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Best Rub?!?!
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jbenny
Posts: 147
Just got my first egg (large) from my dad as a wedding present. Being new I was wondering what yalls favorite dry rubs are?
I was Sweet Piggy for ribs.
Favorite for Brisket?
Favorite for Ribs?
Favorite for anything else?
I was Sweet Piggy for ribs.
Favorite for Brisket?
Favorite for Ribs?
Favorite for anything else?
Comments
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I've got a LOAD of rubs and blends that I use, but here are a few that I use most often here at the shack, along with a bit of explanation.
SANTA FE
3 T. chili powder
1 T. ground cumin
1 T. celery seed
1 T. black pepper
2 t. garlic powder
2 t. dried leaf oregano, crumbled
1 t. salt
SPANISH TOWN
2 T. prepared curry powder
1 T. sugar
1 t. ground black pepper
1 T. dried leaf thyme, crumbled
1 T. onion powder
2 t. garlic powder
1 t. salt
1/2 t. ground red pepper (fine ground cayenne)
Notes: The Santa Fe blend is delicious in any ground beef destined to become hamburgers, meat loaf or meatballs; a good rule of thumb is to use about 2 t. of rub per pound of ground meat. It is also very good rubbed on a thick cut chop or loin destined for the grill.
The curry-based Spanish Town marries well with chicken, beef and pork. Rub the mixture over a boneless, rolled pork loin before grilling or roasting, or brighten the taste of chicken or beef stew by adding a teaspoon or two of the spice to onions or other vegetables being sautéed.
“NORTH BAY” BUTT RUB
North Portage Smoke-Shack
4 T. Smoked paprika
2 T. chili powder (the real, pure thing)
2 T. cumin
2 T. brown sugar
1-1/2 T. salt
1 T. oregano
1 T. fresh ground black
1 T. fresh cracked black pepper
2 t. cayenne pepper
Notes: This is a very good rub for most any pork roast. Rub it down and put it in the fridge over night.
SCARBOROUGH FAIR POULTRY RUB
(Parsley, Sage, Rosemary & Thyme)
North Portage Smoke-Shack
2 T. crushed, dried lemon (Omani)
2 t. thyme leaves, rubbed
1 t. rosemary leaves, rubbed
1 t. rubbed sage
1 t. parsley
1 t. salt
1 t. fresh ground pepper
1 t. garlic powder
Notes: I have never done this rub on a skinless breast, but I know that it is wonderful under the skin (a bit on top of the skin too) of a turkey or chicken, whole bird or just the breasts. -
I use alot of different rubs as well.
My favorite out of all of them is Southern Flavor Original.
I also use Southern flavor Cajun for wings and chicken kabobs etc.
Southern Flavor is the best!
See their website http://www.southernflavor.com/ and you can get FREE samples!!!!!!!!!
Tell em John Livingston sent you. -
jbenny wrote:Just got my first egg (large) from my dad as a wedding present.
Lucky YOU! and spouse and an Egg all at once.
The best rubs are the ones you make.
I like the Weber spices when I don't feel inspired. I just did a turkey breast as practice for T Day with Kickin Chicken on the breast, then covered the whole thing with bacon. -
I agree,
The best for me are the simple ones I make myself. -
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I really like Arnolds Catering Rib Seasoning. You can find it here: arnoldscatering.com I use it for pork butts, ribs etc. Head Country also has a great seasoning I really like on ribeye steak. Their website is headcountry.com
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