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Your rubs

2

Comments

  • stike
    stike Posts: 15,597
    i'm not railing so much as lamenting,  and it';s not their fault.  my dealers are obviously tacking on a lot more than other dealers are.
    ed egli avea del cul fatto trombetta -Dante
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I was railing. Mine charges $10 a bottle down here
    Keepin' It Weird in The ATX FBTX
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  • stike
    stike Posts: 15,597
    same here
    ed egli avea del cul fatto trombetta -Dante
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  • lousubcap
    lousubcap Posts: 36,714
    SMF (shi- man __ck) I was hoping for some wonderful counters to the flavors and the upcharge.  But given the endorsements here I may have to pony up the $$ especially since I have no ponies left after my serious mis-fire at the KY Derby.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Cap- its good. Gotta give it a rip.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Dizzy dust = bark in a bottle
    Keepin' It Weird in The ATX FBTX
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    I like DP, especially the Raging River. I'm also paying $10 here in the Denver area...Those shaker bottlees are $9 ordering from DP website so the markup isn't really that bad...
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  • lousubcap
    lousubcap Posts: 36,714
    Okay sports fans-if you could only buy one Dizzy Dust rub (just to hook you for more) which would it be...disclaimer I can get them here ( L'ville, KY)  at the $10/bottle price and that's a fair amount of adult beverages. :)>-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    Raging River
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Dizzy dust. They make a course and regular grind. I use both. Course on briskest and butts and I make my sauce with regular. If yiu are only getting one, get the regular.
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,714
    This could be fun...
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • dlk7
    dlk7 Posts: 1,053
    Dizzy Dust Coarse

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • milkman5083
    milkman5083 Posts: 100
    Raging River
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  • Ragtop99
    Ragtop99 Posts: 1,570
    edited May 2012
    ragtop: i checked with some buddies, and the pricing varies by the dealer apparently.  where i am, a shaker of the good stuff is 10 bucks.  friend of mine much further south sees it at 6.95.  >shrug<

    my dealers (New England) jack everything thru the roof. 
    In the grand scheme of things things, they're not very far from where I work.  I went to a local dealer and they were in the $9 bottle price range.  At 6.95 I would have bought their low salt rub to try.

    If their stuff is very good and fresh, I don't blame them for a premium price.  Maybe if I tried it, I'd say it is well worth the premium, especially since we're talking about a few extra dollars probably spread across a lot of meals.

    Cooking on an XL and Medium in Bethesda, MD.
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  • stike
    stike Posts: 15,597
    i buy the ones that i can spread across many meals.  but i would never use it on a butt or ribs.  i used what would be about a bottle and a half the other day doing ribs.  not going to do that with the real thing.
    ed egli avea del cul fatto trombetta -Dante
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  • lousubcap
    lousubcap Posts: 36,714

    +1 with stike-that square inches/footage of healthy surface area cooks just keeps me using the man-made (with modifiers) from  the "Smoke and Spice" reference book.  But I am open to change-at least once...

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    i buy the ones that i can spread across many meals.  but i would never use it on a butt or ribs.  i used what would be about a bottle and a half the other day doing ribs.  not going to do that with the real thing.
    That is a lot of rub. I can easily do 2-3 briskets or butts with 1 bottle and I use a lot (or I thought I did)

    Did you make 10 racks of ribs or something?


    Keepin' It Weird in The ATX FBTX
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  • ribnrun
    ribnrun Posts: 174
    Seriously, bottle and a half? That seems like a helluva lot to me. I have done several butts and about 7 racks of BB out of one bottle. Maybe using the mustard lowers the amount you use since it all sticks.

    If I could only have one, it would be swamp venom. I've used it on steaks, tri tip, butts, ribs and it is freaking awesome every time, I love that stuff.
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  • lousubcap
    lousubcap Posts: 36,714
    Just did (no pics so it didn't really happen) two racks of St Louis cut spares and probably used at least a bottle + equivalent of rub.  Not excessive application but fully covered both sides of two 17" long racks.  So either my paint brush is too thick or I'm too rub happy.... 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    A bottle of rub on 2 racks????????

