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Discussion in 'Sauces, Rubs & Marinades' started by slidetuba, Mar 26, 2015.
What do you all use? I usually use Old Bay..
I bought Jeffs recipes and use his rub on just about everything.
Off the shelf I use Mad Hunky General Purpose for almost everything and Mad Hunky Hot Whang for chicken. SOmetimes I do a blend of both, it depends on how much heat I want. When I make my own I use a modified version of Jeff's Recipe to suit our tastes at our house.
x3 on Jeff's rubs. Very good, basic, and cheaper than any store bought rub. Plus, it pays for this wonderful site we all love.
I like Earl Campbells Rib Rub.
I just bought Jeff's rub can't wait to use it on a game for easter
You will love it. I would recommend you use turbinado sugar in place of brown sugar. It won't clump up when you store it. Sugar in the raw.
Mine never lasts long enough to clump up though. I use it on lots of stuff.
I 've never heard of turbinado, is it available in grocery stores?
Yeah I thought that myself. Im gonna make a small batch first hope its good as everybody says it is
Just look for Sugar In The Raw. That's turbinado.
Turbinado is naturally a darker sugar, but I wouldn't use all turb and omit brown sugar altogether. The molasses in the brown sugar add a different flavor. Replacing the white sugar with turb will help avoid any burning of your rub, sauce or glaze, especially at higher temps. I have just about replaced all of the white sugar in my recipes with a combination of turb and brown sugar.
Hope this helps. Just do a little experimenting. It's always fun eating the failures. Joe
Thanks timberjet, Bassman and Joe. I will definitely check this out. I love the flavor of brown sugar, but it is very clumpy. That's why we're here-I learn something new almost every day. And I'm thrilled when I can pass on some learned knowledge to someone just starting out. That is the essence of the greatness of this forum! Proud, and still humbled to be here, David.
I use a modified version of jeffs rub. It's a good base to start from.
I also prefer a reduced amount of brown sugar in my rubs as I'm not a big fan of molasses so I increase the amount of white sugar to compensate for it.
On most of my beef rubs it will be heavily influenced by salt and pepper...particularly on a brisket. On pork I generally lighten up on the salt and go for a sweeter rub.
like I said earlier I just bought Jeff's rub last night but haven't had a chance to mix any up to taste I like more of a savory flavor than I do sweetness I might have to modify the sugar and salt I've tried to make my own rubs and just can't do it they don't turn out very wellI have found a real good rub on this site I think it's badassbbqteam that makes it and i think really really good but I just bought Jeff's rub to help the site I get a lot of information off of here so I thought I'd just do my part