BBQ Rub

[gregbooras]

I have been working on this for a while, but some reason never got to the finish line. For my rub I was looking for something that had a lower salt and less paprika, no or little clumping and no chemicals. Thanks also for folks here who posted their rubs and info.

BBQ Rub – Makes 1.5 cups
Ingredients:

1 cup Turbinado sugar (ground fine in a coffee grinder 3 seconds or so)
½ cup Domino Pourable Brown Sugar (Brownulated Light Brown Sugar)
1 T onion powder
2 T granulated garlic powder
4 T smoked Spanish paprika
2 t ground mustard
1 t cumin
3 T Guajillo chili powder
1 t ground black pepper
2 T Himalayan x-fine sea salt

Directions:
Grind the Turbinado sugar and then add all ingredients into a food processor and mix until well blended. Remove and place in an airtight container.

Since this is a fairly new recipe, I am not sure about the clumping, but it sure tastes good.

I plan to make these for X-mas and hand out to my employees this next year.

Greg

 

[es1025]

Greg
I am a big fan of turbinado sugar for my rubs. I thinks its better than the clumby brown sugar. I always have a couple of batch of memphis dust ready for smoking. I have tweaked the md with some cayenne.

 

[gregbooras]

Ed,

My latest rub is over a month or so old and living in Florida if this was going to clump  it would by now. The key to non lumping rub I believe is the turbinado sugar and theDomino Pourable Brown Sugar (Brownulated Light Brown Sugar). I also do not see burning even with long smokes!

I am really happy with the end results and I use this on everything.

Greg

 

[Barrel99]

Interesting twist Greg. Áre you getting a good bark?

 

[gregbooras]

Interesting twist Greg. Áre you getting a good bark?

The bark is amazing, here is the Pork Butt I did a few nights ago.



Greg

 

[Barrel99]

That's a great bark!

 

[gregbooras]

Since I was running low it was time to make up another batch of rub. Also I have a couple of friends that I plan to share with!