I have never used a rub on veggies, but for pork and beef, I’m likely to use just a simple Dalmatian rub: equal parts freshly ground black pepper and kosher salt. Sometimes I’ll use this southern-style rub on pork ribs and butts:
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup brown sugar
2 Tablespoons kosher salt
1 Tablespoon granulated garlic
2 teaspoons dry mustard
1 teaspoon cayenne pepper
I’ll also sometimes add some rosemary to the Dalmatian rub for beef, especially a SRR. And on lamb, I’ll add cumin and a little bit of ground szechuan peppercorns, but not too much since Mrs. ricepad doesn’t like a lot of numbness.
I’d love to read folks thoughts on the use of chile powders in rubs and mixes. I know chili powder usually refers to a blend, but I like to experiment with ground dried peppers and have several varieties I should be using more.
I have been using Aji Amarillo lately, but also have quite a lot of Espelette, and various unamed (other than spicy, very spicy) ground peppers from Turkey. Mostly I use them in my chili powder blend. I also love using smoked paparika and ground chipotle .
Ancho powder is a large component of that sekret rub. The only other chili powder in the bulk section is New Mexican, which might be too hot for me. I do see that Oaktown has lots of chili powders, not all of them spicy, so it’s time to give them a try.
