Grind Your Own Spices...

     It's almost February now and it's time for Superbowl parties, NASCAR racing, backyard BBQs, and all the BBQ Contests coming in 2009. If you want to kick your BBQ rubs up a notch, consider grinding your own spices and blending them into a one of a kind flavorful rub. If you buy pre-ground spices, they start to lose their aromatic oils immediately after being ground. By the time you get around to using them, they have lost a lot of their flavor. For best results, use purchased rubs ASAP after you get them. If you buy whole spices and grind them yourself using a mortar & pestle or something like a Mr Coffee grinder, then you are releasing all those delicious aromatic oils right before use. If you want to release even more flavor, try toasting the whole spices a little bit just before grinding. Pre-ground spices last about 6 months and whole spices usually last 2-3 years.

     Grinding your own spices is not for everyone. It takes some trial and error to get a combination that you like. Buying all the individual whole spices is a lot more expensive too. Just do a Google search for "whole spices" and you'll find many purveyors of whole spices, herbs, cinnamon sticks, and dried peppers. I get mine at a local internet company - www.spicesetc.com. You will be surprised at the variety of spices there is to choose from. Remember... try to buy whole spices and not the powder form if you can.

     I'll admit, it is much easier just to buy pre-blended rubs. Buttrub.com and Homebbq.com are two famous ones that come to mind. I like Rocky Mountain Products rubs so much I sell them in my BBQ Store . It's hard to beat years of blending experience and Rocky Mountain Products has the awards to back up their claims of greatness. Their Southwest Rub is fantastic on brisket.

Here's some home made rub recipes I tried in my experiments last year...

Pork Rub:

(grind a little at a time in a coffee grinder used only for spices for best results)
1/4 cup coriander
1/8 cup cumin
1/4 cup tellicherry pepper
1/4 cup szechuan pepper
1/4 cup white pepper
4  2" cinnamon sticks
1/4 cup granulated onion
1/4 cup granulated garlic
2 dried anahiem chilies
2 dried ancho chilies
1/4 cup paprika
1/4 cup jalapeno powder
1/4 cup kosher salt
4 cups brown sugar

Beef Rub:

1/4 cup coriander
1/8 cup cumin
1/4 cup tellicherry pepper
1/4 cup szechuan pepper
1/4 cup white pepper
1/4 cup granulated onion
1/4 cup granulated garlic
2 dried chipolte peppers
2 dried tabasco peppers (or habanero)
2 dried ancho chilies
1/4 cup paprika
1/4 cup jalapeno powder
1/4 cup kosher salt

Chicken Rub:

(I didn't want to overpower my raspberry vinaigrette marinade, so this is just a basic rub)
1/2 cup kosher salt
1/4 cup tellicherry pepper
1/4 cup szechuan pepper

Remember... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

And more!...

Click HERE - www.bbq-book.biz

Bill Anderson
Chatham Artillery BBQ

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