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What are your go to rubs for chicken and pork
Posted on 9/11/17 at 3:59 pm
Posted on 9/11/17 at 3:59 pm
these are the 2 that are most in my current rotation
11
Posted on 9/11/17 at 4:00 pm to Rouge
I just picked up Kartchner's "Season All" from their store in Krotz Springs. Grilling chicken either tonight or tomorrow with it. WIll report back.
Posted on 9/11/17 at 4:04 pm to Rouge
Basic base for a rub
3 parts brown sugar
3 parts salt
3 parts paprika
2 parts garlic powder
1 part black pepper.
Add or adjust to taste. I'll add some cayenne pepper depending on the audience. For ribs or pulled pork I will up the brown sugar to 4-5 parts for a little more caramelization on the outside of the meat.
3 parts brown sugar
3 parts salt
3 parts paprika
2 parts garlic powder
1 part black pepper.
Add or adjust to taste. I'll add some cayenne pepper depending on the audience. For ribs or pulled pork I will up the brown sugar to 4-5 parts for a little more caramelization on the outside of the meat.
Posted on 9/11/17 at 4:04 pm to Rouge
Prudhomme's magic bbq seasoning
it's one of the few I've found to not be overly salty
it's one of the few I've found to not be overly salty
Posted on 9/11/17 at 7:56 pm to DeoreDX
Try marinating pork in a mixture of soy sauce, brown sugar and lime juice. About a half cup of soy sauce, juice from 2 limes and enough brown sugar to make it the consistency of maple syrup. Sorry I don't have exact proportions but real men don't measure.
Posted on 9/11/17 at 8:11 pm to Fred439
These are some killer rubs, the brisket rub and dominator rib rub are also off the chain.
Posted on 9/11/17 at 8:32 pm to Rouge
Adkins
Posted on 9/11/17 at 8:34 pm to Rouge
Meat Church
Holy Cow for Brisket
Honey Hog & Bacon BBQ for Pulled Pork
Deez Nuts for Chicken
Holy Cow for Brisket
Honey Hog & Bacon BBQ for Pulled Pork
Deez Nuts for Chicken
Posted on 9/11/17 at 8:46 pm to Rouge
Been using Costco Sweet Mesquite
Posted on 9/11/17 at 9:22 pm to LSUbroker
quote:looked these up. I'm intrigued
Meat Church
Holy Cow for Brisket
Honey Hog & Bacon BBQ for Pulled Pork
Deez Nuts for Chicken
Posted on 9/11/17 at 9:44 pm to Rouge
It's some good shite
Posted on 9/11/17 at 10:04 pm to golfntiger32
Oak Ridge Secret Weapon is my pork rub...with a lite coat of John Henry's Pecan Rub to top it off. For chicken I use Plowboy's Yardbird rub or Big Mike's Poultry Rub.
Posted on 9/12/17 at 6:34 am to GeauxTigers0107
I don't buy it, she posted their rub recipe online a few years ago and I use a variation of it. I like to mess around with different types of sugars to see their impact on the bark.
This post was edited on 9/12/17 at 6:37 am
Posted on 9/12/17 at 7:32 am to Rouge
Posted on 9/12/17 at 7:49 am to Rouge
I mix up a batch of Meathead's Memphis Dust and keep it in a Mason jar. I use it on ribs, and sometimes chicken and salmon.
There is no salt in this rub. Meathead is a big proponent of salting separately, in advance and overnight as a dry brine if you have time. Science of Rubs
Meathead's Memphis Dust Recipe
Makes. About 3 cups.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
******
For pork butt, I usually use Chris Lilly's recipe. His rub is similar; it does include salt.
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
There is no salt in this rub. Meathead is a big proponent of salting separately, in advance and overnight as a dry brine if you have time. Science of Rubs
Meathead's Memphis Dust Recipe
Makes. About 3 cups.
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup American paprika
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder
******
For pork butt, I usually use Chris Lilly's recipe. His rub is similar; it does include salt.
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Posted on 9/12/17 at 8:17 am to Rouge
I like to combine NuNu's BBQ seasoning with either Earl's (meat market in Lafayette) or Peto's (gas station and awesome smoked sausage in Roanoke) mixed seasoning.
Then specifically for pork, I'll add extra paprika.
Then specifically for pork, I'll add extra paprika.
This post was edited on 9/12/17 at 8:20 am
Posted on 9/12/17 at 9:06 am to Rouge
Salt and pepper and Italian dressing
Posted on 9/12/17 at 2:25 pm to Rouge
McCormick's Brown Sugar Bourbon is about all I use these days. I may add some garlic powder or more cayenne occasionally, but that's about it. It is a great all purpose rub and you can get the bigger cans of it at Sam's.
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