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I have been trying to perfect my Bbq rub recipe for the last 20 years. I think I got it.
Chef Wil’s All Purpose BBQ Rub
3.5 lbs salt
0.5 lbs smoked paprika
0.35 lbs chipotle powder
0.5 lbs granulated garlic
0.5 lbs granulated onion
0.25 lbs dry mustard
2 lbs light brown or turbinado sugar
0.5 lbs mesquite powder
0.07 lbs of ground cumin
What type salt did you use?
Plain table salt. Pretty sure all the newer specialty salts would work though.
Is the mesquite powder a smoke flavored powder, seasoning mix or the mesquite bean powder?
Smoke flavored powder
Thanks. I use 2/3 hungarian paprika and 1/3 smoked paprika in a rib rub mix (my take of Meathead's Memphis Dust recipe). I can definitely tell the smoked paprika is there.
With my smoker that gives me such good smoke flavor with the little bit of wood used, I would be afraid of adding that much additional smoke flavoring. I guess I'll have to mix up your recipe with and without and try it. The recipe does look good, just have to figure out weights to make a smaller batch.
Thanks for sharing.
I have taken Chef Wil's Recipe, converted it to ounces, and developed the following smaller batch conversions. I hope it is right. Got my Mesquite Powder in yesterday and making a batch today for some Pork Butt Burnt Ends.
Attachment 824
That is a good recipe for BBQ rub and I really want to tried on my BBQ ribs but, my question is if I could use this rub on my BBQ ribs, to do them I follow this recipe: https://bestbbq.net/recipes/the-easi...q-ribs-recipe/ Would this be a problem? What do you recommend?
Also, do you use BBQ rub on burgers?