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Huskee's Rib Rub Recipe

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  • Ernest
    Founding Member
    • Jul 2014
    • 3479
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #16
    Sugar doesn't burn on chicken? Or is it meant for low temp smoked chicken?

    Comment

    • Marauderer
      Founding Member
      • Jul 2014
      • 1443
      • Powder Springs, Georgia
      • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
        Powder Springs, GA

        Weber S470 with smoker box and insulated custom cover
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        PickleMeister
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        Tyent Water Ionizer

        I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

      #17
      Originally posted by Ernest View Post
      Sugar doesn't burn on chicken? Or is it meant for low temp smoked chicken?
      If you have sugar in your rub keep temps at 275*F or less. Over 300*F and the bird will be black from the sugar over caramelizing.

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15541
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #18
        Originally posted by Ernest View Post
        Sugar doesn't burn on chicken? Or is it meant for low temp smoked chicken?
        I cook my birds at or about 325, for roughly two hrs (maybe 1:45 maybe 2:15) until the breasts are 160ish (165 recommended). As you can see from this pic they don't get black, they caramelize but they don't get black. I have heard of some others getting black birds after 2 hrs @ 325, but I never have. Here are two separate cooks to illustrate that point: These are both with my rib rub.

        Click image for larger version

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        Click image for larger version

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        And here's a pretty cool but short video of it sizzling and dripping in the Yoder:

        Comment

        • Ernest
          Founding Member
          • Jul 2014
          • 3479
          • Dallas, Texas
          • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

          #19
          Thank you. Most of the birds that I cook are seasoned with salt and pepper or Penzey's Jerk chicken seasoning.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Have you ever tried BBBR on chicken? I cannot remember if it was you & I discussing this but I tried it and it really gave it a Cajun spin, nice smokey spicy chicken.

          • Breadhead
            Breadhead commented
            Editing a comment
            Ernest ...

            Penzey's is the bomb of a spice store. I have 1 a couple of miles from my house. I buy most of my spices there. It's fun to just look at all of their stuff.👍
        • DWCowles
          Founding Member
          • Jul 2014
          • 9696
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #20
          That bird sure looks nice Huskee. The last time I done chicken they turn out black and the ribs that I had in the Lang with the chicken also was black. I'm pretty sure I found out what cause it. I have two piles of hickory logs (one season and one not) and I was unaware that I was using the pile that wasn't season. That's what happens when you have to many Bud Lites...

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15541
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

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              • Brinkmann cabinet charcoal smoker (repurposed)

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              • Weber grill topper
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              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #21
            Originally posted by DWCowles View Post
            That bird sure looks nice Huskee. The last time I done chicken they turn out black and the ribs that I had in the Lang with the chicken also was black. I'm pretty sure I found out what cause it. I have two piles of hickory logs (one season and one not) and I was unaware that I was using the pile that wasn't season. That's what happens when you have to many Bud Lites...
            Thanks buddy. I've used apple wood that was only a few weeks old after cutting & splitting, and still didn't get the birds black. I can't imagine wet wood would do that, but maybe hickory is a different animal. I hear you on the beers. Especially on a hot summer day when they go down good, silliness reigns.

            Comment

            • Chris_Ryan
              Founding Member
              • Jul 2014
              • 34
              • Harrison, NY

              #22
              @Huskee - I tried this rub and here's the honest feedback.

              My wife isn't a fan of the sweet - so I made half with the brown-sugar top layer and half without. I followed everything else to the letter.

              1. She went with the non-brown sugar glaze. BUT...the vote was close.
              2. We love salt. I dry brined the night before, dusted them lightly before throwing them on and we felt they were a tad salty. That said, this was my favorite quote of the night: "nom, nom...[lip smack]..yeah, hon. maybe...[smack] maybe a little salty...but [bite chew] yeah...i can't stop eating [expletive] these things. so...[chew chew]...yeah...[licks fingers] I'd maybe um, a little less salt but...[reaches for another]...hang on..." So, I might separate out like @marauder mentioned. But with a review like that it seems hardly worth it!
              3. I loved the idea of glazing with the brown sugar. I didn't do it enough. I was a little timid. Next time - going all out.
              4. All respect to Mr. Meathead and his MD. I think this edges it out. Hit technique + your rub. Those might be the end all be-all last meal ribs!

              I was happy I snapped the shot before they all disappeared!

              Click image for larger version

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              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Thanks for the honest feedback. Did you use salt in the rub AND dry brine w/ salt separately? If so, that's likely why they were salty. I keep the salt in the rub and dry brine WITH the full rub. Lol, I love the narrative of the eating process, made me smile!
            • Chris_Ryan
              Founding Member
              • Jul 2014
              • 34
              • Harrison, NY

              #23
              I dry brined with the full rub. I just had a thought though. They'd been in the freezer for a spell. I made 2 racks one day and saved the 3rd. It's entirely possible I salted them before throwing them in the freezer. I am...not that smart apparently. I wonder if that was it. No way to tell other than to make 'em again!

