Help!! Got Butts, Spice Kit has no Rib Rub

Russ,
I've read posts where others have used the spicy chic rub they were very satisfied with the results. You could also make your own, start with salt, pepper and sugar as a base and add to it (maybe some Lawry's Seasoned Salt). You could also go without any rub and would be just fine. There's plenty of fat for flavor in those butts.
Don

Use the spicy chicken rub. I have used it on butts and briskets. It taste great...

Good Q'n

Thanks guys, I've calmed down a little now. I found a rub that was posted by KDMongomery that I used. I went to Rouses' and got all the "fixins" and put it together. FE is chugging along around 200* which I'll keep for 2 hours then bring it up to 225 and let her run the rest of the night. Weather is really bad her with a lot of sever storms so I've got the cover on her. Thanks again, we'll see how it turns out.
Russ

Glad you found a solution, I just wanted to warn you that the CookShack chicken rub is very, very, salty . . . so . . . taste it first and then decide on how to use it. I'm new to this so I may not have alot of experience but I am also doing alot of research as well. Dizzy Pig makes a great rub but is expensive. I am now experimenting with TexasBBQRub and see alot of things I like. This rub tastes excellent, works well with meat on application, gonna smoke my first butt with it tomorrow, and is priced right so you can use a proper amount on a large piece of meat and not feel like you are breaking the bank to do it. They also have the best BBQ gloves on their site as well, I have 2 pairs and they are awesome. Good BBQ2U!

http://www.texasbbqrub.com./index.html

-Sravaka

Sravaka: Let us know how salty the Texas BBQ rub is... I was just looking at that.

I bought a big jug of the CS Brisket rub and I find it too is too salty for me. And I used some of the Chicken rub on some chicken I did on the grill and it was very very salty.

I guess I'll be making my own rubs.

The Texas BBQ rub is really nice. Its more sugar than salt, its really sweet. I just pulled the butt outta the smoker and it came out excellent, not too salty and the best bark I have had so far. I like this stuff the best so far outta everything I have tried, it does an excellent job, its also a good value. I dont hesitate to recomend it and the gloves they sell also.

-Sravaka

Here are the ingredients from the label: Sugar, Cane Syrup, Salt, Red Pepper, Black Pepper, (and other spices) Garlic, Silicon Dioxide.

I'm partial to the Texas BBQ rubs myself. I use the brisket blend on briskets, the wild on ribs and chicken, and the original on butts.

Bill Cannon also has a pretty good potato receipe using his rub. I've used it a few times (in smaller quantities) and it always gets good reviews. I usually go a lot heavier on the sour cream, but it's all a matter of taste.

BILL'S SURPRISE POTATOES

1 full size aluminum-serving pan – this will serve about 50 to 75 people

10 pounds of whole potatoes (I have used Idaho's, russets, and others)

1 family size can (27oz) of cream of mushroom soup

1 family size can (27oz) of cream of chicken soup

2 cups of sour cream

½ cup of Texas BBQ Rub

¼ cup of paprika

3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)

¼ cup of granulated garlic (use this to your flavor liking)

Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)

First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.

In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.

While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.

Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.

If you have a good recipe...hint, hint, don't drop it inside a thread where it will be lost after a few weeks.

Put a recipe in the recipe forum and put a link here to that recipe. All that hard work on recipes won't get lost that way.

Thus endeth the Moderator moment for Monday...

Update on "First Smoke". Well the butts came out pretty good after all was said and done. The smaller of the two hit 195* after about 12hrs and 15 minutes, the other about an hour or so later. Not real sure when it hit the 195* mark as I wasn't there so the FE was in the hold mode. The bark on both was thick and nice and dark with great taste. After pulling the first one, in my haste to eat, I forgot to add the rub after pulling but it was still good. Wife said middle could use more spice. Later when I pulled the second one, I added the rub and some apple juice, mixed the two butts together and they were much better. My only regret was I didn't have anything else to smoke afterward!! Smoker worked great all though I do have another thread with questions about unburned pellets on the floor of the smoker. Will ask CS cust. service about that. Thanks to everyone for making the first outing so successful.

quote:

Originally posted by SmokinOkie:
If you have a good recipe...hint, hint, don't drop it inside a thread where it will be lost after a few weeks.

Put a recipe in the recipe forum and put a link here to that recipe. All that hard work on recipes won't get lost that way.

Thus endeth the Moderator moment for Monday...

Moved it.

I'm away from the computer,as we are in the New Orleans and Cajun country for awhile.

As far as rubs,taste them on your finger ,or palm of your hand.

How would they do sprinkled on product on your dinner plate?

Balance,balance,balance.

CS chicken rub isn't salty.

It is used lightly ,so as not to overseason poultry.

It has no sugar[to balance salt]so you can hot cook chicken and not burn the chicken!

The brisket rub would do fine on butts,add a little more brown sugar.


CS Chicken rub will be fine.

Add an equal amount brown sugar.

Many cooks will use a six oz bottle of rub and another 4 oz of brown sugar on a butt.

As for the thoughts that the brisket rub is too salty,here is what top cooks may do.

A 10 0z bottle of CS Brisket rub and 1/2 lb of Turbinado sugar,before you a are finished with a 16 lb packer.

Countless major wins have used that mix,or their version of it.

I'm not about to pick on another product,but can tell you the CS Chicken rub has been used on plenty of 1 st place KCBS finishers.

A good friend and member of this forum developed the winning process many of us use with the FEC s using the CS Chicken Rub.

The Brisket rub,has been used on countless chicken,pork,beef entries for years.

