B
Bottles 'n Bones BBQ
Guest
Mary's Cherry...
Rubs
- Thread starter WineMaster
- Start date
allboy
Full Fledged Farker
TexasBBQRub! Good stuff (on everything).
HB-BBQ
is One Chatty Farker
Spicewine's Heffer Dust or my own.
HoDeDo
Babbling Farker
Ahhh if Popcorn was an entry.... or shrimp.... or... Go Plowboys!!!!
Yardbird!!!!
417bullelk
Full Fledged Farker
In addition......
Lets add what Sauce would you take?
Lets add what Sauce would you take?
Smokin Gator
Babbling Farker
For me it would be my pork rub and HomeBBQ.com's Sweet and Spicy sauce.
MRI_Guy
Take a breath!
My first choice would be to get a hook & line then go for the fresh seafood from the waters around the island - the meat in the freezer will still be there for a while - but fresh seafood only minutes from the water to grill would be to DIE FOR............
Westexbbq
Quintessential Chatty Farker
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Willie B's Bourbon Rub and Sweet Sauce.
(Will did not ask nor pay me to say this.)
(Will did not ask nor pay me to say this.)
ggeilman
is Blowin Smoke!
I make my own rub as well.
Cabntmkr1
is One Chatty Farker
Hah! That's funny...who gave you my recipe!?
:lol:
H
hd4me
Guest
My own rub and my own sauce!
wnkt
is Blowin Smoke!
Sounds like a rub to me.
Salt (S&p) AND Kosher Salt? Do you use Pepper and Pepper corns?
Its not a store bought or premade rub is what I meant:-D....I use plain ol black pepper....oh, no not salt AND kosher salt..... picky picky picky :-D
I use a rub that started out inspired by a recipe in Richlands Rubs and Sauces book and that I continued to tinker with for my ribs and butt. I have tried off the shelf ones here, but they don't go over well with the Boss.
I use Stubs chicken rub (rosemary and ginger I think) for my chicken at present. I keep trying different ones of my own making but the Boss keeps telling me to go back.
For brisket, (I have only cooked a total of 7), I developed my own injection and rub combo that went over well with the Boss on my last cook. First time she said "now that is good". All other times it was "I am not a fan of brisket."
So I think I may continue to tinker but I will probably stick with this as a base.
I use Stubs chicken rub (rosemary and ginger I think) for my chicken at present. I keep trying different ones of my own making but the Boss keeps telling me to go back.
For brisket, (I have only cooked a total of 7), I developed my own injection and rub combo that went over well with the Boss on my last cook. First time she said "now that is good". All other times it was "I am not a fan of brisket."
So I think I may continue to tinker but I will probably stick with this as a base.
Sucklebusters Hog Waller
