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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 07-08-2009, 09:11 PM   #31
Richard_
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http://www.texasbbqrub.com/ great product , but I also use Pappy's when I run out of the http://www.texasbbqrub.com/


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Unread 07-08-2009, 09:36 PM   #32
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Up to now, I've always found recipes and mixed my own rubs (though I can't say they are of my design). I just got a lb each of Bovine Bold and Yardbird last Friday.

I've dusted ABT's, PIGGLES and just tonight some boneless chops with Yardbird, and I gotta tell ya.....DAYUM, that's gooooooood. I've only just started using it, but it's pretty farkin tasty!!


Here's a rub recipe I got off of the VWB site for pork butt. Apparently, it's from the "The Renowned Mr. Brown" recipe from the book Smoke & Spice.

Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Mix ingredients thoroughly. Makes enough rub for one pork butt, with some leftover for use in the Southern Sop.


I've used the above rub recipe several times. I like it a lot.
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Unread 07-08-2009, 11:36 PM   #33
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i use some variation of the rubs in Smoke and Spice, but lately I picked up all the Dp rubs - they are very good...very fresh ingredients and a variety of flavors. I also picked up Plowboys Bovine Bold and am looking forward to trying that on some beef this week
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Unread 07-08-2009, 11:50 PM   #34
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I spend one day(a month) creating new rubs and redoing old rubs, from books and my own creation.
I have 30 + rubs to choose from.
I now have an all purpose rub that I have used on everythig and love.
It has beer extract powder in it.
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Unread 07-09-2009, 05:52 AM   #35
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i love meathead's magic dust. i wanted to keep this from my friends but since none of them can cook (and it's posted at amazingribs.com) i figured i'd let the cat out of the bag:

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
4 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 tablespoons dried rosemary, ground to a powder
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Unread 07-09-2009, 06:50 AM   #36
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Too new to have a fav, Makin your own is alot more fun than buyin it.The three favorite books with recipes are Smoke and Spice(their take on someone elses,but agood base line,Peace Love & BBQ by Mike Mills(make your own magic dust,dont buy it), and Paul Kirk's Championship BBQ Sauces. The last one has alot of different rubs but best of all its got sort of a template for making your own with alot of dos and donts.Buy seasons in bulk and spend a weekend. BIG HINT-WRITE IT DOWN!!
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Unread 07-09-2009, 07:28 AM   #37
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Here are the rub mixes I currently use. It is very unlikely that I will ever spend any of my hard-earned cash mail-ordering rub from some other guy when it's so easy to make my own. I pulverize the onion powder before using because the way I buy it, the stuff tends to clump up and not mix right if I don't. If I'm doing a small amount I just use the spice grinder. For a larger amount, I use the mortar & pestle (molcajete and tejolote). I'd really like to see some of you veterans post your rub recipes too! By the way, neither of these are completely original. I don't remember where I stole the pork rub recipe, and my beef rub recipe is a slightly modified version of one called Big Bad Beef Rub. Not much of this stuff is original, it's ALL tweaks ..

seattlepitboss

Pork rub:
6 paprika
1 celery salt
1 sugar
1 sage (be sure it's well powdered)
1 mustard
1.5 chipotle
1 onion powder
1 garlic powder

Using tablespoon as the measure yields just enough rub to do six racks of ribs. If like me you use a former seasoned salt jar as your rub container, using two tablespoons as the measure yields one jar full.

Beef Rub:
6 salt
6 sugar
6 ground black pepper
3 onion powder
2 ancho chili powder
2 dried mustard
2 garlic powder
1 chipotle powder

Using tablespoon as the measure yields plenty for 3 large briskets.
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Unread 07-09-2009, 08:45 AM   #38
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Any Sucklebusters fans?
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Unread 07-09-2009, 09:05 AM   #39
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It's WIZZY'S Smokin Rub

Quote:
Originally Posted by Northwoods Smoke View Post


What is the name of the second rub from the left?
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Unread 07-09-2009, 11:01 AM   #40
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Default Spicewine Rubs

My family loves Spicewine's Hen and Hog Dust and Heffer Dust.
I think these rubs are really fantastic.

I always have a big batch of DR. BBQs Big Time Rub made up also.
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Unread 07-09-2009, 01:43 PM   #41
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I make my own butt and brisket rubs, as well as my own butt, brisket, and chicken sauces.

That said, I just ordered some Plowboys Yardbird and Bovine Bold from Great Lakes BBQ Supply. I've used the Yardbird before, and am curious about the Bovine Bold. I have a feeling it will be a lot like my brisket rub.
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Unread 07-09-2009, 05:26 PM   #42
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Quote:
Originally Posted by Wampus View Post
"The Renowned Mr. Brown" recipe from the book Smoke & Spice.

Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Mix ingredients thoroughly. Makes enough rub for one pork butt, with some leftover for use in the Southern Sop.
Anyone else care to comment on other really good recipes from Smoke & Spice?
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Unread 07-09-2009, 06:02 PM   #43
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Quote:
Originally Posted by Harbormaster View Post
I make my own butt and brisket rubs...
Care to share your recipes?

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Unread 07-09-2009, 08:35 PM   #44
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I buy some at a local farmer's market from a guy who goes by the name "Salty Don". He makes and uses smoked salt in his rubs. I also use a bunch of recipes from the Fine Cooking site. And I have Jim Tarantino's book Marinades, Rubs, Brines, cures & Glazes, and I'm fond of his North African Cumin Spice Rub. An astoundingly simple rub is za'atar spice from a local store, mixed with a little olive oil.

Keep notes, experiment, have fun. I'm looking at a page of Tarantino right now, and I want to try all of these: orange-chile powder rub; ancho-espresso dry rub; ancho-cocoa dry rub; lemon-espresso rub. The ancho-cocoa one is surely for either beef or turkey (ancient Mexicans reserved that to their emperors!). Chicken or pork with the others.

On salmon the other night, I used:
2T red-wine and garlic mustard, mixed with
2T olive oil,
1/2 t fresh ground toasted cumin,
1/2 t New Mexico chili,
and salt and fresh ground black pepper.

I liked it, so did my wife.

Last edited by HenryT; 07-09-2009 at 08:38 PM.. Reason: added a recipe
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Unread 07-19-2009, 12:44 PM   #45
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This is great...does anyone know of a similar thread on wet rubs or marinades?
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