Longtime Reader, Finally Joined

[gcdmd]

Bienvenido from Texas. I love your comment about paying for expensive salt.

[Panhead John]

gcdmd I’ve always wondered, what part of Texas you in?

[gcdmd]

Panhead John
We're practically neighbors. I'm in Victoria (most of the time).

[Panhead John]

Less than 2 hours away! I will expect an invite for next Texas Trinity cook. I’ll call in my sides request the day before. 🤗

[STEbbq]

Welcome!

I'm in agreement avoiding a ton of expensive salts in rubs, but then again, I don't want to make a new rub every time I smoke.

I have found Killer Hogs rubs ( https://www.killerhogs.com/ ) to be a reasonable compromise. The first ingredient is sugar, while salt is fourth, and the price point is pretty reasonable.

[gcdmd]

Re Killer Hogs: Good to know.

[SheilaAnn]

CaliforniaDad welcome aboard! I’m in the LBC (Long Beach). I had been lurking for a long time and finally jumped in. My skills and confidence have grown exponentially learning from these fantastic people.

[CaliforniaDad]

SheilaAnn - thanks! My wife and I have lived all over CA. Ever eat at Uncle Bud's Kitchen in Bellflower? I can't necessarily recommend the food as being great, but it has a sentimental place in my heart, and it's a pretty unique dining experience.

[SheilaAnn]

CaliforniaDad We haven’t eaten there, but will definitely try it out! Always looking for that perfect cozy diner.

[STEbbq]

Expanding a bit more on your rub question...

Paul Kirk has about 30 pages devoted to rubs:

https://www.amazon.com/Paul-Kirks-Championship-Barbecue-Lip-Smackin/dp/1558322426/

Dr. Lampe devotes a similar amount of pages to rubs:

https://www.amazon.com/Flavorize-Marinades-Injections-Brines-Glazes/dp/1452125309/

I own Paul Kirk's book, and it's been a long-time favorite of mine for clear and usefully laid out information. It has many well designed exhibits and charts with important information clearly marked. You are already familiar with Meathead's recipes, so my guess is these books would give you some more ideas on how to build your own rubs and how some of the best rubs are made.

[CaliforniaDad]

Awesome, thanks! Adding those to my Amazon Wish List for Christmas.

Also, I'd be curious if you have thoughts on these issues. Any chance you've come across that specific discussion in your reading?

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/rubs-pastes-marinades-and-brines/936975-granulated-v-non-granulated-onion-and-garlic-powders-in-beef-rubs

[STEbbq]

I think those are some good questions, and I actually don't have a great answer because I haven't made Meathead's Big Bad Beef Rub. I usually do his Memphis Dust on occasion. I bet someone will come along in a bit with a helpful answer though.

[CaliforniaDad]

STEbbq, you should definitely give the Big Bad a try. It's really great on beef ribs!

[ecowper]

Welcome CaliforniaDad .... former native Californian here. Born and raised in the Sierra Nevada foothills just up the 80 from Sacramento. Then I joined the Army and lived all over the planet. Finally settled down for good, I think, in western Washington.

Looking forward to reading about your cooking adventures! Don’t forget, no pictures means it didn’t actually happen. :-)

[bbqLuv]

Glad you joined,
Hello from NW Oregon.

[mcook2201]

Greetings and welcome from North Carolina

[LA Pork Butt]

Welcome to the Pit from Dallas!

[Soonerpop]

Welcome from north Texas. You’re already having a good time here!

[MrMeat]

Welcome from Florida!

[Stuey1515]

Welcome from Oz, you will like it here

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[Skip]

Welcome from Minnesota. Enjoy The Pit!

[NCSmokin]

Welcome from NC!!

[hoovarmin]

Welcome from NE Florida!