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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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01-11-2013, 11:24 AM | #1 |
Found some matches.
Join Date: 12-07-12
Location: Wauseon Ohio
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help with first smoke
hey fellas im doing a pork butt for my first smoke and i lost my rub recipe should i just go buy one or should i make one and if im making one i need a new recipe give me a good one fellas pron to come
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01-11-2013, 11:29 AM | #2 |
On the road to being a farker
Join Date: 01-02-13
Location: Northville, MI
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I bought one the first time I did a pork butt. Tonight I'm doing a combination of brown sugar, salt, pepper, and chili powder on a couple butts. Kind of a personal preference. If you can make a good one, use it.
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Dan - 22.5" Weber Smokey Mountain | 22.5" Weber OTS | Weber Smokey Joe |
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01-11-2013, 11:33 AM | #3 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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I usually make one...don't really measure, but here's generally what I put in:
brown sugar (or raw sugar if you have) sea salt paprika dehydrated onion (ground up in a mortar & pestle) mustard powder black pepper cayenne
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Matt...Sauk City, WI |
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01-11-2013, 11:37 AM | #4 |
Knows what a fatty is.
Join Date: 07-06-11
Location: Houston, Texas
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Flavor profiles are personal preference so it's hard to tell other people what to do. I like my pork rubs sweet but with some heat but not a lot of heat, but you have to do what is right for you. Personally I make my pork rub and take full advantage of the spice rack I have in the pantry. Regular sugar, chili powder, cumin, garlic and onion powders, paprika, maybe cayenne powder. Play with the amounts of each to your likening.
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Weber Genesis EP-310, offset BYC, Maverick ET-732, [COLOR=red][B]red Thermapen[/B][/COLOR] |
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01-11-2013, 12:47 PM | #6 |
Full Fledged Farker
Join Date: 10-14-10
Location: Los Angeles, CA
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I've done shoulders with rub and shoulders without rub. I don't see much of a difference and I've never had anybody notice a difference that has eaten my Q. Either way I cook them, the hungry folks that eat them sure like the results. I do too.
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01-11-2013, 01:18 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Salt & Pepper!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-11-2013, 01:30 PM | #8 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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You can buy one if you wish, or you can make one..
Here are a couple basic rubs Basic Barbecue Rub Recipe 4 parts Paprika 3 parts Chli Powder 3 parts Brown Sugar 2 parts Kosher Salt 1 part each Black Pepper,Onion Powder, Garlic Powder Part can be any measurement – cup, tablespoon, teaspoon ============================================= Classic Barbecue Spice Rub 3 teaspoons kosher salt 2 teaspoons pure chili powder 2 teaspoons light brown sugar 2 teaspoons granulated garlic 2 teaspoons granulated onion 2 teaspoons paprika 1 teaspoon ground celery seed 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon dry ground mustard 1/2 teaspoon ground red pepper Combine ingredients. Store in airtight containers away from light and heat. |
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01-11-2013, 01:50 PM | #9 |
Knows what a fatty is.
Join Date: 12-30-12
Location: Nuevo, Ca.
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Here is a general rub I use on pork and brisket. It tends to give lot's of bark on PP if applied heavily:
3 tbsp Kosher Salt 2 tbsp Turbinado Sugar (can use white as a sub) 2 tbsp Brown Sugar 2 tbsp Mild Chili Powder 2 tbsp Paprika 1 tbsp Ground Cumin 1 tbsp Granulated Garlic 1 tbsp Black Pepper 1 tsp White pepper 1/2 TSP Cayenne Pepper (use sparingly or not at all)
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Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ |
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01-11-2013, 04:16 PM | #10 |
Found some matches.
Join Date: 12-07-12
Location: Wauseon Ohio
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Kansas City Rub
Ingredients: 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne heres what i went with made a lot i hope i like it had all of the ingredients in my kitchen |
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01-12-2013, 08:16 AM | #11 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
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Matt...Sauk City, WI |
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01-12-2013, 08:40 AM | #12 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Quote:
I dabbled with making my own rubs in the past.....now I just buy 'em ready made. For butts I use Bad Byron's Butt Rub 95% of the time. Puts a great bark on it that seals in moisture. Once I take it off the pit at 195 degrees, I wrap it in foil and let it rest. The Bad Byron's really tastes great as you break it up into the Q.
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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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