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Secret Rub Revealed!
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bbqguy123 Offline
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Post: #1
Secret Rub Revealed!
A friend gave me this rub recipe, he said it was used by a Butcher and given to him by the Butcher's wife. It was the Butchers secret rub used to season steaks and roasts he sold in his butcher shop for 25 years. Besides being a good reason not to share your secret rub with your wife I was wondering what you thought of the ingredient measurements.

25 lbs Salt
10 lbs Sugar
3 lbs Black Pepper (Coarse)
4 oz Garlic Power

The Butcher's wife broke it down for home use as followers:
1 1/4 lbs Salt
1/2 lbs Sugar
2 3/4 oz Black Pepper (Coarse)
1/2 Tablespoon Garlic Power

I used an internet conversion site to break the rub down from dry weight to liquid measurements.
2 1/3 Cups Salt
1 1/4 Cups Sugar
1 Cup Black Pepper (Coarse)
1/2 Tablespoon Garlic Power

So my question is do you think I have the liquid quantities right and what do you think of all that salt? Do you think the little garlic being used will add any garlic flavor?

Sheldon
03-23-2009 09:43 PM
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Cyclops Offline
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Post: #2
Re: Secret Rub Revealed!
:twisted: The conversion looks good, but that's not enough garlic powder to make a slice of toast. MHO. Also, the longer the cook, the more the sugar will go bitter.

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03-23-2009 10:41 PM
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Larry Jacobs Offline
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Post: #3
Re: Secret Rub Revealed!
The first thing I look for is the salt. If it's listed first (meaning there's more of it than anything else) I pass it by. This one may have been his secret but it's about a basic as you can get.
03-24-2009 09:24 AM
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mjerdmann Offline
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Post: #4
Re: Secret Rub Revealed!
I would love to know the internet conversion site address. If it will help me create small samples of new reci's that would be a huge help.

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03-24-2009 09:41 AM
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Post: #5
Re: Secret Rub Revealed!
I don't know where the liquid measurement conversion comes into play. You first have to find the weight to volume ratio (how many cups in a pound, etc.). For example, salt is much heavier than granulated garlic, so a cup of each will have vastly different weights.

I just did some quick research and here is what I found. I used Tones for the garlic and pepper (20 mesh).

25 lbs salt = 65 cups
10 lbs sugar = 21 cups
3 lbs pepper = 10 cups
4 oz garlic = 3/4 cup

So...

2 cups salt
2/3 cup sugar
1/3 cup pepper
1 1/8 tsp garlic

As Mr. Monihan mentioned, that trace amount of garlic will be almost unnoticeable.

I hope this helps,
John
03-24-2009 10:08 AM
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sampson Offline
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Post: #6
Re: Secret Rub Revealed!
A friend of mine sells something he calls "steak and chop dust", definitely more than salt and pepper. Give it a try and I think you'll forget all about this recipe... PM me and I'll tell you how to contact him.

Rockin' on two 22.5 WSM's, a GOSM gasser and missing them old drums...
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03-24-2009 10:17 AM
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Three4Que Offline
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Post: #7
Re: Secret Rub Revealed!
Sounds like a trip to Kearns in the making.

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03-24-2009 10:21 AM
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bbqguy123 Offline
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Post: #8
 
Since different spices have different densities (weight) I used this conversion table:

<!-- m --><a class="postlink" href="http://www.ghostcalc.com/">http://www.ghostcalc.com/</a><!-- m -->

It did not have all the spices, but did have the ones I needed to convert.

If you just need cups to tablespoons, etc. you can use a volume conversion site:

<!-- m --><a class="postlink" href="http://www.calculateme.com/Volume/index.htm">http://www.calculateme.com/Volume/index.htm</a><!-- m -->

If your doing a recipe with a bunch of ingredient you can us this site.

<!-- m --><a class="postlink" href="http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php">http://www.fruitfromwashington.com/Reci ... rsions.php</a><!-- m -->

Sheldon
03-24-2009 10:35 AM
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mjerdmann Offline
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Post: #9
 
bbqguy123 Wrote:Since different spices have different densities (weight) I used this conversion table:

<!-- m --><a class="postlink" href="http://www.ghostcalc.com/">http://www.ghostcalc.com/</a><!-- m -->

It did not have all the spices, but did have the ones I needed to convert.

If you just need cups to tablespoons, etc. you can use a volume conversion site:

<!-- m --><a class="postlink" href="http://www.calculateme.com/Volume/index.htm">http://www.calculateme.com/Volume/index.htm</a><!-- m -->

If your doing a recipe with a bunch of ingredient you can us this site.

<!-- m --><a class="postlink" href="http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php">http://www.fruitfromwashington.com/Reci ... rsions.php</a><!-- m -->

Sheldon
You sir, are a friend indeed. Thanks!


bbqguy123;p="15032 Wrote:Since different spices have different densities (weight) I used this conversion table:

<!-- m --><a class="postlink" href="http://www.ghostcalc.com/">http://www.ghostcalc.com/</a><!-- m -->

It did not have all the spices, but did have the ones I needed to convert.

If you just need cups to tablespoons, etc. you can use a volume conversion site:

<!-- m --><a class="postlink" href="http://www.calculateme.com/Volume/index.htm">http://www.calculateme.com/Volume/index.htm</a><!-- m -->

If your doing a recipe with a bunch of ingredient you can us this site.

