Barbecue Rub

[balibeemer]

Apart from my Beemer, my wife and my dogs, I only have one serious passion - Barbecuing . In my quest for the perfect ribs, brisket, turkey, lamb etc. etc. I have developed a 'universal BBQ rub, and would like to share it with my fellow airheads:
1 tbsp onion powder
2 tbsp Garlic powder
1 tsp allspice
2 tsp cayenne powder
1 tsp paprika
1 tsp black pepper
1 tsp thyme
1 tsp cumin
2 tsp Mustard powder
1 tsp sumac
2 tsp finely ground coffee powder.

I have also used it as a spice for home made sausages, mixed it with tomato juice, salt and honey as a glaze and probably if I rub it on my skin, it would keep badgers away!
BTW, The BBQ/smoker/grill/rotisserie is of my own design and built from marine grade stainless steel and is named after my faithful dog who sacrificed himself to protect my wife from a cobra!
Enjoy

[montmil]

... if I rub it on my skin, it would keep badgers away!

I would imagine it might keep Mexican señoritas away as well.  8-)

Gonna nick your recipe. Hoping Santa will deliver a new smoker to my patio this Christmas Eve.

Nice SS grill. Did the local Chinese artisans build it for you? Whatcha name it?

[nhmaf]

Looks good (and so does the food)!!!
I'll probably give your BBQ rub recipe a try too - I like trying new things.   Only 1 question though - what is "sumac" ?     I've never seen it in the stores round these parts - maybe I'll have to try ordering from an online spices retailer.   What sort of a flavor does it have?  Do you use it in other recipes?

[balibeemer]

Sumac - Grows in the middle east and Italy.
A bush with red berries that are crushed into a powder.
Common in middle eastern cookery.
Gives a citrus flavor.
The best sumac comes from high altitudes in Sicily.
Can use dried lemon zest and salt as a substitute.

The BBQ is called 'Va Bene' (name of dear departed canine friend) which means 'Take it Easy ' in Italian. The perfect name for a low & slow cooking device.

The BBQ was built by a local place that specializes in Stainless steel. They are the same guys who did my engine protector bars, exhaust downpipes and pannier mounting frame. Good work and reasonable prices.

[balibeemer]

...and I am going to cook these tonight - Black Angus Tomahawk steaks. The 300 ml Beer can is there to give an idea of the size of these little snacks.

[Bob_Roller]

That all looks so good !!!!!!

nhmaf, you might be able to find it locally around you, I know it grew wild in the Chicago area if you arn't able to find any in retail outlets or online .

http://www.bing.com/images/search?q=sumac&qpvt=sumac&FORM=IGRE

[montmil]

As a young Tenderfoot Boy Scout, I learned to identify certain plants indigenous to our area. The Big Three were Poison Ivy (Leaves of three - Let it be), Poison Oak and Poison Sumac. Be careful what you pick! :-/

[Justin B.]

Sounds like a good rub!  I will pass on he Sumac, though, as that stuff (Michigan variety) would break me out something awful if I got into it when I was growing up.

[Mainerider]

My go to rub lately has been Meathead's Memphis Dust from the AmazingRibs website:

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder


It's awesome on a port shoulder or some pork ribs.  
I've never heard of Sumac used in cooking, either. I'd love to try it.

[Bengt_Phorqs]

I like the rub recipe.  I too shall nick it for use.  I think that lemon pepper might be a substitute for the sumac.  The sumac in these parts is highly toxic, not unlike poison ivy.  Rubs beat sauce any day.

[balibeemer]

I learned something very interesting yesterday......
If you lightly dust meat (chicken, pork, beef, lamb) with skim milk powder, it really enhances the 'meaty' flavour. I tried it in my rub,  on a brisket and the results were truly amazing! A great substitute for MSG which is added to a lot of commercial rubs.

[nhmaf]

I'm going to try the rub recipe you gave earlier on some grilled meats soon.

Milk has a mild (lactic) acid that seems to work slowly, yet consistently.  I've even used some powdered milk and/or regular milk mixed in with an egg and bread crumbs & garlic and oregano for a crusted pork chop recipe

[balibeemer]

My mouth watereth!