Go to the Recipe: House Rub 01
What is the shelf life of the rub?
The description says turbinado sugar and sea salt, but the recipe doesn't mention them. Are you protecting your secret recipe?
Must be a typo or accidental omission because I can't imagine the rub doesn't have (any) salt.
hi ChefSteps, is there a substitute for the Juniper berries? as it's near impossible to find here in indonesia. and as for chili flakes, are these mild / hot chili flakes? cheers.
Can this rub be used on a turkey that I plan to fry? Concerned the brown or turbinado sugar component will burn before the cooking is done.
I managed to find some fairly cheaply, dried on ebay in Australia.
Salt is listed
I just made some ribs last weekend, and now I'm nearly out of my little pouch o' rub. Kind of a sentimental thing; will probably use the packaging to keep my homemade batch.
Is this sold by chefsteps somewhere I'm not finding?
Not any longer. But they've published the recipe above so you can make it at home.
You guys are great! thanks :-) - by the way, I assume that any good ecological cane sugar (a title coarse) will do instead of the turbinado brand :-) Do not have that brand in Norway. Keep at it!
Not bad for chicken. and I could, likely, use it for beef, as well. I like more red things in my Pork rub. it helps counter the porkiness, making the porky a more balanced thing with the spices. With beef, I often like a few green things, as well. Some Parsely & Thyme. they are very nice for reminding you that you are eating beef. hey, what the meat eats, right? For chicken, I like a whiff of sage but, if I'm doing turkey, I add a touch more sage and a bucket of sage for my dressing. it marries beautifully with the corn in the cornbread and the sweet tart flavor of the cranberries.
For turkey, I also like some Celery Seed, and onion powder, again, reflecting what I put in the dressing. I generally am big about carrying spices and herbs across the meal. it ties things together very nicely. it doesn't mean everything is carried over but, you start with the salad and you'll have some nuts and celery there. move to the turkey and the nuts fade out as the spices take their place, the drippings from the smoker make the gravy and, a generous helping of them will go into the dressing pan, carrying the spices over and adding in a heavier hand of sage and some dried cranberries in the dressing pan, and just the beginning whiff of cinnamon (not cassia) and clove in the dressing.
Of course, it is also a given that we have cranberry sauce, with it's sweet & tart alongside the dressing.
Finally, when everything comes to the table, and dessert, from Apple Pie to Pumpkin Pie using the warmth of Cinnamon & clove & nutmeg, carried on to dessert from the dressing, ties up the meal and is rounded out with fresh whipped cream with gorgeous vanilla seeds from a freshly split pod.
Not everything on the table is the same thing. if so, why bother making different dishes? however, using a few herbs and spices to carry through the meal, brings the meal together. of course, there are various side dishes that also carry your pantry palette to the table. Pepper, salt & celery seed in the potatoes, it is everywhere. I love pulling a meal together to be a harmonious whole.
I guess that you have been using the Light brown sugar? If you were using the Dark brown sugar, the rub would be darker (?)
What a great word ... "porkiness"
When garlic/onion "powder" is listed, is it the very-fine white powder, or the granulated stuff? I've seen them being interchangeable. This rub looks great, gotta hunt down some Juniper now.
I love this rub. Just got an open box Waring Commercial grinder for cheap on eBay! Can’t wait to try it with that!
