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Post by deepfriednew101 on Apr 3, 2022 14:36:22 GMT 1
we make a BBQ Spice Rub Mix for smokers and BBQ
you are Free to try the recipe it was passed down from a OLD pit master and he said let anyone try it
our formula is as follows:
45% salt,
26% sugar,
6.5% smoked paprika,
5.9% black pepper
5% lemon pepper,
2.9% garlic powder,
2.6% chili powder
2.5% MSG.
1.0 Coriander
1.0 Worchester Powder
.88% onion powder,
.72 cinnamon
99% added but when usually weigh will be 100 or 100.43 etc etc etc
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Post by Silver on Apr 3, 2022 14:46:45 GMT 1
It sums to 100% when I add it up.
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Post by deepfriednew101 on Apr 3, 2022 14:49:56 GMT 1
yes you are correct the sentence I typed got screwed up and it sent
when you weight the combined items your total weight of ALL combined may vary between a 99 to a 101 % even if you weighted the exact amounts to precise values there can always be a little discrepancy when total weight is completed
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 3, 2022 15:28:18 GMT 1
I use my smoker a lot in the summer. I will give this a go. Thanks deepfriednew101
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Post by deepfriednew101 on Apr 3, 2022 15:35:44 GMT 1
It may NOT be the worlds BEST but second best works
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flg
Souschef
Posts: 1,578
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Post by flg on Apr 3, 2022 15:41:50 GMT 1
What type of sugar. For dry rubs I have stuck with brown sugar. But you have to use what you make or it goes lumpy.
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Post by deepfriednew101 on Apr 3, 2022 15:56:14 GMT 1
The brown sugar or Any sugar can lump or clump and most use a corn starch as a anti clumping agent.
We use BOTH the Brown Sugar has more Flavor so many times use a blend BOTH will use either 100% of either also.
The sugar also becomes a Aroma enhancer when mixed with spices especially Fresher items
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