The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 05-10-2009, 01:33 PM   #1
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default pulled pork rub and chicken rub

Lookin for a great pulled pork rub and also a great chicken rub. I like my smoked chicken to have crispy skin rather than rubbery. How do i achieve that since i have never smoked chicken before

thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 05-10-2009, 04:19 PM   #2
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Downloads: 0
Uploads: 0
Default

Several of the Brethren market their own rubs and I'm sure several would be appropriate for your purpose. Once I tried out Plowboys Yardbird rub, I was hooked. It's excellent on pork as well as chicken. You can get it online at a few places, like...

http://www.greatlakesbbqsupply.com (a BBQ Brethren Member)
http://www.kck.com (Brethren-Friendly - look down the right side of the page).

There are more, but I can't think of them at the moment. Hopefully they'll chime in.

For a much less rubbery skin, don't smoke the chicken at 225°. Instead, cook it at around 300°.

Bood luck, and welcome aboard. Show us some pics when it's done.
__________________
UDS / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

71-South is offline   Reply With Quote


Unread 05-10-2009, 04:22 PM   #3
smoke-n-my-i's
is One Chatty Farker
 
smoke-n-my-i's's Avatar
 
Join Date: 08-27-07
Location: Hillsborough, NC
Downloads: 0
Uploads: 0
Default

You will get a LOT of places for rubs. I usually make my own, but there are a lot of commercially made ones that are also great. I like Dizzy Pig's Tsunami spin... great on chicken.

http://www.dizzypigbbq.com/

Bill
__________________
KCBS Member
Smoke-N-My-I's Competition BBQ Team
2 Chargriller SuperPros with SFB's(retired)
2 UGLY drum smokers
Weber 22 1/2" & 18 1/2" Kettle
Super fast RED Thermapen
Screaming fast ORANGE Thermapen
KCBS Certified Table Captain
KCBS Certified Judge
smoke-n-my-i's is offline   Reply With Quote


Unread 05-10-2009, 04:32 PM   #4
Bacon
is One Chatty Farker
 
Bacon's Avatar
 
Join Date: 06-22-08
Location: North Dallas
Downloads: 0
Uploads: 0
Default

I'd say Yardbird for the chicken and Chris Lilly's 6 time for the pork. Though you could use the Yardbird for that as well. I have and it was delicious.
__________________
Jason ~ Arkansan in Tejas

22.5" Weber OTG
Kenmore gasser
1 Super-Fast Sunkist Orange Thermapen
Hungry Apt neighbors
Certified MOINK Baller

"Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM
Bacon is offline   Reply With Quote


Unread 05-10-2009, 04:34 PM   #5
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

I vote Yardbird for both pork and chicken also.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 05-10-2009, 05:08 PM   #6
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Well since im new to cooking i would like to learn to make a good one. Any one feel like sharing their recipe for a great rub for chicken and a rub for pork?

I have bought rubs before and they turned out great. Now i think it is time ot learn how to make them

thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 05-10-2009, 06:24 PM   #7
Smoke & Beers
is One Chatty Farker
 
Join Date: 09-10-08
Location: Emporia, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thillin View Post
I vote Yardbird for both pork and chicken also.
+1...And popcorn!
__________________
~~~~~~~~~~~~~~~~~~~~~~~
Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B]
Blue Weber Performer w/SS top & gas assist
Weber One Touch Gold & a Weber 22 1/2" Silver
Traeger Jr
2 UDS's Born 9-19-08 & 3-6-09
Weber Smokey Joe Platinum
[COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR]

"If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne
Smoke & Beers is offline   Reply With Quote


Unread 05-10-2009, 06:35 PM   #8
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Downloads: 0
Uploads: 0
Default

Paul Kirk has an excellent book about developing rubs,sauces and marinades.
It starts you off with a base and you make your own style, flavor profile.
Along with a lot of winning recipes you can use. Check it out.
jon
jonboy is offline   Reply With Quote


Unread 05-10-2009, 07:23 PM   #9
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jonboy View Post
Paul Kirk has an excellent book about developing rubs,sauces and marinades.
It starts you off with a base and you make your own style, flavor profile.
Along with a lot of winning recipes you can use. Check it out.
jon
whats the book called. ill go to the library and see if they have it.

thanx for that info

thanx guys
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Thanks from:--->
Unread 05-10-2009, 07:30 PM   #10
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Downloads: 0
Uploads: 0
Default

OOPS...
Paul Kirks Championship Barbecue Sauces
its about 10 bucks if the library doesn't have it
jon
jonboy is offline   Reply With Quote


Unread 05-10-2009, 07:34 PM   #11
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jonboy View Post
OOPS...
Paul Kirks Championship Barbecue Sauces
its about 10 bucks if the library doesn't have it
jon
thanx going to look on monday
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 05-10-2009, 07:37 PM   #12
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

this works well for both(per 8lb butt or 4lbs chix 1/4s)
1 cup turbinado sugar
3 tbsp blackening spice(anybrand)
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp paprika
1tbsp lemon or lime zest
1/4 tbsp kosher salt

spray oil or mustard slather yer butt(the pork)
rub liberally & wrap tight in saran wrap overnight

smoke over skeet & pecan or hickory- w/ apple or cherry/pear until 200
spritz hourly w/canola oil/ sprite/lemon juice/peach brandy
wrap & set for a couple hours(for the pork)
pull
thats it..
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 05-10-2009, 07:39 PM   #13
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

for great chix skin smoke @ 350-425(jmho)
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 05-10-2009, 07:40 PM   #14
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by blues_n_cues View Post
for great chix skin smoke @ 350-425(jmho)
Ok, thanx. now i just need to figure out how to use a UDS...
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 05-10-2009, 08:39 PM   #15
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0
Default

I agree with the others about getting Paul Kirk's book on sauces and rubs. It is an incredible guide to get you started on layering flavors in rubs and sauces. It was (and still is) my Bible, although I've pretty much tweaked most of the recipes I use today.
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Chicken wings with The Rub Co. rub /Pron bcaggie07 Q-talk 4 06-05-2011 07:36 PM
Rub Co. Original on Pulled Pork (Prons) ShutYrMouth Q-talk 4 03-28-2011 12:44 PM
Pulled pork with Hank Daddys rub and sauce millsy Q-talk 0 03-09-2011 06:45 PM
Getting Flavor into pulled pork without saucing or adding rub. Bamabuzzard Q-talk 56 01-22-2011 11:52 AM
best rub for pulled pork? elmatth Q-talk 33 10-09-2008 02:33 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:23 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts