rubs

Hi all, I'm so happy to be back after many years gone from the forum. I've been reading a LOT...even back threads. One thing that has struck me, and I don't think I saw it nearly as much back in my old days here....but SO many people are saying they're using this or than store bought spice...

A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools. 9” hollow edge craving knife and fork set. 6” curved boning knife. I also still had a Big Poppa gift...

Hey Guys! So I have a few "signature" rubs of my own but I'm currently working on developing more and perfecting my originals. Not asking for recipes but you are more than welcome to share, I'm asking more of HOW you make yours. What ratios of salt and sugar do you use for different meats? Any...

I'm new to the site, so I apologize if this has been asked and already has a thread but wanted to get thoughts on pairing types of wood and rubs. I'm going to cook up a Boston butt and baby back ribs and planning on using applewood. I have typically used hickory or mesquite before with more...

I've made my own rubs several times, used Lambert's Sweet Swine O' Mine and Porkbarrel as well as the Weber, and McCormick stuff but am needing something more for competitions. I like the Lambert's, not extremely crazy about the Porkbarrel. The one's I've formulated have been alright, but...

What time of sugar do you put in your rubs? Any reason to use one type over the other? (flavor, caramelizing, granular size...)???

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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

Texas Style Beef Rub Recommended for Beef INGREDIENTS: 3 tsp Kosher Salt 6 Tbsp Ground Black Pepper 3 tsp Granulated Sugar 1.5 tsp Ancho Chili Mix 1.5 tsp Mild Chili Powder 3 tsp Garlic Powder 3 tsp Granulated Onion 1 tsp Ground Cumin Combine all ingredients in a bowl and mix well. Makes...

Well been doing a lot of Pork Butts on pellet grills lately. Was using a GMG that had temp swings of up to 40 degrees above set point and minus 20 degrees. Would always try to adjust the set point so I never exceeded 250 at any point. Just purchased a YS-640 and cooked 3 Butts yesterday. My...

Looking for some rubs for pork ribs & pork shoulder.

Good evening pit masters!! Maybe someone out there can give me some ideas for IBCA competitions in regard to what the judges look for in taste when brisket is judged! I have heard several suggestions, but are they looking for spicy, salty, sweet, sauced, or even non sauced brisket slices...

I found all of these rubs at a local farm supply store. Have you tried any of them and are they worth buying? :thumb: :puke: If you do like some of them, share your opinion. What does it taste best on, pork, beef, chicken? Three Little Pigs Rub KC Butt Spice Texas Bones Seasoning for...

**Moderators please do not ban me, if this is considered SPAM simply delete and let me know so I do not post something like this in the future again.** 1st off I do not work or make money off this site. It was something I saw and wanted to share with the Brethern.. I am posting the complete...

I am having trouble getting smoked paprika locally which I use in my spice rub. I started looking into any alternatives and came across hickory smoke flavoring in dry form which seems to be used by several commerical brands of rubs. My question is does anyone use this in their rubs and what are...

I haven't posted anything in a while. I'm very new to this site and to BBQ in general. To give you an idea; I'm 23 years old. I wanted to post this smoke because I decided to scrap everything I was doing previously and change a lot of my methods. Anyways, I have had problems with my ribs being...

Hello Brethren, My name is Christian, I live in Santa Cruz, CA, and I’m a dedicated backyard barbecue/grill enthusiast. I have a particular obsession with barbecue RUBS, and have a dream that one day every kitchen in America will have a jar of barbecue rub on its spice rack. Until very...

My name is Alicja Lombard and I love to experiment with flavors. I am fascinated (for the last 20+years) how different the same piece of meat can taste when you change the compositions of herbs and spices. It is like fine tuning a musical composition, or creating a masterpiece on a canvas by...

:oops: I keep hearing about all the different kinds of fantastic rubs that are available from various venders and I’d like to try some. I would just send off for some of the recommended ones; but, I can’t take hot spices. Anything beyond mild is usually too hot for me. So with this limitation...

First new thread *gnawing on fingernails* I'm wondering whether anyone uses dry-aged beef in competitions (e.g. brisket, steaks or other for "open" categories). How about at home? Would love to know why or why not. Now, I've learned that the world isn't so black & white - dry-aged vs...