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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-15-2008, 10:37 AM   #31
Westexbbq
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Willie B's Bourbon Rub and Sweet Sauce.
(Will did not ask nor pay me to say this.)
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Unread 04-15-2008, 10:45 AM   #32
ggeilman
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I make my own rub as well.
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Unread 04-15-2008, 12:43 PM   #33
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Quote:
Originally Posted by Fatback Joe View Post
Send me a pm with your address and I will send you some if you want.......so you can choke and say "does he really eat this chit" just like the judges do.
Hah! That's funny...who gave you my recipe!?
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Unread 04-15-2008, 03:08 PM   #34
hd4me
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My own rub and my own sauce!
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Unread 04-15-2008, 04:43 PM   #35
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Quote:
Originally Posted by Plowboy View Post
Sounds like a rub to me.

Salt (S&p) AND Kosher Salt? Do you use Pepper and Pepper corns?
Its not a store bought or premade rub is what I meant....I use plain ol black pepper....oh, no not salt AND kosher salt..... picky picky picky
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Unread 04-15-2008, 07:12 PM   #36
Pipin' Pig
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I use a rub that started out inspired by a recipe in Richlands Rubs and Sauces book and that I continued to tinker with for my ribs and butt. I have tried off the shelf ones here, but they don't go over well with the Boss.

I use Stubs chicken rub (rosemary and ginger I think) for my chicken at present. I keep trying different ones of my own making but the Boss keeps telling me to go back.

For brisket, (I have only cooked a total of 7), I developed my own injection and rub combo that went over well with the Boss on my last cook. First time she said "now that is good". All other times it was "I am not a fan of brisket."
So I think I may continue to tinker but I will probably stick with this as a base.
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Unread 04-15-2008, 07:19 PM   #37
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