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Huskee's Rib Rub in the Pit Barrel

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  • Troutman
    commented on 's reply
    Geeze and I was about ready to start your praises Jerod Broussard . Why don't we see more of this from you?

  • Jerod Broussard
    commented on 's reply
    Forgot this existed. Brings back memories of being married.

  • Huskee
    replied
    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

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  • Jerod Broussard
    commented on 's reply
    I would so jack that up. I would need 20" hooks.

  • bep35
    replied
    Use a garden rake to lift out the lit basket. Works awesome!

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    Welding gloves. Got to be a little quick. If the trip is a little long they can overheat some.

  • fredcanfly
    commented on 's reply
    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
    commented on 's reply
    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.

  • Huskee
    commented on 's reply
    Cool, might have to try me some allspice. Did you do it with the salt or dry brine and no-salt?

  • Jerod Broussard
    commented on 's reply
    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.

  • Jerod Broussard
    replied
    Click image for larger version

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

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

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  • Jon Solberg
    replied
    DUDE, thats good BBQ!

    thx for the pics

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  • Huskee
    replied
    Excellent!

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  • Jerod Broussard
    replied
    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.

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  • Jon Solberg
    replied
    Pics? : )

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