              After watching the webinar on salting, my world has changed and I have stopped putting salt in rubs - other than yours. I have some left over so I'm going to see if that's exactly what I did. Seeming more and more likely the more I think about it

              Comment

              • Jerod Broussard
                Moderator
                • Jun 2014
                • 9992
                • East Texas
                • Pit Barrel Cooker "Texas Brisket Edition"
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                #24
                I'm going to modify this for my turkey. Wife does not like the S & G. Step-niece is allergic to the soy in Tony's. I'll reduce the sugar content and roll with it.

                Comment

                • HC in SC
                  Former Member
                  • Nov 2014
                  • 476
                  • SC Lowcountry

                  #25
                  Looks good Huskee - that is one of the finest looking birds I have seen! I'll make a small batch and try on ribs and chicken this week and will give you honest feedback. Neither me, my wife or any of the people dinig with us were really blown away by the S&G on chicken - I used some fat split breasts as a dry run for a turkey and glad I did. Since no one was really happy with it I am thinking maybe I hosed the recipe somewhere. I might have left out the sugar, but I am going for a different rub for the turkey this year and your rub looks good. I really was hoping not just fall back on Tony Chachere's - needed to mix it up a bit and the sweetness in your recipe sounds like the ticket. I will do the dry brine with the salt in the rub as you suggest and report back next week when done. This definitely gives me a couple ideas to break the PBC in when it arrives next Friday. 😀
                  Last edited by HC in SC; November 24, 2014, 05:00 AM.

                  Comment

                  • Huskee
                    Administrator
                    • May 2014
                    • 15541
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

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                      • Weber Jumbo Joe Gold (18.5")
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                      • Brinkmann cabinet charcoal smoker (repurposed)

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                      • (3) Maverick XR-50: 4-probe Wireless Thermometers
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                      Beverages
                      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                      • Most favorite beer: The one in your fridge
                      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                      About me
                      Real name: Aaron
                      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                      Occupation:
                      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                    #26
                    Originally posted by Jerod Broussard View Post
                    I'm going to modify this for my turkey. Wife does not like the S & G. Step-niece is allergic to the soy in Tony's. I'll reduce the sugar content and roll with it.
                    Sounds like a plan JB. It is excellent on chicken if I do say so myself, but I too wondered about the sweetness on a turkey, although it really isn't SWEET, it just helps counteract the saltiness for a good balance....which is good since turkey historically isn't supposed to be sweet. It sure helps the skin with the maillard though. It might be a touch salty if you reduce the sugar too much, but please keep me updated!

                    Comment

                    • Huskee
                      Administrator
                      • May 2014
                      • 15541
                      • central MI, USA
                      • Follow me on Instagram, huskeesbarbecue

                        Smokers / Grills
                        • Yoder loaded Wichita offset smoker
                        • PBC
                        • Grilla Silverbac pellet grill
                        • Slow 'N Sear Deluxe Kamado (SnSK)
                        • Masterbuilt Gravity 560
                        • Weber 22" Original Kettle Premium (copper)
                        • Weber 26" Original Kettle Premium (black)
                        • Weber 26" Original Kettle Premium (light blue)
                        • Weber Jumbo Joe Gold (18.5")
                        • Weber Smokey Joe Silver (14.5")
                        • Brinkmann cabinet charcoal smoker (repurposed)

                        Thermometers
                        • (3) Maverick XR-50: 4-probe Wireless Thermometers
                        • (7) Maverick ET-732s
                        • (1) Maverick ET-735 Bluetooth (in box)
                        • (1) Smoke X4 by ThermoWorks
                        • Thermapen MkII, orange
                        • ThermoPop, yellow
                        • ThermoWorks ChefAlarm
                        • Morpilot 6-probe wireless
                        • ThermoWorks Infrared IRK2
                        • ThermoWorks fridge & freezer therms as well

                        Accessories
                        • Instant Pot 6qt
                        • Anova Bluetooth SV
                        • Kitchen Aide mixer & meat grinder attachment
                        • Kindling Cracker King (XL)
                        • BBQ Dragon
                        • Weber full & half chimneys, Char-Broil Half Time chimney
                        • Weber grill topper
                        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                        • Pittsburgh Digital Moisture Meter

                        Beverages
                        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                        • Most favorite beer: The one in your fridge
                        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                        About me
                        Real name: Aaron
                        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                        Occupation:
                        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                      #27
                      Originally posted by HC in SC View Post
                      Looks good Huskee - that is one of the finest looking birds I have seen! I'll make a small batch and try on ribs and chicken this week and will give you honest feedback. Neither me, my wife or any of the people dinig with us were really blown away by the S&G on chicken - I used some fat split breasts as a dry run for a turkey and glad I did. Since no one was really happy with it I am thinking maybe I hose the recipe somewhere. I might have left out the sugar, but I am going for a different rub for the turkey this year and your rub looks good. I really was hoping not just fall back on Tony Chachere's - needed to mix it up a bit and the sweetness in your recipe sounds like the ticket. I will do the dry brine with the salt in the rub as you suggest and report back next week when done. This definitely gives me a couple ideas to break the PBC in when it arrives next Friday. 😀
                      Thanks a lot HC! For ribs I highly recommend following the technique in the top post. For chicken or pork butts I don't bother with extra brown sugar on top. With chicken, if the brining causes too much rub to melt off, I shake more on when placing in the smoker. I can't remember if the above says that or not (too lazy to scroll up, lol).

