Gathering ingredients begins!
Thanks Biggie! |
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...what??? You actually believed me when I said I did a bunch of testing and all that?:loco:
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I think I will finally make some, but I am gonna add some dry mustard. :becky:
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I can't find the Williams Chili Seasoning locally. I have the dulse, herbamare, and paprika. I have seen McCormicks Chili Seasoning and others, but want to stay true to the recipe.
Paul |
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Thanks Bigabyte :mrgreen:
Paul |
I made a batch of this about a month ago, after looking for a long time for two ingredients. :mmph: I have made ribs with it twice and they were a hit both times. I will need to branch out and use it on more. I love how it doesn't stand out like was said before. It compliments meat very well.
Thanks for sharing! |
I am so glad as a newfly that this post was back on top... Got spices ordered for this rub. Sounds yummy.
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Very much a newbie here, and I wanted to post my sincere thanks to bigabyte for posting this rub recipe. I made some up last night (minus the Herbamare and Dulce, since I couldnt find it, but added a little mustard and celery seed) for my first rack of ribs ever. Rubbed them down, went out and set up the kettle with a cast iron pan and some bricks, and gave 'em one more rub once the grill was hot.
Let them go about 4 hours or so, and they were amazing. I was shocked I didnt screw something up. Much thanks for making a new guy feel like a pro! |
Brother gtr stopped by last Saturday with a batch he made up for me - I can't wait to try it! :clap2:
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Just wanted to give some more praise for the Foil Hat Rub. Made up a new batch with the Dulce and Herbamare, and did up a beer can chicken with Dr. Pepper. (Yep, I read about how it doesnt make a difference....)
Rubbed it down, let it sit, and then rubbed some under the skin and on top, and put it on the kettle with the weber baskets on either side. Cooked up great, got a nice crispy skin, and more praises from the folks munching on it. Thanks again for sharing! |
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Can't wait to try it. thanks for sharing!
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