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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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12-29-2011, 01:31 PM
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#1 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Oakridge BBQ rub advice.
Hi Brethren,
I am going to be getting 1 pound of the Oakridge BBQ rub from Kcmike.  Any recommendations on what I should choose ? Thanks for all advice in advance!
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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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12-29-2011, 01:34 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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If you can only choose one, and If you cook/grill a lot of beef like Redhot and I do, I'd go for the Santa Maria.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-29-2011, 01:35 PM
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#3 | |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Great suggestion, it's also great on chicken. I have also heard great things about his Secret Weapon. Another option would be to get the sample pack first, then make an educated choice.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-29-2011, 01:54 PM
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#4 |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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i got the beef and pork, and its awesome. i think the secret weapon is next
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-29-2011, 01:57 PM
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#5 |
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On the road to being a farker
Join Date: 11-22-10
Location: Phoenix, AZ
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I've got a pound each of the Santa Maria and the Habanero Death Dust. Both are absolutely amazing!
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12-29-2011, 02:11 PM
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#6 |
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Got rid of the matchlight.
Join Date: 09-04-10
Location: missouri
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rub
I got the secret weapon and realy like it.
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12-29-2011, 02:11 PM
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#7 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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depends what you're looking for.
for "BBQ" i'd go straight to secret weapon. i.e, ribs, butts, chicken, or even brisket. like others said, if you're looking for a specialty type rub, try santa maria or death dust. the beef and pork rub is good and similar to secret weapon, but SW has noticeably extra spark to it.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-29-2011, 02:14 PM
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#8 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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I do cook allot of steaks (rib-eye) and pork ribs so I think it's going to be between the Santa Maria Steak Seasoning and Competition Beef & Pork Rub. I would love to try the Secret Weapon Pork & Chicken Rub but I do Q more beef and pork then I do chicken.
Anyone have a favorite between the two ? Santa Maria Steak Seasoning and Competition Beef & Pork Rub.
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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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12-29-2011, 02:16 PM
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#9 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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put salt and pepper on your ribeyes and get the secret weapon for your pork.
or try one, then when you run out try the other, pick your own fave. 
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-29-2011, 02:18 PM
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#10 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
__________________
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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12-29-2011, 02:20 PM
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#11 |
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is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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I'm on my third 1 3/4 pound bag of beef and pork comp rub. Its amazing! Goes great on spares and chuckies. Death dust is killer too.
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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12-29-2011, 02:21 PM
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#12 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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naw, not particularly. i mean depth, complexity, and sharpness to the flavor profile.
don't get me wrong, comp beef and pork is quite good, it's just that secret weapon "goes to eleven" let's say.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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12-29-2011, 02:29 PM
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#13 |
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is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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The Comp. beef and pork is really good on brisket. It makes a great bark on it. But all of them are pretty good.
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12-29-2011, 02:36 PM
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#14 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
I might be better off with the secret weapon. Maybe i should pick from a hat. 
__________________
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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12-29-2011, 02:39 PM
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#15 | |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
__________________
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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