Create Your Own BBQ Rub Recipe
A BBQ Rub recipe is fundamental to making great BBQ. Do not be intimidated by all the ingredients and how they should be mixed. Below is a brief overview of the core spices to a good bbq dry rub. Feel free to try this basic recipe and experiment with combinations of these spices and more. Killer hogs BBQ
Core Spices
Paprika
The spice by volume most used as a good base for barbecue rubs is paprika. Paprika is made from sweet red peppers that are dried and then powdered. Most paprika originates from Hungary but now you can get some great paprika from Spain. The author prefers 'sweet Hungarian paprika' when making his own rub. Paprika is responsible for giving barbecue its beautiful red color. Killer hogs Barbecue
Chili Powder
Chili powder is a spice mix usually made from chili peppers (red, ancho, chipotle and cayenne). Often mixes will include other spices such as black pepper, coriander, turmeric, mace and others.
Salt
Salt is in everything right? Go easy because you can easily add too much salt to a rub. Smaller cuts are very suspect to oversalting, such as ribs or chicken. Also, be careful with rubs that are high in salt content if you plan to let the rub cover the meat for long periods of time. High salt rubs can turn the meat 'hammy' if allowed to blend with the meat too long. I prefer to use kosher salt (or sea salt) with my rubs, but you may need to run it through a spice grinder if your other ingredients are finely ground. Killer Hogs Barbecue Canada
Brown Sugar
Brown sugar is often a hig percentage of the bulk of rib rubs, but is common in many all-purpose rubs. It may be necessary to dry out brown sugar to avoid clumping if you are planning to store the rub for some time. Also, be careful with rubs high in sugar because it can easily burn.
Garlic Powder,Onion Powder,Black Pepper
Important ingredients present in almost all barbecue dry rubs.
Secondary Spices
The following spices are also common in barbecue rubs and often commercial rubs will include some or all of these spices.
Coriander
This is another great spice that has an identity crisis. Most of the world refers to it as coriander, but in America it is called cilantro, yet, it is also referred to as Mexican parsley, as well as Chinese parsley. Whatever you want to call it, add it to your barbecue rub. Killer Hogs Barbecue Canada But,make sure to use ground (dried) coriander. Cilantro leaves have their purpose, but its sweet, citrus like taste of the leaves is better left for other dishes. This is another spice often used in Asian, Indian and Mexican dishes.
Cumin
Cumin is a bit more obscure than most of the ingredients found in barbecue rubs, but one that I use in all of mine. Cumin is in the parsley family and has a great aroma. If you have eaten Indian or Persian food, you have had an abundance of this spice. This is a core spice for many Mexican and in nearly all Tex-Mex dishes. I love this spice and often have to hold back to keep from putting too much in my rubs. A little known fact is that cumin is the 2nd most used spice in the world (to black pepper).
Cayenne Pepper
Take it easy with this one unless you like your rub with some kick. Too much kick is possible even for those who dig very spicy rubs. I made the mistake of using fresh ground cayenne for the first time at a barbecue competition...and the judges must have thought it was a hot buffalo wing eating contest. I enjoyed the ribs, but the judges scored me VERY low on taste.
How to Mix
Basically,mix your ingredients together and put on your favorite cut of meat and cook to your pleasure.
Core Spices
Paprika
The spice by volume most used as a good base for barbecue rubs is paprika. Paprika is made from sweet red peppers that are dried and then powdered. Most paprika originates from Hungary but now you can get some great paprika from Spain. The author prefers 'sweet Hungarian paprika' when making his own rub. Paprika is responsible for giving barbecue its beautiful red color. Killer hogs Barbecue
Chili Powder
Chili powder is a spice mix usually made from chili peppers (red, ancho, chipotle and cayenne). Often mixes will include other spices such as black pepper, coriander, turmeric, mace and others.
Salt
Salt is in everything right? Go easy because you can easily add too much salt to a rub. Smaller cuts are very suspect to oversalting, such as ribs or chicken. Also, be careful with rubs that are high in salt content if you plan to let the rub cover the meat for long periods of time. High salt rubs can turn the meat 'hammy' if allowed to blend with the meat too long. I prefer to use kosher salt (or sea salt) with my rubs, but you may need to run it through a spice grinder if your other ingredients are finely ground. Killer Hogs Barbecue Canada
Brown Sugar
Brown sugar is often a hig percentage of the bulk of rib rubs, but is common in many all-purpose rubs. It may be necessary to dry out brown sugar to avoid clumping if you are planning to store the rub for some time. Also, be careful with rubs high in sugar because it can easily burn.
Garlic Powder,Onion Powder,Black Pepper
Important ingredients present in almost all barbecue dry rubs.
Secondary Spices
The following spices are also common in barbecue rubs and often commercial rubs will include some or all of these spices.
Coriander
This is another great spice that has an identity crisis. Most of the world refers to it as coriander, but in America it is called cilantro, yet, it is also referred to as Mexican parsley, as well as Chinese parsley. Whatever you want to call it, add it to your barbecue rub. Killer Hogs Barbecue Canada But,make sure to use ground (dried) coriander. Cilantro leaves have their purpose, but its sweet, citrus like taste of the leaves is better left for other dishes. This is another spice often used in Asian, Indian and Mexican dishes.
Cumin
Cumin is a bit more obscure than most of the ingredients found in barbecue rubs, but one that I use in all of mine. Cumin is in the parsley family and has a great aroma. If you have eaten Indian or Persian food, you have had an abundance of this spice. This is a core spice for many Mexican and in nearly all Tex-Mex dishes. I love this spice and often have to hold back to keep from putting too much in my rubs. A little known fact is that cumin is the 2nd most used spice in the world (to black pepper).
Cayenne Pepper
Take it easy with this one unless you like your rub with some kick. Too much kick is possible even for those who dig very spicy rubs. I made the mistake of using fresh ground cayenne for the first time at a barbecue competition...and the judges must have thought it was a hot buffalo wing eating contest. I enjoyed the ribs, but the judges scored me VERY low on taste.
How to Mix
Basically,mix your ingredients together and put on your favorite cut of meat and cook to your pleasure.
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