Rub Down

With barbecue, your end result is only good as the rub.  Without rub, you don’t have barbecue.  Without GOOD rub, you’re most likely to end up with a big brick of char.  It’s the one ingredient that’s constantly overlooked yet so essential to good cue.  Blame Chef Ricci for that.

I’ve been fortunate to have Agent Mule, a local Texan, scrutinize my rub.  Rub for Texans, is like whiskey for an Irishman.  Having him around acts as a level of quality control that constantly keeps the bar high. It boils down to a simple formula:  if its good for said Agent, it will be good for the gander.

So as a token gesture, and because I’ve re-invented my original rub (rubs are about as secretive as you can get), I felt that I could impart some of that southern wisdom to my oh faithful readers.  Grab a pen…er Apple P this fucker, because folks, here are the ingredients for Chen-Yip’s Rub version 1.0.

  • 2 parts paprika
  • 1 part chili powder
  • 1 part kosher salt
  • 1 1/2 part black pepper
  • 1/2 part garlic powder
  • 1/2 part onion powder
  • 1 1/2 parts brown sugar
  • 1/4 part cumin

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2 responses to “Rub Down

  1. Love the name of your blog!

    Do you have to use garlic powder and onion powder in your rub or could you just rub minced onion and garlic over the meat first?

  2. Hey Dana.

    The powder is ideal. Aside from flavoring your meat, the rub will also form your bark (that nice, crispy, dark ‘skin’) after smoking. You won’t achieve that consistency using minced onions/garlic.

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