9/18/01


Big Time BBQ Rub

I typically make a 3X-5X batch, but do not use 3X-5X the salt.

8 Tablespoons paprika (I use hot Hungarian or half sharp from The Spice House)
6       Tablespoons garlic powder
6       Tablespoons salt (I use kosher)
5       Tablespoons freshly ground black pepper
3       Tablespoons cayenne
3       Tablespoons onion powder
2-1/2   Tablespoons dried oregano
2-1/2   Tablespoons dried thyme   
2       Tablespoons Chipotle Powder
2       Tablespoons Ancho Powder
1       Tablespoons Guajullo Molido Powder 

I also make up a few separate smaller batches with either pequin, habanero or both, I use the habanero rub for myself or anyone who likes heat. Pequin peppers do a good job of amping up the heat, about 50% as hot as habanero.

For beef ribs, though not brisket, I sometimes add a bit of cumin, coriander and turbinado sugar. For lamb I might add a bit of mint and for pork loin, though not ribs, rosemary or sage, though not both.


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9/11/01

Large Scale Batch

16-oz     half sharp paprika
12-oz     granulated garlic powder
10-oz     medium grind black pepper
7-oz      diamond kosher salt
6-oz      cayenne
6-oz      onion powder
5-oz      dried oregano
5-oz      dried thyme (mediterranean)
2-oz      chipotle powder
2-oz      ancho powder
1-oz      gaujullo powder
1/4-oz    freshly ground pequin

x=x=x=x=x=x=x=x=x=x

I use the BTBBQ Rub on most everything, brisket, chicken, ribs, added to mayo along with a bit of lemon or lime juice for sandwich spread or fried food dip. It is my general-purpose spice blend, though I often customize it depending on my mood or what meat I am using. For example, I might add a bit of cumin, coriander and turbinado sugar for beef ribs, grated lemon peel for chicken, sage for pork or rosemary for lamb, as I said it depends on my mood and type of meat.

My rub started out three or so years ago as Emeril's essence, but has since changed quite a bit, it seems to get both hotter and more herbal over time. This particular batch seems very herbal and spicy, most likely due to the freshness of the spices and the fact that I simply like it a bit hot. The BTBBQ rub that I sent you was made using the second recipe, the large-scale batch.

My BBQ rub is, like most things in life, a work in progress any feedback you would care to offer would be gratefully accepted.

Regards,
Gary

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2/12/02
Big Time BBQ Rub

I typically make a 3X-5X batch, but do not use 3X-5X the salt.

8 Tablespoons paprika (I use hot Hungarian or half sharp from The Spice
House)
6       Tablespoons garlic powder
6       Tablespoons salt (I use kosher)
5       Tablespoons freshly ground black pepper
3       Tablespoons cayenne
3       Tablespoons onion powder
2-1/2   Tablespoons dried oregano
2-1/2   Tablespoons dried thyme
2       Tablespoons Chipotle Powder
2       Tablespoons Ancho Powder
1       Tablespoon Guajullo Molido Powder

I also make up a few separate smaller batches with either pequin,
habanero or both, I use the habanero rub for myself or anyone who likes
heat. Pequin peppers do a good job of amping up the heat, about 50% as
hot as habanero.

I use the BTBBQ Rub on most everything, brisket, chicken, ribs, added to
mayo along with a bit of lemon or lime juice for sandwich spread or
fried food dip. It is my general-purpose spice blend, though I often
customize it depending on my mood or what meat I am using. For example,
I might add a bit of cumin, coriander and turbinado sugar for beef ribs,
grated lemon peel for chicken, sage for pork or rosemary for lamb, as I
said it depends on my mood and type of meat.

Regards

Smoking in Chicago,
Gary


