If you've done any serious channel surfing lately, especially the foodie channels,you've probably noticed the same thing I have…it's all barbecue, all the time.There are two common themes in all these shows; whichever town they're in, has "the best barbecue in the country," and if your dry rub is good, "you don't even need a sauce."
This video recipe for a basic barbecue dry rub, features my favorite all-purpose formula.
I really like this recipe because it works nicely on chicken, pork, beef, vegetables, and even salmon or tuna steaks. Of course, half the fun of making your own rubs is playing around with different spice blends, so I hope you'll use this video recipe as a just a starting point.There are countless commercial rubs out there, but I can't see paying twice the price, and using something that is most likely made using the least expensive ingredients available, when blending you own is so fast and fun. Once you have your homemade rub in a tub, you may be surprised to learn that, paradoxically, it should be sprinkled on, and not rubbed. Why? Clumpification! Enjoy.
Click here for ingredients and transcript
29 comments:
I know exactly what you mean by Clumpification. I made your recipe for brisket and rubbed the mixture on before baking. What a mess! Balls 'o smoked paprika! Because I'm a hands-on kind of person I may not "trust" the spice mix to stay put by only using the shaker-method, so I wlll probably just give it a little "pat" to set it. Do you see clumps in my future?
PS Loved the Pork belly laugh!
your future looks clump-free!
Thanks for the rub advice. My problem when experimenting with rubs is that I put too much of one thing in, so I'm glad you gave out the perfect salt to spice ratio.
OH, and I would definately buy pork sprinkle.
Thanks for the rub advice. My problem when experimenting with rubs is that I put too much of one thing in, so I'm glad you gave out the perfect salt to spice ratio.
OH, and I would definately buy pork sprinkle.
Chef
Do you press the rub into the meat after sprinkling?
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.
DON'T rub your rub?! I wish someone would've told me that sooner. Back in the day... well, you know...
Oh well, I do still enjoy listening to the audio portion of your videos. I bet it looks great...
Scott - Boston
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??
I am 25 and got the reference... but we were only ever told that as a joke.
Love these videos Chef!
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.
Thanks for another helpful video, I greatly appreciate all the posting.
A loyal reader... first time commenter
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.
I've always been afraid to put sugar in a rub for fear that it will burn. How can I get around that problem?
Excellent video!
I make my own rubs too because commercial rubs are like 50% salt. I'm not paying that much for salt.
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?
in that case, I would make just enough as needed
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.
Outside, you have to use small amounts of charcoal, not directly under the meat.
I may do a demo soon.
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.
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 :).
Chef,
What kind of shaker do you use in the video?
no name, just from a kitchen store. you can get at bed bath beyond, etc.
Hey Chef John,
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!!
Hi chef,
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?
Thanks.
You can do it both ways! Stronger flavor if overnight.
Quick question Chef John, does that rub ratio take into account the type of salt? Kosher or regular salt.
I used kosher salt so fine salt would be half the amount.
So sad. No video, no ingredients. If only you would recount the sugar, salt, spice ratio I think I could take it from there.
ScienceSusan,
Several years ago, I made a note of the ingredients Chef John mentioned in the video. Hope this helps!
Best regards,
Brad
Chef John Mitzewich dry rub recipe
Use on beef, pork or chicken
Use fresh spices
1/4 cup salt
1/4 cup sugar
1 tbsp Ancho chili powder
2 tbsp paprika
1 tsp cumin
1 tsp black pepper
1/2 tsp dry mustard
1/2 tsp cayenne
1/2 tsp allspice
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.
Brad, Sweetie! Above and beyond! Thank you so much! I will write it down on paper so it will never vaporize again.
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