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The Rub Co. The Rub Co. makes award winning all natural BBQ rubs from the finest ingredients available. All of our products are low in sodium and DO NOT contain any preservatives or MGS. Whether you BBQ in your backyard or cook in a 5 star restaurant, The Rub Co. has the rub for you!


 
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Unread 01-04-2012, 08:51 PM   #46
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I got have bags of the good stuff. PMs only $12.99
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Unread 01-15-2012, 12:56 AM   #47
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Just ordered from BBQ Junction. Excited to try it. Been trying to perfect my hot wings, and I'm hoping this will do the trick!
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Unread 01-15-2012, 11:11 AM   #48
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Quote:
Originally Posted by whitelightnin92 View Post
Just ordered from BBQ Junction. Excited to try it. Been trying to perfect my hot wings, and I'm hoping this will do the trick!
Transfer the rub into a zip lock bag to bust up the clumps with your fingers. You will cough your head off if you breathe the stuff. The rub should break down into small beads which will melt after sitting on the meat. Enjoy!
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Unread 01-15-2012, 12:07 PM   #49
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Quote:
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Transfer the rub into a zip lock bag to bust up the clumps with your fingers. You will cough your head off if you breathe the stuff. The rub should break down into small beads which will melt after sitting on the meat. Enjoy!
I transferred mine into a Mason Jar (Comes to about 700 ml) and separated with a fork by stirring. Sneezed my farkin' head off.
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Unread 01-18-2012, 12:48 AM   #50
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I still have bags, that I have hoarded, I may be willing to part with a few.
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Unread 01-19-2012, 05:16 PM   #51
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I still have bags, that I have hoarded, I may be willing to part with a few.
Dude, I wish I would've know that when I placed my order earlier this week. I have plenty for now but I just know there will come a day.

The hot wing rub is awesome! I made some a couple weeks ago and they were some of the best wings I've ever had. I did use sauce on some of them but they really didn't need it. They looked a lot like these.

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Unread 01-19-2012, 05:20 PM   #52
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Im glad you enjoyed it! It has a funky texture that takes some work to knock down the clumps but hopefully worth the work! Some of the ingredients react and are very hard to work with. If we re-release it, we will have to reformulate to eliminate the clumping and make it a bit easier to produce.
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Unread 01-19-2012, 05:41 PM   #53
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Quote:
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Im glad you enjoyed it! It has a funky texture that takes some work to knock down the clumps but hopefully worth the work! Some of the ingredients react and are very hard to work with. If we re-release it, we will have to reformulate to eliminate the clumping and make it a bit easier to produce.
That would make it just about perfect. I did put it into a ziplock to break up the clumps when it first arrived. That's when it hit me. Pun intended. It's all good though. Totally worth holding your breath for. Can't wait for the superbowl party!
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Unread 01-25-2012, 08:05 PM   #54
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Quote:
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That would make it just about perfect. I did put it into a ziplock to break up the clumps when it first arrived. That's when it hit me. Pun intended. It's all good though. Totally worth holding your breath for. Can't wait for the superbowl party!
I'm gearing up for a superbowl bash and I was wondering what is the best way to cook wings with this rub? I've never used it before and I won't have time for any trial runs. Any sage wisdom?
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Unread 01-25-2012, 08:11 PM   #55
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I personally grill them on my webber kettle indrect for 30 mins then crisp up direct for 30 seconds or so on each side. TO DIE FOR!!!
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Unread 01-25-2012, 08:58 PM   #56
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Quote:
Originally Posted by whitelightnin92 View Post
I'm gearing up for a superbowl bash and I was wondering what is the best way to cook wings with this rub? I've never used it before and I won't have time for any trial runs. Any sage wisdom?
I cooked mine indirect on the egg at around 300*-325* with the plate setter in. I would say 45 min to an hour. I think the higher heat helps render the skin and keeps them from being chewy.

Not to be a bore, but here's a story about my last effort. If I didn't have time to experiment with different methods before the game, I would take Ryan's advice and go with the tried and true method.

There is a bbq joint around here that makes some farking awesome smoked wings. They are more fall off the bone tender rather than crispy as you would find with deep fried. I've been trying to get my wings to come out this way but haven't had much success until this last run. I may have stumbled onto the solution. Since I was taking this batch to a friends house for a party, I had planned on saucing them and reheating them in the oven once I got there. Turns out maybe the rest and the reheat in the oven got me to the promised land that I had been searching for. Now they weren't the crispy, fresh off the grill or right out of the fryer type, but I don't care, they were awesome. I would imagine that the wings that I get at the bbq joint have been smoked prior and are reheated to order which would explain why I found similar results doing the same.

That said, I have made them this way plenty of times without the reheat and they are great fresh off the smoker as well.

As far as prep goes, the night before, I filled 2 large zip lock bags full of wings and I put 4 Tbls. of Hot Wing Rub in each bag and worked it around until they were all coated. This way, there was a minimal amount of fumes in the air. The next day I went outside, put the wings on the egg and sprinkled on some more rub.

Sorry to be so long winded and good luck with the wings!
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Unread 01-25-2012, 09:59 PM   #57
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The next day I went outside, put the wings on the egg and sprinkled on some more rub.
I haven't opened my bag yet, but the stuff must be potent. I think I have decided to smoke them and then throw them on my grill right before we eat and crisp them up. I will try the ziplock bag and them sprinkle them outside.

Someone else posted here that they sauced them, but that they didn't think it was needed. Does the sauce take away from the flavor of the rub? Or are they just so good you don't need sauce? I was thinking of doing some naked and then tossing some with Franks wing sauce. I love the vinegar kick!
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Unread 01-25-2012, 10:06 PM   #58
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Quote:
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I haven't opened my bag yet, but the stuff must be potent. I think I have decided to smoke them and then throw them on my grill right before we eat and crisp them up. I will try the ziplock bag and them sprinkle them outside.

Someone else posted here that they sauced them, but that they didn't think it was needed. Does the sauce take away from the flavor of the rub? Or are they just so good you don't need sauce? I was thinking of doing some naked and then tossing some with Franks wing sauce. I love the vinegar kick!
I sauced most of mine but it's definitely not needed. The wings were great with just the rub. Old habits are hard to break I guess. I would try some without first and see what you think. Some people just like em' saucy!
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Unread 01-26-2012, 02:48 PM   #59
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Four bags left for the superbowl. PMs only!
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Unread 01-31-2012, 05:14 PM   #60
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We are in the process of re-formulating our hot wing rub so we can potentially add it to our permanent product line. The original version contained some specialty ingredients that were extremely difficult get and work with. In addition, this stuff would attack your senses when inhaled. It’s not poisonous or anything but it would definitely make you and anyone near you cough and sneeze. Our revised version would have the same flavor profile and heat just much easier to work with. We will be using ingredients that are more readily available for us to obtain, won't make you sneeze and cough as bad, and won't cake.
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