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Your Favorite BBQ Rubs


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#1 SoHot

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Posted 17 January 2018 - 09:01 PM

I'm a big fan of Meat Church. 

 

My go to:

 

Holy Cow for Brisket

Honey Hog for pork and chicken

 

New one I'm liking a lot on pork and chicken.

 

The Gospel Limited Edition. 

 

Got to hang out with Moe Cason a couple months ago. His rubs and sauces will be in all the Academy's within the next couple weeks or so. His pork rub has a nice kick to it. I like it a lot. 

 

What are y'all's favorites?



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#2 The Hot Pepper

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Posted 17 January 2018 - 09:03 PM

Make your own!

 

Higher sugar for pork. Low to no for beef. Various spices. Lots of heat. :fire:



#3 Edmick

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Posted 17 January 2018 - 09:09 PM

+1 on making your own. I've made way better ribs with my own creations than I've ever had from commercial stuff.



#4 Walchit

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Posted 17 January 2018 - 09:11 PM

Montreal steak works on everything

#5 Edmick

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Posted 17 January 2018 - 09:17 PM

If you're looking for one you can buy, this one is not bad.

 

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#6 hogleg

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Posted 17 January 2018 - 10:15 PM

I like mine simple. Good ol' T & B for me

 

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#7 Rairdog

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Posted 18 January 2018 - 03:21 PM

Make your own!

 

Higher sugar for pork. Low to no for beef. Various spices. Lots of heat. :fire:

 

X2...even better when you grow a lot of your own spices.

 

Much cheaper also if you buy bulk spices from Asian markets.

 

Same goes with making sausage.  The kit prices are outrageous.



#8 texas blues

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Posted 18 January 2018 - 03:51 PM

For beef.

 

Salt & pepper only.

 

For pork.

 

Yellow mustard, salt & pepper.

 

 



#9 The Hot Pepper

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Posted 18 January 2018 - 04:00 PM

What kind of chilihead are you?



#10 texas blues

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Posted 18 January 2018 - 04:19 PM

What kind of chilihead are you?

 

I used to use ground dried chile for rubs.

 

But I much prefer to taste the meat rather than the rub.

 

Hot stuff on the side por favor.


Edited by texas blues, 18 January 2018 - 04:20 PM.


#11 ShowMeDaSauce

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Posted 19 January 2018 - 01:27 PM

Just rubbed a rack of ribs today and put them aside to rest.

 

Base of Jack Daniels Southwest mustard

Mrs Dash Southwest Chipotle

Kirkland no salt seasoning blend....love this stuff on pork with a little salt too.

Brown sugar

Korean pepper flakes.



#12 ShowMeDaSauce

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Posted 19 January 2018 - 03:13 PM

Its cold out and this is only a test. Plus my smoker wont fit a rack without slicing them in half. Sooooo, yeah they are going in the oven on a rack.

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tZDYizU.jpg

 

After almost 2hrs at 300F. The juice is delicious.

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Edited by ShowMeDaSauce, 19 January 2018 - 04:43 PM.


#13 texas blues

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Posted 20 January 2018 - 05:02 PM

In the beginning.

 

There was a rub.

 

And ribs.

 

An oven.

 

And then....

 

Nothing.



#14 WarrantMan

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Posted 21 January 2018 - 09:53 AM

I trade hot sauce for these local rubs... The original is great, the "Blaze" version has Reaper flakes and will light you up...

 

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#15 jedisushi06

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Posted 21 January 2018 - 09:05 PM

Make your own!

 

Higher sugar for pork. Low to no for beef. Various spices. Lots of heat. :fire:

Iv'e been making my own for years and came up with some good recipes.  Found out that meat church puts honey powder in their rubs so that wasn't a problem to replicate.



#16 jedisushi06

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Posted 21 January 2018 - 09:21 PM

I'm a big fan of Meat Church. 

 

My go to:

 

Holy Cow for Brisket

Honey Hog for pork and chicken

 

New one I'm liking a lot on pork and chicken.

 

The Gospel Limited Edition. 

 

Got to hang out with Moe Cason a couple months ago. His rubs and sauces will be in all the Academy's within the next couple weeks or so. His pork rub has a nice kick to it. I like it a lot. 

 

What are y'all's favorites?

Good rubs but too damn expensive.  Unless you smoke meat a few times a year......



#17 WarrantMan

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Posted 21 January 2018 - 09:51 PM

Good rubs but too damn expensive.  Unless you smoke meat a few times a year......

 

Never tried Meat Church products, but may now having read the posts. I will say in all fairness, that the buddy I plugged in my post above (is a certified pitmaster, BBQ Judge and all accolades etc.) has great products that I get for free (trade.) I looked at Meat Church's website and compared it to his. The containers at Meat Church sell for $9 at 10 ozs. and his sell for $9 at 5 ozs. He sells a mess of it locally (it really is good, I'll stand for it), don't know the web sales and he certainly would not like me pointing this out, but if Meat Church is worth a damn, it sounds like a pretty good deal. 

 

If you know of one that is good and inexpensive, please share. I do a bit of smoking and would love to try something different....

 

Reggie


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#18 hogleg

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Posted 22 January 2018 - 07:51 PM

 

Never tried Meat Church products, but may now having read the posts. I will say in all fairness, that the buddy I plugged in my post above (is a certified pitmaster, BBQ Judge and all accolades etc.) has great products that I get for free (trade.) I looked at Meat Church's website and compared it to his. The containers at Meat Church sell for $9 at 10 ozs. and his sell for $9 at 5 ozs. He sells a mess of it locally (it really is good, I'll stand for it), don't know the web sales and he certainly would not like me pointing this out, but if Meat Church is worth a damn, it sounds like a pretty good deal. 

 

If you know of one that is good and inexpensive, please share. I do a bit of smoking and would love to try something different....

 

Reggie

 

This stuff is fairly cheap. Ingredients are very simple, so simple I've tried to replicate it, unsuccessfully though.

 

Sometimes I use as is, sometimes I use it as my base and modify.

 

The H-3 is newer. Old blend with added pepper flakes.

 

I just buy the original and add my own higher quality flakes or powder when called for. 

 

http://tedandbarney.bigcartel.com/



#19 WarrantMan

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Posted 22 January 2018 - 08:07 PM

hogleg,

 

Thanks. I believe I will give it a try. One thing I've learned on here is that folks who participate here "know" food and spices. I haven't been disappointed yet. Wish I'd landed here sooner.... 


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#20 JayT

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Posted 23 January 2018 - 08:20 PM

My one contribution for this thread is that I am totally in love with McCormick's (yeah I know huh?) Brazilian steakhouse seasoning.  In fact I am out at the moment and need to go get another bottle.  For a really good ribeye, I don't need anything but salt and pepper, but for any other beef its that Brazilian rub.  There are so many out there try them all I say!






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