tag:blogger.com,1999:blog-7173052990851751381.post5070983320563084472..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Homemade Dry Rubs and the Dry Rub ParadoxChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-7173052990851751381.post-34532142004920395352019-07-27T14:19:48.872-04:002019-07-27T14:19:48.872-04:00Brad, Sweetie! Above and beyond! Thank you so much...Brad, Sweetie! Above and beyond! Thank you so much! I will write it down on paper so it will never vaporize again.ScienceSusanhttps://www.blogger.com/profile/03361002606654617303noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78155779016963632582019-07-23T18:32:46.189-04:002019-07-23T18:32:46.189-04:00This comment has been removed by the author.Bradhttps://www.blogger.com/profile/02252078329533536578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21351185838934819432019-07-23T18:29:31.998-04:002019-07-23T18:29:31.998-04:00ScienceSusan,
Several years ago, I made a note of...ScienceSusan,<br /><br />Several years ago, I made a note of the ingredients Chef John mentioned in the video. Hope this helps!<br /><br />Best regards,<br />Brad<br /><br />Chef John Mitzewich dry rub recipe<br /><br />Use on beef, pork or chicken<br />Use fresh spices<br /><br />1/4 cup salt<br />1/4 cup sugar<br />1 tbsp Ancho chili powder<br />2 tbsp paprika<br />1 tsp cumin<br />1 tsp black pepper<br />1/2 tsp dry mustard<br />1/2 tsp cayenne<br />1/2 tsp allspice<br /><br />For adaptations, the rule of thumb is 1/3 salt, 1/3 sugar and 1/3 spice if you are doing a basic barbecue dry rub.<br />Bradhttps://www.blogger.com/profile/02252078329533536578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65081484158696482942019-04-22T18:20:08.543-04:002019-04-22T18:20:08.543-04:00So sad. No video, no ingredients. If only you woul...So sad. No video, no ingredients. If only you would recount the sugar, salt, spice ratio I think I could take it from there.ScienceSusanhttps://www.blogger.com/profile/03361002606654617303noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48518328080620765962012-01-12T18:27:02.385-05:002012-01-12T18:27:02.385-05:00I used kosher salt so fine salt would be half the ...I used kosher salt so fine salt would be half the amount.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67132914381942350622012-01-12T17:05:35.108-05:002012-01-12T17:05:35.108-05:00Quick question Chef John, does that rub ratio take...Quick question Chef John, does that rub ratio take into account the type of salt? Kosher or regular salt.1Bigg_ERhttps://www.blogger.com/profile/06865506761171431428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69701878124606640942011-10-16T15:23:00.976-04:002011-10-16T15:23:00.976-04:00You can do it both ways! Stronger flavor if overni...You can do it both ways! Stronger flavor if overnight.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68499411190835959472011-10-16T14:54:06.009-04:002011-10-16T14:54:06.009-04:00Hi chef,
I am from Singapore and we don't use...Hi chef,<br /><br />I am from Singapore and we don't use rubs like these, so do you just sprinkle the rub on the pork and barbecue it or do you leave it overnight and barbecue after?<br /><br />Thanks.Edwinnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4339155730785094432010-09-10T20:09:21.738-04:002010-09-10T20:09:21.738-04:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70232539180975390312009-07-23T19:02:31.443-04:002009-07-23T19:02:31.443-04:00Hey Chef John,
I'm a real Jamie Oliver conver...Hey Chef John, <br />I'm a real Jamie Oliver convert - I've been addicted to Pork Shoulder ever since he started ranting about cheap it is! However, I wouldn't have a clue how to BBQ it :( Oven first then finish it off? Demo pls!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-706542117833292832009-01-06T18:43:00.000-05:002009-01-06T18:43:00.000-05:00no name, just from a kitchen store. you can get at...no name, just from a kitchen store. you can get at bed bath beyond, etc.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21111233376961988212009-01-06T17:34:00.000-05:002009-01-06T17:34:00.000-05:00Chef,What kind of shaker do you use in the video?Chef,<BR/><BR/>What kind of shaker do you use in the video?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5162424856413105582008-07-12T09:09:00.000-04:002008-07-12T09:09:00.000-04:00Love your video as always. Wow, I had no idea I sh...Love your video as always. Wow, I had no idea I shouldn't be rubbing the rub. Never made a dry rub before but I'm sure going to now. Thanks :).