looking to buy yet more rubs as I have loaded up on stuff this season and made several of meatheads' recipes. I am on a search for a steak rub --I know I can make one and I usually do (salt,pepper, garlic powder, plus sometimes dried shallots and tarragon rub. Just wondering aloud , what do you all think is the best steak rub. thanks
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looking for best store bought steak rub.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Your one stop shop for all things Redmond. We carry pure, natural sea salt and bentonite clay mined from an ancient salt deposit right here in Redmond, Utah. From Real Salt to Re-Lyte Hydration electrolyte mix, try one of our US-mined products today.
Pretty much this. It's hard to explain, but better salt makes a real difference.
If I want to pump something in it, I will pulverize some dried porcini.
If I'm looking for something a bit more racy, I use Adam Perry Lang's Four Seasons.
It's kind of optimized for high heat searing, using garlic salt instead of powder due to burning concerns. If I wanted to add something like shallots or herbs to this, I'd do so with a finishing salt or sauce.
I am fond of these as a finishing salt for the table:
Gives a really nice crunch.
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Thank you for that realsalt link. I just ordered a bunch on Amazon. I totally agree about better salt making a difference. Th brand I have been cooking with for years disappeared from the shelves and I can’t find it anywhere. We’ve tried every brand of salt available in every local grocery and nothing compares. Hopefully this is the ticket.
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Club Member
- Jan 2017
- 130
- Lubbock, TX
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Deep in the MCS zone.
Currently have
Gas: Weber Genesis 330
Charcoal: Weber 22 Premium
Smoker: PBC
Toys: DigiQ, Thermapen thermometer, Lodge Griddle/Grill
Looking to acquire: SNS, and one of everything else
Haven't tried all the variations they have, but I've enjoyed 2 Gringos Chupacabra seasonings. I've used the brisket magic rub on a few things and always been happy. I don't know that I can say it has anything super special, but just really good beef seasoning and flavor. Their website is https://www.2gringoschupacabra.com/
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I'm Kind Of Partial To The "JACK DANIELS OLD HICKORY RUBS"â€¼ï¸ Usually I Dry Rub First For Up To 24 Hr's With 1 Part 50/50 Kosher Salt, 1 Part 50/50 Coarse Garlic Powder @ Course Onion Powder Refridgerate Overnight Add The Rub 4 To 5 Hrs Before The Cook, Top With Tones Rest. Grind Black Pepper‼ï¸
Then Burn That Thingâ—ï¸â“â—ï¸
From A Backyard Cremator In Fargo ND, Dan
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Administrator
- May 2014
- 19018
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I grew tired of Montreal because the kind I used had enormous salt crystals in it, and I hate crunching on salt crystals. So despite the lack of flair and fanfare, my favorite available-everywhere seasoning for steaks, burgers, veggies, fries, chicken etc is good ol' Morton's Nature's Seasons.
And Henrik's Bonafide Beef Rub
Then Southern Flavor,
Among several others, but these are all great universal rubs that work for steaks/burgers/brisket as well as chicken & veggies IMO.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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Moderator
- Nov 2014
- 13676
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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R&V Works FF2-R-ST 4-Gallon Fryer
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Lone Star Grillz 24 X 48 Offset
I just love some good kosher salt and some very coarse black pepper. Maybe through in a little bit of granulated garlic.
Other than that, I love to use Oak Ridge BBQ's Carne Crosta Steakhouse Rub or their Santa Maria Rub. I know its not a "regular" store bought rub, but you can find it some stores. And when you do, it will be worth it.
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
I have used some rubs made by Heaven Made, and they are all pretty good. Also tried the rubs made by Grilla Grills since I got one of their pellet cookers, and like those too.
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The cut of ribeyes I prefer is not thick enough to benefit from an effective reverse sear. I use GrilGrates so I would just end up burning the pepper and other spices and end up with a bitter taste.
I dry brine with Kosher salt and season at the table with my own no salt mix or make a board sauce with freeze dried herbs.
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