Toggle sidebar

rub

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. BBQbevo

    St. Louis Ribs and Chicken Thighs

    This is my third smoke on my Old Country Brazos. My first two smokes of St. Louis Ribs I thought were pretty decent. My method is pretty much 250 for 3 hours, spritz with Apple cider vinegar, at hour 4 spritz and wait until they get to 165, then wrap with Ghee that was smoked with the ribs...
    • BBQbevo
    • Thread
    • bone in chicken thighs chicken thighs north texas old country bbq pits old country brazos pork ribs rub smoked chicken thighs st louis ribs
    • Replies: 4
    • Forum: Pork
  2. Zeke2024

    Homemade Pastrami - first time attempting to make it

    Well, Here goes. I just placed the meat on my rig. It is set at 270 and I'm gonna let it roll for about 3 hours. I'll post progress pics throughout the cook
  3. M

    What is the Chili Powder (McCormick's or similar)

    I leave in Italy and just purchased Jeff's rub receipt. I can find all the ingredients but not the Chili Powder (McCormick's or similar) What is it? I read on McCormick's site that is a bland of different spices...
  4. Daba's BBQ

    July 4th Spare Ribs - Two Different Methods, Side-by-Side

    July 4th BBQ Cook Two different cook methods for these spare ribs. One has my rub. The other is one I bought from Mad Hunky. That rack (bottom one) was also slathered with a little bit of yellow mustard; never slathered anything before. Wish me luck! These should take 4 1/2-5 hours to finish...
  5. I

    To rub or not to rub

    Hi all, Newbie here from Ireland. Want to get ‘y’all’ thoughts on how best to do ribs.. firstly I don’t hope I offend anyone. So.. have been smoking my ribs using a dark soye/ garlic / ginger / brown sugar.. it’s my go to but I want to start experimenting.. My question as I’ve read two...
  6. reformedvegan

    Help me with my first pork butt?

    First time with a real long cook on a big piece of meat. I got a 9 lb. pork butt at the store yesterday. I'm planning to serve it at 5:30 p.m. tomorrow. I plan to cook this on my Pit Boss 700s. My understanding is: mustard and cover w/rub let rest in fridge for 12 hours fill pellet cooker...
    • reformedvegan
    • Thread
    • first time help pellet grill pit boss pork butt rub
    • Replies: 21
    • Forum: Pork
  7. rrrowsdower

    Rub with Lapsang Souchong

    So I am a big fan of dark, earthy black tea and also a fan of smoked meat, so its only natural that I eventually would come to ponder this question... Has anyone ever tried making a rub out of ground Lapsang Souchong tea leaves? For those unfamiliar it is a chinese black tea, which is smoked...
  8. J

    Vacuum seal with rub-freeze

    I just picked up my first vacuum sealer. And I stocked up on ribs. Has anyone tried putting the rub on and then freezing them?
  9. GreytQ

    Forgot to bookmark a brisket rub recipe. Can you help me find it?

    Well, I could just kick myself! I mustered up the courage to tackle my very first beef brisket the other day. Searched the SMF and found a simple rub that worked out perfectly. I could not be any happier with the results. BUT, I forgot to bookmark the posting and now I can't find it! Augh...
    • GreytQ
    • Thread
    • beef brisket ingredients rub
    • Replies: 6
    • Forum: Beef
  10. azhunter

    Local source for competition rubs and injections

    Anyone know of a local supply of competition rubs or injections? I'm looking for something besides the typical grocery store brands. I really like the "Our Butts are Kickin' brand as well as the Killer Hogs brand. I like it spicy, so don't be skeered. I know I can make my own, but for small...
  11. Erikhawk

    First Pastrami in a WHILE

    So I'll be starting my brine tonight for my first pastrami in probably 10 years. I'm planning on separating the point and flat because I only have about 7-8 days to cure plus I have limited storage space for a packet in my fridge all week (my wife would kill me). I'd love to hear any...
    • Erikhawk
    • Thread
    • brine cure pastrami rub
    • Replies: 13
    • Forum: Beef
  12. S

    Overnight rub - too wet now?

    I put the rub on a pork butt last night for smoking today. This morning I find quite a lot of juice in the bag; should I dry the butt and/or apply more dry rub before it goes in the smoker? Any advice welcome!
    • SmokeHarry
    • Thread
    • dry rub pork butt rub
    • Replies: 9
    • Forum: Pork
  13. A

    Salt the brisket ahead of time

    Hi, we have a point end cut only brisket of about 2 pounds. Its is still too cold ( and windy ) to do this outdoors, so we will be doing this in the oven. 2 or 3 more weeks from now I'd like to try and smoke the same thing. I've grilled ( and smoked ) many things before but never have I made...
    • AdamG71
    • Thread
    • brisket oven rub salt
    • Replies: 25
    • Forum: Beef
  14. chilerelleno

    Big Brisket Flat & BBQ Beans

    Stopped by Sam's Club to check out the meat selections. Found Choice Angus brisket for $4.77 per lb whole or flat and Select for $4.44 per lb. They only had one whole brisket left, a big 25 pounder that had a good feel too it, but a considerable bit of fat. Too much even trimmed up for a party...
    • chilerelleno
    • Thread
    • beans brisket recipe rub
    • Replies: 23
    • Forum: Beef
Top Bottom
Back
Clicky