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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-28-2013, 11:41 PM   #31
Toronto
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I tried Yardbird and I dont get what all the hype is about.

Gonna try the Emeril Rustic Rub smilligan66 recommended, seems like more up my alley, spicy savoury.

  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme


Has anyone tried the Arthur Bryant rub they sell at Basspro? I heard they have a spicy rub. (sorry for hijacking!)
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Unread 04-29-2013, 07:43 AM   #32
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Rib Tickler

(like you need another suggestion LOL)

If it were me, I would be more confused with all these than when I originally asked lol
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Unread 04-29-2013, 08:36 AM   #33
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1) SM Season All as my first layer, pecan as the second layer followed by a layer of Sweet Seduction.

2) Season All and Cherry 50/50

3) Sweet and Spicy mix with cherry

4) Season All and Spicy Apple 50/50

5) BPS Sweet Money in-lieu of Season all above.

No particular order
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Unread 04-29-2013, 09:12 AM   #34
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Quote:
Originally Posted by Bob13 View Post
B.R.I.T.U., all the way... definitely my go-to... I put it on everything!
Have you modified it at all? I have heard that it can be quite salty?
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Unread 04-29-2013, 09:36 AM   #35
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This thread has me licking my lips.


I'm doing some spares today, actually.


I'm going to use up the remaining rubs I have on hand.......and then reload with some SM rubs. I've seen a lot of support for these here and elsewhere.
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Unread 04-29-2013, 09:44 AM   #36
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Doctored Harley's +plowboys yardbird
Reo + yardbird
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Unread 04-29-2013, 10:04 AM   #37
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I have been using a mustard slather mixed with Stubb's Bar B Q That I apply the night before. And we get fantastic results, BUT I kinda want to start getting something of my own that I know whats in it.

I am nervous picking a new rub out of the 10 or so recipes I have. The over night marinade could be messed up by alot of salt (stubbs claims 115mg per serving)

And alot of rubs have sugar. Which could be awesome! But I feel the Stubbs is fairly forgiving if the heat gets a bit out of control, I don't know if I want to give that up. Stubbs doesn't list sugars in the Nutrition facts. Just salt, spices, garlic, paprika, onion
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Unread 04-29-2013, 10:45 AM   #38
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I like to use Mo Rub, It is local here in Iowa but you can get it on the internet.
http://morub.com/
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Unread 04-29-2013, 11:05 AM   #39
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Lately my go-to for ribs has been Big Mista's Perfect Pork. Love that stuff! I use SM season all as a base layer first - let it sweat, then put on the Perfect Pork.
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Unread 04-29-2013, 11:20 AM   #40
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I make my own. I would give a recipe but I don't have exact measurements and sometimes it varies based on my mood

but it consists of

Turbinado Sugar
Paprika
Cumin
Coriander
Garlic Powder
Onion Powder
Salt
Pepper
Ancho Chili Powder
Chipotle Chili Powder
Cayenne Pepper
Oregano
Thyme(occasionally)
Dried Mustard(if I have it on hand)
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Unread 04-29-2013, 11:32 AM   #41
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3 Eyz BBQ rub for me...that is my go to for just about everything these days.
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Unread 04-29-2013, 11:59 AM   #42
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There ares soooo many good ones!

3Eyz
Yardbird
Oakridge Secret Weapon
Butchers Honey
Kosmos Killer Bee
Slabs ribs and pork rubs.
Smokin Guns Hot

Those are my go to rubs.
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Unread 04-29-2013, 02:38 PM   #43
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Quote:
Originally Posted by scm1226 View Post
I am on a 3 eyes kick now. Love it on anything that links or gawks.
[/U]

UPS dude just ran and brought me my first 3 eye rub along with my usual standby SM Pepper cow and pecan rub. I think from my first taste 3eye is going to be a go to rub for alot of things......can't wait to try it......
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Unread 04-29-2013, 02:45 PM   #44
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This may sound crazy, but Buffalo Wild Wings BBQ Chipotle dry rub mixed with John Henrys Sugar Maple Rub.
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Unread 04-29-2013, 04:13 PM   #45
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Kosher salt, fresh cracked black pepper, granulated garlic and cumin.
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