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A Good Dry Rub?
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: A Good Dry Rub?  Reply with quote

Who has some Good Dry Rubs Recipes for Ribs, Butts, Brisket and Chicken? Do you use the same rub on all your meats, or do you use different rubs for different meats?
I know everyone has different taste, I like Ribs to be a little sweet, and my yard bird a little spicy. I am still trying to learn how to do Brisket, the 1st one I cooked to long I think, it fell apart like pulled pork when I went to cut it. Will try to take off at 180 next time I guess.

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Post Posted: Sat Jan 08, 2011 2:43 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

This is my favorite for ribs and pork in general, a pain to make if you cant buy apple powder, but well worth the work

Pigs Worst Nightmare AppleRub

6 Tbsp Ground Dried apple
3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
3 Tbsp Coarse Salt
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
½ Tsp Ground Black Pepper


Dried apple is not available in a lot of places so you can make your own by doing this.

Take 3 apples, slices them VERY thin. Spray or butter a cooking sheet. Place the thin apple slices on the tray and salt the apples slices, add brown sugar to the apple slices. To dry them ourt put them in the oven at 150 degrees for 2-3 hours. They will not become completely dried out and crunchy in the oven, after it appears they are drying you can take them out and let them rest. I usually let them sit over night and they are very crunchy in the morning ready to grind up.

and spritz with apple juice while cooking


Last edited by animal on Sat Jan 08, 2011 7:09 pm; edited 1 time in total
Post Posted: Sat Jan 08, 2011 7:02 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

I have a lot more, if you are interested in anything specific E mail me
Garyt32@excite. com and I can give what ever you want to suit your tastes in sauces and rubs, Have you ever tried a finishing sauce on pulled pork. if not you should
Post Posted: Sat Jan 08, 2011 7:07 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

I can send you a spread sheet with a ton of info
Post Posted: Sat Jan 08, 2011 7:14 pm 
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Bean





Joined: 29 Sep 2010
Posts: 11


Location: Virginia

Post Post subject: Reply with quote

If you want you can keep a brisket rub as simple as just salt and pepper.

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Post Posted: Mon Jan 10, 2011 2:38 am 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Sounds Good! Reply with quote

Animal that sounds good! It should be sweet with all that sugar. And email sent, Thanks!

And yes Bean you are right, some times it's best to just remember to KISS, (Keep It Simple Stupid) some times less is best, and let the wood do the flavoring!

Thanks Guys

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Post Posted: Mon Jan 10, 2011 3:52 pm 
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davef63





Joined: 06 Mar 2011
Posts: 9


Location: minnesota

Post Post subject: Reply with quote

hey animal, new user here, dave from minnesota, id be interested in seeing some of your rub recipies, tried to email you but didnt work. thanks,
dave
Post Posted: Sun Mar 06, 2011 2:22 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

Try this link http://www.crankybuzzard.com/CrankyBuzzardBBQWorkbook.xls  A ton of good info here, also check out Mike Mills magic dust, it can be found with a Google search
Post Posted: Fri Apr 08, 2011 1:38 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

Post Post subject: Reply with quote

Here is the magic dust recipe, but buy the book, It is the best, most entertaining BBQ book I own. It is not a recipe book but it has many, it is just a book you cant put down.

Magic Dust

From Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe
See More About:

   barbecue rub recipes
   mike mills

There's a big shaker of Magic Dust next to the salt and pepper in my own kitchen and at all my restaurants. I wish I could figure out a way to attach the bottle to the restaurant tables because, at my restaurants, it's the most frequently stolen item!

To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes about 2 cups
Ingredients:

   1/2 cup paprika
   1/4 cup kosher salt, finely ground
   1/4 cup sugar
   2 tablespoons mustard powder
   1/4 cup chili powder
   1/4 cup ground cumin
   2 tablespoons ground black pepper
   1/4 cup granulated garlic
   2 tablespoons cayenne

Preparation:
Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
Post Posted: Fri Apr 08, 2011 1:48 pm 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

Post Post subject: Sounds Good! Reply with quote

Thank animal, that sounds good! I'll have to mix up a batch the next smokin!


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Post Posted: Thu Apr 21, 2011 7:35 pm 
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