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Rub-a-dub-dub

bhuggbhugg Posts: 196
Can anyone recommend a superior commercial rib rub that is available at most local Krogers or Tom Thumbs?  
Large BGE Dallas, TX

Comments

  • SmokeyPittSmokeyPitt Posts: 8,927
    edited June 2014
    Emeril's rib rub is good.  
    image



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • bhuggbhugg Posts: 196
    for some reason, i am weary of the rubs with big names on them.  I dont know why, but it is what it is.  but if it is good, I will have to give it a try.  
    Large BGE Dallas, TX
  • SmokeyPittSmokeyPitt Posts: 8,927
    bhugg said:
    for some reason, i am weary of the rubs with big names on them.  I dont know why, but it is what it is.  but if it is good, I will have to give it a try.  
    I hear ya.  Another I have tried at my Kroger is Famous Daves.  It's still a chain, but it wasn't bad. 

    Here's one you can find at any grocery store.  Some assembly required :)



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • bhuggbhugg Posts: 196
    I am totally down to make my own rub, but I would like some tried and true recipes. No point in reinventing the wheel.
    Large BGE Dallas, TX
  • Mattman3969Mattman3969 Posts: 6,875
    Use this quite a bit. It's out of the BGE cookbook I know boo hiss hiss!! I like it on ribs and butt


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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Randy1Randy1 Posts: 374
    I like this on ribs and butts. It comes from Sam's. image
    Maumelle, Arkansas
  • LDRLDR Posts: 301

    Woody's is good.  Also, it's made in the Razorback state.

     

  • GaBGEGaBGE Posts: 324
    Bad Byron's Butt Rub
  • minniemohminniemoh Posts: 1,844
    +1 for Memphis Dust - yes I know it's not an "off the shelf" rub but it's fantastic on ribs and shoulder. Makes great bark. I like it best on low-n-slow since it has a lot of sugar in it. One of my favorites is taking some of the bark and putting it in the baked beans - that's Heaven on Earth!

    Keep an eye on the temp though. I used it one time when I had to finish a butt at 325-350 and I think the sugar developed a little bit of a burned taste.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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