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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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02-27-2015, 01:33 AM | #1 |
On the road to being a farker
Join Date: 02-09-09
Location: vancouver b.c. Canada
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New Rub
Just looking in the cupboard and noticed its time to make up anew batch of rub.
I've been using the same basic all purpose rub for years and was hoping to change it up and try something different. Any one come across a good one to try out? Not scared to be adventurous. Thanks , Rocky |
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02-27-2015, 06:30 AM | #2 |
Full Fledged Farker
Join Date: 04-20-13
Location: Tacoma, Washington
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Oakridge...gonna try it out for the first time today.
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22" Weber OTG w/ Craycort Grates, Jumbo Joe, 18" WSM, and 14" WSM |
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Thanks from: ---> |
02-27-2015, 06:47 AM | #3 |
Full Fledged Farker
Join Date: 03-10-12
Location: Champaign, Il
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Here's what I've been using. Definitely not a Memphis style rub, It's savory and doesn't over power the meat.
Rib Rub/rack 1T ground sage 1T lemon pepper 2t dried rosemary 1t granulated garlic 1t driec tyme 1.5t sea salt 1.5t black pepper |
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Thanks from:---> |
02-27-2015, 10:29 AM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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These are pretty good
All Purpose Rubs #1 sweet &spice Ingredients 1 c K salt, medium fine (no table salt, please) 1/2 c Turbinado sugar 1/2 c Dark brown sugar, dried 2 Tbs Sweet Hungarian paprika 2 Tbs Chili powder 2 Tbs Granulated onion (not onion "powder") 2 Tbs Dry mustard (I prefer Colman's) 1 Tbs Granulated garlic 2 tsp Black pepper, ground fresh 2 tsp Celery salt 2 tsp Ground ginger 1 tsp Ground cayenne #2 savory with a kick Ingredients
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 02-27-2015 at 11:11 AM.. |
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Thanks from:---> |
02-27-2015, 10:41 AM | #5 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Depends on what profile you are looking for. We like a slight spicy profile for our ribs and butts. I found this recipe and like it:
• 2 tablespoons paprika • 1 teaspoon freshly cracked black pepper • 1 tablespoon brown sugar • 1 teaspoon kosher salt • 1/2 teaspoon celery seed • 2 teaspoons of Cajun seasoning (like Slap Ya Mama), or to taste • 1/4 teaspoon garlic powder • 1/2 teaspoon dry mustard • 1/2 teaspoon cumin http://www.deepsouthdish.com/2010/03...#axzz2vQH31wwA
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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Thanks from:---> |
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rubs, Spices |
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