knox graham

Howdy!

I've been using a rub called "Camp Boss" which is produced locally. It
contains salt, cayenne, black pepper, garlic, MSG, and "other spices".
Naturally there is enough secrecy here so that the product can't be
duplicated easily.

My pit is a heavy gauge steel pipe with offset firebox, cooking mostly
brisket, chicken, sausage, and ribs (Yep, I'm a Texan!)

Any suggestions for a good dry rub that can be used all around?

Thanks !

Knox G.

ricky

Knox,
If you haven't searched the FAQ of this newsgroup yet do that. There are
lots and lots of great recipes and bbq tips there.
Here's a link to my rib rub that I've used for years:
http://www.fawnridge.com/ricky/rub.txt

If you've got the time, the money and the appetite start with 6 or 8 racks
of ribs and just experiment with whatever you've got in the cupboard.

Ricky

frohe

Visit your local HEB spices aisle and get the Season-All by Fiesta foods.
--
-frohe
Life is too short to be in a hurry

febco

A great source for spices and chiles to make those rubs is Pendery's
http://www.penderys.com

Premixed rubs seem to have more salt and sugar in them than I ever
want to use in mine which tends to be nada. If you get into it big
time-buy spices whole and "crush" them with a whirly blade
grinder/chopper-cheap from Target. Does a great job-can do a 1/4 cup
of peppercorns in a few seconds. Spices loose punch much faster after
grinding. The purists use a mortar and pestle-got em but not the time
or energy.

knox graham

look at the FAQ, but I can't figure out how to get there. Can you give me a
quick tutorial?

Thanks again

Knox G.

monroe, of course...

My last brisket got:

1/4 cup brown sugar
1/4 cup hot paprika
2 T (maybe 3) Fresh ground black pepper
2 T coarse ground sea salt (kosher works, too)
2 T garlic powder

Apply to meat and rub in, seal in a big Ziploc for a day in the fridge.
Apply again while the meat warms up before cooking. I like what the
sugar does for the bark on brisket, and it helps counteract any
bitterness from the smoke (I used oak). Adjust the salt to your liking.


It's as simple as a rub can get really.

monroe(call it KISS rub?)

bob

Knox Graham typed:

I'm not Ricky, but try this:
http://www.eaglequest.com/~bbq/faq2/toc.html

Also, my basic rub is freshly ground black pepper (or, most recently Penzey's
four peppercorn blend)
A little salt
onion powder
granulated garlic
paprica (hot or not)
add whatever else you think might fit in, cayenne, chipotle, etc.

BOB

ionaþan

I know I didn't invent this idea, but have you tried meat curing
powder on your pork Qs? It is salt and sodium nitrite, and is
used to cure hams, sausage, etc.

It makes pork ribs, loin roasts, etc. taste like ham -- heavenly.
(Easily make your own canadian bacon, etc.)
You can buy it at: http://www.sausagemaker.com
Click "Meat Curing Supplies", then "Instacure #1"
[NA, bla bla, just a satisfied customer of his book.]

I bought the cure at a local packing plant for like a dollar
a pound. They just called it "that 1 oz. per 100 lb. stuff."

Then, for a rub, I dilute it in about ten parts salt, add whatever
spices. Salt it down w/ this stuff, wrap it in freezer paper &
fridge it for 24 hours, then Q.

I've not tried it on beef or chicken... yet. But on pork it rocks.

-j

ionaþan

Speaking of HEB, a couple years ago my wife brought home
some "Aji Amazona" hot sauce, but I have not been able to find
it since. This is the grossest looking (looks like sinus-infection
snot), best tasting hot sauce I have ever tasted. If you can get past
the appearance, this stuff is heaven.

Any Idea who sells this/where to get it?

TIA,
-j

reg

http://www.hotshoppe.com/productPage.asp?PID=879&CategoryID=3&CategoryName=HOT+SAUCES+%2D%2D+CARIBBEAN

--
Reg email: RegForte (at) (that free MS email service) (dot) com