A good day to smoke!

afterburnt
afterburnt Posts: 7,892
in The Clubhouse
I just got out of Costco and almost went nuts, I contracted "emotional contagion". Actually no but I got a flat of them thick pork chops and I got a whole chicken in the freezer that needs a home in my belly. I am looking for dry rub suggestions that will work on both pork and chicken. I am gonna run the "Masterbuilt" in the garage lest the neighbors think that I have food.

· Share on FacebookShare on Twitter

Comments

  • afterburnt
    afterburnt Posts: 7,892
    I did get two Juggs of "Super Chunk" peanut butter.
    · Share on FacebookShare on Twitter
  • afterburnt
    afterburnt Posts: 7,892
    edited March 2020
    Dang, I forgot to get bacon! If I got to go back now, I want to go out bacon-wrapped.
    · Share on FacebookShare on Twitter
  • Jazzhead
    Jazzhead Posts: 526
    A popular rub I remember from my days in Eastern NC (one of the BBQ nerve centers of the USA):

    Equal parts salt, black pepper, cumin, chili powder, cayenne pepper, then double parts of brown sugar and paprika. Works with chicken or pork.
    · Share on FacebookShare on Twitter
  • rooftop59
    rooftop59 Posts: 8,121
    I have used this for pork butts and tenderloin. It’s pretty awesome!

    https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe
    Living Room 2.2: Usher BE-718 "tiny dancers"; Dual DIY Dayton audio RSS210HF-4 Subs with Dayton SPA-250 amps; Arcam SA30; Musical Fidelity A308; Sony UBP-x1000es
    Game Room 5.1.4:     Denon AVR-X4200w; Sony UBP-x700; Definitive Technology Power Monitor 900 mains, CLR-3000 center, StudioMonitor 350 surrounds, ProMonitor 800 atmos x4; Sub - Monoprice Monolith 15in THX Ultra
    Bedroom 2.1     Harmon Kardon HK3490; Bluesounds Node N130; Polk RT25i; ACI Titan Subwoofer
    · Share on FacebookShare on Twitter
  • rooftop59
    rooftop59 Posts: 8,121
    anonymouse wrote: »
    I second that recommendation for Meathead Memphis Dust. I use it on ribs all the time and they are very very popular. Keep in mind that the quality of the spices, especially the paprika matters a lot - try to get Hungarian paprika.

    Oh yea I’ve used it on ribs too sooo good. In fact I’ve got some ribs imma gonna smoke tomorrow...outside though cause I’m not an animal 😂
    Living Room 2.2: Usher BE-718 "tiny dancers"; Dual DIY Dayton audio RSS210HF-4 Subs with Dayton SPA-250 amps; Arcam SA30; Musical Fidelity A308; Sony UBP-x1000es
    Game Room 5.1.4:     Denon AVR-X4200w; Sony UBP-x700; Definitive Technology Power Monitor 900 mains, CLR-3000 center, StudioMonitor 350 surrounds, ProMonitor 800 atmos x4; Sub - Monoprice Monolith 15in THX Ultra
    Bedroom 2.1     Harmon Kardon HK3490; Bluesounds Node N130; Polk RT25i; ACI Titan Subwoofer
    · Share on FacebookShare on Twitter
  • mhardy6647
    mhardy6647 Posts: 34,916
    ZLTFUL wrote: »
    https://grillyourassoff.com/

    Of course I am sure that the censor-bot 1000k will nuke the link...

    nope, it survived :)

    Real, 'fresh' Hungarian paprika is amazing.
    Did y'all know that Szent-Györgyi discovered Vitamin C (ascorbic acid) in paprika?
    It's a little-known fact :)

    If us biochemists had, like, Marvel comics superhero biochemists, he'd be one of them.

    B)

    mcydce5bdqse.png
    · Share on FacebookShare on Twitter
  • CottageChz
    CottageChz Posts: 415
    Gonna smoke a rack of ribs tomorrow and use the Meathead’s Memphis Dust recipe! B)
    · Share on FacebookShare on Twitter