My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I like to experiment with homemade sauces and rubs. Pork is King, but beef is good too.
Always planing and brainstorming for the summer kickoff BBQ for my church.
Looks quite similar to mine, I blend my own chili powder from several of those 1 oz ground chillies. Gonna have to try the brown sugar coat at the end of my next rib cooking. When ever that is..
I am about to make the rub. I will skip the step of using the layer of brown sugar since I don't like my ribs to be too sweet. That would leave me with 1/4 cup of white sugar left. Why would I use white over brown sugar?
tons of different types of brown are available...light brown, dark brown, Demerara, turbinado and of course British muscovado... its all determined by the percentage of molasses.
They are not talking about BBQ but here are two interesting articles from Serious Eats about sugar. One talks about white vs. brown and the other about how cooking sugar at low temps changes it.
that caramelized sugar sounds like a worthwhile project for replacing the white sugar in MMD and Husky Rub (if it's there... I haven't checked the recipe).
I have tried your rub Huskee. Surprisingly it was too spicy.
I then made it again and halved the chili, added some mustard powder, allspice and paprika. It came out pretty good. However I find it really hard to notice the different spices once they have turned into a bark Not sure if I prefer this rub or Mephis Dust. Will keep on trying until I have an answer
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have tried your rub Huskee. Surprisingly it was too spicy.
I then made it again and halved the chili, added some mustard powder, allspice and paprika. It came out pretty good. However I find it really hard to notice the different spices once they have turned into a bark Not sure if I prefer this rub or Mephis Dust. Will keep on trying until I have an answer
Thanks for trying. I do however state in the main post that if you skip the extra brown sugar topper that it can end up being too spicy or too salty. It's created to be fairly balanced.
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.
I haven't try Huskee's rib rub yet. I never think about it at the time I'm preparing the ribs Sorry Huskee I will try to use it when i do my next rib cook.
Ok Huskee. I decided to give your method a try this weekend. Let's just say, I'll be using this method for the foreseeable future. It really is great. The balance of spicy and sweet is great. I was concerned at first, but knew it was important to at least give it a try as is. I was really more excited to report that no sauce was needed on these ribs. The glaze produced is really one of a kind and compliments the ribs very well. These were only in for about 4 1/2 hours. I wish I'd had about another 45 minutes with them, but time would not allow.
Cool, glad you like it! Two of my kids prefer Memphis Dust, but my oldest and my wife and I really like this method. It works with the dry brine separate method too.
I tried out this rub yesterday on some baby back ribs from Costco. I also had about a dozen short ribs from a local meat market that I used the BBBR on. I have an older Traeger and a 22†SNS with the additional raised grate. (Which I purchased since joining this site). Because of lack of room on Weber, I put 1 rack on Traeger with the rub and brown sugar and the beef ribs. On the Weber, I put the other 2 with 1 on top rack and 1 on bottom rack without the brown sugar. The wife doesn’t like the sweet. I used the original rub recipe. The Traeger quit on me about 1 1/2 hours into the cook. So I frantically cut up the ribs and stuffed them in the Weber on the top rack and threw the beef ribs on the bottom rack. Kept grill temperature between 220-240. I let them go for 5 hours. When I checked them the top rack was falling off the bone, the bottom rack had to go another hour. This was my first try with the SNS and the HRR. The brown sugar ones were everybody’s favorite. It really made a difference with the saltiness and was not overly sweet. I had brined with the rub overnight. Picture is the rack without brown sugar. Great rub, thanks for sharing Huskee. We will be using again but they will all have the brown sugar glaze.
Beef ribs came out absolutely horrible. The bark tasted great but I think the meat market sells old meat. Will not be going there again.
Last edited by Ronaldf123; August 11, 2019, 07:57 AM.
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