Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

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

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Huskee's Rib Rub Recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 4906
    • Charlotte, NC

    #46
    I think he deleted it by mistake when he updated the salt content a few weeks back. Good catch!

    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.

      #47
      Originally posted by jlazar View Post
      Huskee, I noticed that your rib rub recipe on page one does not include any chili powder. However, I have a printed copy for Huskee Rib Rub that I got somewhere online (but can't find it again), that is the same as your recipe on page one but also calls for 4 Tsp of chili powder. Do you include chili powder or not? Also, you cook unwrapped the entire time, right? Thanks, John
      THANK YOU @jlazar! I have no idea how/when it got deleted, but it surely was a mistake and it definitely should be in there! I have edited the top post to reflect this error.

      I wonder how many folks made it and didn't care for it w/o the chili powder! Oops!

      Comment

      • Dr ROK
        Charter Member
        • Dec 2014
        • 1351
        • Morrill, Nebraska
        • Retired high school teacher and principal
          Dr ROK - Rider of Kawasaki &/or rock and roll fan
          Yoder 640 on Husker themed comp cart
          Cookshack Smokette smoker
          Antique refrigerator smoker
          Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
          Rec Tec Mini Portable Tailgater w/ GrillGrates
          Plenty of GrillGrates
          Uuni wood pellet oven, first generation
          Roccbox Pizza Oven
          Meater Block
          "Go Big Red" Thermopen instant read thermometer
          Ultrafast instant read thermometer
          CDN quick read thermometer
          Maverick ET-732 thermometer
          Maverick ET-735 thermometer
          Tru-Temp wireless thermometer
          Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

          Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

        #48
        I made it w/o the chili powder & do think it would make a big difference if added. Oh damn, now I'll have to cook another rack o ribs to check this out

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          I'm so sorry Dr ROK, how embarrassing for me. I hope you liked it regardless. But I only assume it's a great thing that you can try it again!

        • Dr ROK
          Dr ROK commented
          Editing a comment
          Huskee, they were ribs, what's not to like. Yes they were very good, but I think the chili powder would have made them even better. No need for embarrassment. Simple mistake that could have happened to anybody.
      • jlazar
        Charter Member
        • Oct 2014
        • 686
        • Texas
        • Backwoods Chubby G2
          Weber 22" Master-Touch GBS Kettle
          Blackstone 36 Griddle
          SlowNSear (Original)
          Fireboard Extreme
          Maverick 732
          Super-Fast Thermapen
          Rapala 7 1/2
          Bear Paws
          Weber Rapidfire Chimney
          Grill Beast 304 Injector
          G&F Suede/Leather Gloves
          Foodsaver V4880

        #49
        Huskee,

        I only noticed it because I was messing around last night trying to mix up a rub of my own.

        Here is what I came up with:
        Brown Sugar 8 Tbs
        Cayenne Pepper 1 Tsp
        Chili Powder 1 1/2 Tsp
        Cumin Powder 2 Tsp
        Garlic Powder 4 Tsp
        Onion Powder 4 Tsp
        Oregano (dried) 2 Tsp
        Paprika 2 Tbs
        Pepper (ground black ) 1 Tbs
        Salt 4 Tsp
        Sugar (granulated) 3 Tbs

        After I mixed this, I asked myself how it compared to some of the recipes on Amazing Ribs. Yours was one of the first I compared it to. Found it to be very similar in ingredients with the addition of mine having Paprika and Oregano and the amount of each ingredient being different. That's when I noticed the difference between the printed and online Huskee recipes.

        Wish I could claim it was just because I am extra sharp -- but it was really just luck.

        Comment

        • Steve Vojtek
          Charter Member
          • Mar 2015
          • 612
          • Melbourne Australia
          • 6 & 2 burner gas BBQ's
            Diy electric smoker
            A-maze-n-tube 12 inch
            Gas powered pizza oven
            GMG Davy Crockett with Wifi
            Rosle 24 inch charcoal kettle
            Slow'nSear - my favourite
            2 x Thermapens
            2 x wireless thermometers
            3 x wired thermometers
            Favourite drink:
            Scotch whiskey various brands
            American Honey WT
            And beer ....
            And at work just plain old chilled water....

          #50
          This site is soooo big i keep finding new stuff and trying to remember it all is getting hard.. Thank god i found the Follow button on top - silly me never noticed it before - I will have to try your rib rub - that brown sugar coating sounds awesome i like sweet..thanks for sharing.
          Last edited by Steve Vojtek; April 30, 2015, 05:48 AM.

          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.

