I found this on the internet many many years ago and it has been very very valuable to me in designing my own rubs. I hope you find it as useful as I have.
I found this on the internet many many years ago and it has been very very valuable to me in designing my own rubs. I hope you find it as useful as I have.
This is excellent, thanks!
How to use the Herb & Spice Chart to make your own unique BBQ rubs.
On the right hand side of the chart under the column heading Example Use - scroll down and find each Herb or Spice that goes with the particular dish or meat you are preparing. Write them all down then go back through the list to read the center column Characteristics - and look for just what you are after as far as flavor to impart in your dish.
You start with what you already know to be a good flavor base. then add to that.
I do suggest only adding 1 herb or spice at a time (per cook) and between 1 Tbsp. minimum to 1/4 cup maximum to the rub. Adjust the amount of that 1 herb or spice over the next 1 to 3 cooks until you are happy with it, or eliminate it all together if you are not. When Happy with the flavor profile you have you can think about what to add to the next cook.
As you can see it is a very long process to come up with the right flavor profile you are after that is both unique and brings out the dish you are after.
Ever been to a great BBQ Restaurant and had the most remember-able meal?
It was stuck in your mind not because of the way in which it was cooked but because of the unique flavor profile you have never tasted anywhere else. And I will bet dollars to doughnuts they won't tell you what they use.
My hope is that you all come to use this chart to slowly over time come up with your own unique flavors that you will make your BBQ your own. I have done this very process for 1000's of cooks as I am never really satisfied and looking for the perfect fit for each meat or fish, as well as flavored breads.