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HRR (Huskee's Rib Rub)

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    HRR (Huskee's Rib Rub)

    Two Racks of Back Racks. One rubbed with HRR and one rubbed with MHMD. Homemade KCBBQS made for a great combo. I honestly have to give much due credit to Huskee's HRR. A+ in my book. I will post pics of our cook tomorrow. We finished our cook late. Tayson my nephew aka Tater did great. A truck load of bones hit the trash can.
    Last edited by Huskee; August 17, 2014, 08:25 PM.

    #2
    One must wonder how someone gets the nickname Tater without being a standup comic...

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    • Tally
      Tally commented
      Editing a comment
      His Granpa gave him that name. I'm not even sure how he earned it.

    #3
    Thanks Tally! I'm honored, and blushing

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      #4
      I have a recipe for my original barbecue sauce that I might be posting soon. I call it Huskee's Original ShawshTM. The problem is, it's a secret recipe among my friends, I make it for them instead of give them my recipe...so if they catch wind I've posted it I lose some leverage. Nothing too special, but it's a fav among my group, and myself. Easy to make, vinegary and a hint of pepper spice. I also have a Honey Shawsh variation as well as a Mango-Jalapeno which has become Orange-Jalapeno since my wife hates mango...but I love it. And as I've stated before I have one more mix which is a 50/50 of Meathead's Columbia Gold and my Shawsh.

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      • Tally
        Tally commented
        Editing a comment
        I would love to try more sauce recipes! Have respect for the secret recipes too!

      • Huskee
        Huskee commented
        Editing a comment
        To those of us in the BBQ world it's not really "secret", there's only so many variations on a KC style sauce, the bulk of the ingredients are standard. To my buddies who've never tried to make sauce it is though! I think I'll post it what do I care...

        Edit, posted here: http://pitmaster.amazingribs.com/for...riginal-shawsh
        Last edited by Huskee; August 17, 2014, 04:04 PM.

      • Tally
        Tally commented
        Editing a comment
        The ingredients look great. I'm just about out of KC style so I'm due for a new batch of sauce. This looks like a good one to make next.

      #5

      Did just a light coat of BBQ. I love BARK!

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        #6

        Here is the Cook.

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        • Huskee
          Huskee commented
          Editing a comment
          He'll have some awesome memories and stories one day of learning the right to do it young!

        • _John_
          _John_ commented
          Editing a comment
          Where are you from? This looks like pictures of me from 20 years ago, amazingly so.

        • Tally
          Tally commented
          Editing a comment
          Southern AZ Big John.

        #7
        AWESOME Pic Tally! Very cool!

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        • Tally
          Tally commented
          Editing a comment
          Thanks Jon! He enjoyed the cook and the end result. I filled his ears with the wealth of knowledge that we get from all the different Pit members and AR. He is now going to make a UDS in his metal shop class!

        • David Parrish
          David Parrish commented
          Editing a comment
          Very cool. Hopefully y'all keep us posted on his progress

        • Tally
          Tally commented
          Editing a comment
          Sure thing Pit Boss. I might need to help him round up some of the stuff for it. Depending on what material we can scoop up we will either go with a COS or a UDS.

        #8
        We need a thread of Jr & Miss Pitmasters

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          #9
          That's a great idea Huskee.

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            #10
            orange Jalapenos sounds good, I have a prickly pear Jalapeno jelly I make and glaze meat on the BBQ with. Makes a killer ham steak.

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              #11
              That sounds good too charchamp!

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