some rubs and a bbq sauce

BamsBBQ

Ni pedo
Site Supporter
these are not my rubs but i have tried them

enjoy

http://www.fiery-foods.com/index.ph...moking-primer&catid=97:smoking-101&Itemid=145

This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.

1/2 cup granulated sugar
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup celery salt
1/4 cup seasoned salt
1/4 cup freshly ground black pepper
1/4 cup sweet paprika
1/4 cup chili powder
1 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dry ginger
1/4 teaspoon ground cloves

Combine all of the ingredients in a mixing bowl and stir well to combine.

Yield: 2 1/4 cups
Heat Scale: Mild

Poultry Rub

This rub can be used for any poultry--chicken, duck, pheasant, or turkey.

1/4 cup snipped chives
1/4 cup chopped yellow onion
1/4 cup lime juice
1 tablespoon dried minced onion
1 tablespoon onion powder
2 teaspoons granulated sugar
2 teaspoons dried thyme
2 teaspoons cayenne pepper sauce
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon ground cayenne
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Yield: About 3/4 cup
Heat Scale: Mild

Brisket Rub

Liberally apply this rub to brisket a few hours before putting the meat in the smoker.

1/4 cup dark brown sugar, firmly packed
1/4 cup cracked black pepper
1/4 cup sweet paprika
2 tablespoons coarse kosher salt
2 tablespoons granulated garlic
1 tablespoon dry mustard
1 tablespoon granulated onion
2 teaspoons ground cayenne

Combine the ingredients in a small bowl and mix well.

Yield: About 1 cup
Heat Scale: Mild

Colleen's Supreme Sauce

This is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.

8 tablespoons (1 stick) unsalted butter
1 yellow onion, chopped (about 2 cups)
4 cloves garlic, chopped (about 1 tablespoon)
1/4 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
2 tablespoons hot Hungarian paprika
2 cups ketchup
1 (8-ounce) can tomato sauce
1 1/2 tablespoons Old Bay seasoning
1/4 cup cane syrup
1 whole tomato, seeded and finely chopped
1 (12-ounce) can beer
1/2 cup dark brown sugar, firmly packed

Melt the butter in large heavy pot over medium heat. Add the onion, garlic, Worcestershire sauce, lemon juice, pepper, salt and paprika. Cook, stirring, until the onion is softened, about 5 minutes. Whisk in the remaining ingredients. Simmer at low heat, uncovered and stirring occasionally, for an hour.

Yield: About 2 quarts
Heat Scale: Mild
 

VeraBlue

Head Mistress
Gold Site Supporter
I started rubbing about 5 years ago....and rarely do marinades any longer.

I believe more and more people are moving in that direction, too.
 

chowhound

New member
I loved rubbed BBQ. Sometimes it almost seems like a sin to put any sauce on the meat. The flavor of the rub is that good, but I like both equally as well, so I'll do some with sauce and some without.
 

joec

New member
Gold Site Supporter
I do a both rubs and marinates really depends on what I'm doing. I guess though I use more rubs lately. I've never done the injection thing but have seen others do it.
 

BamsBBQ

Ni pedo
Site Supporter
I do a both rubs and marinates really depends on what I'm doing. I guess though I use more rubs lately. I've never done the injection thing but have seen others do it.

the injection is just another way of getting your marinade deeper into the meat tissues...enhances flavor.... when i marinade, i bring out then injector...

i inject my pork butts then i rub them.... that could sound bad if u didnt know what we were talking about..lol
 
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