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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-17-2012, 12:03 PM   #106
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Gathering ingredients begins!

Thanks Biggie!
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Old 04-17-2012, 12:04 PM   #107
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Quote:
Originally Posted by landarc View Post
I think Chris should repost all of the Mad BBQ Scientist experiments that lead to this rub, and all of the research and finding detailing the individual ingredients.
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Old 04-17-2012, 12:11 PM   #108
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...what??? You actually believed me when I said I did a bunch of testing and all that?
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Old 04-17-2012, 12:13 PM   #109
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I think I will finally make some, but I am gonna add some dry mustard.
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Old 04-17-2012, 01:16 PM   #110
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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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Old 04-17-2012, 01:27 PM   #111
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http://williamsfoods.elsstore.com/

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Old 04-17-2012, 03:32 PM   #112
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Thanks Bigabyte

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Old 04-17-2012, 05:26 PM   #113
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I made a batch of this about a month ago, after looking for a long time for two ingredients. 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!
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Old 04-18-2012, 08:17 PM   #114
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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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Old 05-12-2012, 08:31 PM   #115
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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!
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Old 05-12-2012, 08:57 PM   #116
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Brother gtr stopped by last Saturday with a batch he made up for me - I can't wait to try it!
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Old 05-13-2012, 12:41 AM   #117
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Quote:
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Brother gtr stopped by last Saturday with a batch he made up for me - I can't wait to try it!
Remind me to ask gtr to come to.PA. He seems like a great house guest. :)
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Old 05-28-2012, 06:56 PM   #118
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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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Old 06-13-2012, 07:36 AM   #119
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Quote:
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The Herbamare is a common product in Canada. They have it at the regular grocery stores and it is dirt cheap, at least compared to what they sell it for here. That said, did I remember to buy any and bring it back with me on any of my last trips? Dulse is also a Nova Scotia product. Chris, are you sure you're from Kansas?
It may not be a really good idea bringing large quantities of herbs back from Canada, if you catch my drift.
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Old 06-26-2012, 02:34 PM   #120
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Can't wait to try it. thanks for sharing!
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