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Discussion Starter #1
Looking for a good store bought BBQ meat Rub. Any suggestions?

Has anyone used Killer Hogs The BBQ Rub?
 

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2LaneCruzer posted his homemade rub recipes. Not store bought, but he mentioned what they were "patterned after", if memory serves. Might either make one (or both) of his, or look for something similar.

I haven't purchased a rub in so long that I wouldn't even know what is available on a store shelf anymore. Sorry, I'm no help. :cray:
 

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Discussion Starter #3
2LaneCruzer posted his homemade rub recipes. Not store bought, but he mentioned what they were "patterned after", if memory serves. Might either make one (or both) of his, or look for something similar.

I haven't purchased a rub in so long that I wouldn't even know what is available on a store shelf anymore. Sorry, I'm no help. :cray:
Makes two of us.:lol:
 

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I really like 2LaneCruzer's rub. He says it's spicy, but I think it's mild, just right for the folks I burn meat for.
 

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Looking for a good store bought BBQ meat Rub. Any suggestions?

Has anyone used Killer Hogs The BBQ Rub?
What kind of flavor do you want in your BBQ? If you like a sweet tasting rib, try "Sweet Baby Rays"; or "Texas BBQ Rub, Original". "Three Little Pigs" makes a good rub also. If you want off the shelf rub, "Bad Byron's Butt Rubb" is, in my opinion, the best you can buy, not sweet, but it's a tad too hot for most folks. "Cain BBQ Spice (or rubb) is probably my second choice; it's not as hot, but it does contain MSG.

As FG mentioned, I make my own. I posted my recipe previously; the #1 is as close to Bad Byron's Butt Rub as I could get. My #2 rubb is my own special blend, that I think has a wonderful flavor, but it isn't too hot for my grand kids. For me, who doesn't like a really hot or sweet rubb, my #2 is the best.

In my opinion, there are a couple other things that affect the flavor of ribs; first is the slow cooking at 250 degrees in a smoker (about 2 and 1/2 hours), the second is the mix of smoking wood...I use Mesquite, Blackjack Oak and Pecan...last but not least, I like to put the rubb on my ribs the night before and let it permeate the meat.
 

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I really like 2LaneCruzer's rub. He says it's spicy, but I think it's mild, just right for the folks I burn meat for.
You talking about the #1? I like it also, but the grandkids wouldn't eat my ribs...burned their mouths...so I came up with the #2. The main complaints I got with commercial rubb was "too hot", "too salty" or "too sweet". I'm probably one of the few who can't stand it sweet.
 

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I couldn't tell much difference between the two honestly. So now we just mix the #1. It's good stuff.
 

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I couldn't tell much difference between the two honestly. So now we just mix the #1. It's good stuff.
Now that everyone has led me on, I'll repost my recipe for ribs:


Baby back ribs on the Big Green Egg or your own brand of smoker

INGREDIENTS

2 Slabs nice meaty baby back ribs, thawed, rinsed and patted dry
olive oil or Pam; spray can works best
Rib Rub
Turkey bake-in bag
chunk charcoal
CURED wood chunks for smoking; I prefer about 1/3 Mesquite, 1/3 blackjack oak and 1/3 pecan. Blackjack isn't available everywhere, so regular oak is OK. Hickory is good also. I never use green wood nor do I soak mine.

Lay the ribs in a cookie sheet, bony side up. Spray a fine coat of olive oil on the ribs and add a generous coating of your rubb. I use the #2 almost exclusively.

Turn the ribs over, spray the other side with the olive oil and generously coat the meaty side with the rub. Place into the bake-in bag overnight in the frige. I like to prepare them the day before if I can, but I don't always have that luxury.

I usually add a few chunks of wood to the smoker before I add the burning charcoal on top. I use the chunk charcoal in the Egg, and I start it using the chimney device so I don't have to use charcoal lighter. Add the hot charcoal to the smoker and place the rest of the smoking wood on top. I usually use about 2 or 3 medium size chunks of each on top of the coals. Mesquite is a great smoking wood, but it doesn't take a lot to make the meat bitter, so go easy with it until you learn how much to use.

