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PING-LFGEnergy

Judy Mayberry
Judy Mayberry Posts: 2,015
edited November -0001 in EggHead Forum
Dave:

I got myself a bag of the Big Tim Texas Char Crust too, and used it on a hot-tubbed ribeye last night. MAN-OH-MAN! Delicious. Coarse ground pepper and a LOT more flavors.

I never would have tried that if it hadn't been for you. I'm going back for the Ancho and Molasses, all because of you!

Judy in San Diego
Judy in San Diego
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Comments

  • LFGEnergy
    LFGEnergy Posts: 618
    Judy,

    I did not get to try the rub last night on a ribeye (wife was hankering for a thai noodle dish we refer to as Chin Conichi), but I do have the ribs prepped with Raging River and in freezer chilling for the Rub With Love Ancho and Molasses sauce later this evening. I tried a sample again last night, and cannot wait till tonight! If you grab a jar, be sure and shake it up, it has some small chunks of ancho in bottom of jar :silly: :lol: !

    Also, I opened the apple butter bbq sauce, and you are right, that stuff is amazing! I really like the smokey flavor in it. Will save that for week between Christmas and new years for another rib cook.

    Good eats and Happy Days!!!!

    Dave
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  • LFGEnergy
    LFGEnergy Posts: 618
    Judy,

    Quicky....did you put the rub on after the hot tub? Did you go directly from hot tub, rub, and to the grill, or did you rest a bit to let the rub get happy? I am a hot tub fan, and have been spicing after hot tub!!!!

    Ribs are cooking, and I smell like a smokehouse :woohoo: :lol: :silly: :whistle: !!! Friends coming over, so we will get a good review of the Rub With Love tonight!!!

    Take care,

    Dave
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