two cups, enough for about 12 pounds of ribs
Last edited by Robert Mitchum; 04-29-2012 at 01:11 PM.
Last edited by Face911; 04-29-2012 at 01:36 PM.
...do you know the hallmark of the second-rater? It's the resentment of another man's achievement.
Cooked up some tri tip and taters tonight:
Last edited by JV; 06-25-2012 at 07:44 PM. Reason: removed excess img tags
I'm partial to LaRue's Dillo Dust on pretty much every type of meat product.
(formerly known as GermanSynergy)
SSG Jimmy Ide- KIA 28 Aug 10, Hyderabad, AFG
1SG Blue Rowe- KIA 26 May 09, Panjshir, AFG.
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.
The answer, it seems to me, is wrath. You can't be king of the world if you're slave to the grind. Specialization is for insects.
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.
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.