Randy I make a fairly good size container,to much going on and I got caught short. Thanks
Richie
Beautiful Day for Brisket & Ribs W/ Finished pics
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Richie
remsr
Smoking Fanatic
Hi Richie,
Question, would you mix Montreal seasoning in Jeff's rub again or just go with Jeff's rub? I am familiar with Montreal seasoning in fact I have some on the shelf and now I'm wondering what it would be like mixed with Jeff's rub?
There is another rub that I use as a base on everything, Grub Rub I go through about 8 bottles a year because I put it on everything I smoke or gril ,as a base, I even put it on my salid and stew meat before browning it because of the tenderizing ingredient in it, the stew meat comes out melts in your mouth tender with this stuff on it.
As for Jeff's rub recipe.
When I first got Jeff's recipe I thought it was so basic that it couldn't be any better then the countless basic free recipes out there that I have tried, I thought "oh well" the money suports a good cause.
After mixing up a batch and trying it I have to say it is simply one of, if not the best rubs I have in my stash of around 40 different rubs. I haven't found anything that it don't work well in or on. I highly recommend it, it's well worth the small amount I paid.
Especially formulated for those who don't want a lot of salt in their Rub yet those who like salt in their rubs won't miss it.
There you have it my two go to rubs I go through about the same amount of Jeff's rub as I do Grub Rub. The different between the two is that a Jeff's rub tastes good on everything and Grub Rub tenderizes and brings out the flavors of things.
I didn't mean to turn this thread into a sales pitch for my favorite rubs, I was just sharing I hope that's alright?
Randy,
Question, would you mix Montreal seasoning in Jeff's rub again or just go with Jeff's rub? I am familiar with Montreal seasoning in fact I have some on the shelf and now I'm wondering what it would be like mixed with Jeff's rub?
There is another rub that I use as a base on everything, Grub Rub I go through about 8 bottles a year because I put it on everything I smoke or gril ,as a base, I even put it on my salid and stew meat before browning it because of the tenderizing ingredient in it, the stew meat comes out melts in your mouth tender with this stuff on it.
As for Jeff's rub recipe.
When I first got Jeff's recipe I thought it was so basic that it couldn't be any better then the countless basic free recipes out there that I have tried, I thought "oh well" the money suports a good cause.
After mixing up a batch and trying it I have to say it is simply one of, if not the best rubs I have in my stash of around 40 different rubs. I haven't found anything that it don't work well in or on. I highly recommend it, it's well worth the small amount I paid.
Especially formulated for those who don't want a lot of salt in their Rub yet those who like salt in their rubs won't miss it.
There you have it my two go to rubs I go through about the same amount of Jeff's rub as I do Grub Rub. The different between the two is that a Jeff's rub tastes good on everything and Grub Rub tenderizes and brings out the flavors of things.
I didn't mean to turn this thread into a sales pitch for my favorite rubs, I was just sharing I hope that's alright?
Randy,
Dan Thanks we try to eat healthy some times,vegies LOL Thanks for the point I appreciate it
Richie
Looks like that brisky turned out top notch my friend ! Thumbs Up
Justin I have been getting lucky with them.Thanks for the kind words and the points I appreciate itLooks like that brisky turned out top notch my friend !Well I found it so here is the Brisket
Passed the pull test
Very tender almost wrapped around my finger
Dinner
Thank for looking sorry for the delay
Richie
Richie
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