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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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Old 04-30-2013, 12:15 PM   #61
Babbling Farker
Join Date: 02-08-10
Location: Howell, MI

Here is one I use.
For one rack of spares-
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbs brown sugar
1/4 tbs kosher salt
Landarc suggested adding pepper, I've used 10 turns of black and white pepper. I've also reduced the sugar to 1 tbs with success.
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
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Old 04-30-2013, 03:08 PM   #62
I like Bigbutts
is one Smokin' Farker
Join Date: 03-11-12
Location: forest, ms.

Guys/Gals....I tired 3eyes last night on some chkn thighs.......It has punch, flavor, a tiny sweet and great aroma.....it will be a standard for me to build on for years to come.....
Jambo backyard (Big John) / Weber kettle (**** you Katrina) / LP cooktop / Bubba Keg
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Old 05-01-2013, 03:52 PM   #63
On the road to being a farker
Join Date: 04-14-10
Location: St. Paul, MN

Plowboy's Yardbird on ribs and butts for me.
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Old 05-01-2013, 03:55 PM   #64
Knows what a fatty is.
Join Date: 03-22-12
Location: St. Louis/Kansas City

Blues Hog or Hogs n' Heat, though I just got my first shipment of SM Cherry. Went great on a pork butt, and I'll probably put in on some ribs next weekend.
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Old 05-01-2013, 04:21 PM   #65
Take a breath!
Join Date: 09-09-12
Location: Crystal Lake IL

SM pecan here
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe
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Old 03-16-2014, 09:38 PM   #66
Knows what a fatty is.
Join Date: 04-21-12
Location: Indiana

getting ready for spring and my go to rub is from texasbbqrub!!! Wanna try some new ones, but looking for more suggestions!
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Old 03-17-2014, 04:34 AM   #67
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

I just got some SYD Hot Meat Rub and SYD #1 Competition Chicken Rub. Enjoying them both a lot, and a nice change from my "paprika, salt, pepper, garlic" rub. I want to try the chicken rub on top side of ribs and the hot meat rub on the bottom--heard that was tasty.

I see so many mentioning Plowboy's Yardbird rub.. I know nothing about this rub. What's its history and why is it so popular here?
18.5" WSM and 22.5" OTG.
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Old 03-17-2014, 05:01 AM   #68
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

I just started using OakRidge Rib Rub when it was in the test stages and I really liked it. I used it on ribs and pork chops both.

My one pound package is nearly empty and I need to order more, thanks for the reminder..

We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
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Old 03-17-2014, 05:35 AM   #69
Full Fledged Farker
Join Date: 09-07-13
Location: Kansas City Missouri

Been using KC Rib Doctor for Decades. Ocassionally I'll use Malcolm's Rub

[B]If Ya Got'em Smoke'm![/B]

Yoder Custom Chisholm II
Weber Gold
Awesome Wife, Co-Cook and Best Friend
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Old 03-17-2014, 10:22 AM   #70
Babbling Farker

Join Date: 08-30-09
Location: Nashville, TN

Cowtown's Squeal Hog Rub, Rufus Teague or Yardbird. Squeal is probably my favorite on pork in general.
[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR]
[COLOR=Gray]22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp[/COLOR]
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Old 03-17-2014, 10:34 AM   #71
On the road to being a farker
Join Date: 12-30-13
Location: Chicago Suburbs, IL

Definitely not a traditional rub, but I've been using my own blend as follows:

2 parts Old Bay
1 part ground medium/light roast coffee
1 part turbinado sugar

I've been using it on butts and ribs, and really loving it.
- ECB (charcoal grate added), Crimson Weber OTG 22.5, Charmglow Gasser
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Old 03-17-2014, 10:48 AM   #72
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Slap Ya Momma with a little Old Bay
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 03-17-2014, 10:51 AM   #73
Knows what a fatty is.
Join Date: 09-14-13
Location: Hickory, NC

Rufus Teague...butts and ribs.
WSM 22.5 (and another forthcoming), WSM 18.5, OTG 22.5...and soon, a UDS
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Old 03-17-2014, 11:12 AM   #74
On the road to being a farker
Join Date: 03-21-13
Location: Lawrenceville pa

Originally Posted by Rich Parker View Post
There ares soooo many good ones!

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

Those are my go to rubs.
hey Rich y don't u sell sm your closer to me then the west coast!
stumps baby
lang 48
lang 84
jr enterprize
holland grill
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Old 03-17-2014, 11:32 AM   #75
Drunk Monkey
Full Fledged Farker
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Join Date: 06-28-12
Location: Dallas, TX

Originally Posted by Toronto View Post
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!)
I have and it is great. Having sad that it is similar to Yard Bird so you may not like it.
Weber OTG 22.5, Vision Classic, Large BGE and a UDS
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