Smoked Meats

peterd
Exalted One

Posts: 9,025

Smoked Meats Oct 10, 2011 5:09:08 GMT -8

Quote

Post by peterd on Oct 10, 2011 5:09:08 GMT -8

Last Saturday, I attended seminar on how to properly prepare and smoke ribs. Majority of rubs for meat we used were kind of salty. Does anybody has a recipe for rub to share, something with less salt.

One of the marinates we used was mixture of molases and whisky. That was awesome. Anyway, please share your experiences.

THE TRENCHES.
It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who

Merceditas Exalted One 'On the internet no one knows you're a cat' Posts: 1,276	Smoked Meats Oct 24, 2011 20:51:52 GMT -8 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by Merceditas on Oct 24, 2011 20:51:52 GMT -8 oh...that beyond my expertise, Pete.

chillyd Senior Member (_E=mc2_) Posts: 490	Smoked Meats Oct 25, 2011 5:36:57 GMT -8 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by chillyd on Oct 25, 2011 5:36:57 GMT -8 You follow a recipe for BBQ rub? Heck, I just make it up on the fly!!
	"Some people regard private enterprise as a predatory tiger to be shot. Others look on it as a cow they can milk. Not enough people see it as a healthy horse, pulling a sturdy wagon." -- Winston Churchill

peterd Exalted One Posts: 9,025	Smoked Meats Oct 25, 2011 10:43:36 GMT -8 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by peterd on Oct 25, 2011 10:43:36 GMT -8 I do not follow recipes. I am trying to develope rub without salt and minimum amount of sugar.
	THE TRENCHES. It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who

sarahnn
Guest

Smoked Meats Oct 25, 2011 13:34:06 GMT -8

Quote

Post by sarahnn on Oct 25, 2011 13:34:06 GMT -8

Oct 25, 2011 10:43:36 GMT -8 peterd said:

I do not follow recipes. I am trying to develope rub without salt and minimum amount of sugar.

I don't believe you can do any bbq without some sugar but check this out:

www.whfoods.com/genpage.php?dbid=118&tname=foodspice

I don't use salt in any of my recipes to cook anything.

This may interest you

www.bbq-brethren.com/forum/showthread.php?t=43026

Last Edit: Oct 25, 2011 14:38:00 GMT -8 by sarahnn

peterd Exalted One Posts: 9,025	Smoked Meats Oct 26, 2011 10:22:26 GMT -8 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by peterd on Oct 26, 2011 10:22:26 GMT -8 Thanks. This could be helpful. As for sugar, I will try to experiment with splenda. No they are selling splenda as brown sugar. At least that is a start.
	THE TRENCHES. It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who

sarahnn Guest	Smoked Meats Oct 26, 2011 10:29:36 GMT -8 Quote Select Post Deselect Post Link to Post Back to Top Post by sarahnn on Oct 26, 2011 10:29:36 GMT -8 Oct 26, 2011 10:22:26 GMT -8 peterd said: Thanks. This could be helpful. As for sugar, I will try to experiment with splenda. No they are selling splenda as brown sugar. At least that is a start. Good luck!

peterd
Exalted One

Posts: 9,025

Smoked Meats Nov 4, 2011 14:53:29 GMT -8

Quote

Post by peterd on Nov 4, 2011 14:53:29 GMT -8

Believe it or not I got recipe for rub. It is called Czar's Zrub. You suppose do it in 4 stages.

Stage 1: Sweet salt. to much salt draws moister out of the meat, to much sugar caramelize excessively.
1 cup kosher salt.
1/2 cup seasoned salt
1 1/2 cup brown sugar
1 cup turbinado sugar (sugar in the raw)

Stage 2: Color. Defines the depeness of the red in rub.
1 cup paprika
1 cup chili powder

Stage 3: Heat.
1/4 cup black pepper
1/4 cup cayenne pepper
1/2 cup white pepper

Stage 4: Flavoring. Here is where personal taste can be best applied.
1/4 cup garlic powder
1/4 cup onion powder
1/4 cumin
1/8 cup thyme
1/8 cup lemon pepper

This recipe makes 8 cups of rub.

THE TRENCHES.
It is not the critic who counts, not the man who points out how the strong man stumbles or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives vaaliantly, who errs and comes up short again and again because there is no effort without error and shortcomings, who

Post by peterd on Oct 10, 2011 5:09:08 GMT -8

Post by Merceditas on Oct 24, 2011 20:51:52 GMT -8

Post by chillyd on Oct 25, 2011 5:36:57 GMT -8

Post by peterd on Oct 25, 2011 10:43:36 GMT -8

Post by sarahnn on Oct 25, 2011 13:34:06 GMT -8

Post by peterd on Oct 26, 2011 10:22:26 GMT -8

Post by sarahnn on Oct 26, 2011 10:29:36 GMT -8

Post by peterd on Nov 4, 2011 14:53:29 GMT -8