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Favorite rubs
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Comments
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Anything from Oakridge.
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No love for sucklebusters here I see. I enjoy just about everything they make plus Lane's, Four41 South and Meat Church
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Oakridge, DP, Plowboys Yardbird, and Char Crust Original round out the rotation.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
GrillSgt said:It's not Friday but I might as well start it up. I find most Dizzy P rubs to be overly salty. I was especially disappointed in the Jerk, I haven't ever made one that bad. Swamp Venom and Tsunami Spin are pretty good. I bought a big order on special. Most of them have been tried only once.
I bought all that was offered at the time, on line. Like @GrillSgt stated above used once, moved on.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
GrillSgt said:It's not Friday but I might as well start it up. I find most Dizzy P rubs to be overly salty. I was especially disappointed in the Jerk, I haven't ever made one that bad. Swamp Venom and Tsunami Spin are pretty good. I bought a big order on special. Most of them have been tried only once.
I am not a huge fan of Swamp Venom on it's own - maybe for some hotter wings but that is about it. However, I love to put a light layer on ribs followed up by a savory rub like Head Country or Chupacabra and then a sweet rub like Rasta Joes. Once I started layering the rubs on my ribs, the finished results were dramatically better. At least for my family's tastes.XL BGE -
Meat Church and Oak Ridge.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
So many rubs to choose from........
Right now, I'm loving the Oakridge rubs.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Bad Byron's Butt Rub and Dizzy Pig Red Eye Express!LBGE
Oakland, ME -
Dizzy Pigg, Meat church, Lane's, Sucklebuster's, Bad Byron's, The Shed, Bone sucking, John Henry, Caribeque, Hardcore Carnivore, Bruce @NoJokeSmoke and Kelly @EggObsessed "It's My Rub"
XLBGE, LBGE
Fernandina Beach, FL
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The Herbes de Provence came from Williams & Sonoma and was a gift; the rest we purchased. Enjoy the Dizzy Dust on pork tenderloin and Boston Butt. Just got the Classic Steak and it works great.
Interesting package for the Herbes de Provence. We use it sparingly on chicken.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Today's choices ,on the various cuts of turkey, are Shaking the Tree on the wings and breast and Mad Max Turkey on the separate thighs. Chose for the barbecue sauces that I had open. Now if I can just find the sauce brush?
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@SamIAm2, et al, try the Herbes de Provence on pork (chops, loin, tenderloin) too, not just chicken. Great on both! A local spice shop has lavender too so I make my own.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
zatar seasoning is a staple on lamb and pork chops and fried breads or baked with oil on a pita
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Carolina Q said:@SamIAm2, et al, try the Herbes de Provence on pork (chops, loin, tenderloin) too, not just chicken. Great on both! A local spice shop has lavender too so I make my own.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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