The rub thread

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

here's an idea I had tonight at work:
Citrus ribs.

Season: Salt and pepper

Rub: 1T coriander
1t mustard powder,
1t cayenne
3T orange zest
1T lemon zest
2T lime zest
1t cumin

Mop:
2 San Pelligrino Aranciata (Sparkling orange juice)
2T condensed orange juice
Lemon and Lime juice as needed (in place of vinegar)
1 Roasted Jalapeno,
2 roasted anaheim chilies
Hot sauce
Worcestershire
tequila
Remaining rub

Glaze: mop reduced, with some honey added to it.

Season and oil down the back ribs, apply the rub, and let them set in the fridge overnight

Smoke 3-4 hours, mopping as needed. if I can find orange wood chunk, then I'd go for it, if not, then apple. I have alot of oak charcoal right now, so oak it shall be.

I'll begin the project as soon as I get done with the gym this morning.
 
the citrus ribs turned out alright.

The mods:
-more zest.
-Forgot to season the meat
-made a "wet rub" by blending it into oil
-The glaze wasn't thickening, so I added the entire can of condensed orange juice in addition to the honey.
-upped the coriander
-swapped 1 jalapeno out for basically a red Jalapeno. I forgot the name, but I always referred to them as "bull-horn" chiles.

and here are the results:
100_0436.webp
 
I know this is going to seem real lame, but I have been real surprised with the dry rubs I get from McCormick, at the grocery store. I know its not as creative as making something up yourself but in a pinch, they are great. I have used all the different ones. I mostly use them to dry rub a Tri-tips, and let it sit overnight. Bu tI have used the pork an chicken ones. They have always turned out great and everyone that I have fed around the camp fire agrees.

I am enjoying this thread and I am writing down all the great Ideas that everyone has pasted !!

Oh and I also got the Cobb Grill last year from my birthday! Its fantastic for the trail as I can cook two full size Tri-tips in it and bake some potatoes all at the same time.. I even cooked a pizza in it last year at SnT..
 
McCormick makes some solid rubs and mixes, they're formulated to taste good, but they somehow make it all out of stuff you don't need to be a chemist to understand, too.

Montreal Steak is a good stanby rub.
 
I know this is "The Rub Thread" but glazes, mops and sauces have been mentioned, and I thought I'd share a glaze I just remembered.
This is one my dad would make from time-to-time, and use on corned beef, but it goes on pork really well, especially roasted pork loin, but back ribs seem to play well with this sauce too:

1C Orange Marmalade
(Apricot Jam will substitute if you don't like Marmalade)
2-3T Brown mustard.
I really like Sierra Nevada brand mustard, specifically the one they make with Stout.
1T Worcestershire sauce
3T Honey

Salt and pepper to taste.

Mix this all up, and paint it on. The honey adds just enough sugar to get a good caramelized shell, and everything else is just a really nice, balanced glaze.
 
Wish me luck on this one...

I usually do a beer can chicken with an under the skin rub of a fresh chopped garlic/butter paste. Tonight I wanted to spice it up a bit. Well, the little sprinkle of cayenne dumped out more like a heeping tablespoon full. I added some oregano thinking it might tone things down.:doh:101_0154.webp

Hope I don't get the "Oh crap Dad! What were you thinking"?

I think it wiil be yummy...
101_0154.webp
 
From someone that has probably smoked more meat than most of ya........Atkins Rub.Adkins Seasoning is hands down the best I have found, and I have make my own lots of times, if I want some bite then I add ground cayenne to it.....
The best results I have gotten for Texas style brisket is nothing.........22-24 hrs of smoke fat side up @220 pecan oak hickory wood, I add a stick of each every time I stoke the fire....last time I fired my big rig up I fixed 20 packer cut briskets and 30 bone in pork buttes......fed 300 at our church...

76949_1508907287567_1380891410_31200884_5938695_n.jpg
 
Last edited:
That brisket looks tasty! I might have to try your recommendation on the Adkins rub! Thanks for the link.
 
wow...no Adkin's seasoning or salt and pepper?" That's crazy bark you got working there! Nice job.
 
Texican said:
I have before, however that has nuttin hunney:p:p......gonna fire the big ass 250 gallon propane tank smoker up this weekend, try to take pictures........
Click to expand...

Really? not even salt?

What internal temperature do you shoot for?
What do your briskets look like before you got at them?
I'm curious what you do as far as trimming, I feel I over-trimmed the fat-cap of my last brisket.
 
I have never check internal temps on Briskets......22-23 hrs @ 220, they are packer cuts, the huge with the fat cap and the fat layer in the middle......no trimming at all.....sometimes during slicing I will trim some of the fat off........
 
Texican said:
I have never check internal temps on Briskets......22-23 hrs @ 220, they are packer cuts, the huge with the fat cap and the fat layer in the middle......no trimming at all.....sometimes during slicing I will trim some of the fat off........
Click to expand...


Gotcha.
I did mine at 250, and they were whole packers I broke down. I think next time around I'll take your method for a whirl - though I'll definitely use salt and pepper on mine.
Thanks for sharing!
 
Here's the rub I use for chicken, but could be used with other meats as well.

Pinch or more of dried sage
2 tsp dried thyme
1 tbsp coarse salt
1 tbsp dried oregano
1 tbsp fresh ground black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp ground jalapino pepper
1/2 tsp ground cumin
1 tsp cayenne pepper
1 tsp dry mustard
1 tbsp onion powder
1/2 tsp ground coriander
1 tbsp brown sugar

Mix well in a bowl and toss in your chicken. Bbq until cooked and enjoy. Were having this for dinner tonight. Yummy
 
You must log in or register to reply here.

Share this page

Back
Top Bottom