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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, 10:24 PM | #31 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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however, we are addicted to sugar, myself included. my ribs are sweeter than a snickers bar. with that said, johns, patio dadio, rub, is the best i've ever made homemade and use it for my comp pork. but to get the best out of it , it can be pricey. i'd suggest: making a batch of PD's and butt glitter, tweak to taste, then, oakridge secret weapon for your sweetish side and smoking guns hot for your savoryish side. test and go from there.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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11-15-2012, 11:25 AM | #32 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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One other thing I’ll add is that just because a rub has a sweet component to it when tasted raw, this does not mean that it will taste sweet after being cooked. I can’t speak to other rubs besides Oakridge, but I can assure you that the flavor profile of our rubs do change as they cook. In our Comp, Game Bird, Venison and Secret Weapon rubs, the original sweetness mellows considerably, giving way to savory, spicy, salty, peppery, etc., with maybe only a very slight mellow sweetness remaining in the background. And, good luck even detecting any sugar in our Santa Maria or HDD on the finished product (but it’s there doing its job…). Hope this helps, Mike
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26˝" Weber Kettle |
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11-15-2012, 12:07 PM | #33 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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There are a lot of great commercial rubs. I really can't tell you how cost effective it is but try a couple smaller size shakers of commercial rubs and then make some like the Magic Dust recipe floating around or the Big Bob Gibson's whole shoulder rub. Both are readily available in any search engine. Compare the cost of these to how much you cook and then you will be able to determine if it is efficient to you.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-15-2012, 12:10 PM | #34 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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In my opinion you can't go wrong with a simple four equal part formula.
1 part sugar 1 part salt 1 part mixture of parika, chili powder, and black pepper in whatever ratio you like 1 part other flavors (onion, garlic, celery, mustard, etc) Just remember to keep everything balanced. |
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Thanks from:---> |
11-15-2012, 01:19 PM | #35 | |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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11-15-2012, 03:18 PM | #36 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I mix my own normally S&P and I keep a supply of Pitmaster T's Butt glitter on hand those two do all I ever need.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-15-2012, 03:28 PM | #37 |
Knows what a fatty is.
Join Date: 08-24-12
Location: Boston, MA
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Whenever I see the myriad of expert responses to a question like this I always think of the quote from "Raiders of the Lost Ark":
Obviously, we've come to the right men. |
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11-15-2012, 04:41 PM | #38 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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20% black pepper 20% chili powder 20% tony's creole (which is season salt with some garlic and onion in it) 10% spanish paprika 10% hungarian paprika 10% island bbq spice mixture (similar to jerk, but not exactly) 10% mixture of hot, like ground cayenne, ancho, chipotle, red jalapeno For bbq chicken (cant believe I even typed those two words together) I'll use this straight up. Pork and ribs a tiny amount of turbinado added at the end, and for beef (chuckie, brisket, etc.) I'll mix in about 2 parts above with another 1 part black pepper (no turbinado).
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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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11-16-2012, 03:05 PM | #39 |
Full Fledged Farker
Join Date: 04-14-10
Location: Minnesota
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I buy the 5lb bags of Plowboy's Yard Bird. I have a large shaker I fill and vacuum seal the rest in a large mason jar and keep it in the pantry until I need to refill the shaker again. I use it on poultry and pork.
For beef I just use Montreal Steak Seasoning and get it in big shakers at Costco. I think the savings on that seasoning compared to the cost at the grocery store pays for my annual Costco membership alone. |
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11-16-2012, 05:24 PM | #40 | |
On the road to being a farker
Join Date: 05-07-11
Location: Charlotte, NC
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X2 on the 5lb bags, I buy mine from Fred, Yardbird is great on pretty much anything.
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UDS v1.0, UDS v2.0, Akorn, OK Joe |
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11-17-2012, 09:01 AM | #41 |
Got Wood.
Join Date: 09-05-11
Location: West Liberty, Ky
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For commercial rub you can't go wrong with Butchers BBQ. The premium rub on pork. The honey rub on ribs and chicken. And the steak and brisket rub on beef and cheese. I tried his prime injection on a chuckie the other day and it is amazing. He also has the best sauce I have ever tried.
But you can't go wrong with plowboys yardbird or drapers ap rub. |
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