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chatham artillary rub

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    chatham artillary rub

    had some of the brown sugar based rub and ran out. we really liked it. amazon only has two other kinds they make. tried thier website and it keeps crashing. anyone know where to purchase this or do they have some and can look on the bottle and post ingredients....i threw mine away with out thinking duh....thanks

    #2
    Check here.

    http://www.texasmanfood.com/shop/cha...-24-oz-shaker/

    Comment


      #3
      Maybe one of these would work. Got them off this site.

      http://www.davidtinney.net/barbecue-...ub-recipe.html
      Pork Rub Recipe

      This rub is very spicy and I wouldn't recommend using it on ribs or chicken unless you really like the heat. When cooking pork for 8 to 10+ hours, the spicy heat is reduced and just more of the flavors of the pepper remain. Recipe courtesy of Chatham Artillery Bar-B-Q.
      Ingredients:
      3 cups of turbinado sugar
      ½ cup + 2 tablespoons of kosher salt
      4 tablespoons of paprika
      1 tablespoon of black pepper
      1 teaspoon of chipotle pepper
      1 tablespoon of onion powder
      2 tablespoons of garlic powder
      1 teaspoon of oregano Preparation:
      Combine all ingredients in a bowl and mix well; use as a dry rub on pork.
      Carolina Rib Rub

      This is a great, classic rub for Carolina Pulled Pork, ribs, brisket, poultry, lamb or pork.
      Ingredients:
      2 tablespoons salt
      2 tablespoons sugar
      2 tablespoons brown sugar
      2 tablespoons ground cumin
      2 tablespoons chili powder
      2 tablespoons freshly ground black pepper
      1 tablespoon cayenne pepper
      1/4 cup paprika Preparation:
      Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
      All Purpose Dry Rub

      An all purpose dry rub for any kind of meat you eat. Use generously.
      Ingredients:
      1/4 cup coarse salt (kosher or sea)
      1/4 cup dark brown sugar
      1/4 cup sweet paprika
      2 tablespoons freshly ground black pepper Preparation:
      Combine the salt, brown sugar, paprika and pepper in a small bowl and stir to mix.
      Famous Dave Anderson's Cajun Dynamite Seasoning Rub

      Ingredients:
      1/2 C paprika
      6 T kosher salt
      1/4 C coarsely ground black pepper
      3 T basil
      3 T filé powder
      2 T garlic powder
      2 T dry mustard
      2 T onion powder
      2 T dried oregano
      2 T cayenne (reduce by 1/2 if you want it mild)
      2 T white pepper
      2 T dried thyme Preparation:
      Mix all ingredients together. Store in an airtight container in a cool, dark place.
      Brown Sugar Rub

      A sweet rub that goes well on brisket. Adjust the heat by adding more or less of the chili powder or by using hot or mild.
      Ingredients:
      1/3 cup brown sugar
      1/3 cup salt (coarse salt works best)
      1/3 cup paprika
      1/3 cup chili powder
      1/3 cup ground black pepper Preparation:
      Combine ingredients and pack firmly around brisket 12-24 hours before smoking. Wrap in plastic wrap or place in a large plastic bag.
      Simple Sweet Rub

      A sweet dry rub that's excellent on pork, especially pork butt that will be shredded. Ingredients:
      1/2 cup brown sugar
      1/4 cup paprika
      1 tablespoon black pepper
      1 tablespoon salt
      1 tablespoon chili powder
      1 tablespoon garlic powder
      1 tablespoon onion powder
      1 teaspoon cayenne Mix ingedients together well, rub generously on the pork butt. Visit Award Winning Barbecue Pork Recipe, for a free recipe for pork butt.

      Comment


        #4
        Bill Anderson is a stand-up guy. Really good cook and an even better dad! Put BBQ on hold as they raise their daughter.

        If you haven't read Competition BBQ Secrets, it's quite worthy.

        BBQ Store : Rubs - Gift Certificates Thermometers BBQ Flavor Wood eBooks Smokers & Tools Rubs DVDs & Videos Paper Books Funny BBQ Clothing bbq store, bbq book, competition bbq secrets, chatham artillery bbq, bbq tools

        Comment


          #5
          Thanks to both of you. Bill contacted me and said basically what you said. He wouldn't give the recipe though. Lol. I had the bottle!!!

          Comment


            #6
            Just clicked the link marauderer...thank you!

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