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"Da Rub"
Aug 19, 2004 22:16:38 GMT 12.75
Post by Paws on Aug 19, 2004 22:16:38 GMT 12.75
Anyone catch Alton Brown's show on preparing rubs for ribs? Good stuff sthere! Alton says to use a formula to prepare your dry rubs: He recommends 8 parts light brown sugar plus 3 parts kosher salt plus 1 part chile powder plus 1 part herbs and spice composed of your favorites. He chooses from black pepper, cayenne, Old Bay, onion powder, thyme, and jalapeno. Contact the rub on the ribs and fold in foil, to be used for cooking and refrigerate at least an hour but overnight is best. Smoke or roast according to your favorite recipes. He added liquids, composed of wine, white vinegar, honey and worchestershire sauce (acid plus sugar plus salt) to the foil packages and braised the ribs. Then he took the liquids from the package and cooked it down into a glaze. Looked pretty good! Check it out on The Food Network site!!
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Post by OLKoot on Aug 20, 2004 0:35:15 GMT 12.75
"Its all in the sauce!!" ;D
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Post by Paws on Aug 20, 2004 4:09:13 GMT 12.75
All things are better when rubbed!!
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Post by OLKoot on Aug 20, 2004 4:58:45 GMT 12.75
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Post by DaGriz on Aug 24, 2004 3:37:13 GMT 12.75
Well the best way to ruin good ribs, loin or shoulder is to cover it with sauce. GOOD smoked or pit barbequed meat does not have to be camoflaged with some sorry assed BBQ Sauce.
If you have to use suace on the meat then the cooking wasn't done correctly.
As far as rubs go. I don't use brown sugar as I'm cooking meat, not baking a cake or cookies. I like a seasoned dry rub. I rub it on at least 24 hrs before I cook the meat. I cover the ribs, loin etc and refrigerate it until I got my cooker going.
Another way to ruin good ribs, loin, shoulder etc is to use the wrong wood and too hot of a fire. Stay away from any manufactured charcol like Kinsford etc. Too much garbage in it. Use all natural hardwood charcol to get a base of coals then add water soaked wood chucnks. Mesquite is too hot, Hickory is okay as is pecan, applewood and some walnut. Sugar maple and tag adler is best for cooking fish and seafood.
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Post by Paws on Aug 24, 2004 5:42:42 GMT 12.75
I'll just keep on rubbin my butt, my shoulders, my ribs, and my loins if you don't mind! ;D Tastes mighty good to me. I like that smoke too. Good hardwoods are great to cook over! Charcoal is OK for heat control on the Dutch oven but pretty much sucks for grilling,smoking or BBQ. Do not like oak or mesquite. Love hickory, apple, alder, peach, crab apple, pear, and maple. ;D
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"Da Rub"
Aug 24, 2004 23:26:33 GMT 12.75
Post by dcd on Aug 24, 2004 23:26:33 GMT 12.75
I MUST AGREE WITH GRIZ ON THIS ONE, HARD TO BEAT A GOOD RUB. BUT EVEN THO MESQUITE IS "HOT" I LIKE TO COOK WITH IT.
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Post by Paws on Aug 26, 2004 0:07:01 GMT 12.75
Hey Danny, I got something you can... Oh I better not! ;D
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"Da Rub"
Sept 11, 2004 21:30:52 GMT 12.75
Post by atrkyhntr on Sept 11, 2004 21:30:52 GMT 12.75
I never use any sugar in my rubs... And sauce is OK but only when using as a dip ;D
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"Da Rub"
Sept 14, 2004 5:59:35 GMT 12.75
Post by Paws on Sept 14, 2004 5:59:35 GMT 12.75
Yeah I'll put it on the table and try not towince when people start to use it. I make my own that tastes pretty good; but, you might as well use your fingers or put it on french fries cause it just covers up the flavor of the meat.
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"Da Rub"
Jan 14, 2005 12:02:58 GMT 12.75
Post by atrkyhntr on Jan 14, 2005 12:02:58 GMT 12.75
thats what I say Paws... no sauce unless you screwed up and need a cover up
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Post by Paws on Jan 15, 2005 3:36:43 GMT 12.75
I could have used a couple gallons when I "ahem" bar-b-qued that ham up in Idaho!
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