dehydrating question

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I was at a bbq cookoff this past weekend and a gentleman there was promoting his new apple spice rub. He ended up hitting 1st in brisket and 6th in ribs with it.

THis got me thinking about trying to do some fruit rubs myself. Would you be able to cut up the fruit of choice (apple, peach, pear, ... etc.) and dehydrate them and grind them to a powder?

Same thing with chilies to make chili powder?

THanks in advance.
 
Not sure on the dehydrating question, but I'd assume you could.

I'm interested in checking out his fruit rubs though. Do you have his name or contact info?
 
I have a dehydrator, and while I admit that I've never tried using fruit, I can't imagine it ever getting to a state where you could powder it. I'm thinking you would wind up with something more like shoe leather.

I would suggest slicing apples, pears, etc thinly and putting them in a low oven for a while. Maybe then run it through a blender.

Also, are you positive these were dry rubs and not a paste?

If you were going to use citrus, I would just dry the zest. That would be easy.

Let us know what you do and how it turns out. Sounds interesting.








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BTW, in case I haven't mentioned it lately, ou sucks.
 
Thanks for the replies. I have some apples in there right now. I bought 4-5 different kinds to see what the different tastes are. I am gonna try pears, peaches, nectarines (they were on sale) also. I might also try cherries. I was also thinking with the pears that I might soak some in whiskey first and see if I can get some of that flavor in them before dehydrating. I will let ya'll know how everything comes out.

I did some jalapenos and poblanos already and they seemed to turn out fine. I havent ground them into a powder yet but I will today. I am gonna try to put them in my spice mill.

As far as the company it is Ritters bbq seasoning. I looked at there website and they don't have the apple one on there. They do have a cherry one though. They also have a pecan one. Supposedly the pecan one has won them some cookoffs.
 
My dehydrator said to use just the zest of citrus fruits like lemons and oranges. It says you can use the dehydrator for onion and gralic powder. I haven't done it.

So far, I've really only used it for jerky and, WOW, I've been pleased with the results.
 
I havent done any citrus. I wasn't real sure about dehydrating and making into powder. I might try just the zest though. I think there is a lot of things I could use the zest for.
 
I've done deer jerky for years

Now i do it in the oven

Either way-- I freeze it after drying--there is always moisture even when it seems dry and a week of sitting out will get mold everywhere. Apparently the commercial stuff is full of preservatives.

When I freeze it--moister freezes on the outer edges of the bag. At that point, I transfer to a new bag. From there, things are good and I can leave it out for periods.

My advice, dehydrate, then freeze to get out additional moisture
 
I just ground a batch of the apples. I should have maybe dehydrated them a little more, plus I need to slice them as thin as I can. I guess I need to find my mandolin.

I put the apples in the freezer for a bit before grinding. They came out into a powder but would clump together a little bit. They will work but I just have to mix it up before I use the seasoning. The apples that came out the best I think were the granny smith apples. They had a more distinct flavor. THe fuji apples are just behind them. Not as much apple flavor but more sweet. This process might take a couple time to perfect but I think it can work.

I have some peaches, nectarines, and a mango dehydrating now. I will let ya'll know how they turn out.

After researching I found a lot of pecan flavored rubs. I have some shucked in the freezer. I think I am gonna try to toast them to dry them out and grind them.
 
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