                      I've never done this on turkey, so i don't know if it will throw off the whole traditional turkey flavor or it would be a huge hit. I do know it is my family's favorite way to do chicken though....

                      I eagerly await your honest feedback. Even if you hate it, tell me I won't be offended.
                      Last edited by Huskee; November 24, 2014, 11:38 PM.

                      Comment

                      • Jerod Broussard
                        Moderator
                        • Jun 2014
                        • 9992
                        • East Texas
                        • Pit Barrel Cooker "Texas Brisket Edition"
                          Weber One Touch Premium Copper 22" Kettle (gift)
                          Slow 'n Sear for 22" Kettle
                          Weber One Touch Premium Black 26" Kettle (gift)
                          Slow 'n Sear XL for 26" Kettle (gift)
                          Weber Smokey Joe Gold
                          Weber Rapid Fire Chimney
                          Vortex
                          Maverick ET-732 White
                          Maverick ET-732 Copper
                          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                          Thermoworks Thermapen w/ Back light (gift)
                          Thermoworks Timestick
                          Cambro Model 300MPC110 w/ Winco SS Pans
                          B & B and Kingsford Charcoal
                          B & B Pellets

                        #28
                        Originally posted by Huskee View Post

                        Sounds like a plan JB. It is excellent on chicken if I do say so myself, but I too wondered about the sweetness on a turkey, although it really isn't SWEET, it just helps counteract the saltiness for a good balance....which is good since turkey historically isn't supposed to be sweet. It sure helps the skin with the maillard though. It might be a touch salty if you reduce the sugar too much, but please keep me updated!

                        Don't worry, no salt is going in the rub. The fresh turkey was brined in a 5% solution, so I might give it a touch of brining over night.

                        Comment


                        • Huskee
                          Huskee commented
                          Editing a comment
                          I'd give it a slight sprinkle of surface salt. I thought it was sweet & bland when I tried it the no salt & dry brine way.
                      • Ernest
                        Founding Member
                        • Jul 2014
                        • 3479
                        • Dallas, Texas
                        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                        #29
                        Looks like my rub except I do not measure, I use chipotle powder instead of cayenne, toasted cumin seeds then ground (try this Huskee) and Mace.

                        Now is that whole sugar cookie necessary?

                        Comment

                        • Huskee
                          Administrator
                          • May 2014
                          • 15541
                          • central MI, USA
                          • Follow me on Instagram, huskeesbarbecue

                            Smokers / Grills
                            • Yoder loaded Wichita offset smoker
                            • PBC
                            • Grilla Silverbac pellet grill
                            • Slow 'N Sear Deluxe Kamado (SnSK)
                            • Masterbuilt Gravity 560
                            • Weber 22" Original Kettle Premium (copper)
                            • Weber 26" Original Kettle Premium (black)
                            • Weber 26" Original Kettle Premium (light blue)
                            • Weber Jumbo Joe Gold (18.5")
                            • Weber Smokey Joe Silver (14.5")
                            • Brinkmann cabinet charcoal smoker (repurposed)

                            Thermometers
                            • (3) Maverick XR-50: 4-probe Wireless Thermometers
                            • (7) Maverick ET-732s
                            • (1) Maverick ET-735 Bluetooth (in box)
                            • (1) Smoke X4 by ThermoWorks
                            • Thermapen MkII, orange
                            • ThermoPop, yellow
                            • ThermoWorks ChefAlarm
                            • Morpilot 6-probe wireless
                            • ThermoWorks Infrared IRK2
                            • ThermoWorks fridge & freezer therms as well

                            Accessories
                            • Instant Pot 6qt
                            • Anova Bluetooth SV
                            • Kitchen Aide mixer & meat grinder attachment
                            • Kindling Cracker King (XL)
                            • BBQ Dragon
                            • Weber full & half chimneys, Char-Broil Half Time chimney
                            • Weber grill topper
                            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                            • Pittsburgh Digital Moisture Meter

                            Beverages
                            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                            • Most favorite beer: The one in your fridge
                            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                            About me
                            Real name: Aaron
                            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                            Occupation:
                            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                          #30
                          Originally posted by Ernest View Post
                          Now is that whole sugar cookie necessary?
                          People like to ask about that, ha ha. If you spoon your rub on or are only making a small batch and will use it right up, then no. I like to dry it out and grind it up because that makes it all dry and powdery and it won't clump in the shaker I use. Clumps in the shaker can clog the holes causing more salt to get through and ruin the rub by throwing of the balance. Using a spoon from a bowl or a bag would eliminate this as a concern. I've just posted what I do since it's what I do.

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                          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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                          Meat-Up in Memphis