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double smoked ham need a rub for it

post #1 of 17
Thread Starter 

i got a thing about double smoking a ham and he said to use his rub and i cant find it any where can some one help me....im new hear and dont all the place he puts his rub......pls help

 

smokeboxer42

post #2 of 17

If your talking about Jeff's rub, you have to buy the recipe from the site.

 

The money goes to help keep the site going.

 

It is well worth the money.

post #3 of 17
Here's one I did.....type in double smoked ham in the search bar for others
http://www.smokingmeatforums.com/t/140779/double-smoked-ham-in-the-smokin-it
post #4 of 17
Thread Starter 

hey i got the book but i cant find any rub on the net from that book

post #5 of 17
Thread Starter 

im new to this place maybe im not looking in the right place i dont know but i paid for that book but i cant find the rubs

post #6 of 17

Hey

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

post #7 of 17

Welcome to the SMF Family...Jeff's Rub is not in the book, it is sold separately. Below is an all purpose Rub I and others here use and a great Rub for Ham...JJ

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1tsp Thyme

1tsp Oregano

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

 

Hammy Q Rub

 

1/2C Dark Brown Sugar, See note*

2T Sweet Paprika (Hungarian)

1T Granulated Onion

1T Ground Mustard 

1-2tsp Ground Ginger, or to taste

1tsp Black Pepper

1tsp Thyme, ground

1/2tsp Ground Allspice

1/4tsp Ground Cloves

 

Note*...Spread Brown Sugar on a sheet pan and dry it out in an oven set at 200°F. This will take 15 to 30 minutes depending on amount being dried. Cool and rub between hands or grind to break up lumps. This keeps large batches of Rub from clumping up as they are stored.

 

 

post #8 of 17

Hey smokeboxer, looks like some members came to the rescue, let us know how it turns out.

 

Gary S.

post #9 of 17
Quote:
Originally Posted by smokeboxer42 View Post
 

i got a thing about double smoking a ham and he said to use his rub and i cant find it any where can some one help me....im new hear and dont all the place he puts his rub......pls help

 

smokeboxer42

 

I make a lot of Double Smoked Hams, but we never cared for any kind of "Rub" on Ham.

 

I just use the following "Glaze", or similar:

 

Glaze:
Brown Sugar-------------------------1/2 Cup
Maple Syrup--------------------------1/3 Cup
Ground Mustard-----------------------1/2 tsp
Ground Cinnamon---------------------1/4 tsp
Ground Ginger------------------------1/8 tsp
Ground Cloves------------------------1/8 tsp
Ground Nutmeg-----------------------1/8 tsp

Heat in Microwave, and stir well.

 

Here's a Link to one of my Double Smoked Hams:

Double Smoked Hams Times 4   

 

 

Bear
 

post #10 of 17

I lurked around here for a LONG time before joining & just want to say that the rub put up by ChefJimmyJ is a great rub! I've used it before & my whole family loves it so I want to say thank you Chef Jimmy J for sharing!

post #11 of 17
Quote:
Originally Posted by paulyetter View Post
 

I lurked around here for a LONG time before joining & just want to say that the rub put up by ChefJimmyJ is a great rub! I've used it before & my whole family loves it so I want to say thank you Chef Jimmy J for sharing!

 

Your Welcome and thanks for joining the SMF Family. You'll find that Rub is great as is but is also a base for any flavors you wish to add. Have fun with it...JJ

post #12 of 17
Thread Starter 

thanks for welcoming me ppl are helping out alot.....i dont know how to do qveiws.....

post #13 of 17
Thread Starter 

hey how are u those repice for jeff has do u know how to find them i paid for them but i cant find then any where can u pls help me get to them everytime i try to go to his rubs it take me to the page to buy it and i have done that ready

smokeboxer42 i will let u guys know how it turns out the ham i mean

post #14 of 17
Thread Starter 

hey my ham looks mmmmmmmmmmmm good and smell good can u tell me how to put pic on here and i will the end results look like

post #15 of 17
Quote:
Originally Posted by smokeboxer42 View Post
 

hey my ham looks mmmmmmmmmmmm good and smell good can u tell me how to put pic on here and i will the end results look like

 

This could help:

 

http://www.smokingmeatforums.com/t/123288/posting-pictures

 

 

Bear

post #16 of 17
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

Your Welcome and thanks for joining the SMF Family. You'll find that Rub is great as is but is also a base for any flavors you wish to add. Have fun with it...JJ

 

I'll jump in quick & add that I've used your rub for a lot of things as well both in its original form & with a few additions & it is some good stuff  2thumbs.gif

 

Thanks for sharing your recipe JimmyJ!  :beercheer:

post #17 of 17
Quote:
Originally Posted by smokeboxer42 View Post

hey my ham looks mmmmmmmmmmmm good and smell good can u tell me how to put pic on here and i will the end results look like

smokeboxer42-If you ordered Jeffs Rib Rub and BBQ Sauce recipes, they would have delivered to you email. Check your junk/spam folder too.

If you bought Jeff's book the above recipes are not included.
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