smokers and dry rub. How to? - Page 2 - TigerDroppings.com

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GynoSandberg
LA-Lafayette Fan
Clutch City
Member since Jan 2006
33540 posts

re: smokers and dry rub. How to?


If you're just mixing a bunch of McCormick seasonings for your super secret homemade rub, you might as well just buy a premade rub. Same shit





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boucanierejohnsons
LSU Fan
Lafayette La
Member since Aug 2011
216 posts

re: smokers and dry rub. How to?


There are a lot of good rub recipes out there. Take a look at a few and then modify to your taste. For ribs I prefer a sweeter rub than pork butts or brisket, so I use different rubs for different cuts. However, most rubs out there are very similar - just don't get crazy with weird seasonings that take away from the meat. As far as rubbing them, I rinse well, take off membrane, dry with paper towels. I like to designate one pan for rubbing and apply a good amount. I kind of shake off any excess rub. Smoke time varies, but for baby backs you've really got to watch those guys because it's easy to cook them too long.





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Mr Mom
LSU Fan
Baton Rouge
Member since May 2012
362 posts

re: smokers and dry rub. How to?


I usually cook my baby backs using the 2-2-1 method. I prefer the rub to be fairly spicy and when I wrap I sprinkle them with a little brown sugar and baste them with honey. I don't sauce them until hey have about 15 minutes left.





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