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Swapped from store bought rubs to making my own last summer
I used to just grab whatever rub was on sale at the grocery store. Then I tried a recipe from a guy at a competition in Kansas City who used 8 different spices, and it blew my mind how much better it was. Now I mix up a batch every Sunday and keep it in a mason jar. Anyone else ditch the pre-made stuff and never look back?
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skyler_jackson2726d ago
That "way too salty" part you mentioned happened to a buddy of mine who thought he could eyeball everything. He threw together a batch with smoked paprika, cayenne, garlic powder, and whatever else he had in the cabinet, then rubbed it on a rack of ribs before putting them on the smoker. When he pulled them off, the crust was so salty you could barely eat the meat, and his wife made him toss the whole thing and order pizza. He stuck with store bought for another year before giving it another shot with a proper scale.
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lewis.finley26d ago
Read a tip online once that said to cut the salt by half in any dry rub recipe and let the other spices do the work. Your buddy's story is a classic example of why that matters. Smoked paprika and garlic powder can still give plenty of flavor without loading up on salt. The first time I tried making my own rub, I used half the salt the recipe called for and it came out perfect.
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betty_kelly926d ago
Why would I want to spend an hour measuring out 8 different spices when a $3 bottle from the store works just fine for ribs? I tried making my own once and ended up with a batch that was way too salty because I misjudged the ratio of salt to paprika. Store brands have it dialed in already, and they don't go stale sitting in my pantry for 3 months.
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