My thoughts on BBQ

First and foremost,  BBQ Rub Recipes for The Best BBQ is one of the top American past times right next to baseball. The cool thing about BBQ is that it was widely accepted into the American culture and it also varied from region to region. This was one of the first cuisines to do that. I thought that was super cool. BBQ is apart of the culture here in America and it does not have to be giant chunks of meat. BBQ can literally be what ever you want it to be. Think of BBQ like a flavor profile rather than a set item.

There are 4 main types of BBQ:  Memphis, Texas, Carolina, and Kansas City. In this article, im going to go over the history, uses, and styles of each one. Them I am going to give you a recipe in each category that I have used in the restaurant industry.

History of BBQ Rubs

BBQ Rub Recipes

BBQ foods and BBQ rubs were developed on the east coast of early American colonial times. You will notice as we get into the different types of BBQ rubs, that BBQ was influenced mostly by geographical locations. Some regions missed out on what others did not and vice versa.  Let us explore the different regions and influences they had.

Memphis

Memphis BBQ, in my opinion, is the most balanced and delicious type of BBQ the United States has to offer.  Again, this is purely my opinion. Memphis was incredibly lucky due to its geographical location. Since Memphis is a port town, there was a wider variety of ingredients to choose from. Memphis also had the Mississippi river, which was the main route for shipping molasses. Obviously, molasses made its way into the Memphis BBQ cuisine.

Memphis BBQ originally started right after WWII. People started to open up small commercial “joints” with specialized BBQ pits for slow cooking meats. Many of these “joints” were located in low income areas and began to gain notoriety because they reflect the Memphis culture.

Memphis BBQ became widely known after they began hosting the World Championship Barbeque Cooking Contest each may. A lot of different food chains have developed in Memphis making Memphis BBQ rubs known all over the country.

Texas

Texas BBQ has had multiple influences since its conception. A lot of the credit goes to the German and Czech immigrants who would build fires in local markets and cook their meats over open flame. During this time, this kind of food was not allowed in restaurants, so they were restricted to street vending different BBQ snacks.  The sale of BBQ as an actual menu item did not even begin until after the civil war.

Native Americans offered their influence onto the Texas BBQ scene as well. The Caddo Indians would cook venison and other game meats over open flames. Here is the cool part, this was thousands of years ago.

Texas BBQ rub also owes a good bit of credit to Spanish Sheppard’s.  The term Barbecue come from the Latin “barbacoa”.  I am sure you can guess what that means.  The Latin crowd also introduced the mesquite wood into the Texas BBQ scene.

The term “mesquite” refers to a type of tree. Local toward the southwestern US and Mexico, the moderate consuming wood of the strong mesquite tree gives meats a lighter, better flavor than hickory. It is vital to the kind of exemplary Texas grill. While numerous Texans scarcely notice it now, the mesquite bean was once indispensable to indigenous people groups of Mexico and the Southwest, where the trees develop in plenitude. This Mesquite Smoke Powder is helpful for those of us without admittance to mesquite-terminated pits.

Carolina

The Carolinas are often referred to as the “Birthplace of BBQ”. This is one of my favorite type off BBQ personally because I love mustard!

“The Scottish families who settled primarily in Williamsburg County in present day South Carolina low country are the most famous South Carolina preparers of Vinegar and Pepper barbeque.” SC barbecue states.

Mustard plays a big role in this particular spice. Its history is not very much reported; some give credit, once more, to German outsiders (pork and mustard!) while others guarantee it was the production of the now-scandalous Bessinger family.

Notwithstanding, it was Maurice Bessinger, a passionate racial oppressor, who originally popularized the sauce and was answerable for its prominence in the locale. This mustard sauce was predominantly tossed with pulled pork, and the pulled pork sandwich was born.  By the last part of the 1970s, it had spread from Newberry County (west of Columbia) east to Charleston, and north to Lake Marion and Lake Moultrie.

Kansas City

Kansas City admittedly has a particular style of BBQ rub that you will not find in any other city. Kansas City BBQ traces back to a man named Henry Perry. This guy goes by many names but the one that stands out the most is “King of BBQ”.

Henry Perry thought of the Kansas City BBQ idea in the mid-1900s. He started setting up the food in the now acclaimed African American neighborhood at eighteenth and Brooklyn. The BBQ began as moderate cooked ribs costing 25¢ a chunk and ventured into various regions from that point. In the 19th century he would sell his slow cooked meats in wrapped up newspaper. Obviously, that is against the rules now days, but back then I guess it was alright. He opened the city’s first barbecue restaurant in an old trolley barn, according to the Barbecue Hall of Fame.

How to Use BBQ Rubs

Memphis BBQ Rub

Vegetables

Choose wisely the vegetables you decide to spice up with this recipe! You may not like them any way else!

I have found that this BBQ spice goes particularly well with root vegetables. Carrots, sweet potatoes, potatoes, turnips, and beets are absolutely exceptional with this additive. Cauliflower, Summer and winter squash, and broccoli are other vegetables to try.

This spice pairs very well with beans and peas as well. Cook your beans low and slow with this spice.

Chips

This spice in particular is awesome on potato chips, sweet potatoes chips, yucca chips, etc. To get this spice to really stick to chips, the best thing to do is blend it to a fine powder.

Nuts

Toss on to candied nuts or just toasted nuts and really set off your garnishes!

Texas BBQ Rub

Vegetables

If you like smoked vegetables, then this spice is perfect for you. This spice replicates a mesquite smoke flavor without having to break out the smoker and wait. The best vegetables I’ve used this one are Turnips, potatoes, asparagus, and artichokes! This rub also compliments squash, peppers, corn on the cob, cabbage, garlic, onions, mushrooms, and tomatoes.

Sides

You can really add some flair with this recipe. I love to spike my side dishes with this awesome rub! Like mesquite spiced vegan mac and cheese or mesquite white beans! You should also try some roasted mesquite broccoli, or a smokey mesquite green bean salad!

Meat Substitutes

You can use this spice rub on virtually any meat substitute to achieve optimal flavor. From textured vegetable protein to impossible and beyond, this rub is designed to bring out the smokey sweet flavor of Texas BBQ. 

Carolina BBQ Rub

Vegetables

If you like smoked vegetables, then this spice is perfect for you. The best vegetables I’ve used this one is Turnips, potatoes, carrots, tomatoes, broccoli, etc.  This rub also compliments squash, peppers, corn on the cob, cabbage, garlic, onions, mushrooms, and tomatoes.

Sides

Turn up your side dishes with a little Carolina flavor! Cole slaw, baked potatoes, mac and cheese, hush puppies, creamed corn and so many more opportunities. My personal favorite side to spike this mix into are my homemade baked beans! Oh man those are good!

Tofu/Tempeh/Impossible/Beyond

This spice has a really good habit of making some crucial flavor in your vegan proteins. What I like the most about this spice is the differences in taste in correlation to how you cook it. If you roast ingredients with this spice on it the flavor would be more caramelized than if you sauteed in oil or vegan butter. 

Kansas City BBQ Rub

Root Vegetables

Stick to root vegetables and you will be simply fine. We aretalking turnips, potatoes, onions, carrots etc. With the sturdier root vegetables, it may prove to be beneficial to blanch them before roasting. The reason being is all of the turbinado sugar in this recipe. You do not want it to burn before the vegetables are cooked.

Tofu and Tempeh

Put this spice on your tofu or tempeh and forget about it! KC Tofu is awesome and a super easy way to get some real flavor. They remind me of burnt ends! You can pan sear tempeh and dust this spice on during or right after cooking and you will not be let down!

Impossible and Beyond

The possibilities are endless! From BBQ chicken to pulled pork you can finally eat vegan BBQ and this spice will only boost it up a notch!

BBQ Rubs Tricks and Tips

Quality of Ingredients

When using seasonings to boost up the flavor in your recipes, you should always seek the best spices to mix. Spices can be a little expensive, but you are paying for quality and freshness. So, keep that in mind when you a thinking about going with the cheaper alternative. Also think about specialized spices. Instead of buying chili powder, buy the smokey chipotle powder or the dark chili powder. If a recipe calls for paprika, buy the smoked paprika or the sweet pimenton. These are ways to separate yourself from the rest.

Sugar

Be sure to carefully consider the sugar you use in these recipes. If you are going to change a sugar or substitute it, make sure you convert properly. I have also found that using brown sugar is greatly beneficial in these spice mixes, but if you use brown sugar be sure to blend the entire spice mix in the blender. This will evenly distribute the brown sugar and make it easier to work with.

Applications

Think about how you are going to use these spices in your recipes, it may change how you prepare the mixes themselves.  If you are putting the spices on chips or fries, if it best to blend the spices in a blender into a fine powder to they can grab ahold of the potato better. If the spices have dried herbs in them, then it is best to add them in the beginning stages of your recipes to increase the amount of time the herbs are cooked. Dried herbs release their flavors over time. If you like more spice in your seasoning, then bump up the cayenne or chili powder. This can give you the desired effect you are looking for.

Storage

Its best to store your spices in airtight containers to preserve freshness.  It is also best to keep spices in a dark area. A container over the oven may be advantageous, but since spices and flavors decay when presented to warmth, light, and dampness, it is not the best spot to keep them.

