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05-26-2014, 12:57 AM | #2 |
Mostly Ignored
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I'm sure folks here have some good recommendations for homemade dry rubs, but I really like LC's so I don't bother making my own. I just stock up on it when I go to KC.
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05-26-2014, 12:58 AM | #3 |
Mostly Ignored
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I do have a pretty good recipe for homemade KC bbq sauce though.
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05-26-2014, 01:29 AM | #4 |
You Sweetie!
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05-26-2014, 03:34 AM | #5 | |
In Search of a Life
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Quote:
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05-26-2014, 05:41 AM | #6 |
Cast Iron Jedi
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05-26-2014, 06:22 AM | #7 |
'Tis my eye!
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05-26-2014, 06:23 AM | #8 |
Constable of Untruths
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Best rub I've found for chicken and pork. I make my own for beef, but I only give out the recipe to people who have eaten BBQ at my house and drank a beer with me. |
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05-26-2014, 07:17 AM | #9 |
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Cool ranch makes a dry salad dressing that is good on lot of things besides salad.
It comes and go so buy it in when you see it. |
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05-26-2014, 07:22 AM | #10 |
GBM 8-12-15
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05-26-2014, 07:25 AM | #11 |
'Tis my eye!
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05-26-2014, 07:25 AM | #12 |
SuperChiefs
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I use Arthur Bryant's rub for beef. For pork and chicken, I use equal parts of these
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05-26-2014, 07:26 AM | #13 |
Custom User Title
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Feista seasoning.
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05-26-2014, 07:36 AM | #14 |
Born with Bad Habits
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For ribs/pork, I've been using Ray Lampe's Rub #68. It's a great multi-purpose rub, but I've found that it works especially well with pork:
Ingredients 1⁄2 cup packed light brown sugar, dried (see Note) 1⁄3 cup kosher salt 1⁄4 cup paprika 1 tablespoon chili powder 2 teaspoons garlic powder 1 teaspoon Sugar in the Raw 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon dried basil 1⁄2 teaspoon ground cumin 1⁄2 teaspoon turmeric 1⁄4 teaspoon cayenne pepper Instructions Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months. Note: To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200°F, then shut it off and put the sheet in for 10 minutes. Makes 1 1/2 servings http://drbbq.com/newsite2014/wordpress/barbecue-rub-68/ |
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05-26-2014, 07:41 AM | #15 |
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