Teltum
Knows what a fatty is.
Fresh local... if it ain't fresh you're doing it wrong.
Harbormaster
somebody shut me the fark up.
- Joined
- Jul 14, 2006
- Messages
- 7,978
- Reaction score
- 6,583
- Points
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- Age
- 60
- Location
- Wyocena/Pardeeville, WI
If I told you the secrets to my rubs, they wouldn't be secrets anymore.
Kind of a "Catch 22", dontcha think?
Kind of a "Catch 22", dontcha think?
Wampus
somebody shut me the fark up.
I don't know if your rubbing your meat wrong or not, but I AM pretty sure that you're posting threads with questions wrong.
:laugh:
:laugh:
Damn True
Full Fledged Farker
Don't forget the other thing. Many people do, and everyone know that you gott have this, that and the other thing.....in correct proportion.
Damn True
Full Fledged Farker
Insert obvious joke [____HERE____]
Damn True
Full Fledged Farker
Note: This is NOT the same "butt glitter" recipe that got on your shirt the last time you visited the "Badda-Bing".
S
smokinrack
Guest
Goto the spice isle of your store, buy a rub, then go to the beer isle and get more beer.The time you save not making a rub you can spend drinking more beer.You have to do it in this order cuz if you get the beer first you may forget to buy the rub.
chingador
is Blowin Smoke!
If you are using anything other than salt pepper and butcher's paper, you are most likely doing it way wrong.
Big_Alvin
Full Fledged Farker
measure twice, cut once.......oops wrong forum
Tsevg9
Knows what a fatty is.
My flavor profile consists of the following: A little bit of sweet mixed with a little bit of heat.
SmokinJohn
Babbling Farker
First off, If Deguerre or BigMista, or Pitmaster X, or Pitmaster T or Moose (to name a few) are the ones telling you that you're wrong, then shut the hell up and listen.
Next, the problem is beer. You're drinking too much of it, so there's nothing left in the rub. A good rule of thumb is a shot of beer for you, and two shots for the meat.
Third, go buy a commercial rub, and look at the ingredients. Add some beer to it and see what happens. Repeat this step until you get it right.
Next, the problem is beer. You're drinking too much of it, so there's nothing left in the rub. A good rule of thumb is a shot of beer for you, and two shots for the meat.
Third, go buy a commercial rub, and look at the ingredients. Add some beer to it and see what happens. Repeat this step until you get it right.
Maybe try to get someone else to rub your meat? That may mean having to share beer to make that happen, but there is no reward without risk.
Thermal Mass
is one Smokin' Farker
Try Tenda Rub first and go from there!!:-D
Just in case is meat rub thing unrelated to beer or spices...:laugh:
Just in case is meat rub thing unrelated to beer or spices...:laugh:
Cack
is Blowin Smoke!
Here's a recipe that will definitely keep them from complaining next time
1 tblsp Salt
1 tblsp Pepper
1 cup ground habenero pepper
1 cup ground ghost pepper
To keep it from being too spicey you have to give it a heavy coating. It's like English, if you have a double negative it makes a positive. The 2 hot peppers will equal each other out and turn out sweet.
1 tblsp Salt
1 tblsp Pepper
1 cup ground habenero pepper
1 cup ground ghost pepper
To keep it from being too spicey you have to give it a heavy coating. It's like English, if you have a double negative it makes a positive. The 2 hot peppers will equal each other out and turn out sweet.
SmokinJohn
Babbling Farker
You forgot to brine them in a mix of Frank's Hot Sauce and Trinidad Scorpion peppers.
Same recipe works with ABTs, except the name changes to NBTs Nuclear Bowel Trauma.
Garrett
Babbling Farker
If this person is going to get this rub thing right, the heat is going to have to be "in the back". That's the tough part and its the only way to do it without complaints.
NickTheGreat
is One Chatty Farker
I used some Penzey Northwoods Fire on some ribs last weekend.
I learnt that a good ingredient would be salt. You need some salt in a rub
I learnt that a good ingredient would be salt. You need some salt in a rub
landarc
somebody shut me the fark up.
Buddha is Vegan, he doesn't eat BBQ
Thermal Mass
is one Smokin' Farker
I would agree, I have it and it is really diverse with a good kick.:thumb:
(redemption for my last non-quality post in a sausage thread :tsk
chingador
is Blowin Smoke!
anybody who has seen more than 2 episodes of BBQ Pitmasters has to love this post. Well played, sir.
