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Found 11 results

  1. A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools. 9” hollow edge craving knife and fork set. 6” curved boning knife. I had a Big Poppa gift certificate I’d won in a throwdown that was burning a hole in my pocket so, I placed a couple of items I didn’t already have in my cart. Also added 2 rubs on sale that I thought I’d use a lot. I already used the carving knife for Christmas Eve dinner with m
  2. Cooked up some ribs yesterday, made 4 different kinds. I’m working in finding the right flavors. I’m a big fan of bark. Pics below, salt and pepper only, salt and pepper with onion powers and garlic powder, commercial all purpose rub and commercial rub with bbq sauce glazed. Interested in hearing people’s homemade rubs. 2-2-1 at around 230 using pit boss k24 Kamado
  3. A few years ago, It would’ve have been completely unheard of to use anything but sugar in a rub recipe. With many people looking cut down on sugar and wider array of options for artificial sweeteners, there are viable options to use artificial sweetners in rubs. I would never use anything with aspartame, that would just destroy the flavour of any meat. Sweetners like Stevia, Truvia, Spenda, Splenda brown sugar present more options for rubs. Here’s the million dollar question. Would you ever consider using Stevia, Truvia or Spenda in a rub recipe?
  4. https://slickdeals.net/f/11447143-various-mccormick-grill-mates-seasonings-3-46-oz-to-4-76-oz-jars-for-2-19-to-2-88-walmart-in-store-pickup?v=1&src=SiteSearch Various McCormick Grill Mates Seasonings 3.46 oz to 4.76 oz jars for $2.19 to $2.88. Walmart in-store pickup I just ordered my second batch (3 jars) of the Pork Rub from Walmart for $2.88 apiece. This rub is great for ribs, pork chops and pork shoulders. I just used it last weekend as a dry rub for smoking a pork shoulder. Delicious! When I don't have the inclination to make a rub from scratch, this is my go-to rub
  5. I have yet to perfect any kind of rub or injection of my own. This is due to the fact I am still practicing and learning how get a perfect cook. While I do burgers and steaks on my Akorn, I usually smoke either pork butts, or pork spare ribs (brisket once a year when I purchase a quarter side of beef). Since I am still trying to perfect the smoking process, I leave it up to those who have already perfected their rub processes. I've tried some store bought rubs in the past, and McCormick makes a mean Pulled BBQ dry rub. But this week I decided to try something new. I found a company
  6. Let me start off by saying I generally hate Smithfield pork products. Most are over processed with a salt solution - junk!! The exception to this is there all natural green label. These are minimally processed with no salt solution. This is a pork loin filet. They also have loin back ribs that are really meaty. I cut it into 8 slices then pounded them flat. I then poked them with a fork and brushed them with white balsamic vinegar and put them in the fridge for 30 minutes. Along my travels I came across 2 new rubs. The Peach Brandy is made by a local butcher. The Twiste
  7. Went to an annual holiday get together at an old friends house last Saturday. It's always BBQ, beer and snacks and an eclectic group of friends and relatives. When I arrived . . . early as usual . . . I was introduced to a couple that I had never met before. After the usual introduction the discussion centered on the bbq and it was obvious that they knew their way around "the bbq pit". Turns out he is the Colonel in Colonel Stan's Secret Spice. What an interesting conversation we had about his adventure into the BBQ industry. They have a core product "Secret Spice" that I was able to sampl
  8. I have been thinking about this for some time. There are a large number of commercial rubs, seasonings, sauces and the like that are often referenced in the various individual posts. Now I am the first to admit I do like to make up my own and other than the typical seasoning blends in my cabinet and sauces in the fridge I do not have very many of these more specialized commercial preparations that many utilize. I am starting to branch out, however. I was hoping through this post and your replies we could capture as a reference for the Forum at large this very interesting universe of c
  9. I`ll be trying this rub tomorrow found at the amazing ribs site. Ingredients 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/4 cup kosher salt 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder
  10. http://www.nakedwhiz.com/elder.htm The recipes are below but its a great read. So grab a brew and check it out The Rub 2 Tbs. kosher salt (NEVER use iodized salt, it ruins stuff) 2 Tbs. sugar (I prefer Hawaii raw when I can get it.) 2 Tbs. brown sugar 2 Tbs. ground cumin seed 2 Tbs. chili powder (pure not with garlic etc. added) 2 Tbs. cracked black pepper 1 Tbs. cayenne pepper (there is no substitute) 4 Tbs. Hungarian paprika 2 Tbs. ground sage (my secret ingredient) The Traditional North Carolina Sauce (A) 1 C white vinegar 1 C c
  11. Mixed up these two rubs this morning and will be putting the ribs on around noon can't wait to try them. Any one have some last minute tips or tricks before I throw these baby's on? Thanks to PatioDaddio: Memphis Dry Rub 1 cup Sea salt, medium fine (no table salt, please) 1/2 cup Unrefined evaporated cane sugar (no table sugar, please) 1/2 cup Brown sugar, golden/light 2 Tbs Sweet Hungarian paprika 2 Tbs Chili powder, medium heat 2 Tbs Granulated onion (not onion "powder") 2 Tbs Dry mustard 1 Tbs Granulated garlic (not garlic "powder") 2 tsp Dry thyme 2 tsp Dry oregano 2 tsp Black pepper, gro
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