Commercial Rubs

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Well I found some Bad Byron's Butt Rub at my local Publix and gave it a shot yesterday. I read it was pretty salty so i mixed 1/4 cup of the Butt Rub with a 1/4 cup of brown sugar. Smoked a small rack of St Louis Soar Ribs and they turned out pretty good. First picture is after two hours on peach paper. I put a light coat of sauce on them and put them back in the smoker for another hour. Second picture with sweet potatoes is the final product.

I did place an order for some Meat Church Honey Hog, Holy Cow, and Holy Gospel. I like my brisket rub with a little more pepper so I bought the Holy Cow but depending on the crowd I may use the Holy Gospel to take the pepper flavor down a little bit.


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Aside from Dirty Bird, I typically make my own rubs. I like to apply salt early and dry brine Beef, Pork, Venison and Bison. So I go back with a homemade rub without salt.

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