The hardest part of writing this article on rubs was coming up with the amounts of the ingredients. I go by feel and taste on certain recipes. I have to remake it and keep track of all of the measurements to devise a recipe.
When talking ribs, or anything you want to barbecue, start from the beginning, which is with seasoning. Why are the seasonings so important when you are going to cover them up with sauce anyway? First of all, a sauce is only on the outside of the meat and won’t add or enhance the flavor of the meat at all from the inside, especially if it is applied after the meat has been seared. (I’ll share a recipe for barbecue sauce in a future column at the request of some readers.) Also, a good rub will start to break down the connective tissues in the ribs even before you start to cook them off.
Before buying a rub though, take a look in your spice rack and see if you already have most of the ingredients. The main four ingredients of pre-made rubs are: salt, sugar, paprika and pepper.
Rubs are either wet or dry. Usually, a wet rub may have oils or other liquids added while a dry rub is just as it sounds; no liquid. Dry rubs are the most common and you can either buy your own or make one yourself. Before buying a rub though, take a look in your spice rack and see if you already have most of the ingredients. The main four ingredients of pre-made rubs are: salt, sugar, paprika and pepper.
Something I just read about suggested that most rubs contain equal amounts of salt and sugar, be it white or brown sugar. That makes sense in how I make my own rubs.
The biggest reason I make my own rubs is so I know everything that’s going into them. I grind all the ingredients fresh for the best flavor. Just as ground black pepper loses its potency and flavor after a while, so do other spices. I use a coffee grinder just for spices and herbs and I only make enough for a few uses. Besides pepper, nutmeg and cumin are the two spices I like to use freshly ground the most, although you will find the difference noticeable in almost all spices.
Here is a list of the base ingredients I usually start with, sometimes varying the amounts a little. I added a few lists of possible add-ins depending on what you are cooking and your mood.
As always, use this as a guide and don’t be afraid to mix and match or add or subtract. For pork, I’ll add rosemary and for chicken I’ll add poultry seasoning. Enjoy.
Base rub
2 T salt
1-1½ T paprika
1 T black pepper
2 T brown sugar
1 t garlic, granulated
1 t cumin
Cajun-style rub
2 T of the base rub recipe
½ T chipotle
1 t cayenne
½ t chili powder
2 t cumin
Herb rub
2 T of the base rub recipe
½ t dry mustard
1 t coriander
1 t thyme
t basil
1 t marjoram
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Smitty’s column, visit chefsmitty.com or TheTahoeWeekly.com. Contact him at tmmsmitty@gmail.com or (530) 412-3598.
READ MORE:
Chef Smitty’s series on ribs & barbecuing:
Cooking Ribs
Chinese-style Spareribs
Rib questions answered
