Originally Posted by
ercchry
The worst part of these premix rubs is how much salt is in them. Rub doesn’t need salt, there is enough salt from the dry brine, and sauce, or whatever else you’re adding that you don’t need even more.
Start with:
50% Brown sugar
25% Paprika
The rest:
Ancho/chipotle/chili powder (whatever you fancy)
Garlic powder
Onion powder
Mustard powder
Black pepper
Tweak and adjust ratios from there depending on the type of meat and preference. (ie. sage and thyme for chicken). Unless it’s beef that you want to taste like beef. Just add S&P 24hr ahead of cooking
Also MSG is good, it’s a myth that it makes you sick. You feel sick cause you ate deep fried garbage
This x5. Always make your rubs.
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