Rub Ingredients Discussion: Cinnamon, and "Accent" (or MSG in a can

[McGurk]

Thought I'd follow up on Cinnamon, as I had it recommended by another member here. I also wanted to pick your brains on Accent.

I had some results from adding Cinnamon to my last batch of rub. This is my typical rub, that I have been very happy with:

6 parts br sugar

3+ parts chili powder

2+ parts paprika

2+ parts garlic powder

2 parts celery salt

2 parts onion powder

2 parts blk pepper

1 part cayenne pepper

1 part ground cumin

to which I added 1 part cinnamon

My rub style has more of a savory flavor, without too much sweetness (my preference). I apply this pretty heavily on ribs, and it has some heat without being overpowering. In the last batch I made, I added the cinnamon, and left the rest the same. It was a very pronounced addition to the flavor of the rub even in it's relatively small amount, and of the 4 people eating it, no one cared too much for it. It was actually distracting from the ribs in my opinion. I may cut back on it and try it again. I have some left that I am going to use up on a pork butt that I am smoking tomorrow. I'll post more about that if there is a change in the flavor. My wife was a little upset with me and my tweaking of my rub, as she said she liked it better before. How else is a guy gonna learn, though?

On to Accent; do any of you guys use it? I have seen it listed in a number of recipes for rubs, and dug into it a little deeper. It's simply MSG (monosodium glutamate) in a powdered form, that runs about $14 for 4.5 oz. It is typically compared to salt, but really doesn't have much of a flavor. What it does do, for some magical reason, is make food seem to have more taste and make flavors seem to pop. It has been linked to causing Umami, or the mythical 5th known basic taste (Bitter, Salty, Sour, Sweet). That flavor could be called "Savory" as that is what it is associated with (right up my alley!).

It has gotten a bad rap in oriental cuisine here in the US as there are apparently a lot of people that are allergic to it. It seems to cause headaches for some people when they eat it. One way to find out if you are allegic to it, and it is a test many of you have probably completely many times in your life, it to eat some Doritos or Cheetos. The cheese powder is LOADED with it, and I'm a sure sucker for a bag of nacho cheese Doritos. No headaches/adverse reactions = no allergy. That doesn't mean it's necessarily good for you, especially in large doses. I could honestly eat an entire bag if I didn't stop myself from doing so. It is probably the one food item that I honestly am addicted to, so we don't EVER buy a bag unless we know that there are a lot of people coming over to eat it up with me. Those chips are like crack in a bag!

So, back to the topic, any users/lovers/haters that add it to their recipes or specifically omit it and watch for it when buying/eating? Sounds like it's in almost every fast food chain in America, and in pretty large quantities if the anti-MSG websites are right.

[sdpikehntr]

McGurk I have not used accent, but it sound like an item to use. Just how much do you use when its added to your rub. It sounds like it may need to be used sparingly due to the price.

Your rub looks great, I will have to try it. An item that i have used in mine is All Spice. It add a little extra to the flavor. I am not a huge fan of chili powder so I cut back on that and add the all spice. Another one I'm expirementing with is ground mustard. The jury is out on this one yet, but I am still tweeking the receipe.

As far as the cinnoman; I like it on french toast and I have had it on some smoked bacon, but it is a bold flavor and a distinct flavor and I would imagine it would over power the "classic rub" that we try to achieve on ribs or pork in general. Like you said, cutting back and trying it again may result in a new rub that you and your wife will love. Thats the best part about the smokers and grills, always try something new to see if there is something better out there. Good luck!

[McGurk]

I've used ground mustard, too, and haven't seen much of a difference. I think it would need to have a significant portion in your mix to have an effect. I'm not against it, just not for it, either. I've used allspice before, and not cared for it myself. I may try it again, though, in a different quantity.

I haven't yet used Accent due to the fact that I could buy a whole lot of good spice for the price of that one bottle. If I run across a good deal I may experiment with it in small quantities to see if there is an effect. I was hoping to hear from someone who knows about it/uses it themselves.

[reinhard1]

the only time i have used accent was years ago in my homemade soups and it did make a difference in taste for the better. i stopped when all these health concerns poped up. well i guess i dont miss it since i use spices and herbs now in all my cooking. the only thing i use alspice for is when i make swedish sausage. good luck.