Anyone have any great rubs they use for meats for either smoking or BBQ?

I am looking forward to find out what BD uses to rub her meat with.

I bet it's a dilly. Doon't you?

My go-to if I'm in a rush and don't want to whip something up: granulated garlic and onion, kosher salt, freshly ground pepper, paprika.

Otherwise, I'll hunt around Weber's Big Book of Grilling for something that strikes my fancy.

Are you the one a couple weeks ago speaking of a bunch of different salts you use? If so, that night went over to a friends who must have a salt fetish. I saw grey,orange, smoked and lots more I can't remember, but they were fun tasting the differences.

quote:

Originally posted by mwagner7700:
My go-to if I'm in a rush and don't want to whip something up: granulated garlic and onion, kosher salt, freshly ground pepper, paprika.

Otherwise, I'll hunt around Weber's Big Book of Grilling for something that strikes my fancy.

Yeah, I bought a bunch of different sea salts the other day (under "Great Grilling Technique" thread. I don't know what I'll do with them (like make the same dish with the different salts, etc.), but I'm open to suggestions.

quote:

Originally posted by mwagner7700:
Yeah, I bought a bunch of different sea salts the other day I don't know what I'll do with them

The important thing you bought them.

I can always use salt.

My point was use them in certain types of dishes. For instance, if I can get some fish from the Atlantic, maybe I'll serve some w/ the Atlantic salt, some with the pacific, etc. Just to see if there is a difference.

I'd be open to suggestions from chefs who have done similar.

quote:

Originally posted by mwagner7700:
For instance, if I can get some fish from the Atlantic, maybe I'll serve some w/ the Atlantic salt, some with the pacific, etc.

Be careful, you may disrupt someting by salting an Atlantic wish with Pacific salt. And under no circmstances should you salt a land creature with sea salt, or wise versa.

quote:

And under no circmstances should you salt a land creature with sea salt, or wise versa.

How come?

Jesus, how did this happen..."wise versa"???

We all know where this thread is going, don't we?

One can only hope.

Back on track...

Famous Dave's Rib Rub is probably one of the best BBQ rubs I've ever had.

Steven Raichlen has a great cookbook of nothing but rubs, marinades and sauces. It's only $10.36 at Amazon and is well worth the cost.

http://www.amazon.com/gp/product/0761119795/104-9151939...19?v=glance&n=283155

I have a good recipe for a Cowboy Steak Rub that has ground coffee in it that is very good. I will post later today.

We went crazy for a while with McCormick's Montreal Steak Seasoning. I mentioned that we'd found a great product to my buddy who just retired from McCormick's PR department and he deduced it before I even told him. It's evidentally the biggest thing they've come accross in ages.

Cowboy Steak Rub

1 tsp kosher salt
1 tsp paprika
1 tsp thyme
1 tsp ground pepper
1 tsp garlic powder
1 tsp fresh ground coffee

This also goes well on (or in) burgers

Reading all this good advise is sure making my mounth water.

What I do when I am preparing a roast or brisket, is I combine mustard seed, fresh garlic, a few drops of wine (red dry wine) and i use my Granite Mortar & Pestle its the most amazing thing http://www.klinq.com/details.asp?prodID=107462&mtcCat=T...ls.asp|prodid-107462 and make a paste, then I lovingly message my roast with the paste and cook it long and slow.

Then I cook potatoes in the gravy and presto.

Welcome, mommy. Don't be too shy on the gravy.

what do you mean, i am not shy on anything lol,
happy cooking
bj

Neither is grunhauser, you two will probably get on like a house on fire. Whatever you do, don't insult his caramelized onions.

quote:

Your favorite rubs for meat?

This topic came up the other day with Ronmc2 and he said "left handed". I am not quite sure what he meant but he was pretty adamant about it.