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BBQ Rub Recipe DIY Guide
Ingredients
3 tablespoon dark brown sugar (cuz molasses)
1 tablespoon granulated garlic (or 2 tablespoons minced fresh)
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon onion powder (or 1.5 tbs minced fresh)
1 teaspoon ancho chili pepper or cayenne (opt)
¼ teaspoon dried lime zest
1-2 teaspoon cumin
1 tablespoon ground dried tomato (or 2 tablespoon fresh)
Fresh tomato is not as concentrated in flavor, so more needs to be used. I normally double the fresh type for this small amount of blend, and it would need to be used immediately. Anytime you need to use fresh ingredients for a spice blend, I recommend using it on the food that day, because once the flavors start mingling after too long, it’s more like a marinade.
The difference in flavors when using it on food is what keeps it interesting and different as you eat it. If you plan on making a large amount, I recommend making this first, smell and taste it, then as you make a larger amount you’ll know how it’s supposed to smell and taste and adjust it accordingly.
Support us on Anchor where we upload audio-only for listening on the go! https://anchor.fm/americanmuffins
Interested in our merch? Check us out on Redbubble at: https://www.redbubble.com/people/L-Re... (Made by Ren)
Facebook - facebook.com/AmericanMuffins/
Instagram - instagram.com/americanmuffins/
By the way, we'll feature this in future episodes, but we also have a small spice blend business! Check out Spiceroy for different blends to use in homemade cuisines! Ships within days! thespiceroy.wixsite.com/website
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By Ren C. & Kamryn J.
5
22 ratings
Ingredients
3 tablespoon dark brown sugar (cuz molasses)
1 tablespoon granulated garlic (or 2 tablespoons minced fresh)
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon onion powder (or 1.5 tbs minced fresh)
1 teaspoon ancho chili pepper or cayenne (opt)
¼ teaspoon dried lime zest
1-2 teaspoon cumin
1 tablespoon ground dried tomato (or 2 tablespoon fresh)
Fresh tomato is not as concentrated in flavor, so more needs to be used. I normally double the fresh type for this small amount of blend, and it would need to be used immediately. Anytime you need to use fresh ingredients for a spice blend, I recommend using it on the food that day, because once the flavors start mingling after too long, it’s more like a marinade.
The difference in flavors when using it on food is what keeps it interesting and different as you eat it. If you plan on making a large amount, I recommend making this first, smell and taste it, then as you make a larger amount you’ll know how it’s supposed to smell and taste and adjust it accordingly.
Support us on Anchor where we upload audio-only for listening on the go! https://anchor.fm/americanmuffins
Interested in our merch? Check us out on Redbubble at: https://www.redbubble.com/people/L-Re... (Made by Ren)
Facebook - facebook.com/AmericanMuffins/
Instagram - instagram.com/americanmuffins/
By the way, we'll feature this in future episodes, but we also have a small spice blend business! Check out Spiceroy for different blends to use in homemade cuisines! Ships within days! thespiceroy.wixsite.com/website