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Little Steven

Primeggister1
Primeggister1 Posts: 379
edited November -0001 in EggHead Forum
Hey Steve,

Have you tried out the rib rub yet? I am not sure if I am happy with it. I have got alot of compliments but I am still tweaking it as of now. The salt content is 40% less than the All purpose original flavour that you used on your Turkey and chickens. Send me an email and let me know what you think.

Marc
a.k.a - Primeggister1
info@cluckandsqueal.com
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Marc,

    I haven't had the chance to use the pork one yet. Have to go out of town for a few days on an emergency call so it will probably be the weekend before I get to try it. The poultry one is amazing! Thanks again.

    Steve

    Steve 

    Caledon, ON

     

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  • cookn biker
    cookn biker Posts: 13,407
    Marc, I heard you are going big. ALso heard good things about that rib rub. Congrats to you!!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Primeggister1
    Primeggister1 Posts: 379
    Steve,

    The poultry one you are refering to is an all purpose. It is great on pork butts and I have many recipes for that blend I will send you. The other is a prelimenary blend in the works especially for Ribs (40% less salt), I am going to adjust the next batch with a tweaking of a couple of spices. I will send you recipes for pork butt and the injection, have a safe trip.

    Marc
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  • Primeggister1
    Primeggister1 Posts: 379
    Molly,

    Send me an email where I can send you some prelimenary test sample of the rib rub. People have been using the one you have presently on ribs, but they are using it sparingly because of the salt content. I have introduced a few different flavours in the rib rub, and alot of the test users are using it on chicken and pork tenderloin and so on (not beef - that one is next). Hope all is well with you and do try the rub on pork, especially on country style ribs I am told by Big Bob Gibsons Chef, Kenny Hess - Hoss BBQ.

    Marc
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