Dry Rubs

These are translations of various recipes into ratios. I haven’t made all of these recipes, I just wanted to get a bunch of dry rub ratios all in one place.

I like to have premade batches of dry rubs, and it’s harder to make batches when the recipe uses a small measure like a tablespoon. I also find it easier to compare different recipes and flavors when they’re in ratios like this.

In general, amazingribs.com seems to be a good resource. I especially appreciate the mention that if you taste the uncooked rub, that’s not what the final flavor is like. The only way to know is to cook something with it.

As a general rule, dry rubs are mostly paprika and sugar.

My personal preference is to make rubs with less or no salt. Pre-salting meat before cooking, brining, and different size pieces of meat all need different amounts of salt. Being able to measure out flavor and salt separately gives you more control over the flavors.

Also 1 cup = 16 tablespoons. Useful for when you make batches.

Easy Spice Rubs For Fish

6 parts paprika
6 parts light brown sugar
4 parts dried oregano
3 parts garlic powder
2 parts cumin
1 part cayenne pepper
4 parts salt

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
beef & pork

12 tablespoons firmly packed dark brown sugar
12 tablespoons white sugar
6 tablespoons American paprika
3 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2/3 tablespoon rosemary powder

http://www.thekitchn.com/how-to-make-dry-rub-139632
beef & pork
(granulated garlic and onion are not the same as powder, and I’m not sure what a reasonable conversion is)