[Social] Razzepies

by **cdbridges** on Sat Apr 17, 2021 12:56 am

2dimes wrote:Hey grill hey ultimate pork rub

1/4 cup Brown sugar
2 tsps each,
Salt
Black pepper
Paprika
Garlic powder
Onion powder
1/2 tsp cinnamon

I’m thinking of adding some cumin, I love cumin!
Do you guys think I should keep the cinnamon or substitute it?

I like Cumin, clove and lemongrass on pork, just go light on the first 2.

by **i-andrei** on Sat Apr 17, 2021 7:25 am

Why use powder and not actual garlic and onion?

by **HardAttack** on Tue Apr 20, 2021 7:21 pm

hungry ?
angry ?
no laundary ?

although i periodically check here and around, do not hesitate and delay your hunger monger, but send a pm to get yourself into the troublesome kitchen of Razorvich....

we need dishwashers :lol:

by **TeeGee** on Tue Jun 08, 2021 4:47 am

I was never invited

Might have to barge my way in

knock knock

by **2dimes** on Tue Jun 08, 2021 9:59 am

cdbridges wrote:
2dimes wrote:Hey grill hey ultimate chicken and pork rub

1/4 cup Brown sugar
2 tsps each,
Salt
Black pepper
Paprika
Garlic powder
Onion powder
1/2 tsp cinnamon

I’m thinking of adding some cumin, I love cumin!
Do you guys think I should keep the cinnamon or substitute it?

I like Cumin, clove and lemongrass on pork, just go light on the first 2.

I understand where you're coming from. Salt is often way over used in Canada and the US. Some of the BBQ guys really load salt on things. I suspect that started back when you needed to salt pork to preserve it.

You do need some salt for BBQ. I can't explain what it does to the meat very well but it's critical, particularly during long slow cooks.

I found the formula was perfect. It's so good we have not even tried adding cumin yet.

The brown sugar is absolutely amazing on pork. Both ribs and a shoulder I smoked were fantastic!!

I tend to add the sugar towards the end of the cooking now instead of putting it into the jar for shaking on/curing. Partially to prevent burning it, and partially because, the first time we had rub left over, and the golden yellow sugar we used, adhered to the rest of the ingredients after being kept together in a jar and made little hard balls that could no longer be used as a rub. I had difficulty getting them broken up.

I may eventually try a savoury version with 2 tsps cumin and no brown sugar.

i-andrei wrote:Why use powder and not actual garlic and onion?

Because you shake the mixture onto the surface of the meat. Then you put it in a ziplock bag or container, then in a refrigerator, for at least a half hour, sometimes over night or longer before you slow cook it on a grill or in a smoker. While it waits the powder dissolves and penetrates the surface and goes inside the meat.

Actual onion would just sit there until you placed it in the grill or smoker. Then it would likely fall off. Any left on the meat would most likely just become burned bits.

In a regular recipe I agree with you, powdered is not even close to as good. If I were roasting it or making stew, fresh chopped onions and garlic would be best.

Here's a great video showing how to use rub to make side ribs. Most prefer back ribs but I find them a bit to fatty for my taste.