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75544018138538740242008-07-09T14:58:00.000-04:002008-07-09T14:58:00.000-04:00yes, sprinkle until covered. Any extra that doesn'...yes, sprinkle until covered. Any extra that doesn't melt on, will fall off, so you don't have to worry about too much, especially for a think piece of meat like a brisket or shoulder.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13205510673261448392008-07-09T14:11:00.000-04:002008-07-09T14:11:00.000-04:00proper BBQ is done over very low, indirect heat. ...proper BBQ is done over very low, indirect heat. In the oven, you just cook the ribs, or brisket at 225, for many hours, until fork tender. It won't burn at that temp. <BR/><BR/>Outside, you have to use small amounts of charcoal, not directly under the meat. <BR/><BR/>I may do a demo soon.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88151464922039533462008-07-09T14:08:00.000-04:002008-07-09T14:08:00.000-04:00in that case, I would make just enough as neededin that case, I would make just enough as neededChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60494436695499397222008-07-09T14:01:00.000-04:002008-07-09T14:01:00.000-04:00Excellent video!I make my own rubs too because com...Excellent video!<BR/><BR/>I make my own rubs too because commercial rubs are like 50% salt. I'm not paying that much for salt.<BR/><BR/>I have to learn how to resist not rubbing the rub and getting clumpification. Would you sprinkle the rub on until you can't see the meat anymore?Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63159438635764083152008-07-09T13:26:00.000-04:002008-07-09T13:26:00.000-04:00I've always been afraid to put sugar in a rub for ...I've always been afraid to put sugar in a rub for fear that it will burn. How can I get around that problem?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60794433251631168242008-07-09T13:13:00.000-04:002008-07-09T13:13:00.000-04:00Thanks for the shaker, and proportions tips. So ho...Thanks for the shaker, and proportions tips. So how do we keep spices, and mixes from clumping in the container in humid areas? I'm not sure the baggie trick would work where I live. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28990443529306727222008-07-09T08:52:00.000-04:002008-07-09T08:52:00.000-04:00Excellent video! I'm a fan of using rubs, but I j...Excellent video! I'm a fan of using rubs, but I just assumed that because of the name it should be rubbed into the meat. The ratio guideline for sugar, salt and spice is helpful, too.<BR/><BR/>Thanks for another helpful video, I greatly appreciate all the posting.<BR/><BR/>A loyal reader... first time commenterAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75687198259573389702008-07-09T01:37:00.000-04:002008-07-09T01:37:00.000-04:00I am 25 and got the reference... but we were only ...I am 25 and got the reference... but we were only ever told that as a joke.<BR/><BR/>Love these videos Chef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26177501489981043572008-07-08T20:56:00.000-04:002008-07-08T20:56:00.000-04:00OK, if you're under 45 and still got Scott's "you'...OK, if you're under 45 and still got Scott's "you'll go blind" reference, please chime in! People aren't still being told that are they??Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64916409963818661882008-07-08T20:46:00.000-04:002008-07-08T20:46:00.000-04:00DON'T rub your rub?! I wish someone would've told...DON'T rub your rub?! I wish someone would've told me that sooner. Back in the day... well, you know...<BR/><BR/>Oh well, I do still enjoy listening to the audio portion of your videos. I bet it looks great...<BR/><BR/>Scott - BostonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74114013148669005752008-07-08T16:04:00.000-04:002008-07-08T16:04:00.000-04:00I usually don't. I let it sit for a while, while I...I usually don't. I let it sit for a while, while I prep the barbecue, or oven, etc., and it sort of melts into the surface moisture. If you are immediately going to be moving it around then you can gently press it in.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53865788008014349802008-07-08T15:49:00.000-04:002008-07-08T15:49:00.000-04:00ChefDo you press the rub into the meat after sprin...Chef<BR/>Do you press the rub into the meat after sprinkling?PrimeBrithttps://www.blogger.com/profile/13962877383283207456noreply@blogger.com