            #51
            I made a change to this recipe as noted in first post at top. I found higher grade spices to make this rub too chili-cumin-spicy flavored than what I intended. I halved the amounts of chili powder & cumin, and nixed the cayenne altogether as noted above.

            Comment


            • HC in SC
              HC in SC commented
              Editing a comment
              I still like it the old way my man -- maybe I am just using cheap spices - lol. I still add a pinch of chipolte pepper to mine. Good stuff Huskee - this is durn near the only thing I use on butts and ribs anymore. when used with the mustard slather technique on a butt, the bark you get is like freaking candy!

            • Huskee
              Huskee commented
              Editing a comment
              HC! good to hear from you it's been a while. And thank you! I have a habit of using any old spice from the supermarket, but at least this preface is there now. HC in SC

            • HC in SC
              HC in SC commented
              Editing a comment
              Hopefully I get enough "Lang Bucks" for Xmas I can finally step up with you and DCowles. Sorry I haven't been around much between work and moving it has been a crazy year. I am still dry brining all things pork with this rub and may even try it on a practice smoked turkey for the holidays! This is a totally legit rub Aaron!
          • JPP
            JPP
            Founding Member
            • Jul 2014
            • 228
            • Massachusetts
            • PBC
              Weber Smokey Joe, no legs... kettle rusted at the attachment point
              An expensive but cheap gas grill (too embarassed to admit brand)
              Barely adequate probe type meat therm. (brookstone quality)
              Maverick E-732

              Guiness Draught (why drink coors lite at 110 calories? Guiness is 124!)

            #52
            Note: you can skip the drying step IF you run the mixed product through (in batches of course) through a top-loader coffee mill. I've done this with MMD more than a month ago, and there has been no evidence of clumping... of course store in a DRY place in SEALED containers. The mix is very uniform and quite sprinkleable. I made a full batch of MMD and ran it all through the coffee mill (10-15 secs per batch). I expect it will work just as well here. Some small nuggets of brown sugar will remain but not many!

            BTW I've bookmarked this page, and will be trying this out on the next set of ribs, Huskee!

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              I've done that but drying it is best for long term non-clumping, but I supposes it varies how you store it and your location's humidity level. Hope you like it!

            • mgaretz
              mgaretz commented
              Editing a comment
              While I have not tried Huskee's rub, when I make Memphis Dust I get around the brown sugar clumping issue by subbing turbinado sugar for all the sugar (white and dark).

            • JPP
              JPP commented
              Editing a comment
              I've also used "brownulated" sugar with good results... since it's a mix of brown and while, I increase the quantity of brownulated and decrease accordingly the amount of white.
          • 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.

            #53
            Thanks RichBrew for sharing an Excel file he made that includes automatic calculations for multiples, how convenient! The file is linked to in the first main post.

            Comment

            • jlazar
              Charter Member
              • Oct 2014
              • 686
              • Texas
              • Backwoods Chubby G2
                Weber 22" Master-Touch GBS Kettle
                Blackstone 36 Griddle
                SlowNSear (Original)
                Fireboard Extreme
                Maverick 732
                Super-Fast Thermapen
                Rapala 7 1/2
                Bear Paws
                Weber Rapidfire Chimney
                Grill Beast 304 Injector
                G&F Suede/Leather Gloves
                Foodsaver V4880

              #54
              Huskee. Would you recommend your modified recipe if used with expensive spices, but the original recipe if just using normal grocery store spices? In other words, are you going just with the new recipe or do you feel there are now two options. Thanks, John

              Also, the brown sugar coating means you don't apply any sauce the last hour, correct?
              Last edited by jlazar; March 14, 2016, 01:35 PM.

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4729

                #55
                Finally going to give this a run today. I did drop the cumin. Well other than what's in the chili powder. Got my focus group all lined up. It's a good day to Q.

                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.

                  #56
                  Originally posted by jlazar View Post
                  Huskee. Would you recommend your modified recipe if used with expensive spices, but the original recipe if just using normal grocery store spices? In other words, are you going just with the new recipe or do you feel there are now two options. Thanks, John

                  Also, the brown sugar coating means you don't apply any sauce the last hour, correct?
                  jlazar Sorry I missed this John. Yes that's how I made it for a long time was just with cheap spices and I used the blue directions then, but the upgraded expensive ones were more powerful. And correct, I don't sauce. The brown sugar makes a nice glaze. Sauce on the side but we haven't used sauce in a long time, they're quite flavorful without.

                  Comment


                  • Huskee
                    Huskee commented
                    Editing a comment
                    jlazar Correct, I don't crutch, I just go until the bend test passes, whether that's at 5 hrs or 7 or 8. I used to years ago when I thought I had to.

