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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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07-16-2009, 05:54 PM | #1 |
On the road to being a farker
Join Date: 01-20-09
Location: San Antonio, Texas
Name/Nickname : GENO
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Whats a Good Rub
Hello ALL,
I'm going to throw a big BBQ party for my wife's birthday this weekend. I would like any and all info on a good rub. I tried the Grub Rub at Academy and even made my own spice Rub. I want to try something new and want any opinions on your all's favorite Rubs. I am going to buy 2 briskets, baby back and sausage for the Q. Basically I'll rub it all, and after the Q, well I might even rub her ,lol Be nice all, Any hoot, your humble help is well appreciated, on the BBQ of course, Michael |
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07-16-2009, 05:55 PM | #2 |
Full Fledged Farker
Join Date: 09-30-08
Location: pacoima, california
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your own or the tri level rub, which i like and is basic
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07-16-2009, 06:43 PM | #3 |
Full Fledged Farker
Join Date: 04-11-09
Location: Wisconsin Northwoods
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ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen |
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07-16-2009, 06:50 PM | #4 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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Contact Obie-cue in Lancaster, Tx. ot Texas Rib Ranger, two of the best. Steve.
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07-16-2009, 07:46 PM | #5 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Check out Brethren Ventures in the forum section. Several of our own brothers make rubs for sale. For Beef I suggest Plowboys Bovine Bold; BigBrotherSmoke's Simply Marvelous Sweet and Spicey Rub and Todd's Dirt. TD is my go to seasoning for just about anything.
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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07-16-2009, 07:54 PM | #6 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yup a huge fan of Todd's Dirt. Love it on beef and eggs. For pork I do a modified Mike Mills Magic Dust.
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07-16-2009, 08:16 PM | #7 |
Got Wood.
Join Date: 02-19-09
Location: Madrid, IA
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Plowboys!!!!!!!!!!
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07-16-2009, 09:31 PM | #8 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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the best rub is the rub you like best and that works with your cooking style. while you can buy any number of good rubs, buy one of the bbq books that talks about building you own rub. i'm partial to this one by paul kirk
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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07-16-2009, 09:57 PM | #9 |
is one Smokin' Farker
Join Date: 01-26-09
Location: Georgia transplant in odenton, md
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Me I like to use adams rib rub, and the amish sell a great rub at the local amish market.
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A Wonderful Family!!! |
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07-16-2009, 10:32 PM | #10 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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07-16-2009, 10:53 PM | #11 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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Here is a beef rub that is awesome. I smoked two whole chuck rolls each cut into quarters and trimmed, then oiled lightly and rubbed with this recipe. I took each hunk up to 200F and today it all pulled "like buttah" and the taste and color were awesome, way the best I've ever done.
Big Bad Beef Rub 6 salt 6 sugar 6 coarsely ground black pepper 3 onion powder, run through screen-type strainer 2 ancho chili powder 2 dried mustard 2 garlic powder 1 chipotle powder =============== Beef rub is different than pork rub. Pork loves sweetness, but beef does not. The best rib rubs have sugar in them, like Meathead's Magic Dust. In addition, a brisket rub needs to be more aggressive than a rib rub because the meat is much thicker. You can make this recipe days or weeks in advance. Using a teaspoon as the measure makes more than you need for even a large brisket, so you can just put it in a jar or zipper bag for the next brisket. Same recipe, scaled for 50 pounds of beef: for 8 large roasts (50#), double the above: (6X original recipe) 3/4 cup salt sugar ground black pepper six tablespoons onion powder, sifted through screen-type strainer 1/4 cup ancho chili powder dried mustard garlic powder 2 tablespoons chipotle powder seattlepitboss |
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07-17-2009, 05:05 AM | #12 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Google Mike Mills Magic Dust rub recipe. I use that for every thing but beef. It is good on beef also, I just like "Slabs Wow up your cow" better.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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07-17-2009, 07:12 PM | #13 |
On the road to being a farker
Join Date: 01-20-09
Location: San Antonio, Texas
Name/Nickname : GENO
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Thanks
Thanks, All
I will look into all your suggestions and thanks to your humble help, that's what makes this forum the best. Michael in San Antonio, Texas |
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