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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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04-28-2013, 11:41 PM
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#31 |
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Full Fledged Farker
Join Date: 09-12-12
Location: 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.
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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04-29-2013, 07:43 AM
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#32 |
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Babbling Farker
  Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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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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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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04-29-2013, 08:36 AM
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#33 |
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somebody shut me the fark up.
 
Join Date: 05-03-06
Location: Ventura, CA
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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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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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2 members found this post helpful. |
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04-29-2013, 09:12 AM
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#34 | |
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On the road to being a farker
Join Date: 03-17-11
Location: Allentown PA
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Quote:
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04-29-2013, 09:36 AM
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#35 |
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is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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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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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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04-29-2013, 09:44 AM
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#36 |
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Banned
Join Date: 02-07-11
Location: brenham, texas
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Doctored Harley's +plowboys yardbird
Reo + yardbird |
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04-29-2013, 10:04 AM
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#37 |
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On the road to being a farker
Join Date: 03-17-11
Location: Allentown PA
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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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04-29-2013, 10:45 AM
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#38 |
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is one Smokin' Farker
Join Date: 01-09-13
Location: pleasantville Iowa
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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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04-29-2013, 11:05 AM
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#39 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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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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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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04-29-2013, 11:20 AM
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#40 |
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Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
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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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04-29-2013, 11:32 AM
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#41 |
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is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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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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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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04-29-2013, 11:59 AM
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#42 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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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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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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04-29-2013, 02:38 PM
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#43 | |
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is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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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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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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04-29-2013, 02:45 PM
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#44 |
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Full Fledged Farker
Join Date: 04-12-12
Location: Westminster, MD
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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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[U]Doug-E-Q[/U] OK Joe Longhorn Weber "Sam Adams" Kettle Weber Smokey Joe Maverik ET732 |
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04-29-2013, 04:13 PM
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#45 |
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is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Kosher salt, fresh cracked black pepper, granulated garlic and cumin.
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