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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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Old 11-09-2011, 01:25 PM   #61
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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No, I've never tried it.

John
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Old 07-30-2015, 09:41 PM   #62
Daxxos
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 10-27-14
Location: Palm Bay FL
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This is the best rub I have ever used... one tip though. If you're going to use this with something that has a lot of surface area to meat ratio like ribs or Chicken quarters I would cut the salt in half. It's a little much but for something like a butt I would keep this the way it is.

I know this post is a bit old but this rub is still very much relevant and I hope more people try it.

Thank you.
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Old 07-30-2015, 10:02 PM   #63
PatioDaddio
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Wow, this is a really old recipe. Thanks for the very kind words. Ironically, just last week I worked up a new lower salt and sweeter version that I'll be posting on my blog soon.

I've won a lot of competition awards with the original recipe.

Thanks again,
John
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Old 07-30-2015, 10:15 PM   #64
PatioDaddio
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Daxxos - Did you make the rub per the original blog recipe, or did you add the three "secret" ingredients found in the thread here?

John
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