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Your Favorite BBQ Rubs


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#41 The Hot Pepper

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Posted 02 February 2018 - 11:14 PM

In FL it was Pee-can too. Yup but ice cream was Butter Pi-khan. Lots of words are like that. Half the time I say route (root) or (rowt) depending on the situation lol.



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#42 MikeUSMC

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Posted 03 February 2018 - 07:42 AM

Glad to hear it's not just me, lol. I'm definitely a "root" (route) guy, but pecan might get a different pronunciation depending on the context ;)

Pee-can pie, and butter pe-kahn, haha

Edited by MikeUSMC, 03 February 2018 - 07:43 AM.

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#43 Ashen

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Posted 03 February 2018 - 09:33 AM

Most of the typical bought rubs and even the recipes by winning bbq teams are too sweet imo. I quit trying them years ago but do take ideas. An aromatic wet paste soak overnight, then the dry rub before it goes on.

The pork shoulder for my wife's birthday got cover in paste of honey mustard, soy, lots of fresh minced garlic, crystal hot suace and a pinch of worcestershire powder just for TB.

Rub was salt, pepper, picante pimenton, thyme, sumac,garlic powder, maple sugar

Hunk of sugar maple for smoke

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Edited by Ashen, 03 February 2018 - 09:47 AM.

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#44 The Hot Pepper

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Posted 03 February 2018 - 05:43 PM

Yup the sweet rubs are a lot of times too sweet. For the pecan ribs it's a special treat really but to balance the sweet, serve with collard greens with a vinegary hot sauce and corn bread. It works best as soul food with sides. A bite of collards really helps balance it out.



#45 Edmick

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Posted 03 February 2018 - 05:59 PM

The pecan debate has been hot in my house for a while. I say "pee-can" and my wife says "pa-khan".



#46 The Hot Pepper

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Posted 03 February 2018 - 06:00 PM

I just say a hybrid... Pee-khan done.



#47 The Hot Pepper

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Posted 03 February 2018 - 07:26 PM

You want good rubs built for chiliheads that are NOT salty or too sweet, you need to look into Miners Mix.They come from medium to extreme with good flavors and you can pile them on w/o worrying about salt and sugar overload.

 

http://www.minersmix.com/store/

 

Chipotle

Fire in the Hole

HOTbanero

 

recommeded

 

(also comes as 3-pack)



#48 SmokenFire

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Posted 03 February 2018 - 09:18 PM

I feel like I should clarify:

 

Things like honey powder and worcestershire powder are meant to be used in a dry rub on a piece of meat before you put it in a smoker for a prolonged period of time.

 

To smoke it, with wood fire, natch?

 

I'm not sprinkling honey powder on some steak seasoning, I'm substituting honey powder for sugar in a bbq rub - white sugar or brown sugar or turbinado sugar (what I normally use).  Same w worcestershire powder subs in for some of the salt and tang, and in certain rubs is THE secret ingredient that takes the sum of the whole over the top.

 

These are tips & tricks I use in competition bbq situations mostly, but dat shit is on the internet all over so you can do the same on Thursday for sho!

 

The day or occasion for bbq matters about as much as your choice of sweetener in your rub; not very damn much.  cook food for your friends, be revered.  ;)

 

 


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#49 Ethansm

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Posted 07 February 2018 - 01:56 PM

I use to use a char broil rub (I think that was the brand) when I first started. When they stopped selling it I decided to step it up, this is what I use for pork / chicken:
3 parts brown sugar
3 parts salt
1 part smoked garlic powder
1 part smoked cayenne

Simple and tasty, for beef it's just black pepper, salt, and maybe some garlic powder.

This thread has me thinking I need to up my rub game!



#50 bpiela

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Posted 13 February 2018 - 11:37 AM

Ashen, that is the second time now that I have seen a cast iron grate in a Weber style grill.  What one do you use?  Thanks, sorry for the hijack.



#51 Ashen

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Posted 14 February 2018 - 02:16 AM

Ashen, that is the second time now that I have seen a cast iron grate in a Weber style grill.  What one do you use?  Thanks, sorry for the hijack.


Stok universal grate. Fits most 22.5" grills. You can buy accessories for that center spot. I picked mine up cheap at direct tools a few years ago, before they started porcelain coating them.
A wise man never  argues with a skunk, a mule, or a cook.

 





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