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I'm in the market for a new smoker.
BBQ Rubs
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R_Mac_1
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Last time I smoked some pork butt I only used salt due to a special diet my wife is on. It was still delicious in the end.
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https://www.lowes.com/pd/Oklahoma-Joe-s-Longhorn-Black-Triple-Function-Combo-Grill/50329705
That is what I got.... but I am in a townhouse with just a patio.... so I went with the hybrid so I could do it all in one on my patio.
I like it, but if you need just a new smoker you should probably go different.
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How does an 84 year old aunt, 3 pack a day, sound to you?
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This might be ghetto, but I swear by it. Large stone/graniteware roasting pans with rack and oversized lid. I see you're set, but anyone else with serious space constraints can still do some A-Grade smoking. Hell, people sell these pans for a few bucks at rummage sales and thrift stores. It's just coated metal, so burn it out, sit it on a couple cinder blocks, lay your chips, and just like magic, a sub $10 smoker that competes with a $300-600 specialty item. Downside is temp control, but IMO it's easier to learn and toss a $30 piece of meat than have an expensive grill barely get used. Obviously, benefits to both setups.
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Doing a rack of ribs today
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And the results....
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I've already got a few of those....
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I think I have parkinson's when I take vertical pictures with my phone.... holy blurry batman
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It was like watching Cloverfield all over again, but with BBQ instead of giant sea monsters
brett05
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A little late.
My rub
My rub
Guess Who
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Those look good but the first ingredient is always salt because salt is cheap. I like to create my own spices such as throwing some jalapeños and red bell peppers on my smoker while I'm bbqing. Then I dehydrate them and finally grind them and wella I have smoked Chipotle and smoked paprika handy. Get some chillis from the bulk bin, remove the seeds and stems then grind and you have chilli powder. Always crush peppercorns instead of store bought ground pepper. Simple techniques can greatly improve your rubs and save money.
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Conservtard. I mean, over salting meat is a surefire way of destroying it. There has to be a limit. Being cheap is no reason to turn a fine protein with limitless potential into a salt lick.
brett05
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Why remove the seeds?
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Thats where the majority of the heat comes from. Not everyone like super spicy things and also a lot of people dont like eating seeds.
brett05
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I mean I get that I guess.
Peppers without the seeds and the "white pulp" just have no heat for me.
Funny before my wife I wouldn't even use black pepper. And now, sky's the limit.
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I like Black's World Famous Dry rub. It's salt and pepper based rub with a little cayenne and paprika.
Guess Who
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I was referring to the dried Ancho type not the jalapeños. I do use the jalapeño seeds for heat. the more used the hotter the powder.
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Why are you a dicktard, libtard? Who said anything about over salting meat? Dry brining doesn't over salt if done properly. You just can't use a heavily salted rub. THE first ingredient in most rubs are salt. That's why it's better to make your own salt free rubs. It's not about being cheap.It's all about taste. I make better bbq and for that matter cook better than most food joints. I make my own breads, pizza dough , ricotta, mozzarella cheeses etc. Not to save money but for taste.
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