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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Brisket Rubs

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  • CandySueQ
    commented on 's reply
    johnec00, I’ll bet not. Sounds good!

  • johnec00
    commented on 's reply
    CandySueQ - I guess I'm a minimalist too. Before we knew anything about smokers, we made ribs by cooking them "naked" with a water pan on the indirect side of our gas grill till they were fully cooked then moving to the direct side brushed with garlic butter till crisp. Never got any complaints.

  • CandySueQ
    commented on 's reply
    When I'm cooking ribs for myself, I am very much a minimalist. Rub, yes, but very lightly. Hanging them in a drum gives a flavor all its own.

  • johnec00
    commented on 's reply
    CandySueQ - I havn't tried either of those Dizzy Pig rubs, but will next chance I get. I did try Oak Ridge Dominator Rib Rub and was not impressed (too sweet for my taste). Also found John Henry's Texas Pig Rub pretty good.

  • jlazar
    commented on 's reply
    I second Black OPs. It is very good.

  • CandySueQ
    commented on 's reply
    Put me down as a Black Ops person too! And Dizzy Pig Cowlick! Have you tried DP Crossroads? That's a great pork rub.

  • CandySueQ
    commented on 's reply
    TripleB -- try straining the Blues Hog original. I find that it takes the gotcha out that hits the back of my throat.

  • Spinaker
    commented on 's reply
    Black Ops!!

  • johnec00
    replied
    I'm with Spinaker , my most frequent rub is the Oak Ridge Black Ops rub. A teaspoon has only about 1/5 teaspoon salt, so I put about 2-2½ teaspoons per pound on the meat the day before the cook to get the equivalent of Meathead's recommended ½ teaspoon per pound salt. Also like BBBR, but reduce the quantity of black pepper to make my family happy.

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  • Jetski
    commented on 's reply
    I'm right there with you on the Ancho. I always have that on hand.

  • Steve R.
    replied
    I like equal parts Tones Restaurant Black Pepper (coarse grind) and kosher salt. Sometimes I'll go 2 parts black pepper, 2 parts kosher salt and 1 part garlic powder. I'm beginning to prefer the second option, after my last two briskets.
    Last edited by Steve R.; December 6, 2017, 03:21 PM.

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  • Frozen Smoke
    replied
    I have gone to Oak Ridge rubs almost exclusively the last year or so. Black Ops is a outstanding beef rub but I do wish they would make it in a coarser grind. I use to mix my own but then I got into the larger event cooking and mixing my own rubs just wasn't practical anymore. It was just one more thing to do amongst a hundred other things needed to be done.

    The Spice House also has some pretty good blends. Oak Ridge is always very fresh if you buy directly from them but don't wait to order too long they batch and ship on Mondays only. So if you order on Tuesday it won't ship until the following Monday.
    Oh, I should mention Oak ridge Brine mix is outstanding as well.

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  • TripleB
    commented on 's reply
    Equal parts Head Country Reg. BBQ Sauce and Blues Hog Original BBQ sauce and some drippings from the meat to cut the sauce a bit. That's it. It's a sweet sauce.

  • Bill P
    commented on 's reply
    I'm right there with you EdF, and that makes them (and all store-bought stuff) even more expensive. Home made is fresher and cheaper, but I do love convenience!

  • EdF
    commented on 's reply
    I really like the Dizzy Pig rubs myself, especially for when I don't feel like mucking around building my own. My only problem is I don't use them quick enough!

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Meat-Up in Memphis