Butchman when I use Butt Rub I don't use salt. With most ribs and butts, I don't bother "brining", and just use the salted rub right before I cook. Sometimes if I am not lazy I may rub a butt down the night before and let it sit in the fridge. I don't think it makes a big difference though.
mix that 50/50 with expresso ground coffee, and you have a RELLY GOOD brisket rub for OTC. dunno how it would do on ribs. I would go heavy ont he chilis, some cumin, salt, black pepper and a hint of rosemary. OR try the VOUS style rub and venigar mop on this site. I really like dry ribs myself.
Try equal parts of kosher salt, paprika, black pepper, granulated garlic and granulated onion. Those who wat it sweet can add brown sugar up to half of the total volume of the above blend.
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. Al…
I tried the walden farms stuff, and promptly poured it over dog food for our pooch. Pretty sure she buried it. Toe each their own though. i like montreal steak seasoning, so who am i to speak.
My wife loves when I do ribs with chopped garlic chopped fresh oregano kosher salt then olive oil to make a paste.If you want some heat add some cayenne pepper!
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