Welcome!


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

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Huskee's Rib Rub in the Pit Barrel

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Huskee's Rib Rub in the Pit Barrel

    Got a couple St. Louis in the mid 3 pound range. Just checked with the bend test at the 3 hour mark. Ever so not quite ready. They start to split....but need a tad more before they get the sauce.

    I am going to leave a strip of rib dry and add a little more of Huskee's rub to get the full affect.
    Tags: None
    • Likes 1
    #2
    Pics? : )

    Comment

      #3
      Awesome rib rub!!! I sauced for the kids, did a dry rib for moi. with a little extra rub before I went on the plate. Got some sauced for me for work tomorrow.....excellent.

      Click image for larger version Name: husk2.jpg Views: 190 Size: 100.6 KB ID: 11479 Click image for larger version Name: husk1.jpg Views: 218 Size: 87.5 KB ID: 11480 Click image for larger version Name: husk3.jpg Views: 208 Size: 100.3 KB ID: 11481 Click image for larger version Name: husk4.jpg Views: 197 Size: 95.3 KB ID: 11482
      • Likes 8

      Comment

        #4
        Excellent!

        Comment

        • Jerod Broussard
          #4.1
          Jerod Broussard commented
          August 19, 2014, 07:56 PM
          Editing a comment
          I had 5 ribs unsauced with a little extra rub. Wife got one of them. She said the rub was so good she didn't realize it didn't have sauce. I only put one slightly heaping teaspoon of Allspice so that it wouldn't over power. It did perfect.
        • Huskee
          #4.2
          Huskee commented
          August 19, 2014, 07:59 PM
          Editing a comment
          Cool, might have to try me some allspice. Did you do it with the salt or dry brine and no-salt?
        • Jerod Broussard
          #4.3
          Jerod Broussard commented
          August 20, 2014, 04:26 PM
          Editing a comment
          Dry brined with Kosher salt for maybe 1/2 hour. Potatoes started cooking waaaaaaay faster than I expected. I prefer to measure table salt and brine over night. If I use Kosher I just sprinkle.

          I know the salt starts penetrating once the meat heats so no worries with the brine time.
          Last edited by Jerod Broussard; August 20, 2014, 08:18 PM.
        #5
        DUDE, thats good BBQ!

        thx for the pics

        Comment

          #6
          Click image for larger version Name: husk5.jpg Views: 212 Size: 44.6 KB ID: 11493

          How you know you've had a great cook on the PBC.

          With ample O2, briquettes that have soaked in grease have their turn.

          Comment

          • fredcanfly
            #6.1
            fredcanfly commented
            August 21, 2014, 02:21 PM
            Editing a comment
            Do you have a tool or something to get that charcoal basket out of there while it's still lit? I guess I haven't looked into that side of it enough. Mine always just burn down at the end.
          • Jerod Broussard
            #6.2
            Jerod Broussard commented
            August 21, 2014, 04:33 PM
            Editing a comment
            Welding gloves. Got to be a little quick. If the trip is a little long they can overheat some.
          #7
          Use a garden rake to lift out the lit basket. Works awesome!

          Comment

          • Jerod Broussard
            #7.1
            Jerod Broussard commented
            August 21, 2014, 06:10 PM
            Editing a comment
            I would so jack that up. I would need 20" hooks.
          #8
          Funny, I searched Huskee's Rib Rub on Google to see if my rub recipe made it outside of our PMC world, and Google gave me this link (among a couple others). A oldie but a goodie post from my pal Jerod. (Google also likes my Orange-Jalapeno Shawsh recipe.) #honored
          • Likes 2

          Comment

          • Jerod Broussard
            #8.1
            Jerod Broussard commented
            September 25, 2019, 06:57 PM
            Editing a comment
            Forgot this existed. Brings back memories of being married.
          • Troutman
            #8.2
            Troutman commented
            September 26, 2019, 08:31 AM
            Editing a comment
            Geeze and I was about ready to start your praises Jerod Broussard . Why don't we see more of this from you?
        Previous template Next

        Announcement

        Collapse
        No announcement yet.
        Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

        Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

        Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

        Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

        This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

        Working...
        X
        false
        0
        Guest
        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":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
        /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here