Comments

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  Doug

  That is mustard **powder** BTW

  over 2 years ago
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  Anonymous

  I've given up paprika because I think it has a strangely bitter after-taste. I've subbed ancho pepper to something similar and it was wonderful.

  over 2 years ago
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  Karla

  How far in advance do you apply the rub to your meat? Do you make slices in the meat so it gets in better?

  over 2 years ago
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  Doug

  I put the rub on the night before. I put one even coat and then after the juice from the meat sets that I will add a second coat so it appears dry. I don't cut any slices in the meat but I do wrap in a plastic bag overnight to help it set. Also, I use an old Lowry's plastic container for my rub. No meaty bacteria fingers in a bowl. This way I can use the rub many times.

  over 2 years ago
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  Sandy (Community Guide)

  Splenda sorry but ewww (forgive me I do a lot of medical research). Can you use a more natural sweetner that is healthy and safe with no side effects? Otherwise it sounds yummy!

  over 2 years ago
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  Kathleen

  I'm passing this along to my husband. He always buys a rub that is pre-made called Chop Dust. This looks really good. I also had an idea that it would make excellent, unique, low cost Christmas gifts for our friends.

  over 2 years ago
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  Donna (Food on the Table)

  Just wanted to comment on a couple points. For Karla, I definitely wouldn't make cuts in the meat, because you don't want the juices to escape when you first put the meat in to sear, or set it in the smoker or grill. However, if we're talking chicken or turkey, I'll definitely put the seasoning under the skin, too, as well as inside the cavity.

  over 2 years ago
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  Ksenija

  I grew up always using Hungarian paprika, both the hot and sweet kinds. Since I've been in the US, though, I've tried some smoked paprika and it's really nice. It has a lot of warmth, but doesn't really have a sharp edge or aftertaste to it.

  over 2 years ago
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  Donna (Food on the Table)

  I forgot to mention, depending on mood, we usually use some combination of cocoa, cinnamon, cloves and even coffee in our rubs, but I know that's not a typical southern rub...

  about 1 year ago
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  Ditto what Sandy said - Splenda is horrific. Brown sugar is added to rub recipes to enhance the ability to form a caramelized glaze or crust on the meat anyway and no chemical will do that like brown sugar, it will likely just burn and give you a burnt chemical taste and whatever toxins the chlorene and other chemicals in Splenda convert into when burnt. Sugar in rubs is controversial among BBQ experts anyway (just read some of Steven Raichlen's book or Smoke and Spice) so I would just leave it out if you are unable to handle real sugar in your body.

  about 1 year ago
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  Chef Leslie (Food on the Table)

  I like the idea of putting the rub in a container so you don't cross contaminate. Hungarian paprika, as well as smoked paprika, are staples in our rubs. Brown sugar would probably be more effective but I've used splenda (only when I HAD to) and it was just ok. Donna is right, don't slice into the meat. But putting the rub under the skin of poultry is a great idea. Another thing I like to add is some cumin. I love the smoky flavor it adds to a rub.

  about 1 year ago