<!-- m --><a class="postlink" href="http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php">http://www.fruitfromwashington.com/Reci ... rsions.php</a><!-- m -->

Sheldon

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03-24-2009 11:00 AM
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T Offline
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Post: #10
Re: Secret Rub Revealed!
Yo guys, I usually stay away from such a subject for several reasons, but in this case I'm in. First understand with the given this is the way that I would do it. Sheldon as we talked one day at the restaurant along with others. I would use 1 tbsp, 1 teaspoon,1/2 teaspoon, 1/4 teaspoon, when I'm trying out or playing with something new simply because of the expense involved. After looking at the above, and it's ingredients if it were me I would use equal amounts of 1 tablespoon. If you don't like it throw it in the trash, no biggy. I feel that if you try these measurements you will like this mixture in my opinion better and it may be the secret recipe LOL! Add from this, and go from there my brothers. Again I hope this helps?

keep it low-n-slow " T "

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03-24-2009 12:13 PM
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Gene Offline
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Post: #11
Re: Secret Rub Revealed!
WAY to much salt :shock: Salt is one of the minimal ingredients in the rub we make for personal & competition use. Brown sugar is the largest quantity. That's all, not saying what else is in it :!:

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03-24-2009 01:09 PM
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Post: #12
Re: Secret Rub Revealed!
Gene;p="15036 Wrote:WAY to much salt :shock: Salt is one of the minimal ingredients in the rub we make for personal & competition use. Brown sugar is the largest quantity...
Really, Gene? I typically use a one-to-one salt/sugar ratio. You do know that salt is a flavor enhancer, right? Big Grin

John
03-24-2009 02:17 PM
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sampson Offline
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Re: Secret Rub Revealed!
Yo, T... you lost me in your post, could you just pm me with the exact recipe for the "dust"? Thanks in advance!

Rockin' on two 22.5 WSM's, a GOSM gasser and missing them old drums...
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03-24-2009 02:31 PM
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norm Offline
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Post: #14
Re: Secret Rub Revealed!
That's way better than the rub recipe that I got from that no good son-of-a-butcher. :lol:

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03-24-2009 03:09 PM
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T Offline
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Post: #15
Re: Secret Rub Revealed!
Yo Sampson, just do like I was doing going to KFC, Mc Donalds, and Burger King just to name a few a collecting the sugar, salt, pepper, and ketchup packets LOL!

keep it low-n-slow " T "

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03-24-2009 05:33 PM
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sampson Offline
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Post: #16
Re: Secret Rub Revealed!
Recipe for This Little Piggy's Secret Q Sauce,

132 Packets McDonalds Ketchup
65 Packets KFC Honey Mustard Dipping Sauce
25 Packets Salt from Burger King (must be BK's higher quality salt)
25 Packets of Soy Sauce from Panda Express
1-12oz A&W Root Beer that was left overnight in the car to warm up.
12 Packets Pepper from 7-11

Mix thoroughly and heat over low heat, stirring constantly for 2-3 hours...

Rockin' on two 22.5 WSM's, a GOSM gasser and missing them old drums...
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03-25-2009 09:57 AM
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Post: #17
Re: Secret Rub Revealed!
What?! No Arby's sauce?! Dude, that is the secret ingredient. Oh, and I prefer Wendy's ketchup, as it's a little thicker and doesn't scorch as bad. Big Grin

John
03-25-2009 10:06 AM
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Three4Que Offline
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Post: #18
Re: Secret Rub Revealed!
Jack in the Box Ketchup
Taco Time Hot sauce

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03-25-2009 10:35 AM
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Gene Offline
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Post: #19
Re: Secret Rub Revealed!
Hey John,
I use more seasonings/herbs of this and that than salt. There is, imho, just the right amount of salt. I have tweeked it and cut the sugar by 1/2. Everything else remains the same. I tried nutmeg in it, not good. Just confused the taste sensors.

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03-25-2009 11:34 AM
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norm Offline
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Post: #20
Re: Secret Rub Revealed!
Economical Stimulus Packet Rub™:
1 packet Western Family Chili Mix(2 for $1 on sale)
1 packet Western Family Italian Dressing mix(2 for $1 on sale)
2 packets Beef Ramen flavor packets(10 for $1 on sale)
Total cost $1.10 and leftover noodles for Dave's Nampa(sic) cabbage slaw Smile
Makes enough to season 15 steaks or burgers.
(That's what it's called thanks Dave, oops)

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03-25-2009 02:13 PM
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PackerBacker Offline
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Post: #21
Re: Secret Rub Revealed!
Norm? wouldn't that the be called a "Stimulus Rub" :shock: I won't take it any further than that :wink:

Dave

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03-25-2009 03:35 PM
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cookinid Offline
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Post: #22
 
Winco bulk spices all the way!!!
03-25-2009 04:25 PM
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Re: Secret Rub Revealed!
Yea right :roll: I know better than that Petey :wink: I talked to your supplier last weekend :lol:

Dave

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03-25-2009 04:45 PM
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cookinid Offline
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You talked to Sgt Stadenko???
03-25-2009 08:04 PM
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Re: Secret Rub Revealed!
Now that was funny!

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03-25-2009 08:38 PM
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