rub

I’m on a quest. Years ago (15+) when I started smoking, I found a rub that we really liked. It was made by Durkee, “St Louis Style Chicken and Rib Rub” or something along those lines. Apparently they quit making it, and somebody on the internet says it is now made by Weber. I bought some of...

OK BBQ Brethren Members -- I teased about it a couple weeks ago, and now's your chance to grab a FREE pre-production sample of our newest rub! This is ONLY being offered here on the BBQ Brethren and there is a limited supply. I only ask that you give them a try and then post about your...

What is the best way to maximize flavor when using a rub when grilling chicken wings? Also, is length of time the rub is on the wings before grilling a factor? I am using Memphis Style BBQ Rub by Nutmeg Spice Company. It lists demerara sugar, sea salt, dehydrated onion and garlic, mustard...

I am leaving Kansas this year for Europe. Would anyone have any guess/idea as to what is in my two favorite rubs (picture attached): - Arthur Bryant's Rub - Kansas City Championship BBQ Rub, Three Little Pigs The labels disclose only the obvious basic ingredients (salt, onion, garlic...

I'm about to compete in my first SCA Steak cookoff. I've tried Kosmos Texas Beef and Killer Hogs A.P. rub. Both are very different from each other, but I like both very much. But what is your favorite SPG/base layer type rub, especially for beef?

Just curious as I was thinking through things today and had the idea to try a flour softer to see how it work in applying rub evenly. Has anyone else ever tried it or thought about it? I do fine with shaker bottles and dredge shakers but always thinking of consistency.

In an attempt to master the smoking technique I encourage myself to make a boston butt. The only tool I have is a Weber Master-Touch 22in Charcoal Grill that my wife gave me as a gift last Christmas. So here's my adventure... + Started a night before and rubbed two boston butts with a Weber Dry...

I need to prepare some pulled pork for a family get-together this weekend, any suggestions on some killer butt rub? Thanks, Mike

Hi there, I know Turbinado sugar won't burn as easily as regular or brown sugar, but is it only because of larger grain size? I feel that it's hard to apply an even coating with a rub that has Turbinado in it. Also the larger grains tend to fall off pretty easily. So I'm thinking of grinding...

My competition partner Steve just finished priming and painting our used Backwoods Competitor. It is flat black and looking fantastic!

Do you put a lot of salt in your rub or do you keep it out and apply it separate? Which do you prefer and why?

Have seen several threads about this but..... Some folks have mentioned using Old Bay as a chicken rub. How did that work out and what flavor profile of sauce (if any) worked well with it? TIA

Kansas City Kryptonite Rub is a rub I came across about 6 or 7 years ago and I can't remember where I found it. It has great flavor when paired with poultry or beef. I really like it on chicken or tri-tip. KANSAS CITY KRYPTONITE RUB: 1/2 Cup – White Sugar 1/2 Cup – Kosher Salt 1/4 Cup –...

Alight guys, I need your input. Often when I slice my brisket my bark is mushy, I could almost wipe it off with a towel kind of mushy. Thinking it could be a few different issues: 1. Using too much rub? 2. Stop using meat glue? I use mustard, but maybe I should stop. 3. Stop foiling? I use...

No rub on this one. Just the heat, the smoke, and the meat. It went on early one morning and smoked for about 8 hours, pulled it and let it rest in a cooler for two hours. It's tender, juicy, and very tasty. If you've never tried BBQ pork with a bark that isn't created by sugar and rub, you are...

So I'm throwing my first brisket into my UDS and looking for a good rub recipe. I'm not into buying any pre-made rubs and would prefer concocting one myself. I got this one that I was going to try from Amazingribs.com but let me know your thoughts. Ingredients 3 tablespoon coarsely ground...

So I'm outta salt and I've got a beautiful butt that needs to be prepped in the fridge. I've been working on my own rubs and just wanted other opinions on the best salt for rubs. I've been using kosher for quite a while and been fairly pleased. I brought back a few salts from Maui this summer...

I decided to change up my rib rub for the holiday weekend. Instead of regular paprika, I used Hungarian half-sharp paprika. And I also added a healthy dose of some ancho-coffee rub. The results didn't last long:razz:

I've got a comp coming up with a bologna contest after all the normal turn ins are over with. I'm planing on buying a chub to practice with, but since I've never done bologna before, I'm turning to the brethren for advice. Anyone ever do anything but score & smoke it? Rubs/Sauces/Glazes...

I'M LOOKING FOR A GREAT CHICKEN RUB! ANY SUGGESTIONS? i HAVE MY STANDARD RUB I NORMALLY USE BUT IM LOOKING FOR A NEW TASTE!!