Knuckles Posted October 9, 2014 Share Posted October 9, 2014 It was pretty good on a yard bird I cooked up this past weekend Quote Link to comment Share on other sites More sharing options...
bosco Posted October 9, 2014 Share Posted October 9, 2014 Great thanks for the info Quote Link to comment Share on other sites More sharing options...
John Setzler Posted October 9, 2014 Author Share Posted October 9, 2014 john, have you ever put this on beef??? I am looking for something not so Montreal style for beef lately In my opinion, beef is actually a lot easier to season than pork. I just haven't spent much time working on my signature beef rub lately. I'll give you a few tips if you want to start working on one though... Keep it basic. Make up a 50/50 mixture of sea salt and cracked black pepper. Add some paprika, garlic powder and onion powder to your own taste. There are a couple ingredients I'm working with on top of these to try to get mine where I want it and just haven't found the right combination yet. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 9, 2014 Share Posted October 9, 2014 thanks John. I will be watching the recipe section for when that happens!!! Quote Link to comment Share on other sites More sharing options...
bferne Posted October 10, 2014 Share Posted October 10, 2014 I just haven't spent much time working on my signature beef rub lately. So is this a new beef rub, a sort of take 2? I've been meaning to try the beef rub you included in one of your older videos, the same one used on your excellent looking sirloin tip roast cook. Should I change that rub in any way based on your more recent experience? Quote Link to comment Share on other sites More sharing options...
BSA Posted October 31, 2014 Share Posted October 31, 2014 I made this rub a couple of months ago but didn't use it until last week. This rub is probably the only one I will use from now on. Even my gourmet chef son in law asked for the recipe. I made a pork butt and even sprinkled some on the pulled pork. Delicious and I highly recommend it. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
SillyMammo Posted October 31, 2014 Share Posted October 31, 2014 I will try there. Speaking of sugar. What do you do with brown sugar and turbinado sugar? I have started leaving brown sugar I. The fridge because it hardens to much. Is there a secret to keeping it soft The easiest thing to do is just put it in a resealable bag(i.e. Ziploc bag). I've had my brown sugar for a year and its still soft. Marty 1 Quote Link to comment Share on other sites More sharing options...
SillyMammo Posted November 3, 2014 Share Posted November 3, 2014 I made this rub and tried it out on a 4lb pork loin over the weekend. I like the hint of heat and sweetness of it. Thanks for the recipe. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
gerrell Posted November 10, 2014 Share Posted November 10, 2014 Trying this on ribs today. Quote Link to comment Share on other sites More sharing options...
oil99 Posted November 14, 2014 Share Posted November 14, 2014 I will try there. Speaking of sugar. What do you do with brown sugar and turbinado sugar? I have started leaving brown sugar I. The fridge because it hardens to much. Is there a secret to keeping it soft The easiest thing to do is just put it in a resealable bag(i.e. Ziploc bag). I've had my brown sugar for a year and its still soft. It's a bizarre thing I've had it turn rock hard very quickly and sometimes it stays soft for months. I've gotten in the habit of dividing up a bigger bag and vac sealing smaller packages. Quote Link to comment Share on other sites More sharing options...
oil99 Posted November 14, 2014 Share Posted November 14, 2014 I will try there. Speaking of sugar. What do you do with brown sugar and turbinado sugar? I have started leaving brown sugar I. The fridge because it hardens to much. Is there a secret to keeping it soft The easiest thing to do is just put it in a resealable bag(i.e. Ziploc bag). I've had my brown sugar for a year and its still soft.It's a bizarre thing I've had it turn rock hard very quickly and sometimes it stays soft for months. I've gotten in the habit of dividing up a bigger bag and vac sealing smaller packages. The beginning of that sounds bad ha ha! SillyMammo and Knuckles 2 Quote Link to comment Share on other sites More sharing options...
RunningCook Posted November 14, 2014 Share Posted November 14, 2014 I made this rub yesterday and dusted it on a bacon explosion before popping it in the KJ. This is some seriously good stuff! Nice work, John! John Setzler 1 Quote Link to comment Share on other sites More sharing options...
bondo Posted December 29, 2014 Share Posted December 29, 2014 Looking forward to mixing up a batch this week, Quote Link to comment Share on other sites More sharing options...
shyon66 Posted July 28, 2019 Share Posted July 28, 2019 Hi. I have to say this is not the same Man Cave rub that John Setzler makes on Youtube. The proportions seem widely off compared to the Youtube John Setzler video-- which makes an absolutely delicious and addictive rub. Here is the Youtube video recipe Salt-- 1 cup Turbinado sugar-- 1/2 cup Black pepper-- 1/2 cup Paprika-- 1/2 cup Tang (the SECRET INGREDIENT)-- 1/2 cup Chili Power-- 1/4 cup Onion Powder-- 1/4 cup Granulated garlic-- 1/4 cup Cayanne pepper-- 2 tablespoons Cocao-- 2 tablespoons Cinnamon-- 2 teaspoons FRESHLY GROUND CLOVE-- 2 tsps. This should produce exactly one mason-jar of the rub, which should last a while. To me, this is like BBQ crack. I coat the pork shoulder with it and sprinkle more on once I pull it apart. Quote Link to comment Share on other sites More sharing options...
Jack. Posted July 29, 2019 Share Posted July 29, 2019 Welcome shyon66. Quote Link to comment Share on other sites More sharing options...
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