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re: Best place to shop for BBQ rubs
Posted on 7/2/21 at 4:14 pm to The Spleen
Posted on 7/2/21 at 4:14 pm to The Spleen
The deez nuts is my least favorite of MC rubs.
0
Posted on 7/2/21 at 6:16 pm to DemTigers7
While you are at academy in the seasoning section, don’t pass up Hardcore Carnivore Black and Hardcore Carnivore Red.
The black is superb for steaks. Get a thick cut ribeye or strip and cake that on before you sear it. Top notch. The jet black contrast vs a juicy red interior is visually appealing as well. I love this stuff.
The red is the end of the story for me when it comes to pork steaks. It is the perfect blend of flavor, heat, and color. Finish that bad boy off with a little Jack miller’s bbq sauce (or don’t) and everyone will beg you to grill pork steaks or chops. Just don’t finish it with a sweet bbq sauce. They do not pair well.
The black is superb for steaks. Get a thick cut ribeye or strip and cake that on before you sear it. Top notch. The jet black contrast vs a juicy red interior is visually appealing as well. I love this stuff.
The red is the end of the story for me when it comes to pork steaks. It is the perfect blend of flavor, heat, and color. Finish that bad boy off with a little Jack miller’s bbq sauce (or don’t) and everyone will beg you to grill pork steaks or chops. Just don’t finish it with a sweet bbq sauce. They do not pair well.
Posted on 7/2/21 at 7:51 pm to DemTigers7
BBQ Rubdown is replacing Meat Church for me…their base coat, sweet heat, and plain old Texas salt/pepper/garlic are all great.
Posted on 7/2/21 at 7:57 pm to offshoreangler
Will check them out.
Posted on 7/2/21 at 8:42 pm to Jibbajabba
Second Hardcore Carnivore Black. Makes a fantastic steak. I use it every time. Their Camo seasoning is also pretty solid for wild game.
Posted on 7/2/21 at 9:06 pm to DemTigers7
Buc-ee's in Katy
Posted on 7/3/21 at 7:37 am to DemTigers7
Been using some Kosmo Q stuff. His peach habanero bbq sauce is the tits. Dirty bird seasoning is good in chicken. Has a garlic Parmesan wing dust that’s bad arse.
LINK
LINK
This post was edited on 7/3/21 at 7:38 am
Posted on 7/3/21 at 8:42 am to lsufan1971
I'm going to get several different styles of his rib glaze and try. I do like his rubs.
With that said, I'm waiting on baby backs to go on sale again and pick up a lot. It doesn't appear thats happening anytime soon though
With that said, I'm waiting on baby backs to go on sale again and pick up a lot. It doesn't appear thats happening anytime soon though
Posted on 7/3/21 at 8:51 am to DemTigers7
Try making your own.
Posted on 7/3/21 at 9:11 am to DemTigers7
Academy has a good selection
Posted on 7/3/21 at 12:42 pm to DemTigers7
Get bulk spices. Here is a rundown of what I keep on hand.
Paprika, I use "American" but they have a bunch of types
Ground Rosemary
Ground Mustard
Black pepper
Garlic powder
Onion Powder
Ground ginger
Cayenne Pepper, Chinese red pepper, I keep different heat levels of red peppers
SUGAR!!! All rubs need sugar, pork and chicken get a lot, brisket gets just enough to help make the bark. The rub I made today I split 50/50 brown sugar and regular sugar
Ground mustard
Chili powder
Today I am doing ribs for a range of folks, so I didn't use any heat.
Sugar, brown sugar, garlic powder, onion powder, Paprika, Black Pepper, ground ginger and Rosemary. If I didn't have old people and young kids eating these I would have probably put some cayenne or Chinese red pepper in the rub.
I salted the ribs a couple hours before I put them on with sea salt, then I put the rub on a couple hours later and put them on the smoker. I am smoking a little higher than normal at 250 instead of 225, mainly because I have my smoker pretty packed and I want to make sure things are done on time. If they don't look like they are progressing and will make it on time I will wrap them in butcher paper for an hour so but I REALLY don't feel like pulling all these ribs and wrapping them!
Paprika, I use "American" but they have a bunch of types
Ground Rosemary
Ground Mustard
Black pepper
Garlic powder
Onion Powder
Ground ginger
Cayenne Pepper, Chinese red pepper, I keep different heat levels of red peppers
SUGAR!!! All rubs need sugar, pork and chicken get a lot, brisket gets just enough to help make the bark. The rub I made today I split 50/50 brown sugar and regular sugar
Ground mustard
Chili powder
Today I am doing ribs for a range of folks, so I didn't use any heat.
Sugar, brown sugar, garlic powder, onion powder, Paprika, Black Pepper, ground ginger and Rosemary. If I didn't have old people and young kids eating these I would have probably put some cayenne or Chinese red pepper in the rub.
I salted the ribs a couple hours before I put them on with sea salt, then I put the rub on a couple hours later and put them on the smoker. I am smoking a little higher than normal at 250 instead of 225, mainly because I have my smoker pretty packed and I want to make sure things are done on time. If they don't look like they are progressing and will make it on time I will wrap them in butcher paper for an hour so but I REALLY don't feel like pulling all these ribs and wrapping them!
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