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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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12-06-2006, 06:26 PM | #1 |
is one Smokin' Farker
Join Date: 10-22-06
Location: Sterling,Colo
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Some rubs I like
What do ya all think of these rubs everybody?
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Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset |
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12-06-2006, 07:32 PM | #2 |
is one Smokin' Farker
Join Date: 07-27-06
Location: Norwalk, CT
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I vote for the one on the top left. My $.02
nancee |
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12-06-2006, 09:07 PM | #3 |
Full Fledged Farker
Join Date: 07-23-05
Location: Kansas City, Missouri
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Head Country and Bad Byrons are the only two I have tried from what you have pictured. I like the HC on chicken.
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FEC 100--Sold and sorely missed. Snail Drum 3 WSM's 2 Weber Kettles Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar---Mark Twain www.odmp.org |
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12-06-2006, 09:17 PM | #4 |
is one Smokin' Farker
Join Date: 08-01-06
Location: Columbia, MO
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I like the Willingham's on chicken. I haven't tried any of the others.
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John Traeger 075 22-1/2" WSM 18" WSM Weber One-Touch Gold Aussie Gasser MOFO Chapter KCBS CBJ "BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin |
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12-06-2006, 11:00 PM | #5 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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I tried Butt Rub last year, I dont know if it is just me, but seemed to be way to salty for my taste. Head country is real good.
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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12-07-2006, 01:38 AM | #6 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I thought Butt Rub was terrible, i would like to try the bone suckin one as i do like their sauce
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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12-07-2006, 01:39 AM | #7 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I would like to know what awards the Famous Daves has received
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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12-07-2006, 02:26 AM | #8 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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Should try some Bill's Season All from San Saba Texas.. good chit on most anything. Before i knew about all these other rubs etc. i used it exclusivly unless i mixed up my own concoction.
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12-07-2006, 02:32 AM | #9 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Wish i could find some grub rub up here
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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12-07-2006, 06:02 AM | #10 |
Full Fledged Farker
Join Date: 12-14-05
Location: Mentor, Oh
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Bone Suckin was what really got me started on BBQ. Now I use Wolfe Rub, and Texas BBQ Rub almost exclusively. Tried Bad Byrons and found it WAY too salty. Dave Klose makes a great poultry rub. Woody
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12-07-2006, 08:04 AM | #11 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
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I like Willingams, Head Country and Butt Rub. Of course those are hte only ones Ive tried.
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[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
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12-07-2006, 08:07 AM | #12 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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I use Butt Rub, although sparingly (my dad is ga-ga over it), but the Rendezvous is right fine. Haven't tried the others.
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12-07-2006, 08:32 AM | #13 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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head countrys one of my favorites, but i cut it pretty hard with brown sugar. SALT-EEE on its own.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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12-07-2006, 08:40 AM | #14 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Head country is good on chicken,brisket and pork. I never tried the bottled willinghams but I have used his poultry rub recipe on chicken. It's real good. Butt rub is a good finishing rub. Use it like you would use salt and pepper to finish a dish off. Not familiar with the rest.
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12-07-2006, 09:37 AM | #15 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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I have to agree that HC and Byron's are way salty. I have to use them (esp. Byron's) sparingly so as not to be overwhelmed by the salt. That always bugs me when you pay good money for a spice mix and the prime ingredient is salt. I already have that and I didn't pay 6 to 10 bucks for a little shaker of it. I wish they'd lay off it a bit so that the rest of the flavors can come through. Way out of balance if you ask me.
I've never tried any of the others though...
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
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