Dry Rub

pepper

>2 Tbsp. salt
>1 Tbsp. pepper
>1 Tbsp. brown sugar
>2 tsp. garlic powder
>1 tsp. onion powder
>1/2 tsp. rosemary
>1/4 tsp. ground clove
>1/4 tsp. cinnamon
>1/4 tsp. cayenne

the 11 herbs and spices

>>7256059
Sneaky sneaky. I'll tell you a couple of key ingredients: Cayenne pepper and Hungarian paprika.

everything

>>7256059
I never rub dry, I'll just spit on it if I have to.

2 tbsp salt
2 tbsp brown sugar
1 tbsp crushed black pepper
1 tsp smoked paprika
1 tsp mustard powder
1 tsp smoked chipotle pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp powdered thyme (beef only)

>>7256071
>In 1983, William Poundstone conducted laboratory research into the coating mix, as described in his book Big Secrets, and claimed that a sample he examined contained only flour, salt, monosodium glutamate and black pepper.[16]

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It's a fucking secret

>>7256140
fuck you Houdini

>>7256110
Mr Poundstone sounds like a fake name

>>7256078
Paprika IS Hungarian

cumin, smoked paprika, cayenne, chipotle, ancho, salt, black pepper, cinnamon, clove, garlic, thyme, oregano

uhhhhhhhhhhhhh

i have others

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>>7256197
>i have others

POST THEM

Depends on the meat....

Huge secret to pork rub is cinnamon and sugar.

>>7256190
Bonus!

>>7256208

What about a cheap cut, like tri-tip? I was thinking about barding it with bacon

>>7256204
"curry" - cumin, black pepper, garlic, turmeric, cayenne, chili flake, cilantro, clove, salt

don't know what it is, but its a little greek, a little north african - cumin, cinnamon, lots of black pepper, salt, orange peel

ranch, good for grilling - dill, parsley, chives, garlic, lemon peel, black pepper, salt, sugar

reminiscent of a phô - cinnamon, clove, cardamom, brown sugar, chili flake, cayenne, cilantro, garlic, soy sauce

I call it "bottled barbecue". goes great on roasted pumpkin seeds - brown sugar, molasses, chipotle, salt, cumin, ancho

greek-ish poultry and pork - marjoram (or oregano, marjoram is more subtle so I like it better), parsley, cinnamon, orange peel, salt, black pepper

hmmmmmm

>>7256220
Yeah, that would work. Don't put to much sugar and cinnamon tho. Depends on what tastes you want as well.

Spicy?
Sweet?
Mixed?

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>>7256234

Intriguing...

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>>7256238

This cut I have is about 2.5 lbs. I want something aromatic, warm and savory, with maybe--just maybe--a touch of sweetness.

>>7256246
That's Hillary Duff.

>>7256208
And apple cider vinegar.

I like to take a page from the book of South Caroline Barbecue. I do my dry rub, Memphis style, slow cook it (at least, you don't have to smoke it, really) and then let it cool once it's done. Then I chop it up with a few splashes of apple cider vinegar here and there. Makes great tacos.

Some of that, tosses in a hot pan and swished to reheat, some black beans, pickled carrots, and fresh crumble cheese? Oh yes.

Alternatively I make a very lightly dressed creamy cole slaw, or use some more vinegar and some honey and salt to quick pickle julienned carrots, jalapeño, green cabbage. Chill it in the chest, drain, and spoon over the pork in a soft corn tortilla. Makes a good arepa, too.

>>7256246
I just realized I left out a few spices in some of those. Oh well. You can figure it out.

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>>7256266
checked.

...fucking internet search...

>>7256271
>apple cider vinegar

Not a dry rub...

>>7256265
Cumin, black pepper, cinnamon, salt. and lots of all of it, but a little less of the cinnamon. add your favorite powdered chili pepper for a little extra heat if you want. Pretty basic middle eastern "base" I've used it on just about everything from lamb to beef to sweet potatoes to infused butter on bread.


>>7256278
It's absolutely cooked with a dry rub. I make my blend, pat down the meat, rub a dub and let it sit to get happy. Then cook. The vinegar gets splashed on after it's done cooking while I'm chopping it up. More for a brightness and sweetness to counter the heavy spice I use, instead of for added moisture. Don't you feel smart?

Oh, and big secret, though vinegar before, during, and after cooking is definitely a South Carolina style, there are plenty of shops in Memphis right now that chop their barbecue up with healthy splashes of apple cider vinegar in the same way I do. I just don't use as much. And now you know.

>>7256277
Jesus her fucking lip always freaks me out.

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>>7256295

Yeah, she's not half as hot as her sister. Pic related is the only reason I watch her show.

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How do you feel about lemon pepper?

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>>7256295
She has that Garry Shandling lip.

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>>7256475

yesyes, she's got horrible plastic surgery lip injections... can we get back to the food now?

>>7256435
I like lemon pepper wings but that is all I have ever tried it on for some reason. It's not one of the flavors that jumps out at me that I would do often but when I do have it I always like it

Salt
Black Pepper
Onion Powder
Garlic Powder
Brown Sugar
Dry Mustard
Paprika

That's it!

Just an old blanket that's been washed about 50 times. Super soft. Only thing is when dry rubbing with the blanket, precum tends to take away the soft spot of the blanket, making you shift to a new spot on the blanket.

Little baby powder limits the friction. Also throwing that bitch in the dryer for a little while before your dry rub is a veteran move.