{"id":5057,"date":"2019-01-02T06:30:50","date_gmt":"2019-01-02T11:30:50","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=5057"},"modified":"2021-10-14T11:55:15","modified_gmt":"2021-10-14T15:55:15","slug":"so-you-want-to-make-your-own-dry-rub","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/so-you-want-to-make-your-own-dry-rub\/","title":{"rendered":"DRY RUBS MADE EASY BY YOU!"},"content":{"rendered":"

\"\"<\/p>\n

SO YOU WANT TO MAKE YOUR OWN DRY RUBS <\/a><\/span>Share on X<\/a><\/span><\/h2>\n

\"Listen<\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/SO-YOU-WANT-TO-MAKE-YOUR-OWN-DRY-RUB-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

I<\/span> love the idea of making your own dry rubs for a variety of reasons, but primarily to allow the cook to control the amount of salt and sugar, two ingredients that are in high ratios for many jarred rubs.<\/p>\n

This guide is intended to provide tips to achieve a balance of flavors in the ingredients selected.\u00a0 I\u2019m also going to provide listings of ideal ingredients for specific proteins to help stimulate your creative juices.<\/p>\n

Dry Rubs Made Easy- Percentage of Water<\/em><\/strong><\/span><\/h2>\n

B<\/span>efore we begin with the actual ingredients for\u00a0 dry rubs<\/a> , let\u2019s discuss the composition of meat and poultry and why you need to be aware of water content.<\/p>\n

Although you may not think of water this way, water is a chemical and it is the dominate one in meat, followed by protein and then fat.\u00a0 For a less active, mature, \u201cfat\u201d animal, water can be 45% of the composition but for a younger, leaner animal it can be as much as 72% moisture. \u00a0Remember, fat cannot hold water.\u00a0 \u00a0Texture, color and flavor are affected by the amount of water in the muscle tissue.\u00a0 Water that is retained during forces of pressure and temperature is referred to as \u201cbound water\u201d while water that is lost is called \u201cfree water\u201d.\u00a0 You can change the capacity of the muscle to hold the water by disrupting the muscle structure.\u00a0 Examples would be grinding, freezing, chopping, thawing, and salting meat.<\/p>\n

Dry Rubs- Salt and Sugar<\/em><\/strong><\/span><\/h2>\n

H<\/span>opefully, you are aware of the ingredient rule that states the first few ingredients listed on a nutritional label are the highest percentages of that item.\u00a0 That means, when you see salt and sugar listed in the top three ingredients, note that those dominate the\u00a0 rub\u00a0<\/a>.<\/p>\n

Research has shown that higher salt content works very well with cuts of beef, fish, and wild game.\u00a0 Pork tends to do well with rubs that contain higher sugar levels.\u00a0 However, I tend to avoid putting salt into my rubs, preferring to add by hand when the food is ready.<\/p>\n

Let\u2019s breakdown the types of salt<\/a> and sugar<\/a> so you know how to incorporate them.<\/p>\n

Table or Refined Salt:<\/strong> a fine grade salt that is made by dissolving in water which removes everything but sodium chloride.\u00a0 These usually have an additive to prevent them from caking in dispensers and may also contain an iodine additive.<\/p>\n

Kosher Salt: <\/strong>a coarse grain that may have an anticaking additive, it is slower to dissolve on food surfaces.<\/p>\n

Sea Salt:<\/strong> most are refined producing just over 99% sodium chloride but the grain size can vary from brand to brand.<\/p>\n

Pickling Salt:<\/strong> contains no iodine or anticaking additive and dissolves well in water making it ideal for brine recipes<\/p>\n

Seasoned Salts:<\/strong> a refined salt that contains a flavor ingredient such as garlic, onion, celery<\/p>\n

Curing Salts: <\/strong>these should never be used as an ingredient in a rub as they are designed to preserve meats, which means they include nitrite and possibly nitrate.<\/p>\n

White Sugar: <\/strong>this is a highly refined cane or beet sugar that can scorch at higher temperatures<\/p>\n

Brown Sugar: <\/strong>this is white sugar combined with molasses so it tends to add more flavor<\/p>\n

Dry Rubs- Pepper<\/em><\/strong><\/span><\/h2>\n

I<\/span>t\u2019s important to have some level of heat in your rub to balance the sweet and savory ingredients but you need to have a tempered hand to ensure that you don\u2019t add to much.\u00a0 Let\u2019s look at the pepper<\/a> options:<\/p>\n

White Pepper: <\/strong>\u00a0considered the gentle pepper, it\u2019s light in color and flavor with just a warm heat undertone.<\/p>\n

Black Pepper: <\/strong>this can be fine or coarse and has much higher heat level than white and some cayenne peppers.<\/p>\n

Cayenne: <\/strong>although I\u2019m listing this separately due to its popularity, cayenne is<\/strong> a chile powder known as ground red pepper, the heat level is front of the line which means you need to add small quantities and taste before adding more.<\/p>\n

Chile Pepper: <\/strong>these are the peppers that have a wide variety of heat levels.\u00a0 Common names include: Ancho, Chipotle, Pasilla, New Mexican, Guajillo, Habanero, Jalapeno, Bhut Jolokia, Aji Amarillo.<\/p>\n

Dry Rubs Transition- Spices and Herbs<\/a><\/em><\/strong><\/span><\/h2>\n

\u00a0<\/em><\/strong><\/p>\n

T<\/span>hese are the ingredients that provide for the savory quality to a rub.\u00a0 To me, they provide the depth of flavor to a rub.\u00a0 Some options include: cumin, chili powder, paprika, allspice, clove, cinnamon, ginger, coriander, garlic powder, onion powder, chervil, thyme, anise, nutmeg, mint, basil, rosemary, sage, tarragon, mustard seed.<\/p>\n

Dry Rubs- Combinations for Balance<\/em><\/strong><\/span><\/h2>\n

N<\/span>ow that you understand the three primary components to a good rub, let\u2019s give you some options based on protein.<\/p>\n

Beef Option #1: <\/strong>\u00bd cup kosher salt<\/p>\n

\u00bd cup fresh ground black pepper<\/p>\n

Beef Option #2: <\/strong>\u00a02 tablespoons each of the following: ground ginger, garlic powder, cinnamon, cocoa powder, Sesame Oil, Worcestershire sauce, Hoisin sauce, Honey.\u00a0 Plus 30 whole allspice.\u00a0 Combine everything with a mortar and pestle.<\/p>\n

Pork Option #1:<\/strong><\/p>\n

1\/3 cup paprika<\/p>\n

1\/4 cup\u00a0sugar<\/p>\n

2 tablespoons black pepper<\/p>\n

2 tablespoons\u00a0salt<\/p>\n

2 teaspoons\u00a0dry mustard<\/p>\n

2 teaspoons\u00a0chili powder<\/p>\n

1 teaspoon\u00a0white pepper<\/p>\n

1\/2 teaspoon cayenne pepper<\/p>\n

Pork Option #2:<\/strong><\/p>\n

1 cup light brown sugar<\/p>\n

3 tablespoons paprika<\/p>\n

2 teaspoons Lawry\u2019s seasoning salt<\/p>\n

1 teaspoon kosher salt<\/p>\n

2 teaspoons garlic powder<\/p>\n

2 teaspoons black pepper<\/p>\n

\u00bd teaspoon cayenne pepper<\/p>\n

2 teaspoons oregano<\/p>\n

2 teaspoons thyme<\/p>\n

\u00bd teaspoon onion powder<\/p>\n

1 tablespoon chili powder<\/p>\n

\u00bd teaspoon dried mustard<\/p>\n

Chicken Option #1: <\/strong><\/p>\n

1 tablespoon cumin<\/p>\n

1 tablespoon paprika<\/p>\n

1 tablespoon granulated garlic<\/p>\n

1 tablespoon granulated onion<\/p>\n

1 tablespoon chili powder<\/p>\n

1 tablespoon brown sugar<\/p>\n

2 tablespoons kosher salt<\/p>\n

1 teaspoon chipotle pepper<\/p>\n

1 tablespoon black pepper<\/p>\n

Chicken Option #2:<\/strong><\/p>\n

12 whole allspice<\/p>\n

2 tablespoons Ancho chile pepper<\/p>\n

2 tablespoons cinnamon<\/p>\n

2 tablespoon curry powder<\/p>\n

1 tablespoon cocoa powder<\/p>\n

1 tablespoon fresh ground black pepper<\/p>\n

 <\/p>\n

There you have it! \u00a0A basic guide to get you on the way to making your own, customized dry rubs that will be perfectly balanced.<\/p>\n

W<\/span>hat is your favorite dry rub recipe?\u00a0 Leave us a comment to share your views.\u00a0 Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor.\u00a0 That\u2019s SmokinLicious\u00ae!<\/strong><\/p>\n

SmokinLicious products:<\/h2>\n

Wood Chunks- Double & Single Filet<\/a><\/h3>\n

Wood Chips- Grande Sapore\u00ae<\/a>, Minuto\u00ae & Piccolo\u00ae<\/a><\/h3>\n
\"More

More related reading on making Dry Rubs, smoking & Grilling tips and technique see our directory on previous blogs!<\/p><\/div>\n

Additional reading:<\/h2>\n

-SALT FREE SPICE RUBS- HEALTHY CHOICES<\/a><\/h3>\n

-BARBECUE SAUCE BROKEN DOWN<\/a><\/h3>\n

-SMOKED STRAWBERRY MARINADE<\/a><\/h3>\n

-SALT-FREE DRY RUBBED CHICKEN DRUMSTICKS<\/a><\/h3>\n
\"Dr.

Dr. Smoke: It is always fun, flavorful and fancy to make your own dry rubs!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

This guide is intended to provide tips to achieve a balance of flavors in the ingredients selected. 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