Can anyone out there help me find Ron’s Rib Rub Recipe originally posted to Burnpc. I can no longer establish a link to Burnpc and failed to make a hard copy of the recipe!
[i]"RON’S RIB RUB (WORKS FOR CHICKEN TOO)
Makes enough for 3-4 racks of St. Louis style ribs or 8-10 split chicken breasts
2 Tbsp Turbinado sugar (preferred) or cane sugar
2 Tbsp salt
6 Tbsp dark (preferred) or light brown sugar
1 Tbsp cumin
1 Tbsp chili powder
2 tsp black pepper
1 Tbsp cayenne pepper
2 Tbsp paprika
1 Tbsp mustard powder
2 tsp garlic powder
1 tsp onion powder
1/4 tsp white pepper
This is what I use as a general purpose BBQ rub. With the brown sugar it fits in well with Memphis sauces. It will work well for both wet or dry ribs. Originally I never used sugar in my rubs for fear of it burning. However as I found myself able to control the temp of the pit better (I prefer to run ~250F) I found that using sugar in the rub is OK. It functions similar to salt to pull juices out of the meat, which helps the meat self-baste during the smoking process. I used to mop, now I just leave it be. I put a container of water in the smoker to keep it a bit steamy, and I can go about 6 hours and the ribs don’t dry out.
Keep in mind that on ribs that are smoked for 5+ hours, a lot of the spices can be ‘hauled off’ by the fat as it drips away. So on ribs I will apply this very liberally. On chicken however I only lightly rub them. I may adjust the recipe for chicken but for now this works."[/i]
NASA Barbecue Rub
This is the BBQ rub recipe that NASA used for meals prepared for
the last Space Shuttle mission, STS-135 in July 2011.
I’ve used this rub on pulled pork and in jambalaya. It’s a really good bbq rub.
The original NASA recipe was a formula expressed in percentage
of each ingredient used (by weight, similar to a baker’s formula). It has been converted to volume
for home use.
By Volume Measurement
1/2 cup Table Salt (3/4 cup Kosher Salt)
1/2 cup Granulated Sugar
1/3 cup Brown sugar, lightly packed
3 Tbsp Chili powder
3 Tbsp Paprika
2 Tbsp Celery salt
1/2 cup Ground oregano
4 tsp Ground white pepper
1 Tbsp Garlic powder
1 Tbsp Ground black pepper
1 Tbsp Cumin
3/4 tsp Dry mustard
1/2 tsp Cayenne pepper
Mix well. Store in an airtight container.
Use at least 1 Tbsp of rub per 1 lb of meat.
Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.
Makes 1 pound = about 2 1/2 cups of BBQ rub.
Original NASA press release with BBQ Rub formula
(measurements by percentage is similar to a large volume bakery formula):
"Beef Brisket, Barbecued, Sliced
Ingredients Percent by weight
Sugar granulated 23.61
Brown sugar, lightly packed 17.71
Chili powder 5.90
Celery salt 4.43
Ground oregano 3.54
Ground white pepper 2.95
Garlic powder 2.21
Ground black pepper 1.48
Dry mustard 0.79
Cayenne pepper 0.49
Trim beef brisket of fat and rub dry rub mixture into the meat surface (Dry Rub shall be at
least 8 grams per pound of raw brisket). Wrap the brisket in plastic wrap or suitable
material and hold at 40°F (4°C) overnight.
Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue
sauce. Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with
barbecue sauce and let sit in the oven for one more hour.
The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm). Serve 2.8 to 3.5 oz
(80-100 g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue
Links to original recipe at NASA:
That first rub looks good, especially if you like cumin. The NASA rub has always struck me as being way too heavy on the salt and sugar and too light on the garlic, onion and black pepper. Plus at the percentages that the cayenne and dry mustard are used they could easily be left out because you would not know they are there IMHO.
Here’s my favorite homemade BBQ rub. It’s my adaptation of Ray Lampe’s Big Time BBQ Rub.
Pulled Pork BBQ Rub
1/2 cup kosher salt
1/2 cup turbinado sugar (substitute more brown sugar if you can’t find turbinado)
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a milder rub)
2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
1 tablespoon dried basil
1 tablespoon ground cumin
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Combine ingredients in bowl, mix well. Rub a tablespoon or two on pork, chicken or beef before cooking.
Makes about 2-cups. Store unused rub in an airtight container.
That recipe looks nice. How much overall time should that take to full prepare everything?
These are recipes for dry spice rubs that are applied to raw meat as a dry marinade. (Also, with the amount of salt in these rubs, you are also creating a dry brine of the meat). Usually I apply the rub the night before cooking, wrap the meat in plastic wrap and place in the fridge. (The plastic wrap is removed before cooking). The cooking time depends on the cut of meat and type of meat (usually beef, pork or chicken). Usually these rubs are applied to tough cuts of meat that are to be barbecued. The cooking time is usually several hours at temperatures in the low to upper 200’s (degrees F).
These spice rubs can also be used to season baked beans, stews, chili dishes (southwestern U.S. cuisine), etc.