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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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03-17-2013, 04:32 PM | #1 |
On the road to being a farker
Join Date: 02-12-12
Location: Brownsville, TX
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Doing one of each.........(pron)
Went to my local Bass Pro Shop and picked up some new rubs that I have never tried before. I have read here that all three rubs are great so I just had to find out for myself. I'm using my round bbq pit that is made from an old buoy. I have not used this pit in a while because I doing some modifications. I using the snake method with mesquite lump charcoal. Mesquite lump is readily available here and it sells for an average of 8 bucks for a 50 pound bag which isn't too bad. I am also using peach wood chips for the first time. Have the ribs in the pit and cant wait to taste the different rubs on the ribs.....
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If it was easy, everybody would be doing it!!!! Last edited by snook806; 01-12-2014 at 06:58 PM.. |
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03-17-2013, 07:24 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Nice! Love that smoker too!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-17-2013, 07:31 PM | #5 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Doing one of each.........(pron)
I had no idea bass pro shops sold seasoning and rubs!!
I need to go take a look now!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-17-2013, 07:32 PM | #6 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Yep...I love the yardbirds for sure, and the bone suckin is mighty good too. Haven't tried the other, let us know what you think of them all.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-17-2013, 08:45 PM | #7 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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DIG that "sphere" smoker!
No finish pics?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-18-2013, 01:18 AM | #8 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Cool. Gotta go check Bass Pro and see what rubs they got. Being in CA. stores alot of times dont carry what other places do. Nice cooker. Was that a buoy or something to start with??
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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03-18-2013, 05:52 AM | #9 | |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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Quote:
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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03-18-2013, 10:12 AM | #10 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Cool rig!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-18-2013, 10:23 AM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Cool looking rig!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-18-2013, 11:38 AM | #12 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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I really like that cooker. Didn't you do a bulid thread on it?
Matt
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"Grandpa, you make the best meat, EVER!!" |
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03-18-2013, 06:34 PM | #14 | |
On the road to being a farker
Join Date: 02-12-12
Location: Brownsville, TX
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Quote:
The ribs turned out fantastic but in my opinion, The Killer Hogs rubs stood out a bit more but all three rubs taste awesome....
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If it was easy, everybody would be doing it!!!! |
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