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Pitmaster Club Exclusive First Taste: Meathead's Amazing Rubs & Sauce - ALL 4 - Now Available For Purchase!

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  • RichieB
    commented on 's reply
    ecowper, what did the steaks weigh each? Looks about 1#.

  • Huskee
    commented on 's reply
    I had to do about a 1/2 straight salt dry brine and half this rub on steak and a tri tip. I suspect on a thick chuck or brisket it'd be more like 3/4 dry brine.

  • Huskee
    commented on 's reply
    ecowper Yeah I noticed the same. I will contact BigJim, our free site IT guy.

  • Meathead
    commented on 's reply
    My experiences exactly.

  • ecowper
    commented on 's reply
    Panhead John .... yup *no was missing.

  • Panhead John
    commented on 's reply
    ecowper Did you mean…there is NO actual link to click on?
    I went there yesterday and I also found there’s no way to leave comments.

  • ecowper
    commented on 's reply
    Huskee I was going to share some thoughts on the public side, but when I went to https://amazingribs.com/flavor/ I did not find any ability to leave comments? Although you do have the part that says leave comments below, there is no actual link to click on :-(
    Last edited by ecowper; August 31, 2021, 11:28 AM. Reason: fixed the missing word "no"

  • ecowper
    replied
    Meathead you are definitely right about using the rub liberally. I put about 1 1/2 tsp on each steak last night. Came out great, the rub was not even close to overwhelming (which I was concerned about). The salt was pretty light, I will be dry brining ahead of the rub in the future. Overall, very much like this rub. It's not BBBR in a commercial wrapper, although it has similarities.

    The rub developed a nice crust during the indirect cook. And it didn't burn while searing on grill grates.

    I think this is a great commercial rub and will definitely be good for the average person grilling at home. Nothing complicated, just shake the rub on liberally, put in fridge for an hour, then onto the grill.

    Click image for larger version  Name:	MH-Rub - 1.jpeg Views:	0 Size:	272.4 KB ID:	1085924

    Click image for larger version  Name:	MH-Rub - 2.jpeg Views:	0 Size:	313.4 KB ID:	1085925
    Last edited by ecowper; August 31, 2021, 10:38 AM.

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  • CaptainMike
    commented on 's reply
    I like the salt level. It's there, but not overwhelming like most other commercial rubs. I think it would be prudent to scale back dry brining a little, but I don't believe a regular DB would be over-salty. Good job, MH.

  • Meathead
    commented on 's reply
    Thanks for the kind words. As I have worked with them I find that I like to use them generously (not a sales ploy) and sometimes they need more salt at table.

  • Meathead
    commented on 's reply
    I asked the manufacturer. She said "We can not ship internationally yet. We also would also have to run bi-lingual labels and stock additional finished goods." We are adding retailers who might sell internationally so sit tight.

  • Matt Bykowski
    commented on 's reply
    CaptainMike, good to know. Thanks for the comments.

  • CaptainMike
    commented on 's reply
    I completely agree with your assessment. I used it on a TT last night and it was pretty good. I had already DB'd the TT when Brown Santa showed up with my order. I went easy with it due to the added salt, but it turned out just fine and it was nice to shake a little on as a condiment as well. I rate it a "Good Value" on the Hambone Value Scale.

  • CaptainMike
    commented on 's reply
    I used the Red Meat Rub (Cow Crust) on a tri tip last evening and it was pretty good. There is some value in having it ready-made, but it's also not hard to make up a batch either. I haven't tried the other 2, but I'm sure they will be equally as good and I think it was a good purchase.

  • ecowper
    commented on 's reply
    Panhead John how do you know I’m not?

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