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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 my family and hope to use the other items real soon. Thanks for looking.
  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. Order for in-store pickup to avoid the shipping charges. Pork Rub: ($2.88) https://www.walmart.com/ip/McCorm...r/10309026 Sweet & Smoky Rub: ($2.88) https://www.walmart.com/ip/McCorm...Z/10308984 Steak Rub: ($2.88) https://www.walmart.com/ip/McCorm...Z/10309025 Cowboy Rub: ($2.19) https://www.walmart.com/ip/McCorm...pa_bucket= Enjoy! Store: Walmart buddy at work says these are good...I ordered a couple of the Cowboy Rub (free pickup at walmart) https://slickdeals.net/f/11432799-king-kooker-stainless-steel-36-hole-jalapeno-rack-with-corer-for-reduced-price-10-26-36-off-amazon?v=1&src=SiteSearch King Kooker Stainless-Steel 36-Hole Jalapeno Rack with Corer for reduced price $10.26 (36% off) @amazon King Kooker 36JR Stainless-Steel 36-Hole Jalapeno Rack with Corer Details - 36-hole jalapeno rack for evenly roasted peppers Durable stainless-steel construction washes easily Stainless-steel coring tool enables fast, effortless preparation For use with smokers, grills, or ovens Measures 9-1/5 by 9-1/5 by 1-4/5 inches https://www.amazon.com/King-Kooke...B001LF3SV6 Store: Amazon thought this looked nice...I love stuffed jalapenos!
  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 out of Waxahachie, Texas named Meat Church. They are a competition BBQ team that have marketed their rubs through social media, and after reading reviews on their spices, I decided to take the plunge. Best part is, you get either 10 or 12 oz bottles of each, where the rubs I find in the store are usually 6oz, and they were almost the same price of some of the things I found in the store. They have 7 different rubs, and 3 different injections. I went with what they call the Fab 5. It comes with: Honey Hog BBQ, Honey Hog Hot BBQ, Holy Cow, Season-All and Deez Nuts. They also have a fajita seasoning and a Bacon BBQ rub. I like my pulled pork on the sweet side with a bit of heat. And I like my beef with a nice amount of salt, garlic and black pepper. With Honey Hog Hot and the Holy Cow, I get just that. Interesting thing about the Honey Hog Hot bbq, there is some sugar in it, but they actually use honey power for most of the sweetness. And instead of cayenne for the heat, they use jalapeno power for the heat. Gives it such an interesting flavor. I haven't added it to any cooks yet, just tasted a little taste of each to see the flavor profile. I look forward to showing off a few smokes with these soon. I think tomorrow I am going to use a bit of the season all and the honey hog hot bbq tomorrow on a pork tenderloin and grill that bad boy up. Their site is just http://www.meatchurch.com/
  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 Twisted Q is rubs that just arrived at Walmart. They had about 6 different flavors but this one sounded interesting. I mixed some up with a little bit of oil. I coated 1/2 with the different rubs and CI seared them for a couple of minutes each side. These were both great tasting rubs and will use them on different dishes in the future. Sorry no true money shot.
  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 sample. It was in a raw vegetable dip that they brought. Turns out that this seasoning can be added to fish batter, dips, used as a pork rub, chicken seasoning . . . you name it. Of course I had some that was used on the ribs. However the real surprise was the sample of the newest product . . . a finishing sauce. I can't wait to try it on some wings. I know this probably sounds like a commercial but no, I'm not in any way connected to the company I just want to share a personal experience and suggest a great tasting product. www.colstans.com To All . . . Merry Christmas and a Happy New Year.
  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 commercial preparations (especially the more specialized ones) based on your personal experiences. The downside of such a thread is many of us might wind up having to add a new cabinet... To start off, here are some from my collection of the moment that are mainstays: Crawtater Sauce (thanks Dub) Kamado Joe Peach Meat Rub Kamado Joe Smokey Paprika Weber N'Orleans Cajun Seasoning Weber Bold'N Spicy Chipotle (I do not like it out the jar - I like it if I run it through my spice grinder to powder and blend it) Montreal Steak Montreal Chicken Tajin Badia Sazon Completa Emeril's Original Essence Paul Prudhommes Various Magic Seasoning Blends "Better Than Bouillon" Organic Lo Sodium Stock Bases (beef, chicken, vegetable) Sweet Baby Rays BBQ Sauce Vietnamese Fish Sauce "Rooster" Sriracha Mirin I often use these as a base ingredients to branch off into customized mixes. So what are your favorite mainstay and/or specialized commercial rubs, seasoning blends and sauces? Do you use them as is or have a way that makes them better? What foods do you typically use the specialty preparations on?
  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 cider vinegar 1 Tbs. sugar (Hawaii style when you can) 1 Tbs. cayenne pepper 1 Tbs. Tabasco sauce 1 tsp. kosher salt 1 tsp. cracked black pepper Makes 2 Cups Place in a bottle with small neck that will allow you to shake it out a little at a time. Western North Carolina (Piedmont) style sauce ( 1 C ketchup (Hot type) 1 C water (bottled plain if you have fluorinated/treated) yuck:~( ¼ C apple cider vinegar 1 onion chopped fine 3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA 2 Tbs. brown sugar 2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?) 2 Tbs. dry mustard (Coleman's English double fine is good) 1 tsp.. cayenne or one fresh cut into ringlets seeds and all. Simmer for twenty minutes over low heat.
  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, ground fresh 2 tsp Celery salt 2 tsp Ground ginger 1 tsp Ground coriander 1 tsp Ground cayenne (optiona & Thanks to mad4sax: Peach Jello rub: 3/4 cup paprika 1/4 cup ground black pepper 2 tablespoons salt 1/4 cup sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons chipotle powder 1 small box peach jello
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