• It's not so much the constituents of the rub that twist my nips, but that fact that a recipe doesn't list the constituents themselves.

    Any recipe that says "use this [commercially available] whatever" can get in the sea with the beer cans.

    I'll try this, based on the chucky dust stuff.

    • 1 tsp black pepper
    • 1 tsp garlic powder
    • zest of 1 lemon
    • 1 tsp dried tarragon
    • 1 tsp dried oregano
    • 1 tsp salt
    • 1/2 tsp bicarb
    • 1/2 tsp citric acid

    I imagine that the sherbet powder used has sugar in it, but I'm not a fan of sugar in rubs if I'm doing hot grilling.

  • Some cayenne wouldn't go amiss either.

    I am less annoyed by the [commercially available] options because that is what I am used to. But yeah, not being commercially available HERE is a pain.

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