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  1. #21
    http://www.amazingribs.com/recipes/r..._BBQ_ribs.html
    two cups, enough for about 12 pounds of ribs
    Last edited by Robert Mitchum; 04-29-2012 at 01:11 PM.

  2. #22


    http://www.bigronswebsite.com/

    Big Ron's can't be beat.
    Last edited by Face911; 04-29-2012 at 01:36 PM.

  3. #23
    Site Supporter
    Join Date
    Feb 2011
    Location
    Poconos, PA
    Quote Originally Posted by epete View Post
    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.
    Only in O-merica.

  4. #24
    Cooked up some tri tip and taters tonight:

    Last edited by JV; 06-25-2012 at 07:44 PM. Reason: removed excess img tags

  5. #25
    STAFF
    Join Date
    Feb 2011
    Location
    Northern Virginia
    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.

    RIP Brothers

  6. #26
    Quote Originally Posted by FredM View Post
    I'm partial to LaRue's Dillo Dust on pretty much every type of meat product.

  7. #27
    STAFF
    Join Date
    Feb 2011
    Location
    Denver-ish
    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. I don't mean to sound like I wanna fight, but if you'd see things my way we could both see things right Specialization is for insects.

  8. #28
    Member
    Join Date
    Jan 2012
    Location
    Behind that cactus
    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.

  9. #29
    Member
    Join Date
    May 2011
    Location
    Columbia SC
    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.

  10. #30
    Hobbyist
    Join Date
    Jul 2011
    Location
    Kansas City
    Quote Originally Posted by LHS View Post
    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?

 

 

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