    Holy Shizzle man. That's a lot of rub. I have never heard of such copious consumption.....of rub anyway.

    Dude, let the pig come though. Try a little less.




    Keepin' It Weird in The ATX FBTX
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  • stike
    stike Posts: 15,597
    i did three slabs of st. loius spares. i use a 20oz mcormick shaker (they sell spices at BJs in them) to hold my home made rub, and topped it off with a new batch of fresh made.  th three slabs went into a giant bowl, and i liberally poured the rub into them, all sides.  overnight in the fridge (no, it doesn't cure them or make them hammy), and before they went on to smoke, they got a little more.  pretty much used 3/4s of it.
    ed egli avea del cul fatto trombetta -Dante
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    i did three slabs of st. loius spares. i use a 20oz mcormick shaker (they sell spices at BJs in them) to hold my home made rub, and topped it off with a new batch of fresh made.  th three slabs went into a giant bowl, and i liberally poured the rub into them, all sides.  overnight in the fridge (no, it doesn't cure them or make them hammy), and before they went on to smoke, they got a little more.  pretty much used 3/4s of it.
    Dang man. i would be worried about the cost too if I made it rain like you and Cap do. i would have to move into a different house!




    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,714
    My rub application guidance (and this is not from any reputable source other than the local (homefront) taste tests) is to apply a nice coat (not too thick but full coverage) to whatever I am smoking-butts, ribs, brisket etc-(and I don't do an additional once-over just before putting on the BGE) so either I have a mis-guided sense of rub or Dizzy Pig really wants my business..but we will give it a go!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I do the same but seems like its not as much. I'm with ribrun. I can do quite a bit on a bottle of rub.
    Keepin' It Weird in The ATX FBTX
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  • stike
    stike Posts: 15,597
    bunch of the stuff comes off with the juices overnight, which goes into a sauce. with more of the rub. hahaha

    of course, when it's homemade, we probably use it more than i would if we were paying for it retail, too.
    ed egli avea del cul fatto trombetta -Dante
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  • lousubcap
    lousubcap Posts: 36,714
    I'm all in on some DP-flavor to be determined following any additional inputs here.  Will do a home-front blind test in the near future and let you all know how it turns out.  Gotta be better than the Derby:)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • FxLynch
    FxLynch Posts: 433
    For salmon, I've found nothing better than DP Raging river after rubbing the salmon with honey.  It's one I'd buy again when it comes time, for sure.

    Frank
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  • ribnrun
    ribnrun Posts: 174
    Fx: I love the raging river on fish, an awesome outcome for me.

    So, maybe I am under rubbing my meat (lol). I just never felt that I needed more rub. Must be a personal preference thing. Also, I sauce just about everything at the end of the cook, or after it comes off, so that adds some serious flavor as well. I'm kinda glad I like my rub light, since it does make buying a $40 jug of rub last a long time!
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  • cortguitarman
    cortguitarman Posts: 2,061
    I have several rubs from Freds Music & BBQ. They are called tasty licks. Every one is excellent.
    Mark Annville, PA
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  • RichardBronosky
    RichardBronosky Posts: 213
    I would try Dizzy Pig if:
    1. The price were <= $1/oz. I'll do $8 for an 8oz. shaker, but even $8.95 turns me off.
    2. They got the stuff offered through Amazon Prime and I could get free shipping

    As it stands, I'll just say "Ignorance is Bliss"

    I was very pleased with this rub which made a little more than enough for 3 racks of loin backs:
    1/2 cup kosher salt (*not* table salt)
    1/2 cup dark brown sugar
    2 tbsp dry mustard
    2 tbsp garlic powder
    2 tbsp onion powder
    2 tbsp paprika
    2 tbsp chili powder
    3 tbsp ground black pepper
    1 tbsp ground ginger
    1 tbsp rubbed thyme
    1 tbsp cumin
    1 tsp nutmeg

    That's 8.167oz of seasoning to 8oz of salt and sugar. If this were 2 bottles of DP I'd be paying $10 for that salt and sugar. I can't feel okay with that.
    I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012
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