Let's talk BBQ rub.

[Robert Mitchum]

http://www.amazingribs.com/recipes/r..._BBQ_ribs.html
two cups, enough for about 12 pounds of ribs

[Face911]

http://www.bigronswebsite.com/

Big Ron's can't be beat.

[NEPAKevin]

For pork I'm partial to this: http://www.foodnetwork.com/recipes/a...ipe/index.html. It's also astonishingly good on toast.

+1 although we substitute Cumin in place of the jalapeno seasoning. To make a big batch, I figured out the weights to go with a 2lb bag of brown sugar and for me its a lot quicker to use the scale than the measuring spoons.

[jlw]

Cooked up some tri tip and taters tonight:

[FredM]

I'm partial to LaRue's Dillo Dust on pretty much every type of meat product.

[JV]

I'm partial to LaRue's Dillo Dust on pretty much every type of meat product.

[mariodsantana]

When I moved to TX, I thought I was a meat lover. I'm comfortable enough in my masculinity to say out loud that TX taught me what good meat really is - and also how to rub it and with what.

... at least I thought I knew about rubbing. When I moved back to SoFla, I realized that the meat I used to get in TX is simply unavailable here. Fresh meat from cows that were grazing yesterday in a (relatively) small ranch a couple of hours away. The meat in SoFla, even the really expensive hard-to-find stuff from the most into-it local ranchers, simply doesn't compare. So now I'm getting more and more into rubs.

Lesson 1: the really best meat doesn't need much rubbing. (At least, that's what I keep telling myself.)

Lesson 2: thanks for all the rub tips here, I need to step up my game in that department.

So far, I've been partial to stuff made by Obie-Cue's out of Lancaster, TX. Specifically, their Gatorbreath is a great general-purpose rub, especially when the kids and grandparents are eating, since it's got a lot of good flavor with a mild kick. Their Sw'ell is delicious with a decent kick, and their sweet-n-heat is about as spicy and makes a better glaze.

[LHS]

Arizona isn't really known nationally for BBQ, but we still have some really good hole-in-the-wall places. I've been fond of the chicken at The Barbecue Company, and the ribs from Grassroots up in Scottsdale are phenomenal.

[Al T.]

At the old age of 52, I had no idea of the relevance of the following until a year or so ago.

If you are going to grill (as opposed to smoke) meat, having the meat at room temperature is a necessity. Huge difference, try it.

Cheap yellow mustard is actually a taste free adhesive for rubs. I had no idea till a buddy educated me.

[JAD]

Arizona isn't really known nationally for BBQ, but we still have some really good hole-in-the-wall places. I've been fond of the chicken at The Barbecue Company, and the ribs from Grassroots up in Scottsdale are phenomenal.

Anything good around the chandler mall area?