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Post by BBQ Butcher on Dec 30, 2006 9:28:16 GMT -5
There are literally hundred's of spices, rubs and sauces available for purchase through your grocer, meat man, specialty and sporting good shops, etc and over the Internet. Some are good and some....well, not so good.
Once you've got the "Bbq Fever", you want to try your hand at making your own signature rub or seasonings. I'll give you a basic lesson in BBQ rubs and you take it from there...the sky is the limit!
Most BBQ rubs start with 4 parts of Kosher salt, 2 parts of sugar and 1 part other spices, such as paprika, black pepper, garlic powder, onion powder, chili powders, cayenne pepper, thyme, etc. Use them all or just your favorites. For a sweeter BBQ rub, use 4 parts sugar, 2 parts Kosher salt, 2 parts paprika and 1 part of the other spices mentioned in the basic rub. When measuring, I like to use a quarter cup as my "part", but feel free to use any size that you are comfortable with, as long as you keep the portions correct.
Just a quick note on salt and sugars: Kosher Salt is preferred by most BBQ cooks because of it's grain size and it imparts less of a 'salty' and 'iron' taste than regular table salt. Sugars used are brown sugar and 'all natural' rawTurbinado sugar. The Turbinado has a very high burn point and is my sugar of choice.
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