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Started By
Message
Rubs for grilling.
Posted on 6/7/24 at 3:58 pm
Posted on 6/7/24 at 3:58 pm
I am interested in what rubs you guys are using for grilling. I’m talking ribs, butts, steaks, chicken, etc.
I love this Cajun rub and use it in almost everything. It says it’s hot but it’s medium actually. I’m doing a pork butt tomorrow and will use Famous Dave’s as a base then add the Cajun on top
Trying to learn some new ones to try.
Also, if you don’t have one of these grill brushes, you are missing out. Thing just works.
I love this Cajun rub and use it in almost everything. It says it’s hot but it’s medium actually. I’m doing a pork butt tomorrow and will use Famous Dave’s as a base then add the Cajun on top
Trying to learn some new ones to try.
Also, if you don’t have one of these grill brushes, you are missing out. Thing just works.
14
Posted on 6/7/24 at 5:40 pm to LanierSpots
I buy bulk and then adjust to my liking usually by adding more cayenne. 5x cheaper at least.
Posted on 6/7/24 at 6:17 pm to LanierSpots
Would gladly try that grill brush. Name? Linky?
Plenty of good stock rubs out there. Traeger is good. John Henry Pecan is fantastic(sweet). However, you will never do better than your own, if you are willing to commit the time and trial and error investment. I continue to tweak my 3 after almost 20 years of tweaking lol.
Plenty of good stock rubs out there. Traeger is good. John Henry Pecan is fantastic(sweet). However, you will never do better than your own, if you are willing to commit the time and trial and error investment. I continue to tweak my 3 after almost 20 years of tweaking lol.
Posted on 6/7/24 at 6:24 pm to LanierSpots
Marinade before rubs for grilling imo.
Posted on 6/7/24 at 6:28 pm to LanierSpots
I got the meat church variety pack and like it quite a bit.
Posted on 6/7/24 at 8:03 pm to billjamin
also a fan of meat church.
i regularly use: Honey Hog, Holy Gospel, and Voodoo. Honey Hog on bacon, try it.
i regularly use: Honey Hog, Holy Gospel, and Voodoo. Honey Hog on bacon, try it.
Posted on 6/7/24 at 8:11 pm to LanierSpots
I've been using Cajun 2 step. I know people hate on him but it's pretty good stuff.
Posted on 6/7/24 at 9:20 pm to LanierSpots
Posted on 6/7/24 at 10:21 pm to LanierSpots
For shoulders, ribs and butts my favorite by far in Rendevouz rub from the the Rendevouz bbq restaurant here in Memphis.
Posted on 6/8/24 at 5:55 am to LanierSpots
My favorites were made by OakRidge in Missouri, but they closed down about a year ago. I recently bought some Meat Church products to try. I like my pork rubs to be sweet.
Posted on 6/8/24 at 10:07 am to LanierSpots
My first shoulder cook. Mustard, famous Dave’s pork rub then a little Cajun.
4.5 pound shoulder. 250 till 165 internal. Then put in pan with apple juice, little butter, brown sugar and a dash of rub. Cover and cook till internal is 200-205.
Am I missing anything?
4.5 pound shoulder. 250 till 165 internal. Then put in pan with apple juice, little butter, brown sugar and a dash of rub. Cover and cook till internal is 200-205.
Am I missing anything?
This post was edited on 6/8/24 at 10:08 am
Posted on 6/8/24 at 11:42 am to LanierSpots
Yea, what time is supper? I'll bring a 12 pack and potato salad.
Posted on 6/8/24 at 11:53 pm to RetiredSaintsLsuFan
quote:
My favorites were made by OakRidge in Missouri, but they closed down about a year ago
I bought a bunch when they announced they were closing. I really like Carne Crosta on steaks. Good stuff. Will be sad when I run out.
Posted on 6/9/24 at 6:37 am to billjamin
quote:
I got the meat church variety pack and like it quite a bit.
I have watched some of his videos and learned a lot. I will get a few of the rubs and try them....
Posted on 6/9/24 at 6:56 am to LanierSpots
I am a creature of habit and stay with my time tested EZ rub.
1 lb Lowerys seasoned salt
1 lb dark brown sugar
1 lb light brown sugar
I soak cherry wood overnight and wrap it in foil to smoke pork butt 8 hrs.
1 lb Lowerys seasoned salt
1 lb dark brown sugar
1 lb light brown sugar
I soak cherry wood overnight and wrap it in foil to smoke pork butt 8 hrs.
Posted on 6/9/24 at 7:12 am to Greencombine
quote:
Yea, what time is supper? I'll bring a 12 pack and potato salad.
My cook was about 7 hours and I let it rest before I broke it up. It was excellent for my first attempt. After I removed it from the smoker, I wrapped it in tinfoil and just let it rest in my oven. Oven off of course. I didnt have a cooler to put it in. I will try that next time. Thanks for all the advice here..
It was very moist and tender. It was a little over 4 pound shoulder.
Posted on 6/10/24 at 6:35 am to PillageUrVillage
I ordered a bag yesterday with some Meat Church stuff. Thanks for the suggestion,,
Posted on 6/10/24 at 7:14 am to LanierSpots
Did an SCA steak cook with my brother a couple years ago and used combo of Twisted Steel Steak Appeal and Loot N Booty Jolly Roger along with 1 or 2 others; came in 2nd place out of about 40 cooks. Say that to say those 2 are my go to when it comes to steak and several other beef options. Its 2 damn good rubs that go really well together.
Posted on 6/10/24 at 10:13 am to LanierSpots
LINK
I like using Meatheads Memphis dust on my pork butts. I like to use “The BBQ Rub” from Killer Hogs on my ribs.
I like using Meatheads Memphis dust on my pork butts. I like to use “The BBQ Rub” from Killer Hogs on my ribs.
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