When the coals are ready, I place the ribs on the grill bony side down. If I cook more than 2 slabs, I use a rib rack but prefer they lie flat. I also cook directly over the coals instead of indirect because I like them to brown a bit. If you insist on a brush on sauce, I recommend Woody's Cooking Sauce.

I set the smoker to cook at about 250 degrees Farenheit or a bit below. It takes about 2 and 1/2 to 3 hours usually for baby backs; much more and they will just fall apart. I start checking them after about 2 hours. The hardest part is deciding when they are done; when a toothpick penetrates the meat easily they are done; look for the ribs to starting pulling away from the ends of the bones.

I like to let them sit for a few minutes until they cool before slicing them up. If you are transporting them say to Grandma's house, wrap them in aluminum foil, and then in a beach towel or two and put them in your small beer cooler. They will stay warm for a couple hours.

Enjoy.

A few comments on rubs...There are a couple commercial rubs I like very much. The first is Bad Byron's Butt Rubb. It is an excellent rub, but it is too spicy for most folks, especially the kids. I also like Cain's BBQ Rub; it is milder and has a great flavor, but it does contain MSG. I have formulated my own rubs; the recipes are below. The # 1 is as close to Bad Byron's Butt Rubb as I could get, but here again, it's fairly spicy hot. The #2 is what I use almost exclusively any more; not too hot for the kids and everyone seems to like it really well.

Sorry, these recipes make a pretty good size batch, but I use a lot of the #2. If you want less, you'll have to go to the conversion charts and cut it down some. When I'm cooking just for myself and Sharn Jean, I usually add a little extra garlic directly to the ribs during the prep phase. There are a lot of prep variations I have used; I often will spread a couple tablespoons of yellow mustard on the ribs, gives them just a hint of vinegar, but here again, you can get too much if you aren't careful.


D.G.'s #1 Rib Rub

1 Cup Paprika
2/3 Cup Black pepper ( mix of regular and coarse ground)
1/2 Cup Granulated Garlic
3 TBSP Salt (fine sea salt; no Iodine added)
3 TBSP Granulated Onion
3 TBSP Chipotle Powder


D.G.'s #2 Rib Rub

1 Cup Paprika
2/3 Cup Black Pepper (mix of regular and coarse ground)
1/2 Cup Granulated Garlic
1/3 Cup Brown Sugar (light)
1/3 Cup white Sugar
1/3 Cup Ginger
3 TBSP Salt (fine sea salt; no Iodine added)
3 TBSP Granulated Onion
3 TBSP Chipotle Powder
2 TBSP Lemon Pepper
2TBSP Celery Seed
 

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Discussion Starter #9
2LaneCruzer, Sweet Baby Rays is my go to sauce and that is the taste I like. I am looking for a rub to use for smoking a brisket.
I all but ruined baby back ribs this past weekend, basically ended up with bacon on a stick (no rub and apparently went to the same meat cooking school as dieselshadow). I would prefer to go to the store and just buy something or go online.
 

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2LaneCruzer, Sweet Baby Rays is my go to sauce and that is the taste I like. I am looking for a rub to use for smoking a brisket.
I all but ruined baby back ribs this past weekend, basically ended up with bacon on a stick (no rub and apparently went to the same meat cooking school as dieselshadow). I would prefer to go to the store and just buy something or go online.
We went to different BBQ schools together? :drinks:

ImageUploadedByTapatalk1403034467.820049.jpg

ImageUploadedByTapatalk1403034497.208480.jpg

ImageUploadedByTapatalk1403034531.236082.jpg

My wife loves these ribs. She can't get enough of them. :lol:
 

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2LaneCruzer, Sweet Baby Rays is my go to sauce and that is the taste I like. I am looking for a rub to use for smoking a brisket.
I all but ruined baby back ribs this past weekend, basically ended up with bacon on a stick (no rub and apparently went to the same meat cooking school as dieselshadow). I would prefer to go to the store and just buy something or go online.
Briskit is the hardest thing I have ever tried to smoke. It's all been good, but some were a bit too dry and some a bit too tough. Here's what I've learned:

1. Buy the best grade of briskit that you can find, i.e., choice or prime. If you can't get choice or prime, be sure to use some meat tenderizer.

