Sunday, June 19, 2011

Rub-A-Dub-Dub, Here's A Rub For Your Grub

Chad's Regionally Famous (Family Famous?) Spice Rub Recipe

If you know Chad, you know he loves grilling. And I love eating. I'd say we're a good match. He makes up a pint jar of this basic recipe, and then adds various ingredients depending upon meat type and grilling method. I'll show his process and then include the recipe at the end.
A winter project of mine was to clean out the spice drawer and the stash in the cupboard and create a more organized arrangement. With these square jars I purchased, I was able to fit nearly all our spices in one drawer--much less of a hassle than our previous 'system'. We bought these tins from

1. Gather Spices and tools of the trade.
2. The Key ingredients in this rub include equal parts:
-Granulated Onion (onion powder doesn't work as well)
-Smoked Paprika
-Ground Mustard
-Kosher Salt (or other coarse salt) (can reduce salt ratio to taste)

3. Secondary Ingredients - 1/2 portion of Key Ingredients - The Key Ingredients + Secondary Ingredients = Basic Rub
-Granulated Garlic
-Freshly Ground Peppercorns

3. Tertiary Ingredients - These are ingredients that can be added to the basic recipe according to taste, purpose or meat type. For example, a pinch of good cayenne powder gives a nice kick to barbecued chicken or pork chops. If you want a dry rub for barbecuing chicken, add a 1/2 portion of brown sugar (too much and it leads to burning, especially if cooking directly over a heat source. Indirect heat is ideal). Fennel seed, freshly ground with a 1/2 portion ratio and added to the basic recipe makes a pork chop taste..amazing. Ahhhhhmazing!

4. As we have a lot of 'whole' spices, Chad picked up a coffee grinder at a garage sale that he uses for the sole purpose of grinding spices. He labeled it accordingly so as not to have some Azteca version of coffee.

5. Mixing up the rub

6. Safely stowed in a jar-- this makes a great host gift or stocking stuffer for the grill aficionado.

The Rub Recipe

1 Tbsp. Granulated Onion
1 Tbsp. Ground Mustard
1 Tbsp. Smoked Paprika
1 Tbsp. Cumin
1 Tbsp. Coarse Salt
2 tsp. Granulated Garlic
2 tsp. Freshly Ground Pepper
1/2 to 1 tsp. Cayenne (optional, to taste)

For Pork:
Add 2 tsp. ground fennel seed

For a dry Barbecue rub:
Add 2tsp. Brown Sugar

For roasting whole turkeys, chickens or a turkey breast:
1 tsp. Ground Sage



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