RUB

[sportskiff]

HELLO FOLKS!!!!!!!!!!!
rub- southern style- pork or beef, now this is rubbed into the meat, not supposed to be no "crust" , so take a bit an rub the hell outa it, watch fer any bones (like a Boston Butt, that bone'll cut the fool outta ya) Ribs, Briscut,hams, rump roasts,tenderloins, NOt for chickin.
BBQ Rub

2 TBLS salt
2 tbls sugar
2 tbls brown sugar
2 tbls chili powder
2 tbls cumin
2 tbls black pepper
1 tbls cayenne pepper
4 tbls paprika

Mix together and rub on whatever you are BBQing
Makes 1 cup
Not much to it really. BUTT KICK BUTT BBQ!!!!!!!!! (harhar)
enjoy, gimpy

[Willie]

question for ya, how come not for chicken??

also just to let you know I've copied your rub and bbq recipe and hope to try them out soon, looks good.

[sportskiff]

WELL, In the place I live now, it seems that a mustard base is the thing for chickin. As a transplant from Wyoming I was used to a ketchup base sauce (and a red rub, using paprica, chilie powder etc), but after actually trying the mustard base on chickin, I now prefer that as it adds a "heat" and bite when cooked on the chickin that the red sauce lacked (or red rub, for that matter), and since chickin takes so long to do, it also keeps it from drying out, IN MY OPINION.
I'd do it , but I might make a garlic-butter basting sauce if I weren't using a BBQ sauce (either one, baste every 10 minutes OR less) . Garlic-butter basting sauce is 2 sticks butter and 3 cloves of garlic, sauteed on low for about 10 minutes or so, if ya burn the garlic (looking for carmelized garlic here) ya might as well dump the whole works in the trash, as it WILL be nasty and not "enhance" your rub or yard bird.
I'll have the wife put her red BBQ sauce in this section tomorrow, best red sauce EVER I tasted, so hold off on the yard bird till ya get it, it's good on everything (cept korn flakes).
If ya'll can get past the "idea" of a mustard base sauce on chickin, and try it, ya'll'd find out it is good.
TRIVIA- In colonial days, pulled pork (pig that has been pulled off the bone, not "chopped", and thrown in a pan to be served was called "gummy meat". Reason why is because most folks over 20 then had few teeth.
Willie, don't forget to inject that BBQ every 15 min or so, and try NOT to breathe over the cooker while doing so, it'll take your breath away.
Enjoy and tell me what ya think of it, good er bad.
Thanks Willie,
sportskiffgimp

[Willie]

going to try your rub recipe for some ribs I am doing up for a picnic on Sunday...... 012.....nice and slow on the smoker........... 010


Also Did you post it.. 006.....
"I'll have the wife put her red BBQ sauce in this section tomorrow, best red sauce EVER I tasted, so hold off on the yard bird till ya get it, it's good on everything" .. 001 if so I missed it..... 006

[Willie]

sportskiff, good recipe for the rub, but how about the red barby sauce rec. ??? ??? ???
4 racks of ribs went in no time, 010 010 before I even knew they were put out, 1/2 of them were gone....... about 6 hours on the smoker with the above rub mixture, and then yesterday sliced em up and added a little barby sauce to em and covered and heated in the oven for and hour. My god they were good............. 012 012 011 013