Hello all, I'm new here.
I have been looking for that perfect rub for brisket, ribs, and pork. I once had a really good rub recipe that used tony chachere in it but I lost my entire bbq recipe book when we moved. I like salty (not to salty) dry rubs that use no sauce. When the rub mixes with the rendered fat, it can be orgasmicly delicious. I'm not a big fan of the sweet stuff out there.
If you don't mind sharing, I'd like to see what you all are putting in your rub? I'm not a health nut, so feel free to include any bad stuff in it as well.
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Re: New here
Dean, welcome to the forum. I think you will find most of us use the Sucklebuster rubs. Link in upper right hand corner. Not all mind you, someone will chime in that make there own. (maybe) CF
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New here
I use Sucklebusters sauces and Redneck Cookers rubs. I dabled in making my own stuff for awhile but there is some really good stuff out there people have already done the R/D work on so its just easier to buy and use at this point for me.
Oh, welcome to the forums!
Oh, welcome to the forums!
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Re: New here
It's hard to beat salt & pepper, but I use Sucklebusters rubs and sauces too.
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Re: New here
I too buy most of my stuff. Only thing I make is my brisket rub... salt, coarse girnd pepper, garlic and onion powder and a few other things. What it does NOT contain is paprika, sugar or MSG.
-Josh
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Re: New here
My brisket rub contained Tony chachere, light brown sugar, black pepper, onion powder, garlic powder, paprika, and chilli powder. Brisket slathered with yellow mustard then rub added. It was good but I lost the recipe for how much of each ingredient was used.
It is time consuming to make your own rub, but it can be very satisfying to have successful rub that you can call your own. It's hard to find that Winning combination and I have yet to find that addictive flavor.
It is time consuming to make your own rub, but it can be very satisfying to have successful rub that you can call your own. It's hard to find that Winning combination and I have yet to find that addictive flavor.
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Re: New here
I make my rubs at the grocery store. If you live near a Central Market you might know what I'm talking about love the spice isle just measure your ingredients into the bags print out some stickers and there ya go. Not to mention they have like 10 different kinds of salts and all different grinds of pepper as well as who knows how many chili powders.
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Re: New here
never heard of central market. I found a rub recipe online that I want to give a try. I know it is easier and probably even cheaper to buy ready made rubs, but like you, I enjoy blending my own and its rewarding when it turns out in the end. Regarding the different salts, I love Sonics or Wendys salt. It's a fine powder like salt and it taste different than the salt from the store. Perhaps its just that it is finer hat makes it taste different.
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Re: New here
Big Welcome,
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Howdy neighbor. I am partial to Sucklebusters Hoochie Mama and Clucker Duster, John Henry's Ole Bobs Hickory and Mojave Desert Pepper Gold, when not conjuring up my own.
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Boots wrote:Howdy neighbor. I am partial to Sucklebusters Hoochie Mama and Clucker Duster, John Henry's Ole Bobs Hickory and Mojave Desert Pepper Gold, when not conjuring up my own.
There are so many spice blends I wish I could try them all!
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I know what you mean... I'd be willing to bet I've spent over a grand in the past 3 yrs on rub after commerial rub.
-Josh
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Re: New here
1 c. light brown sugar
3/4 c. Tony Chachere’s Cajun Seasoning
2 Tbsps. sea salt
2 Tbsps. cracked pepper
2 Tbsps. garlic granular
1/4 to 1 tsp. red crushed pepper flakes UR tastes
plain yellow mustard to cover ribs
I like to squeeze fresh lemon juice ñ light rum mixed together the last 5 to 10 minutes of grilling over pork of any kind; without the rub. Hj
Or
2 Tbsps. Tony Chachere’s Original Creole Seasoning
4 Tbsps. dark brown sugar
2 Tbsps. cayenne pepper
2 Tbsps. sweet or smoked paprika
Kosher salt to UR liking
Mix well ñ store any remaining rub in an airtight container or jar for up to one month. Can do also do in the oven ñ just before they are done place under boiler about 5 minutes. DO NOT over cook! Hj
Or use these ingredients ñ adjust UR amounts to UR taste
garlic granular
onion granular
gr. cumin powder
oregano Mexican powder
Tony Chachere’s Cajun Seasoning
cayenne
black pepper
mustard powder
Kosher or sea salt
Saffon flower
Depending on what U are making can add some tubo sugar
3/4 c. Tony Chachere’s Cajun Seasoning
2 Tbsps. sea salt
2 Tbsps. cracked pepper
2 Tbsps. garlic granular
1/4 to 1 tsp. red crushed pepper flakes UR tastes
plain yellow mustard to cover ribs
I like to squeeze fresh lemon juice ñ light rum mixed together the last 5 to 10 minutes of grilling over pork of any kind; without the rub. Hj
Or
2 Tbsps. Tony Chachere’s Original Creole Seasoning
4 Tbsps. dark brown sugar
2 Tbsps. cayenne pepper
2 Tbsps. sweet or smoked paprika
Kosher salt to UR liking
Mix well ñ store any remaining rub in an airtight container or jar for up to one month. Can do also do in the oven ñ just before they are done place under boiler about 5 minutes. DO NOT over cook! Hj
Or use these ingredients ñ adjust UR amounts to UR taste
garlic granular
onion granular
gr. cumin powder
oregano Mexican powder
Tony Chachere’s Cajun Seasoning
cayenne
black pepper
mustard powder
Kosher or sea salt
Saffon flower
Depending on what U are making can add some tubo sugar
A mistake is sometimes a great creation
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