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 Dry Rub

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mikewix

  • Total Posts: 1
  • Joined: 4/7/2007
  • Location: wisc.rapids, WI
Dry Rub Sat, 04/7/07 4:48 PM (permalink)
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.
 
#1
    justtable

    • Total Posts: 101
    • Joined: 2/24/2008
    • Location: North Palm Beach, FL
    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!!
     
    #2
      RibRater

      • Total Posts: 1862
      • Joined: 3/3/2006
      • Location: Johnson City, TN
      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.

       
      #3
        RibRater

        • Total Posts: 1862
        • Joined: 3/3/2006
        • Location: Johnson City, TN
        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.
         
        #4
          justtable

          • Total Posts: 101
          • Joined: 2/24/2008
          • Location: North Palm Beach, FL
          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?
           
          #5
            RibRater

            • Total Posts: 1862
            • Joined: 3/3/2006
            • Location: Johnson City, TN
            RE: Dry Rub Tue, 02/26/08 9:59 AM (permalink)
            Just ribbing you jt
             
            #6
              Foodbme

              • Total Posts: 9579
              • Joined: 9/1/2006
              • Location: Gilbert, AZ
              RE: Dry Rub Tue, 02/26/08 10:20 AM (permalink)
              I use a dry rub from The Rendezvous Restaurant in Memphis, TN. You can buy it from their web site, www.hogsfly.com
              It gives the meat a unique flavor.
               
              #7
                1bbqboy

                • Total Posts: 4542
                • Joined: 11/20/2000
                • Location: Rogue Valley
                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.)
                 
                #8
                  divefl

                  • Total Posts: 1671
                  • Joined: 3/23/2007
                  • Location: washington, DC
                  RE: Dry Rub Tue, 02/26/08 11:24 AM (permalink)
                  What are the A's?
                   
                  #9
                    ScreamingChicken

                    • Total Posts: 4737
                    • Joined: 11/5/2004
                    • Location: Stoughton, WI
                    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
                     
                    #10
                      kboston

                      RE: Dry Rub Wed, 03/5/08 4:45 PM (permalink)
                      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.
                       
                      #11
                        John A

                        • Total Posts: 4295
                        • Joined: 1/27/2006
                        • Location: Daytona Beach, FL
                        RE: Dry Rub Thu, 03/6/08 7:45 AM (permalink)
                         
                        #12
                          MiamiDon

                          RE: Dry Rub Fri, 03/7/08 7:38 AM (permalink)
                          I think I may have found the rub that the OP was looking for:

                          http://benjacklarado.com/gourmet-foods.php?p=chili_mix&c=7

                           
                          #13
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