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Old 08-13-2013, 10:56 PM   #1
jammin
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What's your fav dry rub or rub recipe?? I'm working my way through a few popular ones at the moment:
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Old 08-13-2013, 11:16 PM   #2
ChefRex
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I usually whip something up, i don't like to be repetitive, problem is sometimes it's good other times i knock it out of the park.
this is the way iv'e always have cooked and to some degree how i brew
The real reason i chimed in is i'm envious of the egg in the background, iv'e always wanted one but have had a problem with the price of admission.
You might look at the ingredients, look through the web and make your own, cheaper and no preservatives.
Smoke on
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Old 08-14-2013, 12:54 PM   #3
m3n00b
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Same here. Usually start with a base of paprika, onion and garlic powder...then I start putting in whatever specialty ingredients depending on the mood I'm in and the meat.

These could include:

Sugar
Brown sugar
Cinnamon
Dry mustard
Dry Chinese mustard
Cloves
All spice
Oregono
basil
Coriander
Dill
....basically anything in my spice cabinet.

 
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Old 08-14-2013, 02:11 PM   #4
Melana
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Quote:
Originally Posted by m3n00b View Post
Same here. Usually start with a base of paprika, onion and garlic powder...then I start putting in whatever specialty ingredients depending on the mood I'm in and the meat.

These could include:

Sugar
Brown sugar
Cinnamon
Dry mustard
Dry Chinese mustard
Cloves
All spice
Oregono
basil
Coriander
Dill
....basically anything in my spice cabinet.
All rubs start with Kosher salt and any one of the above. Whenever smoking pork I always add ginger.
When rubbing beef I never use sugar. The only sugar based rub we use is on pork.

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Old 08-14-2013, 02:13 PM   #5
GilaMinumBeer
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redtube

wait, what?

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Old 08-14-2013, 02:47 PM   #6
m3n00b
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I only use sugar on pork, beef jerky and fish....and only sometimes.

 
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Old 08-14-2013, 02:50 PM   #7
Rockn_M
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I've starting using the Good Sh!t seasoning. They have several differnt types. Spicy, Sweet and an all Purpose.

 
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Old 08-14-2013, 02:52 PM   #8
Tava
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I use one called "butt rub". Its decent

 
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Old 08-14-2013, 02:56 PM   #9
cheezydemon3
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Yeah, it is quite meat specific.

On Salmon: salt, brown sugar, cumin = MAGIC.

On cow: I use Kroger generic Cajun seasoning. (Trust me)

Pig ?

Pig gets the most variety.

On ribs: Garlic powder, onion powder, jalapeno powder, paprika, salt, black pepper, brown sugar.
Loin: something different every time.
Chops: Usually lime, thyme, salt, pepper, garlic, onion powder.

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Old 08-14-2013, 03:09 PM   #10
b-boy
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I don't make my own.

I like anything made by STUBB'S. I love the lime chili spice rub. They're kinda pricey and hard to find in my area, but I haven't been disappointed yet.

On Salmon I like Paul Prudhomme's Magic salmon Seasoning. I also use it on lake trout, but it's a little overpowering on mild fish. You can never go wrong with a little Old Bay either.
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