mikewix
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Total Posts:
1
- Joined: 4/7/2007
- Location: wisc.rapids, WI
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Ive been using a dry rub called Bare Backin'BBQ.It's a great rub for chicken and pork.The source for the rub has quit handling it in my area.Does anyone know where I can purchase it.I believe it made in Georgia.Thanks for the help.
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justtable
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Total Posts:
101
- Joined: 2/24/2008
- Location: North Palm Beach, FL
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RE: Dry Rub
Tue, 02/26/08 9:27 AM
( permalink)
I have a rub that I think is fantastic, I use it on Butts, Ribs and chops. And I am willing to share!!   Big Joe's Rib Rub • 4 cup sugar • 2 cup paprika • 4 tablespoon black pepper • 4 tablespoon white pepper • 4 tablespoon cayenne pepper • 4 tablespoon garlic powder • 4 tablespoon onion powder Rub the night before and then salt to taste right before going on the smoker   Enjoy!!
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RibRater
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Total Posts:
1862
- Joined: 3/3/2006
- Location: Johnson City, TN
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RE: Dry Rub
Tue, 02/26/08 9:36 AM
( permalink)
I can't help you Mike. I tried but a google search didn't turn up anything that resembled bbq rub.  Good luck and welcome to roadfood.
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RibRater
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Total Posts:
1862
- Joined: 3/3/2006
- Location: Johnson City, TN
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RE: Dry Rub
Tue, 02/26/08 9:39 AM
( permalink)
Well, justtable got me.
Hope Mike found what he was looking for...a year ago.
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justtable
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Total Posts:
101
- Joined: 2/24/2008
- Location: North Palm Beach, FL
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RE: Dry Rub
Tue, 02/26/08 9:56 AM
( permalink)
quote:Originally posted by Larry - RibRater - Jay
Well, justtable got me.
Hope Mike found what he was looking for...a year ago.
Well Unfortunately for Mike, I was not a member a year ago, would you have rather me started a new thread to share this....or were you just ribbing me?
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RibRater
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Total Posts:
1862
- Joined: 3/3/2006
- Location: Johnson City, TN
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RE: Dry Rub
Tue, 02/26/08 9:59 AM
( permalink)
Just ribbing you jt 
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Foodbme
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RE: Dry Rub
Tue, 02/26/08 10:20 AM
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1bbqboy
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Total Posts:
4342
- Joined: 11/20/2000
- Location: Rogue Valley
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RE: Dry Rub
Tue, 02/26/08 11:21 AM
( permalink)
http://www.astray.com/recipes/?show=Paul%20kirk's%20kansas%20city%20rib%20rub Here's a classic paul kirk recipe, using the 2 sugar method, as we discussed some time ago round here with Dr. BBQ.Yield 1 servings Measure Ingredient ¼ cup Packed light brown sugar ¼ cup Sugar ¼ cup Seasoned salt 2 tablespoon Garlic salt 1 tablespoon Onion salt 1½ teaspoon Celery salt ¼ cup Sweet Hungarian paprika 1 tablespoon Freshly ground black pepper 1½ teaspoon Rubbed dried sage ½ teaspoon Ground allspice ¼ teaspoon Cayenne 1 pinch Ground cloves Spread the light brown sugar on a baking sheet and let it dry out for an our or two to keep it from clumping. Sifte the brown sugar and the remaining rub ingredients together in a bowl; you may have to do this in batches. Stir to combine. (Alternatively, put the ingredients in the food processor and pulse to combine.)
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divefl
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Total Posts:
1671
- Joined: 3/23/2007
- Location: washington, DC
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RE: Dry Rub
Tue, 02/26/08 11:24 AM
( permalink)
What are the A's?
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ScreamingChicken
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Total Posts:
4018
- Joined: 11/5/2004
- Location: Stoughton, WI
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RE: Dry Rub
Tue, 02/26/08 1:32 PM
( permalink)
An American League baseball team located in Oakland, CA. Any more questions?  Looks like the forum software had a little trouble with some control characters used for formatting the fractions. Brad
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kboston
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For a pretty fool proof rub I buy the canadain seasoning at sam's and use it 1part to 1part sugar, 1/2part paprika. I have a company make my rub for me but when I run out this always works.
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John A
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Total Posts:
4295
- Joined: 1/27/2006
- Location: Daytona Beach, FL
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