2. Coat the brisket liberally with sugar and then add your rubb. Preferably, let the brisket sit overnight after adding the sugar and the rub. FWIW, the sugar makes a nice crust that holds in the juices.

3. Cook fat portion up; cook at 225 - 250 degrees Fahrenheit until the internal temp of the brisket gets up to 180 degrees, and test for doneness with a fork. Be sure to use some good smoking wood like Mesquite, blackjack oak and Pecan.

Here's a recipe I picked up on the internet...and there are a lot of them out there.

Beef Brisket | Big Green Egg - The Ultimate Cooking Experience

Good luck...remember low and slow.
 

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Discussion Starter #13
Briskit is the hardest thing I have ever tried to smoke. It's all been good, but some were a bit too dry and some a bit too tough.
Here as well.
From what I have read they say remove at approximately 165 deg, do some stuff to it, wrap in foil and put it back on until 200 degs. (Many hours)
 

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Here as well.
From what I have read they say remove at approximately 165 deg, do some stuff to it, wrap in foil and put it back on until 200 degs. (Many hours)
I say whatever works for you. I have never used foil on the smoker, except when I take it out. If it's going to be awhile before we eat, I wrap it in foil, then a beach towel and put it in an ice chest. It will stay hot for 2 or 3 hours at least.
 

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Looking for a good store bought BBQ meat Rub. Any suggestions?

Has anyone used Killer Hogs The BBQ Rub?
So, Gizmo, how about bringing us all up to date on your venture into the great BBQ wilderness?

FWIW, here's a link to Texas BBQ Rub website: http://www.texasbbqrub.com/shopping.html

I recommend that you sign up for their newsletter; they have some great recipes and techniques. I think you will like it. Here's a link to their Facebook page:

http://www.facebook.com/texasbbqrub

And here's one of their latest recipes taken from the Newsletter:

Bill's Smoked Meat Loaf

A year ago on the TV Show the Pitmasters the guys on the show
were asked to smoke a meat loaf. Seems all the judges said was
the meat was overcooked and the meatloaf was dried out. For 2
weeks following the show that was all the talk on the internet
about cooking meatloaf and how the folks did not get it right on
the show. Well you are going to get it right because this is a
National Award winning tailgating recipe that is absolutely
fabulous. I came up with this recipe a few years ago after a lot
of experimenting and it really is a great smoked meatloaf. If
only the guys on Pitmasters had this recipe that night!

This is not your Moms ordinary Meat Loaf- Cooked in the pit and
just plain delicious (you can also do it in the oven)

After I sent this recipe out a couple of years ago and one of our
subscribers called to see if it would be OK for him to enter this
recipe in the NASCAR National Tailgaters Recipe Contest and I
told him to go ahead and send it in. Well he did and he won the
National Tailgating Contest with this exact recipe. He got a trip
to South Carolina to a NASCAR race and got to hang out down in
the infield and meet all of his favorite drivers. He filled a
room with autographed memorabilia and then to top it off he got
to wave the flag for the start of the race. He told me it was the
best week of his life.

