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re: Recommend a good all around rub (store-bought)
Posted on 7/5/17 at 5:20 am to KG6
Posted on 7/5/17 at 5:20 am to KG6
Used Bad Byrons with a little brown sugar on a brisket yesterday. My 3 year old chowed down on it and he pretty much doesn't eat anything that isn't chicken. My wife who "doesn't really eat brisket" said it was really good. I'm sure I'll find quite a few more in the rec's that are great, but thanks for the suggestion. Looks like I definitely found something that works well (and is easy to find).
1
Posted on 7/5/17 at 7:58 am to KG6
Posted on 7/5/17 at 10:46 am to KG6
Bad Byron's is a real good one as is Saia's in Mandeville, but my go to during grilling season is Rendezvous from Memphis....I'm generally not looking for a world of heat when I'm grilling and Rendezvous has a really good flavor. It's surprisingly good on slow grilled chicken and then add a touch of Big Bob Gibson's right at the end.
Posted on 5/3/20 at 2:04 pm to Trout Bandit
So I bought the Byrons Butt Rub from Costco on this boards recommendation. I remember using it a few years back and it being really salty. What ratio of sugar yall using to cut this stuff? Also what type of sugar? Brown, White, Turbinado?
Also found myself in Mandeville yesterday and picked up some Saia’s Old Tyme Seasoning. I’m assuming this is the other “rub” yall we’re talking about. I think the guy at the counter said it didn’t have salt but I’m pretty sure i saw it on the label. Yall adding salt or sugar to this ?
FWIW, I’m just looking for a good all around BBQ. It will mostly see butts and ribs. Thanks
Also found myself in Mandeville yesterday and picked up some Saia’s Old Tyme Seasoning. I’m assuming this is the other “rub” yall we’re talking about. I think the guy at the counter said it didn’t have salt but I’m pretty sure i saw it on the label. Yall adding salt or sugar to this ?
FWIW, I’m just looking for a good all around BBQ. It will mostly see butts and ribs. Thanks
Posted on 5/3/20 at 2:16 pm to KG6
Jay D’s Spicy & Sweet BBQ Rub is what I use. It is great and too expensive, but my meat deserves it.
Posted on 5/3/20 at 3:12 pm to KG6
Killen's S&P for brisket.
Pork shoulders: I use Killen's S&P and Sweet Rub of Mine.
Ribs: still experimenting but will probably use just some S&P, garlic, and paprika next go. Trying to stay away from the brown sugar.
Pork shoulders: I use Killen's S&P and Sweet Rub of Mine.
Ribs: still experimenting but will probably use just some S&P, garlic, and paprika next go. Trying to stay away from the brown sugar.
Posted on 5/3/20 at 10:56 pm to AlwysATgr
Any answer other than Meat Church is wrong. Their Holy Cow is perfect for brisket and Honey Hog Hot is great on ribs.
Posted on 5/4/20 at 7:08 am to KG6
I really like the Cattleman's rubs from Academy. They have a beef, pork and all seasoning. Give them a try.
Posted on 5/4/20 at 7:13 am to Kim Jong Ir
quote:+1
Jay D’s Spicy & Sweet BBQ Rub
Posted on 5/4/20 at 8:05 am to Dale Gribble
quote:
What ratio of sugar yall using to cut this stuff?
I use 2:1 rub to turbinado
Posted on 5/4/20 at 8:10 am to KG6
I started using this rub by A.C. Legg. It's in our Piggly Wiggly stores here. It's a pretty good all around rub.
Posted on 5/31/20 at 12:24 pm to KG6
Someone on one of these BBQ post, posted a recipe for a Butt Rub. I thought I saved it, if you posted a Butt Rub recipe could you post it again?
Posted on 5/31/20 at 12:45 pm to NOLATiger71
Blending your own and using fresh cracked pepper makes a big difference
I'd also recommend half of the salt to be a smoked salt
Last, try to use granules for stuff like garlic powder and onion powder. It will help prevent clumping
I'd also recommend half of the salt to be a smoked salt
Last, try to use granules for stuff like garlic powder and onion powder. It will help prevent clumping
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