Papa Don
is one Smokin' Farker
- Joined
- Feb 25, 2015
- Location
- Plainfield, Il
My family has eatin a lot of BBQ since receiving my Shirley pit last September. We've cooked on it all through the winter and it keeps turning out great food. It seems the more I use it, the better the food gets. Now that I'm more experienced with this fine piece of craftsmanship, I thought it was a good time to tweak something else.
I've learned through trial and error, only change one thing per cook.
Been spinning my wheels now for a few months using a homemade rub from a SLAP's you tube video. It's easy to make in bulk and closest I've gotten to the elusive flavor profile I'm looking for. Thought it was time to try what others are talking about. I've dialed in my pulled pork some what but I don't like my ribs.
So, I just ordered two Oakridge rubs; Dominator Sweet Rib Rub for my ribs and Competition Beef and Pork for my pulled pork. I almost pulled the trigger on some Black Ops but I really like my homemade brisket rub.
Everyone's thoughts on these two rubs... ?
p.s. My next cook I'm going to simply try SPG on at least a slab or two.
I've learned through trial and error, only change one thing per cook.
Been spinning my wheels now for a few months using a homemade rub from a SLAP's you tube video. It's easy to make in bulk and closest I've gotten to the elusive flavor profile I'm looking for. Thought it was time to try what others are talking about. I've dialed in my pulled pork some what but I don't like my ribs.
So, I just ordered two Oakridge rubs; Dominator Sweet Rib Rub for my ribs and Competition Beef and Pork for my pulled pork. I almost pulled the trigger on some Black Ops but I really like my homemade brisket rub.
Everyone's thoughts on these two rubs... ?
p.s. My next cook I'm going to simply try SPG on at least a slab or two.