What you will need:

3 pounds of your favorite ground beef. (I use 80/20 beef
chuck)
1/2 medium onion, minced
1/2 medium bell pepper, minced
1 small jalapeno pepper, minced (optional)
6 eggs
1½ stacks of Ritz crackers
1/4 cup of grated Parmesan cheese (I used the parmesan and
Romano cheese mixture)
1/3 cup of Texas BBQ Rub
¼ cup of Worcestershire sauce
½ cup of your favorite BBQ sauce
¼ cup of liquid smoke if you are doing this in the oven
A ½ sized aluminum pan, or pan approx 10x5x4

In a large bowl mix all the ingredients. It is best to use your
hands for this, as a spoon just does not work as well. If you are
going to cook this in the oven add the liquid smoke to the
mixture, if you are going to cook on the pit leave out the liquid
smoke. Spread evenly in the foil pan.

Pit cooking - I like to cut about 6 slits in the side of the
aluminum pan before I place the meat loaf on the pit. Cut them
about half way up the sides of the pan. This will allow some
smoke to enter the meat and will also allow for some of the meats
juices to escape so the meat loaf is not as full of grease. Cook
uncovered for about 2 1/2 to 3 hours at 225 degrees on the pit.
Remove from the pit and pour the BBQ sauce on top of the meatloaf
and return to the pit for about 15 to 20 more minutes. Cook to an
internal temperature of 170 to 175 degrees. The meatloaf will be
firm if you stick something in it.


Oven Cooking - Bake in the oven at 350 degrees for about 1 to 1 ½
hours. Remove from oven and spread the BBQ sauce on the top of
the meatloaf and then return to the oven for and additional 15
minutes. It won't be as good as the smoked meat loaf on the
smoker but it will be darn good eating.

Serve the meatloaf with a big scoop of mashed potatoes. By the
way when you are making the potatoes add about 1 tablespoon of
Texas BBQ Rub to the tators for an additional great taste. And I
also like to add about 2 tablespoons of cream cheese to my tators
for a creamy delight.

The folks you serve this meatloaf to are going to be talking
about it for another year. Give this one a try. The leftovers
make great sandwiches.
 

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Discussion Starter #16
I bought the Killer Hogs BBQ Rub tried it didn't care for it.
I will be doing baby back ribs this weekend, so ordered by babycakes.
I will do them my way...
4 racks...
Pull off membrane, cut rack of ribs into two rib sections
Slow cook ribs in water with Worcestershire sauce on the stove, 45-60 minutes
Drain, put ribs in a large disposable aluminum pan
Dump 2 bottles of BBQ sauce into a bowl, add 3 or 4 or 5 or 6 tablespoons of brown sugar, add a shot of yellow mustard then stir well
Dump mixture on ribs, stir by hand to cover all ribs

Slide pan full of ribs under the oven broiler until they start turning black or really black in my case (the added brown sugar makes this pretty quick). Pull the pan out, turn all the ribs over and do it again, sometime 3 or 4 times to get them just right.

Set the pan full of ribs in the center of your dinning room table, serve with wet wash cloth. :lol:

Easy to cook, easy to clean up and most important.....easy to eat.
 

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I bought the Killer Hogs BBQ Rub tried it didn't care for it.
I will be doing baby back ribs this weekend, so ordered by babycakes.
I will do them my way...
4 racks...
Pull off membrane, cut rack of ribs into two rib sections
Slow cook ribs in water with Worcestershire sauce on the stove, 45-60 minutes
Drain, put ribs in a large disposable aluminum pan
Dump 2 bottles of BBQ sauce into a bowl, add 3 or 4 or 5 or 6 tablespoons of brown sugar, add a shot of yellow mustard then stir well
Dump mixture on ribs, stir by hand to cover all ribs

Slide pan full of ribs under the oven broiler until they start turning black or really black in my case (the added brown sugar makes this pretty quick). Pull the pan out, turn all the ribs over and do it again, sometime 3 or 4 times to get them just right.

Set the pan full of ribs in the center of your dinning room table, serve with wet wash cloth. :lol:

Easy to cook, easy to clean up and most important.....easy to eat.

I am completely speechless. :painkiller:
 

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What time to be there?
 
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