Its time for me to switch up my rubs. I was doing R Butts Kick’n Chicken with Cimarron Doc's Sweet Rib Rub and used it for chicken, ribs, brisket... liked the combo but want something new to try out.
Looking for that perfect combo of sweet at first with a nice heat at the end. Totally fine with doing a two-run combo.
I recently had a sweet-heat combo recommended to me by a couple of people - Butcher BBQ Honey Rub with Obie-Cue Gatorbreath. I haven’t had time lately to smoke anything so I can’t speak to the finished product yet, but I have both rubs and they’re tasty together on my fingertip. Anxious to get them on my next Pork butt.
I am a sweet and hot fan. For pork I modify Memphis Dust recipe by replacing the paprika with Hatch red chili powder. I buy hot and medium and mix them to the hot side. Gives me the heat I want and adds that fantastic Hatch red chili flavor.
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 meReal 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 highly suggest a layer of Meathead's Big Bad Beef Rub, followed by a top layer of Memphis Dist. It works! And if you like extra sweet with the heat, add an additional topper of brown sugar.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Comment