                  • jlazar
                    jlazar commented
                    Editing a comment
                    Huskee. Did ribs with your rub this weekend. They were great (no sauce even on the table). Next time will back off a little on the cumin. This is a great rub and the brown sugar technique is a great balance.

                  • Huskee
                    Huskee commented
                    Editing a comment
                    Thanks for the compliment jlazar glad you enjoyed it!
                • 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.

                  #57
                  Originally posted by Jon Solberg View Post
                  Finally going to give this a run today. I did drop the cumin. Well other than what's in the chili powder. Got my focus group all lined up. It's a good day to Q.
                  I bet it will be just fine without it, especially since you don't like cumin then it will be even better! I look forward to your thoughts!

                  Comment

                  • learning pellets
                    Charter Member
                    • Feb 2015
                    • 56

                    #58
                    As anyone tried Paul Kirk's Dry Rib Rub?
                    Did 3 baby back racks with Dry brine & MMD
                    And 3 with Kirks rub (goes on night before so salt can penetrate)
                    Family were split 50-50, In-laws & cousins were openly arguing, yet asking when's the next family meat fest
                    Resulted in fun day wit the GMG

                    Comment

                    • Dewesq55
                      Founding Member
                      • Jul 2014
                      • 2223
                      • The Poconos, NEPA
                      • Smoker:
                        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                        Masterbuilt 40.2" 1200W Electric Smoker
                        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                        Gas Grill:
                        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                        Charcoal Grill:
                        Weber Smokey Joe Charcoal Grill 14"

                        Thermometer:​​​​​​
                        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                        Fireboard 1st Generation
                        ThermoWorks Mini Instant Read
                        Lavaworks Thermowand Instant Read
                        2 Maverick 733
                        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                        ThermoWorks ThermaPen Mk4 x 2
                        Govee Bluetooth Thermometer with 6 probes

                        Miscellaneous:
                        Anova Sous Vide Immersion Circulator - 1st generation
                        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                        Favorite Beer:
                        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                        Favorite Spirit:
                        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                        Favorite Wine:
                        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                        Favorite Meat(s):
                        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                        Chicken - Mainly the dark meat and wings
                        Beef Ribeye steak

                        Favorite Cuisine to Cook:
                        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                        Favorite Cuisine to Eat:
                        Indian, followed closely by BBQ.

                        Disqus ID:
                        David E. Waterbury

                      #59
                      For those that like that kind of thing, I have taken the liberty of converting this recipe from a volume based to a weight based one:

                      Huskee's Rib Rub 2 (small batch) by weight
                      50 g white sugar
                      65 g brown sugar, dried (see note below on drying)
                      51 g salt (since measuring by weight, type of salt doesn't matter)
                      6 g chili powder
                      3 g ground cumin
                      3 g ground black pepper
                      4 g garlic powder
                      4 g onion powder
                      Optional 3 g cayenne pepper
                      important- top the racks with generous layer of brown sugar immediately before or after putting in the smoker.

                      For spicier rub, double cumin and chili powder and/or add the optional cayenne.
                      Last edited by Dewesq55; April 29, 2016, 02:09 PM. Reason: Corrected some typos

                      Comment


                      • Dewesq55
                        Dewesq55 commented
                        Editing a comment
                        So, when I made it for this cook I ended up adding an additional tsp of my homemade chili powder and I added 2 Tablespoons of paprika for color because I felt like it.

                      • Huskee
                        Huskee commented
                        Editing a comment
                        Thanks! I use Swype too for years and love it, but you can get going so fast it's easy to miss the Swypos. I don't think you'll notice the paprika when the ribs are cooked, the bark is pretty dark. Hope you like!

                      • Dewesq55
                        Dewesq55 commented
                        Editing a comment
                        I'm sure your right about the paprika. Odd just that I was doing EVERYTHING differently than I unusually do do o wasn't at least a familiar look to start out
                    • richinlbrg
                      Founding Member
                      • Jul 2014
                      • 1906
                      • Leesburg, VA. (Northern, VA)
                      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

                      #60
                      Hmmmm, why does this remind of this meme?
                      Attached Files

                      Comment


                      • Dewesq55
                        Dewesq55 commented
                        Editing a comment
                        NOOOO! I added one thing and tweaked an amount of another. I'm sure the recipe is great. Can't wait for dinner.

                      • richinlbrg
                        richinlbrg commented
                        Editing a comment
                        Actually, Dewesq55 , I have NO doubt it will be GREAT!

                        Just couldn't resist the pic! I'll try harder next time.

                    Announcement

                    Collapse

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

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Meat-Up in Memphis