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Letís talk BBQ #7499068 04/29/19 12:13 AM
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procraft05 Offline OP
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Iím a fan of the stick burner, itís more work I know but I donít mind

Today, for the first time I picked up ďSalt LickĒ rub

Wow, lots of black pepper. I personally liked it but the wife and kids not so much. Iíd rate it a little over the top on black pepper

I had used Head Country for years but I was informed a few months ago they were tired of it.

I prefer oak wood myself.

Iím a weekend warrior, no competition skills but I do pork ribs, beef ribs, whole chickens and pork tenderloins

What wood and rub do you prefer?


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: procraft05] #7499071 04/29/19 12:16 AM
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Iím still searching for the perfect seasonings.

Re: Letís talk BBQ [Re: procraft05] #7499072 04/29/19 12:18 AM
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Letís talk BBQ [Re: jhenderson] #7499073 04/29/19 12:20 AM
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Originally Posted by jhenderson
Iím still searching for the perfect seasonings.



A friend of mine claims Kosmos is a great rub

Iíve never ran across it but I know where he buys it, which is out of my way

I think Amazon has it

But yes, I agree. Rub is very important

If you like hot, try Salt Lick. But donít go heavy.

Great flavor I thought but wife and kids say no

A little too much and it will bite


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: procraft05] #7499075 04/29/19 12:28 AM
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Iíve tried the salt lick rub, got too carried away on a rack of ribs. Couldnít eat them, they were too hot.
I use oak wood, and Kennyís seasoning. United, Most HEB stores, and online.
http://kennysseasonings.com/


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Letís talk BBQ [Re: procraft05] #7499076 04/29/19 12:29 AM
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Post Oak.

Re: Letís talk BBQ [Re: 68rustbucket] #7499078 04/29/19 12:32 AM
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procraft05 Offline OP
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Originally Posted by 68rustbucket
Iíve tried the salt lick rub, got too carried away on a rack of ribs. Couldnít eat them, they were too hot.
I use oak wood, and Kennyís seasoning. United, Most HEB stores, and online.
http://kennysseasonings.com/


Youíre right.

Donít get me wrong, the flavor was there.

It ainít for the masses, thatís for sure.

Iíd say I went overboard looking back but I applied what I always apply using other rubs

Salt Lick, Iíd recommend about half going forward.

I donít have a HEB close but I will look into that


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: procraft05] #7499080 04/29/19 12:36 AM
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Depends. Best rub I've found so far is meat church. Love apple or cherry for a butt. Pecan or hickory for ribs. Using a masterbuilt here.


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Re: Letís talk BBQ [Re: procraft05] #7499083 04/29/19 12:37 AM
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Canít go wrong with 1/2 kosher salt 1/2 course black pepper.


It's hell eatin em live
Re: Letís talk BBQ [Re: bigbob_ftw] #7499084 04/29/19 12:38 AM
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Originally Posted by bigbob_ftw
Depends. Best rub I've found so far is meat church. Love apple or cherry for a butt. Pecan or hickory for ribs. Using a masterbuilt here.


Box stores my choices are Wal- Mart or Brookshires

Where are you walking in and out with it?


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: bigbob_ftw] #7499086 04/29/19 12:41 AM
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Originally Posted by bigbob_ftw
Depends. Best rub I've found so far is meat church. Love apple or cherry for a butt. Pecan or hickory for ribs. Using a masterbuilt here.


Iíve never done a pork butt

How forgiving is it?

With us and kids and land and animals it seems like a 4-6 hour cook I can handle

I canít pay and commit to much else like a brisket it seems

Thoughts


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: procraft05] #7499091 04/29/19 12:48 AM
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Originally Posted by procraft05
Originally Posted by bigbob_ftw
Depends. Best rub I've found so far is meat church. Love apple or cherry for a butt. Pecan or hickory for ribs. Using a masterbuilt here.


Iíve never done a pork butt

How forgiving is it?

With us and kids and land and animals it seems like a 4-6 hour cook I can handle

I canít pay and commit to much else like a brisket it seems

Thoughts


Super easy. Rub, smoke, pull when it hits 195 internal. You can't go wrong. Its a much longer cook though. More like 10 hours at 225.

Last edited by bigbob_ftw; 04/29/19 12:49 AM.

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Re: Letís talk BBQ [Re: procraft05] #7499093 04/29/19 12:50 AM
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Originally Posted by procraft05
Originally Posted by bigbob_ftw
Depends. Best rub I've found so far is meat church. Love apple or cherry for a butt. Pecan or hickory for ribs. Using a masterbuilt here.


Box stores my choices are Wal- Mart or Brookshires

Where are you walking in and out with it?



Amazon.


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Re: Letís talk BBQ [Re: bigbob_ftw] #7499109 04/29/19 01:12 AM
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Originally Posted by bigbob_ftw
Originally Posted by procraft05
Originally Posted by bigbob_ftw
Depends. Best rub I've found so far is meat church. Love apple or cherry for a butt. Pecan or hickory for ribs. Using a masterbuilt here.


