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Bryon's Butt Rub
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HarleyDoug
Posts: 69
While I'm at it - feedback on Byon's Butt Rub - heard some good things
Thanks guys
Thanks guys
Comments
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I used a big tub of it and liked it a lot.
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Not bad flavor, but heavy salt. I'm not a fan of the bark it creates. There are better options.
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it's a personal thing - I've used it once on a pork butt and was not impressed AT ALL. I gave it another chance on some ribs and that night I threw the rest of the bottle in the trash!Re-gasketing America one yard at a time.
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rod,, what rubs do you use on butts
Large egg and mini max egg plus a Blackstone griddle
South Ga. cooking fool !!!!!!!!
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such as - I've got a rub recipe that I've been using since I started just thinking about trying some "store brought" ugh word lazy :)
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What other options would recommend? I've used Bad Byrons, Dizzy Dust and Bob Gibson.Large & MiniMax in Lexington, KY
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no, didn't mean to come across that way at all. there are some really good commercial rubs. I don't look down on anyone for buying rubs. I've never made my own sauce, but there are some people that swear by it.
That said, I generally keep it simple when I do butts. Usually salt, pepper, granulated garlic, onion powder, turbinado sugar, and a pinch of ancho chile powder. Maybe some paprika, but I think it adds more color than flavor.
On brisket I prefer just to use salt, pepper, and touch of cayenne.
Tons of recipes and commercial products out there, I don't personally recommend any one way simply because I almost never do anything exactly the same way twice. -
oh I didn't take it wrong just wondering about other commerical rub options - sometimes just too lazy mix up my own - although I like it just wanted to tray something different
thanks for all your input -
I find it too salty too. Not too long ago some forum members posted how they dilute it with brown sugar or something like that, do a forum search.canuckland
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There is nothing to making your own rub. Salt/Pepper/Sugar/Paprika are major players. Add/subtract per preferences as well as adding other goodies such as garlic powder, chili powder, or whatever suits your fancy. It couldnt be easier or simpler.
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Wayyyyy too salty for me, YMMV. But I love his Jubilee rub on fish.
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I can't find stuff as fresh as what I get in Dizzy Dust, so I use that. And most of the other Dizzy Pig rubs for daily grilling needs.
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Good Stuff!! Use sparingly, the heat will sneak up on you! Surprised my wife one evening with some crazy hot chix breast. Chix was great but she wasn't thrilled with the heat...
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I like it a lot but be careful as the heat factor will come on with to much.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I'm with you Mickey
Love it on wings when I do them dry. -
I often use Head Country Championship seasoning. It really has a nice flavor, a little smokey and a bit of heat to it. I use when I don't feel like making my own.
Steve -
Byron himself will tell you to use it sparingly. I like it on Butts, but I cut it with a little Brown sugar and don't put it on very heavy. just my .02ct
I really like his "Jubilee" seafood seasoning :cheer: -
For our every day rub, we use the BGE rub as a starter and add other stuff depending on what we're cooking. The BGE rub seems to have all the basic elements of most rubs and is a good base.
Barry
Marthasville, MO -
Field Hand, I am with you to a large degree. My wife dosen't like much [any] heat, and I find the BGE rub to be just right for her. I use it on a lot of things then add some DP or whatever to my portion
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Really Good on Ribs
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Fidel wrote:.........simply because I almost never do anything exactly the same way twice.
I completely resemble that remark!!
Variety is the spice of life!! -
I like it a lot. I like salt so it goes great for me. I cover butts completely. I mix it with turbinado sugar and use it on wings. (My 8 year old daughter request them all the time.) My son and I even use it on tator tots.
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