MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-09-2013, 06:25 PM   #1
jgibb
Is lookin for wood to cook with.
 
jgibb's Avatar
 
Join Date: 03-30-13
Location: Youngstown, OH
Default Rub a dub dub

Now, I understand we have competitors here...I appreciate the sanctity of the competition, but I am having a TON of people over in a month and am in need of some good rub recipes. I'm going to have Brisket, Ribs, Chicken Wings and either Beef or Pork to pull apart. I'm also planning smoked mac n cheese, vinegar based cole slaw, fresh bread and buns and some good baked beans. For good measure, I'm thinking pecan pie and bread pudding with ice cream. And Beer and Wine... Am I forgetting anything? Please help with the rub recipes...and any other thoughts...
jgibb is offline   Reply With Quote




Old 04-09-2013, 06:40 PM   #2
Code3BBQ
Full Fledged Farker

 
Join Date: 10-09-10
Location: St. Louis, Missouri
Default

Sounds like you are going to be cooking quite a bit of meat. Why not just use some commercial rubs? Just curious.
__________________
[SIZE="2"][/SIZE][FONT="Garamond"][/FONT][FONT="Verdana"][COLOR="DarkRed"][B]REBEL 28
Gateway Drum - Insane CAN Posse[/B][/COLOR][/FONT]
Superfast [B][COLOR="Blue"]BLUE[/COLOR][/B] and [COLOR="DarkOrange"][B]ORANGE[/B][/COLOR] Thermanpens
KCBS & SLBS Member
Code3BBQ is offline   Reply With Quote


Old 04-09-2013, 06:52 PM   #3
jgibb
Is lookin for wood to cook with.
 
jgibb's Avatar
 
Join Date: 03-30-13
Location: Youngstown, OH
Default

:) I want bragging rights...I'm finding some nice recipes in the recipe section. I have a very talented professional chef coming and she's phenomenal. I can't compete but I want to impress. She will forever in my mind be the queen. She served these amazing smoked mussel quesadillas that I will never forget for the rest of my life.
jgibb is offline   Reply With Quote


Thanks from:--->
Old 04-09-2013, 09:10 PM   #4
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by jgibb View Post
:) I want bragging rights...I'm finding some nice recipes in the recipe section. I have a very talented professional chef coming and she's phenomenal. I can't compete but I want to impress.
I spent years trying to blend, balance, and perfect rubs I used. Endless hours of cooking with them, only to find that the best rubs were already made by someone else. Don't let pride and narrow-mindedness get in the way of a fantastic cook.
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 04-09-2013, 09:14 PM   #5
DubfromGA
is One Chatty Farker

 
Join Date: 01-08-13
Location: Georgia
Default

Quote:
Originally Posted by IamMadMan View Post
I spent years trying to blend, balance, and perfect rubs I used. Endless hours of cooking with them, only to find that the best rubs were already made by someone else. Don't let pride and narrow-mindedness get in the way of a fantastic cook.
Well said !!!


Bad Byron's Butt Rub for butts only.


Plowboy's Yardbird for chicken.

Dizzy Dust for ribs.


McCormick Montreal Seasoning for steaks.
__________________
Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce:
DubfromGA is offline   Reply With Quote


Thanks from:--->
Old 04-09-2013, 10:25 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

If nobody sees the prep who's gonna know what rub you use and to be honest they wont ask. Even if some one does all you need to say is "it is a propitiatory process and there is some salt involved."

My choice for commercial Rubs

McCormick season all & black peppa & chili powder> Pork butts & chicken
Slap yo Momma Caujin seasoning with a little sugar>Ribs & chicken
Montreal Steak seasoning & Woster peppa> beef
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 04-09-2013, 11:23 PM   #7
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
Default

+1 on the commercial rubs.

I'm gonna an invite to this bash. ..I'll bring my appitite.
Just BS is offline   Reply With Quote


Old 04-10-2013, 12:02 AM   #8
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
Default

I've always liked KC's rub recipe #105 (I think it's 105....there's 2 versions of it) from the Brethren Cookbook. The only thing different I ever did to it (and only because I couldn't find hickory salt around here) is use hickory flavored "Bacon Salt" in it's place, which gave it a great, distinct flavor so I stuck with it.


