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Thread: Let's talk BBQ rub.

  1. #1

    Let's talk BBQ rub.

    What's the best stuff you've ever had, and where in the hell can I get it? (Dry rub specifically).
    "A good shooter with a weak body and weak mind will lose against one who has the physical ability to crush him, and the mental ability to do it repeatedly"
    -Kyle Defoor

  2. #2
    That;s going to depend on what you are cooking and what methods you are using.

    For pork that is being smoked of indirectly grilled, I like my own mix of cane sugar, kosher salt, chili powder, and fresh ground black pepper.

    For beef that is being smoked, I like the Cow Lick from Dizzy Pig. For steaks and such, I like kosher salt and fresh ground black pepper or the Cow Lick, but I think the Cow Lick looses a little punch in direct grilling.

  3. #3
    Member SecondsCount's Avatar
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    I am by no means an expert but two of my favorites that my wife and I make-

    Larue Dillo Dust on center cut pork chops, throw them on a hot grill to sear them, then put them in a slow cooker with some barbecue sauce- usually Famous Dave's Devils Spit with something else thrown in.

    Stubbs BBQ rub. I really like it on grilled chicken but it is good on pork and beef as well.
    -Seconds Count. Misses Don't-

  4. #4
    Quote Originally Posted by jlw View Post
    That;s going to depend on what you are cooking and what methods you are using.
    Pork butt, ribs, and brisket, all smoked low and slow.
    "A good shooter with a weak body and weak mind will lose against one who has the physical ability to crush him, and the mental ability to do it repeatedly"
    -Kyle Defoor

  5. #5
    Four String Fumbler Joe in PNG's Avatar
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    For Jamacian Jerk, I'm partial to the Walkers Wood- it's more of a paste, but really nice in the spicy department.

    For chicken, I do a Cuban style rub of cumin, sea salt, pepper, garlic, and a little lime juice.

    For fish, I'm partial to either Everglades Fire or Gator Hammock.

  6. #6
    Site Supporter
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    For pork I'm partial to this: http://www.foodnetwork.com/recipes/a...ipe/index.html. It's also astonishingly good on toast.

  7. #7
    Site Supporter Chefdog's Avatar
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    Quote Originally Posted by F-Trooper05 View Post
    Pork butt, ribs, and brisket, all smoked low and slow.
    A really personal choice, but I've found that a combination of the following will give a nice bark and good flavor to properly cooked 'cue (salt, sugar, paprika/pepper make up the bulk):
    Kosher salt, sweet paprika, dark brown sugar, black pepper, chili powder (chipotle/cayenne), granulated garlic, dry mustard, ground sage, dry thyme. I'm partial to a vinegar based sauce to baste during the cooking, for flavor contrast, and to help develop a nice crust.

    Pork does well with more sugar, ribs like spice, and brisket doesn't need too much, cause its just so damn good.

  8. #8
    Texasbbqrub.com once you try it nothing else comes close.

  9. #9
    Hokey / Ancient JAD's Avatar
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    Jul 2011
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    Credibility: I'm from Kansas City, and therefore understand barbecue, as opposed to people who are from anywhere else, who don't.

    I pay people to smoke meat for me. It's time and capital intensive if done right beyond the capacity of the hobbyist.

    If pressed, this:
    http://www.penzeys.com/cgi-bin/penze..._americas.html
    Ain't bad in a pinch. Penzeys is also a good source for component spices if you want to roll your own.

    What should go into a rub depends on what you're rubbing. What did you have in mind and what time is dinner?
    Ignore Alien Orders

  10. #10
    Member TGS's Avatar
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    Quote Originally Posted by doctorpogo View Post
    Credibility: I'm from Kansas City, and therefore understand barbecue, as opposed to people who are from anywhere else, who don't.
    My god, you people have good BBQ. I had a buddy from Kansas City (Lenexa, technically) bring me some pulled pork one time.....it was amazing.

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