The 'rub' on rubs

BBQ My Way

Discussion

January 25, 2011

The 'rub' on rubs

Dave Lobeck CNHI News Service The Democrat Tue Jan 25, 2011, 12:02 PM CST

— If you were to ease drop on a conversation between weekend outdoor chefs discussing grilling or outdoor cooking, you would more than likely hear about the meat, the cooking method, the sauces and marinades.

A topic discussed less is rubs, and that is a plum shame. Quality rubs add a serious punch of flavor while contributing texture to the final product. They are also the key ingredient in the formation of the much sought after bark, the dark, salty, sweet, crusty exterior that forms on barbecue after a long “low and slow” cooking session.

The origin of “rubs” dates back hundreds if not thousands of years when it was necessary to apply salt and flavorings to meat for preservation. Today the appetite for rubs is huge. Browse through the spice section of any supermarket and you will agree. This column will make your rub purchase easier and hopefully give you the confidence to blend your own.

There are really no hard and fast rules with rubs, but there are certain characteristics and ingredients that are present in rubs based on what meat they are going to be applied to. Don't get me wrong – some people have one favorite rub that they will pour on anything, including their morning cereal.

Allow this general discussion to be your guide down the rub road so you can decide what you like.

Beef: The Texans are known for their beef barbecue and grilling, whether you are talking ribs, brisket or steaks. A good Texas beef rub compliments the richness of the beef with saltiness, sweetness and a little heat. If you are grilling a great steak, salt and pepper is really all you need. Below is a basic Texas style beef rub. Consider this as your base and then make additions as you work with it over time to make it match your palet.

• ½ cup paprika

• ¼ cup brown sugar

• 1 ½ tablespoon of kosher salt

• 3 tablespoons of garlic powder

• 3 tablespoons of onion powder

• 2 tablespoons of dried oregano

• ½ teaspoon chili powder (optional)

Pork: The most popular (and traditional) preparation of pork in the barbecue world is pulled pork sandwiches. This is typically a “boston butt” that has been rubbed down and slow cooked for hours over low heat that has been provided by wood burned down to coals.

This is also a great rub for pork ribs.

• ¼ cup brown sugar

• ¼ cup paprika

• 3 tablespoons kosher salt

• 2 tablespoons of coarse black pepper

• 1 tablespoon of cayenne pepper

• 2 teaspoons of dry mustard

Poultry and Seafood: This type of rub is used for grilling seafood and chicken, or for creating chicken barbecue, although the other rubs discussed above can also be used for creating chicken barbecue. The flavor of this rub recipe tends to be mild with not as much sweetness. You will also notice the inclusion of a variety of dried herbs. You can also use a “blackening” rub for grilling fish, which tends to be much spicier. This recipe is the more subtle version not suitable for blackening, which will be the topic for another column.

• 2 teaspoons coriander, ground

• 2 teaspoons cumin, ground

• 2 teaspoons garlic powder

• 2 teaspoons marjoram, ground

• 2 teaspoons nutmeg, ground

• 2 teaspoons onion powder

• 1 teaspoon salt

• 2 teaspoons thyme, ground

Learn to experiment with a variety of rubs this outdoor cooking season. Don't just buy rubs - try your hand at making your own too. With enough experimentation you may stumble across a unique rub recipe that becomes a family culinary heirloom destined to be passed on to future generations.

Wouldn't that be fun?

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a weekly column for CNHI News Service. Visit his website at www.BBQMyWay.com.

Text Only

BBQ My Way

Labor Day BBQ bash can be healthy, tasty
Labor Day weekend is a great time to spend outdoors with friends and family, firing up the barbecue and enjoying the weather. Instead of chowing down on fatty foods, consider making healthier choices over the holiday with these fresh ideas.

September 2, 2011 1 Photo
Elvis' favorite – Rendezvous Ribs
When you visit Memphis, you have to visit two places. Elvis' home and burial site - Graceland, and Elvis' favorite rib joint, Rendezvous Ribs.

May 16, 2011
Spicy strip steaks with chunky guacamole salsa
Sometimes there is nothing better than a quality steak with simple salt and pepper, grilled to perfection. But, there are times when we all crave something different. Variety is the spice of life, right?

May 6, 2011
'Smoked Potato Fries' will be a summer hit
On occasion I like to try something new and different. Sometimes it works out perfectly, and other times it doesn't.

Luckily, this first attempt at “Smoked Potato Fries” was a home run. And, it's really simple.

April 21, 2011 1 Photo
Blue Cheese burger is the best
February 22, 2011
Consider joining a barbecue society
If you love barbecue, you should join a sanctioned barbecue society. It's one of the most enjoyable decisions I have made.

There are a number of “official” barbecue societies. I happen to be a member of the Kansas City Barbecue Society. It's one of the largest in the county, and sanctions a number of barbecue competitions all over the country.

February 16, 2011
Beef brisket takes patience
If you have a spare day and you want to immerse yourself in a great barbecue experience, consider giving beef brisket a try.

The main ingredient required for this cut of beef is time – up to 10 hours depending on the size of the brisket. “Low and slow” is a must, producing a smoky, beefy, tender cut
of beef that can be served by itself or as a brisket sandwich.

February 10, 2011
The 'rub' on rubs
If you were to ease drop on a conversation between weekend outdoor chefs discussing grilling or outdoor cooking, you would more than likely hear about the meat, the cooking method, the sauces and marinades.

January 25, 2011
BBQ My Way: Resolutions for 2011
January 4, 2011
The king of pork
By the time you read this column, you are either planning your holiday menu or the holidays have just passed, and you are looking for something unique to fix. Either way, I have the solution.

December 22, 2010

BBQ My Way

Search Results

Discussion

The 'rub' on rubs

Site Map

Contact Us