Hey All!!!
Oh man, it's getting that time...can you feel it in the air...I smoked some yesterday...BBQ Grilling and Smoking time!!!
I'm really, really, really, getting the itch to buy a Yoder pellet smoker...really. Well, the reason for my post is to see what you all use as rubs and sauce/mopping sauce.
Here's a run down of rubs I've used...can't chose just one AND a few of these have beef rub along with pork. Pork ribs are mainly what I use. I'm pretty particular using rubs designed just for beef or pork.
Here are a few rubs I've used...what have you used different from mine.
Mad Hunky
Tatonka
Bad Byron's Butt Rub
Butcher BBQ Rub.......made in Chandler, Okla.
Plowboys
Jack's Old South and Jack's Old South Hickory Rub
Arthur Bryant's
McCormick
Two I haven't but will sometime soon:
Lionheart Rub...there's a Cajun on youtube that does Louisana Cajun Recipes and swears by this stuff.
Fiesta/Uncle Mike BBQ rub...at WalMart..with all the Fiesta spices and seasonings.
Anyone go to the Spice Store on Western and...um...40th..ish??
BBQ Sauce:
I use to like the sweet stuff, but after trying non to semi sweet I can't go the sweet sauce like..Sweet Baby Rays..waaaay to sweet..ugh!!
The two I'm using now are Gates and Arthur Bryant's..real..true..K.C. sauce.
Arthur Bryants original..you gotta like it a little vinegar-ish. The original is great on beef. I love Arthur Bryant's Rich and Spicy..not hot, just a little sweeter than the orginal...I put it on just about everything except ice cream and cereal!!..seriously..it's that good to me.
Gates is good..semi sweet..not as sweet as Sweet Baby Rays.
I usually put the rub on 12-24 hours ahead. I use to use a binder..rub mustard on it then put the rub on. Lately..I just rinse the ribs, pat dry, sprinkle rub..pat it in. Wrap it up in plastic wrap and throw it in the fridge until close to cooking time.
I have used liquid marinade for beef ribs..I've never used and injection on beef or pork..not yet.
I do the 3-2-1 smoking/cooking method. On the 2..2 hour mark I wrap it in tinfoil..put a little margarine, tiger sauce, little brown sugar, qnd some bbq sauce..wrap it up for the 2.
So..what rub and sauce do you use..most of the stuff I've listed I find in stores..some off the Internet. Walmart and Westlake hardware are getting about rubs and sauce.
Gotta get ready for summer and then NFL games!!!
Drinks...got that covered! !!
Post up what you use and where you find it.
Smoke rings..bbq that is..to you.
Oh man, it's getting that time...can you feel it in the air...I smoked some yesterday...BBQ Grilling and Smoking time!!!
I'm really, really, really, getting the itch to buy a Yoder pellet smoker...really. Well, the reason for my post is to see what you all use as rubs and sauce/mopping sauce.
Here's a run down of rubs I've used...can't chose just one AND a few of these have beef rub along with pork. Pork ribs are mainly what I use. I'm pretty particular using rubs designed just for beef or pork.
Here are a few rubs I've used...what have you used different from mine.
Mad Hunky
Tatonka
Bad Byron's Butt Rub
Butcher BBQ Rub.......made in Chandler, Okla.
Plowboys
Jack's Old South and Jack's Old South Hickory Rub
Arthur Bryant's
McCormick
Two I haven't but will sometime soon:
Lionheart Rub...there's a Cajun on youtube that does Louisana Cajun Recipes and swears by this stuff.
Fiesta/Uncle Mike BBQ rub...at WalMart..with all the Fiesta spices and seasonings.
Anyone go to the Spice Store on Western and...um...40th..ish??
BBQ Sauce:
I use to like the sweet stuff, but after trying non to semi sweet I can't go the sweet sauce like..Sweet Baby Rays..waaaay to sweet..ugh!!
The two I'm using now are Gates and Arthur Bryant's..real..true..K.C. sauce.
Arthur Bryants original..you gotta like it a little vinegar-ish. The original is great on beef. I love Arthur Bryant's Rich and Spicy..not hot, just a little sweeter than the orginal...I put it on just about everything except ice cream and cereal!!..seriously..it's that good to me.
Gates is good..semi sweet..not as sweet as Sweet Baby Rays.
I usually put the rub on 12-24 hours ahead. I use to use a binder..rub mustard on it then put the rub on. Lately..I just rinse the ribs, pat dry, sprinkle rub..pat it in. Wrap it up in plastic wrap and throw it in the fridge until close to cooking time.
I have used liquid marinade for beef ribs..I've never used and injection on beef or pork..not yet.
I do the 3-2-1 smoking/cooking method. On the 2..2 hour mark I wrap it in tinfoil..put a little margarine, tiger sauce, little brown sugar, qnd some bbq sauce..wrap it up for the 2.
So..what rub and sauce do you use..most of the stuff I've listed I find in stores..some off the Internet. Walmart and Westlake hardware are getting about rubs and sauce.
Gotta get ready for summer and then NFL games!!!
Drinks...got that covered! !!
Post up what you use and where you find it.
Smoke rings..bbq that is..to you.