Iíve never done a pork butt

How forgiving is it?

With us and kids and land and animals it seems like a 4-6 hour cook I can handle

I canít pay and commit to much else like a brisket it seems

Thoughts


Super easy. Rub, smoke, pull when it hits 195 internal. You can't go wrong. Its a much longer cook though. More like 10 hours at 225.


10 hours, itís tempting

I actually love to cook, itís just the time

I say that, I like to smoke meat...LOL


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: procraft05] #7499115 04/29/19 01:16 AM
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You can cheat on a pork butt. Smoke for 4-6 hours, wrap and put in oven at 250-275 for final temp.


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Letís talk BBQ [Re: 68rustbucket] #7499120 04/29/19 01:19 AM
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Originally Posted by 68rustbucket
You can cheat on a pork butt. Smoke for 4-6 hours, wrap and put in oven at 250-275 for final temp.


Something to think about for sure


The Astro’s are cheating scum bags!
Re: Letís talk BBQ [Re: procraft05] #7499134 04/29/19 01:27 AM
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Originally Posted by procraft05
Originally Posted by 68rustbucket
You can cheat on a pork butt. Smoke for 4-6 hours, wrap and put in oven at 250-275 for final temp.


Something to think about for sure


Did one last weekend like this, in the oven at 6 pm. Out at 10, put in a small yeti til next morning.


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Letís talk BBQ [Re: procraft05] #7499410 04/29/19 01:18 PM
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For ribs I use Zach's Texas Style BBQ Sweet rub: it's not over powering with the sweet flavor which I like.

For brisket I picked up Killens salt and pepper blend, that's all it is just a 50/50 mix.

Re: Letís talk BBQ [Re: procraft05] #7499415 04/29/19 01:26 PM
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Try Grub Rub.


Originally Posted by bill oxner
Haven't had it in years but never spit any out.
Re: Letís talk BBQ [Re: procraft05] #7499522 04/29/19 03:23 PM
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The Weber honey/garlic pork butt and chicken rub is pretty good and easy.

Salt Lick is insanely spicy. I have been using the same bottle for 15 years since only my portion gets it! Has lots of cayenne in it.

Re: Letís talk BBQ [Re: procraft05] #7499556 04/29/19 03:48 PM
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Usually use Angelo's

Re: Letís talk BBQ [Re: Txduckman] #7499631 04/29/19 04:47 PM
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Originally Posted by Txduckman
The Weber honey/garlic pork butt and chicken rub is pretty good and easy.

Salt Lick is insanely spicy. I have been using the same bottle for 15 years since only my portion gets it! Has lots of cayenne in it.

yep, the heat in the Salt Lick rub is usually the cayenne, not the black pepper ... I can take a lot of black pepper but something about the cayenne tears up my guts which are usually cast iron otherwise.

I have tried probably 2-3 dozen different store bought rubs but not many really give me the flavors I am looking for. For store bought, Grub Rub I've found to be good on pork but I still add black pepper to that.

for beef, I make up my own rub using about 1 cup sea salt, 1+ cup black pepper and 1/2 cup of onion powder ... occasionally I add 1/4 cup garlic powder. I use this same rub on pork and chicken but also add in some brown sugar (just a little bit). I prefer cooking using live oak (adequate supply for me) and pecan (when available) or mesquite (when available) and I really like using peach wood for pork and chicken when I have some available (after trimming my peach trees in the winter).

to me a pork butt is very forgiving where you just cook to internal temp 195ish. My wife doesn't care for as much smoke flavor as I do, so often times I will pull briskets and pork butts after 5-6 hours of smoke and finish in the oven at 225.


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Re: Letís talk BBQ [Re: procraft05] #7499658 04/29/19 05:04 PM
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For beef, I use salt/pepper and mesquite only.

For pork & chicken, I'm kinda stuck on Meat Church products right now. I like Hickory, or a mix of Hickory & Oak.

Re: Letís talk BBQ [Re: procraft05] #7499668 04/29/19 05:13 PM
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Daddy B's chicken seasoning is bar none the best I've found for chicken and I've tried them all. Loved it so much I just ordered more and bought some of their rubs for pork and beef but haven't tried them yet.

On pork, I like to mix the heat with the sweet. On beef, I like a lot of black pepper flavor.

I do like the Meat Church products for pork. Mix their regular with their spicy. Wasn't a fan of their beef rub.

Chupacabra is good on beef.

Re: Letís talk BBQ [Re: procraft05] #7499697 04/29/19 05:36 PM
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This is how I did my last pork shoulder. It's Aaron Flanklin method. Easy homemade dry rub. It's what I would do anyway when messing around for a rub. I did what he does and put it in a spice shaker.


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