The Core
Why We Are Here => Water Cooler => Topic started by: rcjordan on August 11, 2017, 11:14:09 PM
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Unsweetened BBQ Dry Rub
1/2 cup paprika (I prefer smoked paprika)
3 tablespoons cayenne pepper
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
4 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Based on http://allrecipes.com/recipe/17446/hughs-dry-rub/ with slight mods.
This is my go-to seasoning. Good for keto because, unlike most BBQ rubs, it's unsweetened. It has a fairly strong flavor and works for coating while cooking or as a table seasoning. Depending on how much you use, it can get up to medium-hot.
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Cinnamon-pepper
Equal parts cinnamon, black pepper, and thyme, plus salt to taste.
I just ran across this in the reader so haven't tried it. Unsweetened, so good for diet. Write-up said try it on chicken.
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http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html is my go to rub for pork and chicken:
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
I was skeptical of the rosemary powder since I am not a fan of rosemary at all but it does work great in this rub.
If I want to do a South Carolina mustard style pork butt I go with this rub:
1 Tablespoon dry mustard
2 teaspoons sweet paprika
2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
Generally speaking I leave the salt out of my rubs. I prefer to salt the meat separately, preferably 24-36 hours before cooking and letting it dry brine in the fridge. And for the keto people it is also unsweetened. But if I use this I like spritzing the pork with apple juice throughout cooking to provide some of the sugar that helps create a nice bark on the outside of the pork.
If I am doing beef all I use is pretty much an equal amount of kosher salt and coarse ground black pepper. Gives the beef a central Texas flavor.
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I knew you'd be the first to post, Doc.
One of my problems on keto is that I love condiments and dressings and most of them are loaded with carbs. So I started looking around for dry rubs as a substitute. Ones that are powerful enough to just rub one while the meat is cooking work the best for me as I never plan ahead or marinade.
>rosemary >ginger
Hmmm.... I sometimes like rosemary. And I'm addicted to ginger. I'll see what I can do with that one without the sugar.
The mustard one looks great. Definitely going to add that one to my inventory.
>Texas
Try smoked paprika for a Tex flavor
>salt
Oddly, on full keto I wasn't getting enough salt. You lose your taste for salt very quickly and it got so that even small amounts would make food taste like brine. So I use it in my rub, otherwise I'd drop it.
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Great post Doctor
I've ask Brian LaFrance for a recipe... HE BE WEST COAST TIME
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If you are looking for an interesting commercial rub the black rub from here is good: https://www.hardcorecarnivore.com/ It gives the meat an awesome color and the taste definitely doesn't overpower anything. Great on flank steak and tri-tip
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In order to up my white meat intake, I just installed a heavy-duty, 120v rotisserie on the grill.
https://www.amazon.com/gp/product/B004YYJBEE/
I'm trying your mustard rub on a 4# pork roast on it now.
>salt
While grilling, I also switched to Dale's (original) I put it in a spray bottle to reduce wasting it by brushing it on --works great! It also helps the dry rubs stick to the surface. Adds great color, too.
https://store.dalesseasoning.com/collections/homepage-products/products/dales-seasoning-case-of-original-12-16-oz-dales-seasoning
>commercial
You can break the bank on commercial rubs.
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>I'm trying your mustard rub on a 4# pork roast on it now.
Very nice. Louise will like this one as-is, so I'll leave it alone. I'd like a little more kick, maybe wasabi.
>Equal parts cinnamon, black pepper, and thyme
I also mixed up a test batch of this one. It's a good start, but a little flat. Tastes vaguely like cumin. I've added equal parts onion powder & orange peel. We'll see.
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BTW
I had Seafood Crepes for lunch ;D
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>Seafood Crepe
I'm having fake King Crab tonight.
On topic:
You are a Carolina Boy now. I don't see the mandatory bottle/tin of Old Bay in that pix. Crystal hot sauce & horseradish is a reasonable substitute.
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>>Equal parts cinnamon, black pepper, ground thyme, onion powder, & powdered orange peel.
It's very good, Doc. I can't really taste the cinnamon and there's just a slight hint of orange. It's one of those this-is-great-what's-in-it rubs. I used it on rotisseried chicken breasts thinking it would be a chicken/pork rub but it's going to work on beef as well.
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Here is what Brian says:
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>>>>Equal parts cinnamon, black pepper, ground thyme, onion powder, & powdered orange peel.
I have a friend who is trying to sell his rub and said there is a secret ingredient in there. I took one taste and knew it was cinnamon. He was shocked I picked it out so quickly. But the rub worked very well on the ribs I used it on. The cinnamon definitely doesn't overpower anything. And adding in the citrus peel seems like it would be great. I would almost think that rub would be great on shrimp.
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> shrimp
> citrus
Yeah, orange works better than lemon as a universal flavoring. "Lemon beef" doesn't sound as good as orange beef to me. On seafood, though, lemon rules but orange comes in a close second.