Rubs

[sub333]

Is there a consensus on the best rubs for specific meats? Am reverse-searing a cote de boeuf this weekend, and am keen to keep it simple, so was just planning to use salt and coarsely ground black pepper. 

So far, I've used Bad Byron's Butt Rub as an all-purpose rub on a few different meats, and while I think it's fine, I want to narrow down the key ingredients depending on the meat I'm cooking. 

But it would be good to hear from others if you think that beef lends itself to a particular ingredient, and pork another etc 

[Justin]

The options are wide. I nake my own. It is easy. I find the simpler ones are best. For beef maybe this.

Moroccan 

1.5 tsp caraway seeds

1.5 tsp coriander seeds

1.5 tsp cumin seeds

1.5 tsp muscovado sugar.

1 tsp salt

0.25 tsp cinnamon

0.25 tsp ground black pepper

.0.25 tsp ground cloves

Use on a sirloin joint.

Smoke with mesquite wood

 

[Justin]

On a 5 to 6 kg brisket covered with mustard. Injected with stock. Use below rub to make paste with the mustard and stock that leaks from the injected brisket.

2 tbsp chilli powder 

1 tbsp sofy light brown sugar

1 tbsp salt

1 tbsp onion powder

1 tbsp paprika

1 tbsp ground cumin

2 tsp ground black pepper

2 tsp ground all spice

[I Have a Vision..]

Memphis Dust

Yield. Makes about 3 cups. Typically use about 1 tablespoon per side of a slab cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt (Malvern is good)
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary leaves, ground to a powder

Experiment with smoked paprika instead of the regular paprika. you can also add heat in the form of chillies or powder

Steve

[Justin]

Nice. Welcome to the forum and thank you for sharing 

[paul6057]

Just reading through some of these rub recipes, and I have a question. What type of salt do you use? Loads of recipes talk about kosher salt, but I've not easily or affordably been able to find that in the UK. Is regular sea salt flakes like Maldons a good substitute? I've also got some course sea salt crystals.

 

This is the biggest concern I have with following recipes to make my own rubs, because getting the salt wrong, using one that is too fine and therefore you get too much of it, just ruins everything.

[hoogl]

kosher salt over here is just regular coarse salt or rock salt you'll easily find it in supermarket. 

I'd save the Maldon for finishing at the end

[Justin]

Umm salt is salt. It makes no difference.  For rubs you are probably going to blitz it  so it all ends up powered. That is what I do and then i put in a flour shaker so i can shake it over the meat evenly. My humble opinion. 

[paul6057]

Salt is salt, but fineness at the point of measuring it makes a difference to how much actually goes in. One teaspoon of course salt will be less salt than one teaspoon of table salt. It might only be a small difference but is imagine it to make a big difference to overall taste.

[Justin]

I use jewellery scales to measure cure,  salt and sugar for curing. Accuracy on curing is important. 

Edited November 29, 2019 by Justin