My goal in the Pitmaster Classes is to try to instill in the student the need to develop their own style and procedures along with their Flavor Profile. One of the main things that I tell them is \u201cNot take anything as gospel, my procedures have been very successful for me and my students, but my ways aren\u2019t the only way!<\/p>\n
The next thing that I preach is to learn as much as you can about spices and seasonings.\u00a0 Then I ask them what your favorite spices and seasonings are, and the room get silent.\u00a0 (Ok readers, what are your favorite spices and seasonings?)\u00a0\u00a0 Most of us don\u2019t what\u2019s in a dish, we just know that we like the dish.<\/p>\n
When we get into developing our barbecue rub session in class, I instruct the students to read \u201cThe Anatomy of a Rub\u201d, where I have listed the ingredients of 5-BBQ Rubs, 2 I developed, and 3 commercial rubs that I purchased.<\/p>\n
The next question is look at all of the rubs and tell me what are the 2-main ingredients in most of the rubs? In building a Barbecue Rub you need balance, so if I want a balance, I put in 1 cup sugar and 1 cup salt. \u00a0Sugar and Salt!\u00a0 What do we have for Sugar?<\/p>\n
Sugar<\/strong>: White (Cane, and Beet), Brown, (light and dark), Natural, Demerara Sugar, Turbinado Sugar.\u00a0 I primarily use the white sugars. I don\u2019t use brown sugars because they clump.\u00a0 They\u2019re damp from blending white sugar and molasses.<\/p>\n Salt<\/strong>: Plain, Iodized, Sea, Kosher, Rock, none of which I use, explanation later.\u00a0 This leaves us with Seasoned Salt, Garlic Salt, Onion Salt, and Celery Salt.<\/p>\n I like to break down the 4 different seasoned salts for your rub.\u00a0\u00a0 My rule is you must use at least 2 of the salts. If you want, use up to 4 of the salts, it\u2019s up to you.\u00a0\u00a0 Let\u2019s say you use all 4, for example 1\/2 cup + 1\/4 cup + 2 tablespoons of one + 2 tablespoons of another.\u00a0 This adds up to 16 tablespoons or 1-cup. I don\u2019t use plain salt for two reasons: 1. I don\u2019t add salt for salt\u2019s sake and 2. I want my rub ingredients to be the same granular size. \u00a0I like the flavored salts for extra flavor and for the size.<\/p>\n Paprika is the next main ingredient, I suggest 1\/2 cup paprika.\u00a0 Paprika comes in Hungarian, Domestic, Spanish, Smoked, Mild and Hot.\u00a0 I suggest the Hungarian because it is a bright red while the others are more on the orange side, however, you can use whichever one that you choose.<\/p>\n The next two ingredients are Chili Powder and Pepper.\u00a0 Like the Sugar and Salt, I recommend a balance between the two.\u00a0 The amount you will use is between 2 tablespoons to \u00bc of a cup. Chili (mild or hot) spelled with an I, that means it\u2019s a blend of spices capsicum\u2019s, (chile peppers), garlic, oregano, cumin mixed with other spices and seasonings.\u00a0 \u00a0The second is Pepper, piper nigeran, black, white, green, pink, lemon pepper, seasoned pepper etc. Do not use all white pepper as it is ground fine and is more potent then the other peppers, throwing off your balance.<\/p>\n 1 cup sugar + 1 cup salts + 1\/2 cup paprika, 2 tablespoons to 1\/4 cup chili powder + 2 tablespoons to 1\/4 cup pepper.\u00a0 \u00a0These 5 ingredients are the ingredients of a basic rub.\u00a0 The hardest part is to name your 3 favorite spices without using garlic, celery, onion, paprika, chili powder or any type of heat.\u00a0 (This is a really fun time for me because most of the class don\u2019t know what they like, except for some of my women students)<\/p>\n When you figure what spices you want to use, pick 3 spices or seasonings you like and add a teaspoon or less of each one to the basic rub, if you want any heat add a teaspoon of cayenne, chipotle powder or any other heat and blend well.<\/p>\n Good luck and have fun.<\/p>\n It\u2019s interesting that many people don\u2019t know what is in a cup.\u00a0 Of course, Justin Wilson could measure into his hand and have it check out perfectly in his cup\/spoon or however much he was measuring!! Gar On Tee!!<\/p>\nBasics of a Rub<\/h2>\n
\u00a0*** Very Important***<\/h2>\n