spice rubs

KISS principal for me too.

For ribs: brown sugar base, hickory smoked salt, cracked pepper & garlic powder.

sonora wrote:

MPI_Mallard wrote:
Mallard's Rib Rub

Much like "Franks Hot Sauce" I put this **** on everything!!

1 cup brown sugar
1/2 cup paprika
2 tablespoons black pepper
2 tablespoons Kosher Sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon Ceasar Rim
2 tablespoon Dry Mustard
2 tablespoons curry powder
2 tablespoon "La Grille" Lemon and Herbs

Combine all ingredients together on a bowl and store in an air-tight
container.


Red Green:
"Vegetarian" is an old Indian word
meaning "I don't hunt so good."

What is "Ceasar Rim"?

It's a commercially made rimming spice used for the top of a glass when making a Caesar (I was surprised to find most of our American friends have never heard of a Caesar as it was a Canadian cocktail)made by Mott's which is basically a combination of celery salt and ground black pepper.

Mallard's Caesar

-Rim a pint glass by dipping the rim in lemon juice (pour some into a saucer) then coat the rim in celery salt spice (use another saucer)and fill with ice.

-Add 2 ounces of vodka
-Top pint with Motts Clamato juice (in the States I use Motts Garden Cocktail juice)
-add the juice of a lemon quarter and Frank's Hot Sauce and Lea & Perrin's Worcestershire to taste.
-A celery stick for garnish and enjoy!!


Red Green:
If life gives you lemons, throw 'em into
a quart of vodka.

coolbreeze01 wrote:
I enjoy rubs without salt. I can add my own to suit my taste.

That's why my recipe has no salt or sugar. I like to coat pork with turbinado and a little salt and add the rub on top a few hours before smoking. I generally use very little, or none, sugar to beef. I generally go light on the sugar with chicken also or wet it down with teriyaki which is slightly sweet.

If you do a lot of smoking it pays to develop a rub that you like. There are no good ones or bad ones, just different strokes for different folks.

MPI_Mallard wrote:
Mallard's Rib Rub

Much like "Franks Hot Sauce" I put this **** on everything!!

1 cup brown sugar
1/2 cup paprika
2 tablespoons black pepper
2 tablespoons Kosher Sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon Ceasar Rim
2 tablespoon Dry Mustard
2 tablespoons curry powder
2 tablespoon "La Grille" Lemon and Herbs

Combine all ingredients together on a bowl and store in an air-tight
container.


Red Green:
"Vegetarian" is an old Indian word
meaning "I don't hunt so good."

What is "Ceasar Rim"?

I enjoy rubs without salt. I can add my own to suit my taste.

I sell mine to some of the places that I frequent...True Story! I work for a food products company.

I went into a bbq joint in a town near where I live and asked them if they would sell me any of their rub. The guy came out with a quart jar of rub and only charged me $5. So, to point, if you eat somewhere that has good stuff, don't be afraid to see if you can buy some of their ingredients.

Thank you for the recipes. I have already made up small portions of some of these to try as summer goes along.

I was reading the bottles of some of the different rubs in the store and almost all of them included an ingredient I did not particularly want to have on my food.

Mallard's Rib Rub

Much like "Franks Hot Sauce" I put this **** on everything!!

1 cup brown sugar
1/2 cup paprika
2 tablespoons black pepper
2 tablespoons Kosher Sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne
1 tablespoon Ceasar Rim
2 tablespoon Dry Mustard
2 tablespoons curry powder
2 tablespoon "La Grille" Lemon and Herbs

Combine all ingredients together on a bowl and store in an air-tight
container.


Red Green:
"Vegetarian" is an old Indian word
meaning "I don't hunt so good."

magnusfide wrote:

s1214 wrote:
mine is a simple homemade, no measuring kind of thing.
good amount of maple sugar. Not syrup, dried sugar.
Montreal steak seasoning
Dried Garlic flake
Cumin
paprika
curry powder
dried orange peel
Adjust all proportions to your taste.

I use it on slow roasted ribs. If I want the ribs to be sticky, then I baste with maple syrup a couple of times during the roast. Can you tell I live in Vermont?

I like the idea of Maple Syrup. You're blessed!

I just slow cooked some ribs this past weekend. When they were almost done I basted a number of times with a mixture of tomatoe paste, Bourbon, and maple syrup. Finger licking good.