I've made pounds and pounds of that stuff. VERY versatile.
__________________
[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]
Wampus is offline   Reply With Quote


Old 04-10-2013, 08:14 AM   #9
PalmettoSmoke
On the road to being a farker

 
Join Date: 06-27-07
Location: Columbia, SC
Default

I like Big Poppa's Money Rub on pretty much everything...
__________________
Rusty P.
[URL="http://www.palmettosmokecompany.com"][B]Palmetto Smoke Company[/B][/URL]

[B]Modified[/B] Custom Pits Model A1 Offset Trailer, 18.5" WSM, 22.5" Weber Kettle, UDS Build in Progress
PalmettoSmoke is offline   Reply With Quote


Old 04-10-2013, 08:26 AM   #10
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Default

Quote:
Originally Posted by DubfromGA View Post
Well said !!!
Bad Byron's Butt Rub for butts only.
Plowboy's Yardbird for chicken.
Dizzy Dust for ribs.
McCormick Montreal Seasoning for steaks.
Sounds like you've been peeking in my cupboard.
While I have a large variety, you mentioned my favorites.
Ole Man Dan is offline   Reply With Quote


Old 04-10-2013, 08:40 AM   #11
popeye
is one Smokin' Farker

 
Join Date: 01-08-13
Location: michigan
Default

Quote:
Originally Posted by jgibb View Post
Now, I understand we have competitors here...I appreciate the sanctity of the competition, but I am having a TON of people over in a month and am in need of some good rub recipes. I'm going to have Brisket, Ribs, Chicken Wings and either Beef or Pork to pull apart. I'm also planning smoked mac n cheese, vinegar based cole slaw, fresh bread and buns and some good baked beans. For good measure, I'm thinking pecan pie and bread pudding with ice cream. And Beer and Wine... Am I forgetting anything? Please help with the rub recipes...and any other thoughts...
Yes you forgot something .. you forgot to invite me
popeye is offline   Reply With Quote


Old 04-10-2013, 10:42 AM   #12
K-JUN
is one Smokin' Farker

 
Join Date: 02-10-13
Location: Lafayette, LA
Default Zydeco Rub

2 tsp fennel seed ground fine
1 bay leaf ground fine
2 Tbls dried thyme ground fine
2 Tbls file powder
2 Tbls cayenne pepper
6 Tbls black pepper
4 Tbls white pepper
2 Tbls granulated onion
2 Tbls granulated garlic powder
1 cup kosher salt
1/2 cup smoked paprika

Use on pork, chicken or fish.
__________________
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B]
[/URL]

Brady

Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
K-JUN is offline   Reply With Quote


Old 04-10-2013, 12:16 PM   #13
BBQdisciple
Full Fledged Farker
 
Join Date: 01-24-13
Location: Virginia Beach, VA
Default

I make my own rub because it's cheaper. The renowned MR. Brown for Butts. Should be easy to find with a google search. It barks up so nice.
BBQdisciple is offline   Reply With Quote


Old 04-10-2013, 12:22 PM   #14
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Default

Sounds like a great time. The only thing I can come with that you forgot in your post was your address so all of us Brethren can attend.
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Old 04-10-2013, 02:42 PM   #15
markdtn
is one Smokin' Farker
 
Join Date: 06-03-10
Location: Chattanooga, TN
Default

I have tried to make my own, but for backyard cooking it is hard to beat commercial. I have made Ique rub, Myron Mixons rub, and Chris Lilly's. They were all good, but a lot of trouble and a lot of unusual ingreedients to find and buy. I would recommend:
Oak Ridge or Bad Byrons for pork
Plowboys Yardbird or Lynchburg/Jack Daniels for chicken
SM Cherry for ribs
Plowboys Bovine for brisket

In fact, I have had nothing bad from Plowboys, Simply Marvelous, or Oak Ridge.
markdtn is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:49 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts