<p>I use the barbq spice mix from The New Professional Chef
1/2 ounce each paprika,chili powder, and salt
2 tsp each cumin and sugar
1 tsp each dry mustard, pepper, thyme, oregeno, curry powder
1/2 tsp cayenne…I use 1 tsp chipotle powder</p>
<p>Anyone got anything thats on the sweeter side? I can’t handle heat at all (used to but my body decided that it no longer liked it :<).</p>
<p>Generally, when my family makes ribs, they slather it with jack danials bbq, however, since it has tomatos in it, I get my own plain ones. Normally i take a bit of brown sugar and sprinkle it on there (something about sweet and pork that just tastes sooo good).</p>
<p>*I use the barbq spice mix from The New Professional Chef
1/2 ounce each paprika,chili powder, and salt
2 tsp each cumin and sugar
1 tsp each dry mustard, pepper, thyme, oregeno, curry powder
1/2 tsp cayenne…I use 1 tsp chipotle powder
*</p>
<p>Shrink…how much is 1/2 oz for the paprika, cbili powder and salt? is that about 1 tsp each? more? less?</p>
<p>I leave the sugar out of my favorite bbq rub when I mix it. I try to cut sugar out of my diet where I can and there’s plenty in the sauces I make. In a rub, it’s mostly there to brown the meat during cooking and, since I cook ribs for 4 to 6 hours, that’s not necessary. And, the sugar makes it much harder to store a jar of rub. What I do use is my own chili powder made primarily from ground ancho chili powder from Penzeys. I usually buy it ground because I go thru it so fast, but I also have bought ancho chilis and ground them myself.</p>
<p>If you don’t like it hot, just take any rub or sauce recipe and cut back the cayenne pepper. That’s almost always the “heat” ingredient – sometimes black pepper.</p>
<p>Jack Daniels and that whole KC style of bbq sauce has massive amounts of sweetener – sugar and molasses. I tend to make thinner Carolina/Georgia style sauces that have some sugar, but are thin, runny sauces. I don’t put any sauce on during the cooking. Just a squeeze bottle on the side for eating.</p>
<p>
</p>
<p>1 ounce = 2 Tablespoons</p>
<p>"Shrink…how much is 1/2 oz for the paprika, cbili powder and salt? is that about 1 tsp each? more? less? "</p>
<p>I think 2 TB is about right, but the salt weighs a little different by volume. When I am making a full batch, I use a scale.( Cheap and great to have; get the digital kind that you can zero out after you add each ingredient.) A full batch is about right for a whole rack of pork ribs or a whole pork shoulder. More than enough for baby backs or St. Louis cut.</p>
<p>I think this bottle holds one ounce of chili powder
<a href=“http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Chili-Powder.aspx[/url]”>http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Chili-Powder.aspx</a></p>
<p>Ice…</p>
<p>sweet<br>
<a href=“http://www.weberseasonings.com/product-detail?id=12[/url]”>http://www.weberseasonings.com/product-detail?id=12</a></p>
<p>I like the Paul Prudhomme blackened redfish rub for when I want to spicen up a piece of fish on the grill.</p>
<p>mom2collegekids:</p>
<p>Not sure if you want other choices besides barbque rubs…I have discovered Chimichurri sauce in the last few years and eat my steak that way on occasion.</p>
<p>Steak: Skirt steak, flank steak or top sirloin</p>
<p>Chimichurri sauce is usually added to the steak after it’s been grilled…can be made with different combos of ingredients but usually it’s Parsley, Cilantro and Garlic…probably could use Kale too…not sure of the saltiness content because I vary the way I make it and I don’t use any salt other than what’s naturally in the spices…</p>
<p>Tastes yummy with corn on the cob, big tomato & avocado salad, etc…probably can look on-line for varying ways to prepare! :)</p>
<p>chimichurri sauce is awesome. It’s basically Argentinian pesto. Tons of garlic, olive oil, etc. Some versions call for red pepper flakes to kick it up a notch.</p>
<p>I’m in love with Ted Reader’s Bone Dust. This make alot - enough to last a couple months so we use in on all kinds of things and store it in an airtight container. The recipe can be cut in half easier (or more). It’s yummy on everything and the sugar makes it melt and “stick” to whatever you put it on. </p>
<p>1/2 cup paprika
1/4 cup chili powder
3 Tbl. salt
2 Tbl coriander
2 Tbl garlic powder
2 Tbls white sugar
2 Tbls curry powder
2 Tbls Coleman’s or dry not mustard
1 Tbl ground black pepper
1 Tbl basil
1 Tbls thyme
1 Tbl cumin
1 Tbl cayenne</p>
<p>Have never got the hang of using dry rubs. I like the Stubb’s bottled marinades. Guilty secret. Have spent a lot of time and money making homemade marinades and everyone seems to rave most when I just use Stubb’s.</p>
<p>The one exception is fish. I like to use a simple marinade of soy sauce (low sodium) with lots of smashed fresh garlic for salmon, halibut, sea bass etc. It’s a cinch to make and always good.</p>
<p>I make a dry rub with :
Kosher salt
pepper
brown sugar
paprika
cumin
cayenne
orange zest</p>
<p>The ribs are wildly popular with both our family and whenever we serve them to guests</p>
<p>As a side note…someone commented on leaving the ribs in garbage bags to marinate . Please people , don’t do this. Trash bags can leach chemicals into your food, they are not meant for this purpose and are not safe. Stick with food quality brining or roasting bags meant for cooking</p>
<p>^^^I do the same but also use garlic powder and no orange zest. The zest thing is intriguing however and now I’ll have to try it. I also tried wrapping a rack of baby back ribs in foil (after adding the dry rub) and slow cooking in the oven wrapped in foil, then unwrapped with some Sweet Baby Ray’s. The ribs were very tasty but too fall off the bone for our liking. Next time I’ll try 2 hours at about 250-275 wrapped and then half an hour with with the sauce.</p>
<p>No garbage bags; I just season and cook.</p>
<p>*Steak: Skirt steak, flank steak or top sirloin</p>
<p>Chimichurri sauce is usually added to the steak after it’s been grilled…can be made with different combos of ingredients but usually it’s Parsley, Cilantro and Garlic…probably could use Kale too…not sure of the saltiness content because I vary the way I make it and I don’t use any salt other than what’s naturally in the spices…*</p>
<p>I need to look up some chimichuri sauce recipes since it sounds like it’s something that you make?</p>
<p>edited to add…found these…</p>
<p>Chimichurri Recipe</p>
<p>INGREDIENTS
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes</p>
<p>METHOD
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Serves 4.</p>
<p>or</p>
<p>1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt</p>
<p>Directions:</p>
<p>1
Pulse parsley in processor to chop.
2
Add remaining ingredients and blend.
3
Separate sauce into equal parts.
4
(Use half for basting or marinade).
5
(Use other half for table service).</p>
<p>We often use mojo marinade for meat on our outdoor bbq grill. Mojo is a tangy citrus/spice marinade. The marinade is available commercially sold in bottles with the Hispanic offerings in groceries–I know it’s available in all Florida groceries–it can also easily be made in home kitchens. Badia and Goya are two of the brands selling mojo marinade in stores.</p>