BBQ Rub Recipe | Barbecue Rub Recipe from The Barbecue Lab
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- Опубліковано 27 сер 2024
- This bbq rub recipe isn’t rocket science, but a great barbecue rub has three primary components. Sweet, heat and salty are the three primary flavors we look for in a great bbq rub, and this dry rub recipe has all three components and is ready for the smoker or grill.
Check out the full recipe on our website: thebarbecuelab...
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Great tip on cutting back on sugars for a brisket! I’m learning a lot on this channel. Thanks!
Glad to hear it Mike! All the best
I like the way you explain how to use the rub. Good video. Best Regards
Nice lookin Kitchen dude!! And that basically has been my go to rub for yrs. I love tryin new rubs. Great video.. short and to the point.. Appreciated !!
Thanks Andrew! All the best
This has also been printed and will be tried when I can get the ingredients from the shop as we are currently on lock down in the uk.
Stay safe Lucas!
Thank you for promoting the unique Hungarian paprika.
This is really a great rub!! I also added 1 tablespoon of coriander to give it a bit of a South African twist.
Nice! Glad you’re trying to make it your own. I’m always playing with different rub recipes, so post back with your favorites as you experiment!
Would it be possible to add some dried ground fruit for example mango or pineapple? or would that mess it up?
You dont want Sugar on any Meat your cooking for a Long time. I also made a Rub similar to yours but I added Tumeric. It was awsome!!
What is a good substitute for Chipotle chilli pdr and Hungarian paprika?
Regular chili powder will work just fine, or any powdered chili pepper of your choosing. For the paprika, We've used Hungarian, sweet, and many other types and each has their own different nuance to how the rub comes out, but they're all delicious.
Thanks so much I'm going to try this out tomorrow, I can't seem to get the balance right, but your recipe has helped a ton.
@@yasmeenolla4298 Great! Glad it's been helpful. We keep a notebook on each batch that we try when we're working out a new recipe. We keep detailed notes on each try until we get it to where we want it, and we're making adjustments with each new attempt. Best wishes and have fun!
what type of mustard powder are you using? Is it the hot english mustard powder or is there another kind?
We use just a standard McCormick Ground Mustard. Haven't tried the hot english variety, sounds like fun!
@@TheBarbecueLab I have made this with English mustard powder. Will be doing Pork Chops on Thursday night for dinner. Rub will be sprinkled on liberally!! Can't wait!!
@@FGUK1973 Awesome Lucas! Can't wait to hear how it goes. We need to make a new batch here, so maybe we'll just have to try English mustard powder in that batch. Stay safe out there!
Any reason you say “we” and “us” instead of “I”?
I say "we" and "us" instead of "I" because my wife is a huge part of what we do when it comes to recipes. She's the person behind the camera, and she's definitely as much a part of it as I am. I wouldn't want to leave out the brains of the operation!