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Anyone make their own rub/powder?


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#1 chilliman64

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Posted 03 March 2007 - 03:35 AM

I'm not talking commercial stuff. anyone make their own and want to share their family recipe? hot is good but so is tasty. maybe something to add to a beef jerky mix. mmmmmmm....jerky....
I'm a beer-drinkin', motorbike-ridin', poker-playin', head-shavin', hard-workin', damn good-lookin', hab-munchin', non-smokin', pod-growin', sauce-makin', jerky-dryin', joke-tellin', fast-talkin', street-fightin', dirty-dancin', pet-lovin', football-watchin', devoted husband & patriotic Aussie and I sure as hell don't de-placenta (aka de-seed)!

#2 chilliman64

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Posted 03 March 2007 - 03:42 AM

if you do make your own, how about sharing the recipe?
I'm a beer-drinkin', motorbike-ridin', poker-playin', head-shavin', hard-workin', damn good-lookin', hab-munchin', non-smokin', pod-growin', sauce-makin', jerky-dryin', joke-tellin', fast-talkin', street-fightin', dirty-dancin', pet-lovin', football-watchin', devoted husband & patriotic Aussie and I sure as hell don't de-placenta (aka de-seed)!

#3 Dyce51

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Posted 03 March 2007 - 09:54 AM

these are not my recipes but I have used them with real good results. They come from BBQ USA cookbook.

Cold Mountain Rub

1/2 cup coarse salt
1/2 cup sugar
1/2 cup coarse ground black pepper
1/2 cup sweet paprika

if ya wanna turn up the heat replace the paprika with hot paprika or your favorite chile pepper.

#4 Dyce51

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Posted 03 March 2007 - 09:56 AM

K.C. Pepper Rub

1/2 cup sweet paprika
1/3 cup onion salt
1/4 cup black pepper
3 tbsp dry mustard
3 tbsp favorite chile powder
3 tbsp celery seed

#5 Dyce51

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Posted 03 March 2007 - 09:59 AM

Mustard Herb Rub

2 tbsp yellow mustard seeds
1/4 cup packed brown sugar
3 tbsp dry mustard
1 tbsp coarse salt
1 tbsp dried dill
1 tsp dried basil
1 tsp dried tarragon
1/2 tsp cracked black peppercorns
1/2 tsp onion powder

#6 Dyce51

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Posted 03 March 2007 - 10:03 AM

BBQ University Rub

2 tbsp ground coiander
2 tbsp sweet paprika
2 tbsp coarse salt
4 tsp ground cumin
4 tsp dried thyme
2 tsp dry mustard
2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp white pepper
1/4 tsp cayenne pepper

#7 chilliman64

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Posted 03 March 2007 - 04:14 PM

great looking rubs Dyce, thanks!

Mark
I'm a beer-drinkin', motorbike-ridin', poker-playin', head-shavin', hard-workin', damn good-lookin', hab-munchin', non-smokin', pod-growin', sauce-makin', jerky-dryin', joke-tellin', fast-talkin', street-fightin', dirty-dancin', pet-lovin', football-watchin', devoted husband & patriotic Aussie and I sure as hell don't de-placenta (aka de-seed)!

#8 The Hot Pepper

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Posted 03 March 2007 - 04:25 PM

I make my own mixtures all the time. I don't have any recipes, it's whatever I'm in the mood for. Have lots of dry spices.

OHH YEAHHH!


#9 chilliman64

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Posted 03 March 2007 - 04:28 PM

I've made a very basic mix of 1 part hab powder to 1 part onion salt! very nice on anything with meat in it, or tomatoes, or potatoes... it's very nice on everything!
I'm a beer-drinkin', motorbike-ridin', poker-playin', head-shavin', hard-workin', damn good-lookin', hab-munchin', non-smokin', pod-growin', sauce-makin', jerky-dryin', joke-tellin', fast-talkin', street-fightin', dirty-dancin', pet-lovin', football-watchin', devoted husband & patriotic Aussie and I sure as hell don't de-placenta (aka de-seed)!

#10 Sid03SVT

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Posted 15 October 2008 - 11:01 AM

i just kinda make them up as i go... but ill give you a list of ingredients, this one i used on venison:
onion powder
garlic powder
meat tenderizer (only if on venison)
paprika
oregano
thyme
rosemary
chili powder
cayenne powder (or any other hot powder)
white pepper
black pepper
dried lemon peel/zest
coarse sea salt
i dont ever measure i just mix it together until im happy with it
also if you add 1/2cup olive oil, 1/2 cup lemon juice, four cloves of crushed garlic & 5 chopped hot peppers of your choice to this dry rub it becomes a bitchin marinade
I brew my own beer, hunt for my meat & grow my own veggies, soon enough I'll be growing my own grains & hops....

