rub

I did some beef short ribs last weekend and I was a bit disappointed at the results with my maiden voyage with Plowboys Bovine Bold. I did 2 sets of rubs. One was just salt, pepper, onion powder and garlic powder (with a really light coat of mustard). The other was Bovine Bold (with a light...

I found some country ribs on sale yesterday so I thought I'd give 'em a try on the smoker. I've never done them before so I read through a few threads & came up with what I hoped was a good plan. I soaked them over night in a 50/50 mix of apple & pineapple juice. After breakfast I got the rub...

So I complained a while ago here about not liking sugar in rubs and injections because the bark turned so black, almost shiny, for pulled pork and brisket that I did. (pork was on top grate brisket was on bottom) Then last night on BBQ Pitmasters I see people injecting like crazy with apple...

I have even reverted to my Mad BBQ Scientist logo for these memories. It all started somewhere before I was even a member of the Brethren. Another local bbq'er named Clay (team name Sauced Pigs) and I were talking about the "myth" of sugars causing a burnt flavor on bark. After all, sugars...

hi gang! back to basics for me. i have been posting jerk pork and mojo pork. today...a beautiful southern pork sandwich with slaw and homemade bbq sauce. oak smoked for 2 hours and foiled for another 2 all at 350 F. i know this violates just about every bbq commandment...but ya gotta check it...

Second smoke on my UDS this weekend. First time doing a brisket and did a pork tenderloin. I've smoked before with friends and always used mustard on the brisket and a commercial rub. This time I wanted to simplify things a bit, so I went with Olive Oil as a pre-rub and ground my own black...

Good Day my fellow brethren. Id like to say thank you too all of you who have posted anything related to what is the glory of the UDS. I decided to build three of them this past november and I could not have done it without all of your help. They are working out better than I could have...

I'm doing pulled pork tomorrow and am going to try out SoFlaQuer's Carolina Mustard Sauce from this thread. Does anyone have any recommendations for a rub that goes well with mustard sauce? I'm tempted to go with something that is primarily sweet with a little bit of heat but not much in the...

Hello, I am new to this forum and new to BBQ. I apologize if this was covered in a different post, I tried to do a search and could not come up with a thread and I do not have access to the recipe section. A year or so ago I attended an event that had a guy haul in a smoker attached to his...

Ok, so this past winter has given me a lot of time to think about (and salivate) about BBQ'in. During those long cold months I stumbled upon a few Ideas and wanted to get some input from the Brethren. Basically, it all comes down to optimizing the flavor of each ingredient used to season or...

Apparently, I am never going to find the correct combination of time and money to make up all the batches of rub I need to. I am taking this to mean I shouldn't try getting in the rub selling business.:doh: Therefore, I have decided to share this recipe with everyone. I have wanted to share it...

Just wanted to get some opinions from the pros before I spend a bunch of money: Which makes for better BBQ- Granulated onion/garlic or Onion/Garlic powder? All of last summer, I used "powder" because it's cheap and readily available. This year, I'm giving serious thought to ordering...

So, I made a batch of my Dynamite rib rub a couple weeks ago (thinking ahead for the holiday cook) but when I went to use it yesterday, the brown sugar had already started to crystalize. It got me to thinking- there has to be a way to stop this from happening. Either the containers I've been...

Hello Brethren, My name is Christian, I live in Santa Cruz, CA, and I’m a dedicated backyard barbecue/grill enthusiast. I have a particular obsession with barbecue RUBS, and have a dream that one day every kitchen in America will have a jar of barbecue rub on its spice rack. Until very...

Alright Brethren, I have been on this site for almost 3 months and I have heard a lot about this Yardbird seasoning and how good it is. I must try it now, cant resist any longer.:biggrin: I was given this link in another thread and there is a lot of stuff on this site I am interested in. A...

I decided that I wanted to come up with a new rib rub and sauce. I was writing everything down so I could duplicate it. The rubs were interesting. The sauce was nice. Tangy, sweet and a little kick. I cooked the ribs in the UDS, no foil. Sauce for the last thirty minutes. Nice looking ribs...

I am smoking 2 pork butts and decided to try cumin on one but not on the other. here are the recipes I used. 1/3 cup salt 1/6 cup turbinado sugar 1/6 cup brown sugar 1 tablespoon Black Pepper 1 tablespoon Paprika 1 tablespoon Garlic Powder 1 Tablespoon Red pepper 1 Teaspoon onion powder 1...

Oh wise and wonderful Brethren, let me tap your vast knowledge once more! I'll be trying my first brisket this coming weekend if all goes well. I've been reading about the process and have a question about rubs. (no, I'm not asking for your super top secret, handed down from the third uncle...