{"id":682,"date":"2017-07-08T10:32:07","date_gmt":"2017-07-08T18:32:07","guid":{"rendered":"http:\/\/www.timrosenblatt.com\/blog\/?p=682"},"modified":"2017-07-08T10:32:07","modified_gmt":"2017-07-08T18:32:07","slug":"dry-rubs","status":"publish","type":"post","link":"http:\/\/www.timrosenblatt.com\/blog\/2017\/07\/08\/dry-rubs\/","title":{"rendered":"Dry Rubs"},"content":{"rendered":"<p>These are translations of various recipes into ratios.\u00a0I haven&#8217;t made all of these recipes, I just wanted to get a\u00a0bunch of dry rub ratios all in one place.<\/p>\n<p>I like to have premade batches of dry rubs, and it&#8217;s harder to make batches when the recipe uses a small measure like a tablespoon. I also find it easier\u00a0to compare different recipes and flavors when they&#8217;re in ratios like this.<\/p>\n<p>In general, <a href=\"http:\/\/amazingribs.com\/recipes\/rubs_pastes_marinades_and_brines\/the_science_of_rubs.html\">amazingribs.com<\/a> seems to be a good resource. I especially appreciate the mention that if you taste the uncooked rub, that&#8217;s not what the final flavor is like. The only way to know is to cook something with it.<\/p>\n<p>As a general rule, dry rubs are mostly paprika and sugar.<\/p>\n<p>My personal preference is to\u00a0make 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.<\/p>\n<p>Also 1 cup = 16 tablespoons. Useful for when you make batches.<\/p>\n<blockquote data-secret=\"gINKrr6AdN\" class=\"wp-embedded-content\"><p><a href=\"http:\/\/thehealthyfish.com\/easy-spice-rubs-for-fish\/\">Easy Spice Rubs For Fish<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" src=\"http:\/\/thehealthyfish.com\/easy-spice-rubs-for-fish\/embed\/#?secret=gINKrr6AdN\" data-secret=\"gINKrr6AdN\" width=\"600\" height=\"338\" title=\"&#8220;Easy Spice Rubs For Fish&#8221; &#8212; The Healthy Fish\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<ul>\n<li>6 parts paprika<\/li>\n<li>6 parts light brown sugar<\/li>\n<li>4 parts dried oregano<\/li>\n<li>3 parts garlic powder<\/li>\n<li>2 parts cumin<\/li>\n<li>1 part cayenne pepper<\/li>\n<li>4 parts salt<\/li>\n<\/ul>\n<p><a href=\"http:\/\/amazingribs.com\/recipes\/rubs_pastes_marinades_and_brines\/meatheads_memphis_dust.html\">http:\/\/amazingribs.com\/recipes\/rubs_pastes_marinades_and_brines\/meatheads_memphis_dust.html<\/a><br \/>\nbeef &amp; pork<\/p>\n<ul>\n<li>12 tablespoons firmly packed dark brown sugar<\/li>\n<li>12 tablespoons white sugar<\/li>\n<li>6 tablespoons American paprika<\/li>\n<li>3 tablespoons garlic powder<\/li>\n<li>2 tablespoons ground black pepper<\/li>\n<li>2 tablespoons ground ginger powder<\/li>\n<li>2 tablespoons onion powder<\/li>\n<li>2\/3 tablespoon rosemary powder<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.thekitchn.com\/how-to-make-dry-rub-139632\">http:\/\/www.thekitchn.com\/how-to-make-dry-rub-139632<\/a><br \/>\nbeef &amp; pork<br \/>\n(granulated garlic and onion are not the same as powder, and I&#8217;m not sure what a reasonable conversion is)<\/p>\n<ul>\n<li>16 parts brown sugar<\/li>\n<li>4 parts paprika<\/li>\n<li>3 parts granulated garlic<\/li>\n<li>2 parts granulated onion<\/li>\n<li>2 parts kosher salt<\/li>\n<li>2 parts black pepper<\/li>\n<li>2 parts cumin<\/li>\n<li>1 part ancho or chipotle<\/li>\n<li>2 parts mustard powder<\/li>\n<li>1 part cayenne pepper<\/li>\n<\/ul>\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/1017417-all-purpose-dry-rub\">https:\/\/cooking.nytimes.com\/recipes\/1017417-all-purpose-dry-rub<\/a><\/p>\n<ul>\n<li>8 parts paprika (about 20% less if you use smoked paprika)<\/li>\n<li>4 parts kosher salt<\/li>\n<li>4 parts freshly ground black pepper<\/li>\n<li>4 parts brown sugar<\/li>\n<li>4 parts chile powder<\/li>\n<li>3 parts ground cumin<\/li>\n<li>2 parts ground coriander<\/li>\n<li>1 parts cayenne pepper, or to taste<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.thespruce.com\/carolina-bbq-rub-335939\">https:\/\/www.thespruce.com\/carolina-bbq-rub-335939<\/a><\/p>\n<ul>\n<li>2 parts paprika<\/li>\n<li>1 part salt<\/li>\n<li>1 part white sugar<\/li>\n<li>1 part brown sugar<\/li>\n<li>1 part ground cumin (cumin powder)<\/li>\n<li>1 part chili powder<\/li>\n<li>1 part freshly ground black pepper<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.thespruce.com\/best-odds-pulled-pork-rub-335885\">https:\/\/www.thespruce.com\/best-odds-pulled-pork-rub-335885<\/a><\/p>\n<ul>\n<li>6 parts brown sugar<\/li>\n<li>6 parts paprika<\/li>\n<li>4.5 parts salt<\/li>\n<li>3 parts black pepper<\/li>\n<li>1.5 parts cayenne<\/li>\n<li>1 part dry mustard<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.thespruce.com\/memphis-style-rib-rub-recipe-335912\">https:\/\/www.thespruce.com\/memphis-style-rib-rub-recipe-335912<\/a><\/p>\n<ul>\n<li>4 parts paprika<\/li>\n<li>2 parts salt<\/li>\n<li>2 parts onion powder<\/li>\n<li>2 parts fresh ground black pepper<\/li>\n<li>1 part cayenne<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.thespruce.com\/magic-dust-spice-rub-335886\">https:\/\/www.thespruce.com\/magic-dust-spice-rub-335886<\/a><\/p>\n<ul>\n<li>4 parts paprika<\/li>\n<li>2 parts kosher salt, finely ground<\/li>\n<li>2 parts sugar<\/li>\n<li>1 part mustard powder<\/li>\n<li>2 parts chili powder<\/li>\n<li>2 parts ground cumin<\/li>\n<li>1 part ground black pepper<\/li>\n<li>2 parts granulated garlic<\/li>\n<li>1 part cayenne<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>These are translations of various recipes into ratios.\u00a0I haven&#8217;t made all of these recipes, I just wanted to get a\u00a0bunch of dry rub ratios all in one place. I like to have premade batches of dry rubs, and it&#8217;s harder to make batches when the recipe uses a small measure like a tablespoon. I also &hellip; <a href=\"http:\/\/www.timrosenblatt.com\/blog\/2017\/07\/08\/dry-rubs\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Dry Rubs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"_links":{"self":[{"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/posts\/682"}],"collection":[{"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/comments?post=682"}],"version-history":[{"count":4,"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/posts\/682\/revisions"}],"predecessor-version":[{"id":686,"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/posts\/682\/revisions\/686"}],"wp:attachment":[{"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/media?parent=682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/categories?post=682"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.timrosenblatt.com\/blog\/wp-json\/wp\/v2\/tags?post=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}