The Custom BBQ Rub: Take Two

The Rub

Last year during grilling season we discussed the extent of my stupidity when it comes to writing shit down.

And last year I also failed to experiment with recreating the magical spice blend because I was so distraught over the whole ridiculous matter.

But, this year I decided it was high time to jump back on the horse and try again.  And because occasionally I do learn from my mistakes, I also took the liberty of writing it all down.

It’s not quite the same, but it’s definitely a step in the right direction.  A sniff test next to a sample of the original does come closer than anything else I imagined, though after re-reading some other posts from last year I’m convinced there is no celery seed but ajowan instead, and that the thyme should really be epazote.  I added a few new things to the blend this time too, like the chicory and roasted paprika and I think they may account for the variance.

Foodie’s BBQ Rub (The Second)

2 pieces dried porcini mushroom

3 birdseye chillies

1.5 tsp chicory (the original didn’t have any of this, because I just started buying it recently)

1 tsp celery seed

1 tsp jalapeno flakes

1 tsp garlic powder

1 tsp cumin

1 tsp cayenne

2 tsp mustard seeds

2 tsp onion flakes or powder

2 tsp thyme

3 tbsp pimenton

1 tbsp salt

1.5 tsp roasted paprika

1 tsp parsley

1 tsp marash pepper

Combine all ingredients in a spice grinder and pulse into a fine powder.  Apply to chicken, beef, pork or tofu and grill, baby, grill!

Until next time…

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