Monday, October 28, 2013

NMT Barbecue Rub

I came up with this barbecue rub earlier this summer and it has become my standard rub.  I've used it in several recipes and find myself referring to it more often so I'm giving it a stand alone post.


When I first make it, I will store it as is with it's coarse texture.  I will use it like this for seasoning the exterior of my butts and first coat for ribs.  In those cases I like the texture and it's on the meat long enough to rehydrate and soften the dried onions, garlic, and herbs. 

But for seasoning chicken, pork chops, tenderloins, etc I like to run it through a coffee grinder (dedicated only to spices) to get it in a fine texture.  It goes on more evenly and it actually tastes different.

NMT Barbecue Rub
Makes 1 1/2 cups

8 Tbsp smoked paprika
4 Tbsp dark brown sugar
4 Tbsp turbinado sugar
4 Tbsp kosher salt
4 Tbsp Tone's Garlic Pepper Seasoning
2 tsp dried herbs (usually oregano and thyme)
2 tsp chili powder
1 tsp chipotle chile powder

Mix all ingredients and store in an airtight container.  Grind for fine texture right before using.


Adam Perry Lang - Craftmanship Tour
I've posted about this a few times this year.  Chef and Pitmaster Adam Perry Lang has been traveling across the country sourcing handmade items for his ultimate tailgate.  In this installment, Lang visits the hills of the Tullhoma, TN area.  That's where I recently went to get The Warthog, beautiful country.  Lang was here to learn hands on about the craftsmanship behind every batch of George Dickel Whiskey.


Also, in case you didn't know, Lang's book, Serious Barbecue: Smoke, Char, Baste and Brush Your Way to Great Outdoor Cooking. , is back in print once again and available.  You can ask just about any BBQ aficionado and they will tell you this particular book is a BBQ classic.    It's in my personal top three, along with Raichlen's The Barbecue! Bible and Chris Lilly's Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint .

Hmmm that has got me thinking.  I'm going to make Lang's Tri-Tip with Honey-Garlic Glaze from that book this week.

Anyhoo - check out the video and if you want a copy of Serious Barbecue, pick it up now.  

15 comments:

  1. NMT. It took me a second and I've been visiting for years. Gosh I'm lame. It's the same as SS (for me), right? ButI cannot ever, and don't ever, and never would use as a reference to as my blog. I'm sure you understand why. GREG

    ReplyDelete
  2. Hope all is well with you and that you are making a quick recovery. I am sure that it is not a big deal in the pit master world to grind your coarse spices/homemade spice blends. However, I think it is absolutely genius. My roasts use a coarser rub but my chicken breasts or pork chops could stand a finer ground. Love it. I learned something new today. Thanks.

    ReplyDelete
  3. Interesting to see that you like different textures in your rub for different types of meats. It's satisfying to settle on one "go-to", signature rub for everything.
    Sam

    ReplyDelete
  4. This sounds perfect... I've been messing around with different rubs and haven't found the perfect one yet.. will be trying this soon!!

    ReplyDelete
  5. Sounds good. I always go overboard on the number of ingredients in my rubs, and then don't make them as often as I should because they're kind of a pain to put together. This one looks straight forward and tasty.

    ReplyDelete
  6. That rub sure looks simple and easy. Thanks for sharing it with us.

    ReplyDelete
  7. That rub sure looks simple an easy. Thanks for sharing it with us.

    ReplyDelete
  8. Well, if it deserved it's own post, I must make note to try it. Thanks for the recipe Chris. Pinned.

    ReplyDelete
  9. Sounds like a good blend and nice that you can use it on everything. When you say chili powder, is is ground chiles or the stuff used to make chili (soup) that includes lots of other ingredients?

    ReplyDelete
  10. Love the Tri Tip recipe you mentioned from APL's books. I am still floored at all the posters on various BBQ boards that don't know how good APL's books are.

    ReplyDelete
  11. Larry - the "chili powder" is what you would put in chili and is the blend of ground chiles and other spices. The "chipotle chile powder" is just ground chipotle. I use both in this.

    ReplyDelete
  12. What a great idea. I like the idea of a coffee bean grinder used exclusively for spices! Your rub sounds awesome. Bookmarked.

    ReplyDelete
  13. Sounds like a wonderful rub. Will have to give it a try.

    ReplyDelete
  14. smoked paprika is my favorite ingredient. It makes everything better!

    ReplyDelete