Lets Smoke some Ribs and a Picnic Roast what are we rubbin with? I need a good rub!

[wheelgun28]

After seeing a post about smoking some ribs, I guess its time to start this year. The weather hopefully has broken!
I dont really like the rubs I have concocted.

Whos got some goods ones that they will share. Maybe I can ask your family dog. Like Butch from the Bush bean people

I am not big on salt or sugar, some is ok.

I have used a homemade mix of garlic powder, cayenne pepper, black pepper, paprika, oregano.

A wash of diluted apple juice mixed with a little bit of the the rub.

I am using a Weber Smokey Mountain 22"er and a mixture of wood. Ive got some maple from my property I might try this go round.

The first few times I over smoked things and got ashtray taste. I refined the process, I havent got a mentor. The last few goes have been good but could be better flavored meat.

The ribs are decent, I did a large picnic roast for pulling good but needed sauce.

I think good bbq should not need sauce, unless you want it! I am not anti sauce mind you. Just that the sauce should not hide the meats flavor.

Sorry cant find the pics of the smoker or the results..

I guess I need to add a photo of a bbq gun, well as close as I can get anyhow...

A 1960 vintage flat latch nickel 36 wearing real Sambar Stags

Not bad for Yankee?

I dont really wanna be a Yankee, just stuck here

 

[M&P Freak]

I'm a huge fan of Big Ron's Rubs (turn your sound down before opening the link - trust me). His rubs are low sodium and taste fantastic. I used to mix my own but since trying the Hint of Houston I'm done with homemade rubs. I use it on everything but it's best on pork.

IMO it's easy to over-smoke ribs. Just a little apple and/or cherry wood goes a long way.

 

[mkk41]

McCormicks has an Applewood rub out in their Grillmates line.

But nothing wrong with plain ol' Kosher salt and fresh ground pepper.

 

[pbslinger]

I'm no rub expert, but I've found you have to be careful with potent additives. Very little cayenne for example. My list of ingredients for rub includes: celery salt, cumin, chili powder, onion powder, garlic powder, cayenne, black pepper. Easy on all of them. If you can taste any of them, you used too much of it.

 

[sipowicz]

Just make sure you put the rub on the right way....my wife says I rub her the wrong way all the time.

 

[Pete99004]

Marinade Sauce

Sorry, I don't have any rubs I can offer - but I do have a really good marinade I will share that I use often with my smoker and on the grill. Hope you like it.

Pete’s Meat Marinade*

*(From the Oregon Turkey Growers Association)

(Use for Boneless Skinless Turkey/Chicken breasts - also for thick cut lean butterfly pork chops, small pork roast and/or pork tenderloin)

• 4-6 oz Soy Sauce
• 4-6 oz peanut oil
• ½ tablespoon garlic powder
• ½ tablespoon horseradish powder

Mix/shake well or blend with hand blender*

*After Blending Add:

• 6-8 oz Sprite (do not substitute diet Sprite or 7-up)

Cut full breast poultry meat in ½ or into serving sizes preferred – leave butterfly pork chops intact

Place marinade into a large freezer type zip lock bag – insert meat of choice remove all air then seal bag and place into refrigerator for at least 8 hours for poultry (24 hours is better for pork chops/pork products)

Grill on med/high heat until done (depending on grill size and BTU output cook approx. 15 to 20 minutes on fowl - longer cooking times may be needed for pork)

Serve with Uncle Ben’s long grain and wild rice (original receipt) flash steamed fresh asparagus or fresh cut green beans, a mixed salad, garlic bread & wine of your choice.

*Leftover chicken and turkey and pork loins make excellent sandwich meats or Chef’s salads.

**Alternate Version: (My personal favorite)

• Substitute Teriyaki Sauce for Soy
• Add the juice from one small can of sliced pineapple to your marinade mix
• Grill pineapple slices with meat last 3-5 minutes and serve with the meat

Enjoy!!


Pete

PS-If you add the Sprite before you blend you will not be a happy camper - the Sprite will cause the entire mixture to swell up and foam - the blender will send it everywhere!!!

Also, this is for servings for two or three people so double or triple ingredients as needed.