#11 cheezydemon

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Posted 15 October 2008 - 11:10 AM

Jerky was mentioned.

I marinate in:
Soy sauce
garlic powder
onion powder
pepper powder
and tons of black pepper

It is always great. The amounts aren't that important.

some gotenborg fromage rape with white people....

They are ornemental but usable....for Saaz subsatustions.


#12 AlabamaJack

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Posted 15 October 2008 - 12:26 PM

CM my basic spice is equal parts orange habanero, orange thai, and tabasco...

I use this as a rub on most of what I BBQ...

I don't add any salt, black pepper, garlic or other things until I start the Q up...
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#13 chilliman64

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Posted 16 October 2008 - 07:19 AM

I managed to get myself copies of Steve Raichlen's books "Ribs, Ribs, Outrageous Ribs" and "Barbecue Bible Sauces Rubs and Marinades" both are excellent and will be getting plenty of use now that spring is here

thanks to all for posting recipes, I will try as many as I can
I'm a beer-drinkin', motorbike-ridin', poker-playin', head-shavin', hard-workin', damn good-lookin', hab-munchin', non-smokin', pod-growin', sauce-makin', jerky-dryin', joke-tellin', fast-talkin', street-fightin', dirty-dancin', pet-lovin', football-watchin', devoted husband & patriotic Aussie and I sure as hell don't de-placenta (aka de-seed)!

#14 cheezydemon

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Posted 16 October 2008 - 01:57 PM

The basic rib rub in there is great!

Of course sub home grown powder for the cayenne!;)

some gotenborg fromage rape with white people....

They are ornemental but usable....for Saaz subsatustions.


#15 LUCKYDOG

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Posted 17 October 2008 - 10:51 AM

Here is an idea I have been working on like an all purpose or dry rub mix.

Lucky Dogs Belly Rub

paprika
kosher salt, finely ground
sugar
mustard powder
**ground pepper of choice** I've been working with Naga/Fatelli mix may try lemon drop/Datil or just brown hab or... you get the point
chili powder
ground cumin
ground black pepper
granulated garlic
cayenne

#16 Chiliac

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Posted 17 October 2008 - 10:54 AM

Sounds great, have to dehydrate some paprika to try that first, but it sure sounds like an (nearly) all purpose powder!

You truly rule the realm of forum replies. :lol:


Love your Nipples!


My 2008 chilis and setup


#17 AlabamaJack

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Posted 17 October 2008 - 11:48 AM

LD...that recipe sounds delicious....

have you tried making your own chili powder yet?...really simple...a Anaheim, Pasilla Bajio, and Cascabel combination is a real good place to start...some people use De Arbols too...but they have a lot more heat than the others...the others flavor combination works well...
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#18 LUCKYDOG

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Posted 17 October 2008 - 11:54 AM

Its something I have been working on and tweeking

I have the Anaheims I was going to make a Colorado powder if I dont eat them first -- What were supposed to be Alma Paprika this year turned out to be Cubanells - next year I'll try again with those. Im smoking some Jalapenos this weekend Im not sure how Brown Habs, Fatelli, Lemon Drops, Bhuts or Nagas would fair but I know Jalapenos will be on

#19 AlabamaJack

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Posted 17 October 2008 - 12:00 PM

I found this combination last summer ('07) from searching the net on home made chili powder...these three were a common ingredient in about 80% of the recipes...so I got the seeds and am growing these this year...all are doing well and the Pasillas are full of long green pods...5 plants probably 300 peppers...5 anaheims are producing well and have probably 100 peppers on them...only one of my cascabels made it but it has probably 80-100 on it....

I have been using "store bought" dried peppers until this year and now I can really make mine Home Made
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#20 LUCKYDOG

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Posted 17 October 2008 - 01:21 PM

I'll have to remember and look at the Parcel for this mix for next year AJ it seems like it would be pretty universal -- I try to do the same I use so many rubs that soon I realize the spice combinations are very similar -- and take what I like and what I think would be best all around. If I dont like it then start over but I do little batches in Tbs and tsp's before I get in to cups 1/2 cups and so on.

Edited by LUCKYDOG, 17 October 2008 - 01:27 PM.





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