brown sugar, granulated
1.5oz white sugar
3.2 Oz Hungarian sweet paprika
.35 Oz Fennel pollen
.6 Oz granulated roasted garlic
.5 Oz granulated onion
.35 Oz Aleppo pepper
.35 Oz dill weed
.6 Oz minced lemon peel
First, the "brownulated" sugar (which is brown sugar in granulated form) is AMAZING, since it doesn't clump. The recipe template I used was: 1 sugar:1 salt: 1 pepper : 1 paprika : 1 feature blend. So, I followed the MMD suggestion of going for both brown and table, but I like the 1:1:1:1:1 format, as it's lower sugar.
I made my test batch with smoked sweet paprika, and I felt it was kind of musty by the time I got to the garlic. I figured I didn't need the smoky flavor in the rub, since I could smoke it the old fashioned way.
The fennel pollen has that fennel licorice type flavor, just dialed up a bit. And a more convenient delivery, in that it's already powdered.
I have actually flipped this recipe in salt and pepper, as I used fine flake sea salt and fine pepper, but I got the idea from Franklin BBQ to match the pepper to the salt size, so, at home, kosher and 16-20 mesh is how I'd roll.
So, at this point, I had some space to work, and tweak the flavor, so I went with the classic aromatics to round it out a bit, which was the onion and the roasted garlic. It needed some brightness, so I went with the aleppo. I was torn between thai, aleppo and aji amarillo peppers, and decided the aleppos had the right amount of heat and the superior flavor.
tasting there, I felt it needed something herbal. I was thinking chicken, pork and shrimp for the target of this, and went with dill, based on my experience with Raichlen's "Only Marinade You'll Ever Need." I've messed with that marinade a lot, tried it with every soft herb, and concluded that dill just works best, due to the bright sourness.
One more taste, and I felt the need of a bit more brightness. He didn't have an open lime peel, so I went with the lemon, which just opened it up a bit.
So, I have a pound of this, and a few days to grill... Will report on how it works on actual food. Everyone who tasted it at the class was digging it... Anyone have thoughts on applications?
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