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One ingredient among many will not overpower the rest, it's the combination of flavors which matters. I make several different spice blends for my own use such as an all purpose, steak seasoning, lemon pepper. I am currently working on a jerk seasoning/rub with allspice, thyme and a tricky ingredient, soy sauce powder.
This is what I use for my BBQ Rub for brisket, ribs etc.
2 parts kosher or sea salt
1 part cumin
1 part paprika
1 part granulated garlic
1 part granulated onion
1 part chili powder
1 part brown or raw white sugar
1 part dry mustard
1/3 part cayenne pepper
1/3 part black pepper
1/2 part white pepper
One ingredient among many will not overpower the rest, it's the combination of flavors which matters. I make several different spice blends for my own use such as an all purpose, steak seasoning, lemon pepper. I am currently working on a jerk seasoning/rub with allspice, thyme and a tricky ingredient, soy sauce powder.
This is what I use for my BBQ Rub for brisket, ribs etc.
2 parts kosher or sea salt
1 part cumin
1 part paprika
1 part granulated garlic
1 part granulated onion 1 part chili powder
1 part brown or raw white sugar
1 part dry mustard
1/3 part cayenne pepper
1/3 part black pepper
1/2 part white pepper
Is the chili powder a blend of spices or a particular chili in pure dried form?
If it says chili pepper, then it is simply a red pepper, like cayenne
That is funny, I make pure chili powders from toasting and grinding dried chilis such as Ancho, Guajillo, New Mexico, Mulato, Cascabell, Pasilla and Arbol. Probably forgot a few. My oldest brother used to do chili cook offs and the place where he got his pure chili powders from called them "Chili Powder"
I associate Cumin, and Chili Powder with Mexican foods, which I like. However, for an "all purpose" rub, I'd probably exclude both Cumin, and Chili Powder. Maybe in very small amounts it is fine, but not as a dominant flavor.
Is the chili powder a blend of spices or a particular chili in pure dried form?
Without getting into semantics and regardless of what anybody else says, whether it's in powder or whole form, dried or fresh does not make the spelling change. If it is a powder it's named a powder if it's whole its pepper. I use pure Ancho Chili powder, NOT a blend.
This BBQ rub is one I got off the internet somewhere, I don't remember but I embellished it with the addition of the mustard powder and I sometimes add 1 part allspice to it.
As for the salt and pepper thing, that is a personal preference of course. The sugar in the rub will form a nice 'bark' on the meat, something you don't get from just S/P.
You could also season other things with it such as fried potatoes, giving you 'BBQ' fries similar in taste to BBQ flavored potato chips.
That is funny, I make pure chili powders from toasting and grinding dried chilis such as Ancho, Guajillo, New Mexico, Mulato, Cascabell, Pasilla and Arbol. Probably forgot a few. My oldest brother used to do chili cook offs and the place where he got his pure chili powders from called them "Chili Powder"
I wanna come to your house.
PS what's a mulato pepper?
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