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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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11-14-2012, 10:27 AM | #16 |
Got Wood.
Join Date: 09-12-11
Location: Brandon MS
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Another vote for Big Ron's original I find it to be a good all purpose rub if you go the prepared route. I would also like to experiment with making my own rubs but sourcing quality bulk ingredients for a reasonable price is my biggest problem. Have you given any thought to finding a good generic base and alter it to suit your needs.
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11-14-2012, 10:33 AM | #17 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I really will never understand why ppl buy rubs. What we did was take a basic bbq rub and tailor it to our taste. Yes you will save $$ if you do any quantity. If you decide to do commercial check the first ingredient if it's salt I in my opinion would steer clear. Up to your taste buds though.
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11-14-2012, 10:36 AM | #18 |
Take a breath!
Join Date: 12-21-09
Location: US
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I started off a few years ago with the good Dr's base recipe and have modified it many, many times until I've figured out the exact recipe that I like.
Dr BBQ, Ray Lampe: http://www.drbbq.com/drbbqfavoriterecipe.php
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22.5 WSM, Traeger Lil Tex, Jumbo Joe Prem 22, CB22 Rotisserie, Weber Prem Kettle |
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11-14-2012, 11:55 AM | #19 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Storebought: +1 Simply Marvelous and Plowboy's. Also, Butchers makes great rubs!
Make your own, I rarely recommend books, especially BBQ books, but this one is very good: Paul Kirk's Championship Barbecue Sauces
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-14-2012, 02:27 PM | #20 | |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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11-14-2012, 02:29 PM | #21 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
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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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11-14-2012, 02:54 PM | #22 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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If you're wanting a homemade rub, you can't go wrong with Pitmaster T's Butt Glitter, or Patio Daddio's "memphis style" rub. He recently made a post where he doctored it up for large quantities.
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________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
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11-14-2012, 02:55 PM | #23 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I say Mike Mills Magic Dust as a basic rub then add to it to your liking. Great basic award winning rub recipe.
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11-14-2012, 03:17 PM | #24 |
On the road to being a farker
Join Date: 07-21-11
Location: california, Missouri
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Here is a recipe I have been playing with. I think in this batch the celery seed may be a little strong. For store bought rubs I prefer plowboys and spice wine rubs. Partly because I can get them locally. I have not tried simply marvelous yet but it is on my short list. I bought all of the ingredients at a local Amish store making it very economical.
2 cups kosher salt 2 cups brown sugar .75 cup paprika .9 oz chilli powder .5 cup granulated garlic .25 cup ground mustard .25 cup celery seed 2 tbsp onion powder .5 cup black pepper 1tbsp ground ginger. |
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11-14-2012, 03:58 PM | #25 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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plowboys, dizzy pigs, smokin guns, three little pigs...all good rubs.
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11-14-2012, 04:16 PM | #26 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Just don't get why that much sugar is needed on meat. It's all about the zesty peppery kick for me. If I was gonna make that rub, I'd cut the sugar down to 1.5-2lbs, and use Turbinado instead of brown. Then I'd boost the amount of fresh cracked pepper x 4 or so. Never had any complaints.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-14-2012, 04:33 PM | #27 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Here is Harry Soo's All Purpose rub he shared on another site:
HARRY SOO's SLAP YOUR DADDY RUB SYD All Purpose Rub (makes about 1 cup) 4 tbsp Kosher Salt 2 tbsp White granulated sugar 2 tbsp Brown sugar 2 tbsp California Mild Chili Powder 2 tbsp Paprika 1 tbsp Ground Cumin 1 tbsp Granulated Garlic 1 tbsp Black pepper ½ TSP Cayenne pepper (use sparingly or not at all!)
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-14-2012, 04:37 PM | #28 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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11-14-2012, 06:38 PM | #29 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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My rib rub.
8 parts Splenda 2 parts chili powder 2 parts paprika 1 part garlic powder 1 part onion powder 1/2 part salt 1/2 part black pepper
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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11-14-2012, 07:12 PM | #30 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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8 parts sugar substitute.
I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic. Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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