How to Make Dry Rub

I have made rubs for many years. I have a beef and pork rub that I give away only at Christmas but often have requests for refills during the year.

Most of my "customers" are from Texas and tolerate Cayenne pepper "heat" pretty well. But if I put in as much fresh Cayenne as I do brown sugar it would be totally inedible. To a lesser extent this also applies to the black pepper, especially if it is fresh ground.

In five cups of dry rub, I add fresh Cayenne only 1/2 teaspoon at a time and mix and sample before adding more. The most I've ever used was about two tablespoons Cayenne in five cups of rub.

I've found that Cayenne varies in heat from bottle to bottle even when you buy the same brand right off the shelf.

This is in a volume where I'm using 1/2 cup of granulated garlic, 1/2 cup of smoked Paprika, and 1/2 cup of dry ground mustard. (I don't use black pepper in my rub)

I use coriander and cumin but have used the dried herbs (don't care for fennel), using the toasted seeds is something I will try. I just wonder if it will keep as well on the shelf after making it.

Interesting that this video is apparently being recycled nine months later.

For those of you who have nothing nice to say, keep your coments to your self. Because it's people like you who have nothing better to do with your time. If you didn't like the video then why did you watch it, because you probably need help learning how to cook yourself.

Who really needs to see a video about making a dry rub? Just list the ingredients, etc., etc., so we can print it and add it to our recipe collections.

I would like the information in printable form...........

Yes- a rough mortar grinds better, but it is a pain to clean and get the spice residue out so that it does not contaminate your next mixture. You do not have that problem with a smooth mortar.

The mortar and pestle is carried on Curtis's website:

http://curtisstone.com/Kitchen-Products/Prep.aspx

ops sorry i mean thre normal ones you can find in a good store
and i do like the cooking hints they ae great THANKS

i have a mortar and pestle made out of a log of olive branch its much better than a pottery ones they make to much noise, anddd its over 20 years old,i live in germany and have never seen another one like it
but you will find them in most good stores,

I, am just learning about dry rubs, and can't find any recipes that have all the ingredients and measures used for differant meats.

I enjoyed watching Curtis Stone mix the dry rub but then couldn't find the recipes to do it myself.