Quote:
Originally Posted by Cybercowboy
I always make my own rubs. The one I made today for the brisket (end product will be pastrami) that I'm smoking after curing for 5 days in a brine (with a little sodium nitrite  ) has coriander seeds, mustard seeds, white pepper corns, black pepper corns, granulated garlic, and juniper berries.
Here's what it looked like before I put it on the smoker at about 4 PM tonight. I'm taking it off when it hits 150, wrapping and refrigerating it for about 36 hours, then steaming to 165 at which point it will finally be done.
Normally my rubs will have paprika and chili powder in them, along with pepper, salt, sugar, garlic, etc.
Why in the world would you buy somebody's rubs when it's easy as heck to make your own? |
Cyber, sounds like great rub, will try it
Like to experience different rubs, buying different rubs means I do not have to keep many spices in stock and fresh
Spices do have shelf life.
Use rubs about two times week on my bbq's. Everything from rotisserie turkey to smoked brisket
Buying rubs lets me experience different culinary tastes in cooks