The best stockpiling temperature for spices and flavors is one that is genuinely steady and under 70 degrees Fahrenheit. If you store flavors in the cooler or fridge, then return them speedily after use.

A decent stockpiling framework keeps spices and flavors dry and in obscurity too. Golden glass containers with hermetically sealed covers are ideal. You may likewise keep them in a cabinet or cabinet, spread the containers with enormous dark names or utilize a window ornament to cover them

Shelf Life

Spices that have been in your cabinet for a while may look ok, but you need to check the use by date. Using out of date spices is not the end of the world, but it will definitely affect the end result. Your food will seem to fall flat or have a stale taste/ aroma.  Spices stay fresh for about 6 months to a year. Try to keep your collection constantly rotating.

Equipment Needed

  • 1 Mixing bowl
  • 1 Whisk
  • Measuring Spoons
  • Measuring Cups
  • 1 Blender (optional) 

Memphis BBQ Rub

Melissa BBQ rub Recipe

 

Prep Time: 5 Minutes

Yield: 20 Servings

Ingredients

  • 3              Tbsp      Chili Powder
  • 3              Tbsp      Granulated Garlic
  • 3              Tbsp      Salt
  • 6              Tbsp      Brown Sugar
  • 3              tsp          Onion Powder
  • 2              Tbsp      Paprika
  • 2.5          tsp          Black Pepper
  • 0.5          tsp          Cayenne

Instructions

  1. Mix in a mixing bowl thoroughly.

Nutrition Facts for This Recipe

Texas BBQ Rub

 

Texas BBQ Rub Recipe

Prep Time: 5 Minutes

Yield: 15 servings

Ingredients

  • 2              Tbsp     Paprika (preferably smoked)
  • 1              Tbsp      Chipotle Powder
  • 2              tsp          Cumin
  • 1              tsp          Garlic Powder
  • 1              tsp          Onion Powder
  • 1              tsp          Dried Rosemary
  • 1              tsp          Dried Sage
  • 1              tsp          Black Pepper
  • 1              tsp          Dry Mustard
  • 3              tsp          Brown sugar
  • 2              tsp          Dried Onion Flakes
  • 2              tsp          Salt

Instructions

  1. Mix together thoroughly.

Nutrition Facts for This Recipe

Carolina BBQ Rub

Carolina BBQ Rub Recipe

Prep Time: 5 Minutes

Yield: 20 Servings

Ingredients

  • ¼              Cup       Brown Sugar
  • ¼             Cup        White Sugar
  • ¼             Cup        Salt
  • ¼             Cup        Paprika
  • ¼             Cup        Black pepper
  • ¼             Cup        White Pepper
  • 1 ½         Tbsp      Onion Powder
  • 1 ½         Tbsp      Garlic Powder
  • 1 ½         Tbsp      Ground Mustard

Instructions

  1. Mix together thoroughly.

Nutrition Facts for This Recipe

 

 

 Kansas City BBQ Rub

 BBQ Rub Recipes for The Best BBQ

Prep Time: 5 Minutes

Yield: 20 Servings

Ingredients

  • 1              Cup        Turbinado sugar
  • ½             Cup        Hot Paprika
  • 2              Tbsp      Black Pepper
  • 1              Tbsp      Chili Powder
  • ½             Tbsp      Cumin
  • 2              Tbsp      Garlic Powder
  • 2              Tbsp      Onion Powder
  • 1 ½          tsp         Cayenne
  • 1              tsp         Cinnamon

Instructions

  1. Mix together thoroughly.

Nutrition Facts for This Recipe

 Sources

Schnack, Katie. “Why Memphis-Style Barbecue Is World Famous.” Why Memphis Barbecue Is World Famous, www.memphistravel.com/trip-ideas/why-memphis-barbecue-world-famous.

history, oral. “Texas BBQ.” Southern Foodways Alliance, 28 Apr. 2020, www.southernfoodways.org/oral-history/southern-bbq-trail/texas-bbq/.

High, Lake E. “A Very Brief History of the Four Types of Barbeque Found In the USA.” BBQ History, www.scbarbeque.com/index.php/teest/event/3-pawley-s-island-bbq-battle-at-the-beach.

“The History of Kansas City BBQ.” Best Western Seville Plaza, 24 Apr. 2018, bestwesternsevilleplaza.com/the-history-of-kansas-city-bbq/.

 

 

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Author

My name is Mason Bostwick. I am the owner and creator of freshvegplate.com. I have been a chef all my life, it is the only profession I have ever had. Cooking means more to me than it should, but for my constant obsession of food I have seen much success in my career.

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