View Full Version : Rub Proportions Discussion

07-02-2009, 04:21 PM
Hey guys,
What's your thoughts on proportions for sugar/paprika, specifically... If anyone wants to discuss sugar/salt/pepper/??? I'm game. I'm just looking to mod this Paul P's Blackening Seasoning for a rib rub for tomorrow. I've always started drinking before the preparation of the rub... and it shows. :) So, I want to do a bit of work ahead of time.

Obviously, I'm going to have to quadruple (at least) this for a decent batch, but I was thinking equal parts brown sugar to paprika, but I wanted to see what you guys thought here.

1tablespoon sweet paprika
2 ½teaspoons salt
1teaspoon onion powder
1teaspoon garlic powder
1teaspoon ground red pepper (cayenne)
¾teaspoon freshly-ground white pepper
¾teaspoon freshly-ground black pepper
½teaspoon dried thyme leaves
½teaspoon dried oregano leaves

Also, if anyone just has a favorite rib rub they've been using and want to share, I'm all ears. I looked at the LBJ and I'm not feeling the dried lemon for this batch... But, I'm game for suggestions.


07-02-2009, 11:05 PM
I'd add equal parts salt paprika and WHITE sugar, then add cumin and coriander in equal parts by weight to the thyme.

I'd alsao replace the cayenne with chipotle powder and add a little ground red NM chili.

I don't know why, it's just that old food A.D.D.:shrug:

07-03-2009, 05:55 AM
This might be of use to you. It was created by Troy Conner of Extreme Roasters BBQ...hope this helps some.

What is a rub? Well, simply put, it is a blend of dry spices and or herbs that is either sprinkled on, massaged into, or used to season after cooking. I suppose it came about as a convenience instead of lugging around 16-20 different containers of various ingredients, you can simply mix them and now you have only one shaker filled with just the right proportion of each ingredient.

This is where it may get tricky, opinion and tastes vary widely, influenced by region, ethnicity, age and personal experience – there truly is no accounting for taste! As a result, that “just right” proportion will differ from person to person. This is the perfect reason for you to experiment to find what is “just right” for you or your family.

Lucky for us, a significant amount of work has already been done by pit masters and spice companies to pre-package that “just right” blend. There are many, many good and proven rubs on the market today. A good way to start may be to use an existing rub and then just add to or piggyback a few spices that you or your dish demand more of…..

Alternatively, we can simply look to the ingredient labels and borrow from their trial and error. Ingredients are listed by weight so the first listed is the most abundant and the second is #2 by weight and so on and so on. Here are a few that I had on hand:

#1 #2 #3 #4

Sugar Sugar Salt Salt
Salt Pepper Paprika Sugar
Chili powder MSG Sugar Onion
Onion Chili powder garlic garlic
Paprika Garlic Red pepper tomato
Black pepper MSG
White pepper
All spice

From the ingredients listed above and by our own trials, I would like to craft an all purpose type of rub, a rub that will compliment the natural goodness of virtually any meat. Clearly, salt and sugar are the two most common ingredients. There will make up the “body” of our rub. I have found a good ratio to start with is:
4 parts body
2 parts flavors
1 part strong flavor or ‘Wow’

So, using a teaspoon, tablespoon, shot glass, or cup depending on the amount you want to end up with, use the same measure for all ingredients.

Below is pace provided for our rub formulations.

#1 All Purpose

2 body ingredients __________________________ example: 4 shots each salt and sugar
2-3 flavor ingredients _______________________ 2 shots each of chili powder, paprika, black pepper
1-2 strong flavors __________________________ 1 shot each of red pepper, cumin

Next,, by adding just a few more ingredients, we can tweak our rub for specific cuts with the same basic formula, i.e., 4-2-1
4 parts all purpose as the ‘body’
2-3 parts flavor ingredients
1-2 strong flavor

Chicken Pork Beef

Added flavor #1_____________ _____________ ________________
#2_____________ _____________ ________________
#3_____________ _____________ ________________

Added Strong #1_____________ _____________ ________________
Flavor #2_____________ _____________ ________________

Spices to consider for BBQ:
All Spice Garlic
Anise Ginger
Barbeque spice Lemon
Basil Mace
Bay leaf Marjoram
Caraway seed MSG
Celery seed Mustard
Chives Nutmeg
Cilantro Onion
Citric acid Orange
Cloves Parsley
Coriander Rosemary
Crushed pepper Sage
Cumin Savory
Curry Tarragon
Dill Thyme
Fennel White pepper

07-03-2009, 11:20 AM
That's what I used to develop my rib/pork rub! Good info there.

07-03-2009, 07:36 PM
Nice worksheet Tonto, thank you for the contribution.

I might add for the folks that are new to blending spices that you should also consider the consistency and weight of the ingredients as well.

for instance, cut leaf thyme is very lightweight, even as compared to ground thyme. So if you are using a very light ingredient, you would want to vary from the shotglasses-tbs or whatever if you want to be accurate. You also would want to make certain that you note the form of the ingredient and use the same form next time. Another example would be uing granulated garlic as opposed to powder. Granulated weighs more.

07-03-2009, 08:24 PM
Paprika leaves little flavor in a long cook, if you use a lot of it it gets gritty.

For me it is about equal parts of salt and sugar then play with what you like.

07-03-2009, 08:43 PM
Gee Jim, sounds to me like you might want to consider shanging Paprika suppliers.:shrug:

I love the flavor of good paprika.

07-03-2009, 09:07 PM
I like the flavor of paprika but I don't find it holds up to long cooks. I would add it late in a long cook to get the flavor benefits. It's does good things for color.

07-03-2009, 10:00 PM
It i definitely easily overpowered by other flavors, but I have found that it holds it own with garlic quite well and that the two compliment eachother well.

07-03-2009, 10:06 PM
I'm into smoked paprika. Good stuff Maynard.