The guy that dominated KCBS chicken competition for years,used the equivalent all around rub that is CS Brisket rub.

Most winning slow cooking comp chicken cooks use this technique.

Yep ,
folks tweak everything a little.

If TexasBBQ rub suits folks,than that is a good thing.

I've walked through a lot of comps,all over the country,for several years,and talk to comp cooks daily.

Also lots of vendor/cater folks.

A bunch of them from Texas.

I've never seen TexasBBQ Rub,or heard it mentioned.[Except in ads,and their forum]

This doesn't mean it isn't a fine product,or can't work in someone's flavor profile.

Folks that try to teach us,say learn to cook the product first,and the rubs sauces can be a minor thing.

Cookshack is NOT in the sauce/rub business.

They supply some products ,to help their cooks,caterers,restaurants,vendors produce a top product without spending their life chasing whatever is advertised

Try to work with what they send out,before chasing the market,and you might be pleasantly surprised.

Just my $0.02 worth.

Time to get back to this great La food,drink,and music.

Tom, I appreciate your experience and expertise but with all due respect I must disagree with you. Using your own method, if you taste the CS chicken rub on your finger or palm, it is VERY salty and I don't think I'm alone in this observation. I don't care how many awards or competitions have been won with this or that, but I seriously doubt they have been won using CS chicken rub as-is, if they did they couldn't have used very much. As for chasing the market goes, sometimes a new approach can be enlightening. A new look at things can be a welcome influence. If you were to taste test the Texas BBQ rub against the CS chicken rub you would notice a world of difference. The Texas BBQ rub is way more sugar than salt. Myself, I am leaning towards the Texas BBQ rub as my main rub, for economy and it seems to work perfectly for what it was designed to do, and using the Dizzy Pig rubs as a finishing spice because they have more depth of flavor but are also more expensive. Just my unbiased opinions from my research so far. I know I'm new to this and don't know much but I also have no preconceived ideas or prejudice concerning my results or what I taste on my tongue. I encourage you to try the Texas BBQ rub and see what you think for yourself.

-Sravaka

I personally think rubs are a little difficult to guess at, without having actually used them on a finished, smoked (or otherwise cooked) product.

Case in point, a lot of the rubs that I like 'raw' are just ok when used on the meat. And vice versa, I've had killer results with rubs that really don't taste so hot out of the palm of my hand!

I won't name producers nor disrespect (or endorse for that matter) anybody's rub in particular...other than to say that I make a TERRIFIC southwest-y rub mix of my own (no, not for sale) that I love so much I dip pineapple in it, sprinkle it on orange sections, throw it on barbecued/smoked beef, pork, vege's, eggs ... I'll eat it by the spoonful...I'd even be willing to try it on ice cream! Grilled steaks, super! BUT, it's only ok when used as a smoker rub.

Contrarily, I've had great success with several rubs coming out of Oklahoma, but don't particularly like them other than after rubbed into meats and smoked for a looooong time. One such rub (not a CS product) my wife won't even let me apply it in the house! But, even she loves it when it comes out of the smoker.

SO....who the heck knows????

Unfortunately, "I" don't have a tongue that can tell exactly how a rub is going to turn out by tasting it raw. I can only tell if it tastes good or bad...which is not an accurate indication of its smoker performance.

...stepping off the soapbox now

Interesting Tom & Thousand! All makes a world of sense. Always appreciate your views.
Tom;, have fun in the lower part of my state, lots of good eats there!!

Geaux Tigers #1

Here's some pics of my first smoke this thread refers to.

Foiled and ready to Season

After 6 hours season with Hickory.

Butts ready for smoker.

Top butt @ 195* & ready to come out.

Butt # 1. Nice bark? Missing bite?????

Butt # 2 Pulled @ 201*

Finished Product

Makin' me hungry! Sure wish they's make "Scratch & Sniff" monitors!

Good job Mule Skinner!

Thanks Wheelz, couldn't done it without all the help of the great folks here on the forum.

Mule Skinner

Great job and great pictures. Continued good luck!

Mule...great pix! Helpful to others on three arenas...1) shows what a first seasoning should look like, 2) not to be afraid of the 'black meteorite' the butt will come out like, and 3) it takes alcohol to properly smoke something!

Though that fine cabernet may not be the alcohol of choice for many of the smokers here!

And, hey, slightly off-subject, Slidell looks pretty good where you are. Our church sent a crew of people a year ago to help rebuild some areas of Slidell. If they did your place, they did good!

Give our Thanks to everyone that helped. We are very appreciative of the volunteers. I had some help from friends but my damage was minimal compared to others that lost everything.

Thanks Tiger, will be attempting some BB Ribs this Friday, Lord willing.

Mule Skinner,

These photos are great! Would you mind if Cayley would contact you about being in the newsletter?

Wouldn't mind at all.

quote:

Originally posted by Donna:
Mule Skinner,

These photos are great! Would you mind if Cayley would contact you about being in the newsletter?

BTW, I have asked Terri to check on this RibRub thing. We will get some to you.

Thanks a bunch.

quote:

Originally posted by Mule Skinner:
Thanks a bunch.

Duuuuude! We're supposed to get it right the first time!

Hey, stuff happens. I was so tickled with my new cooker I didn't inventory anything until I needed it and of course that was 9:30pm on Friday night!

My post was to give some thought to what many of us have tried,with several dozen rubs,and as many sauces.

A key phrase could be "if CS Chicken Rub wins they must not use much". Hmmm,could be food for thought.

And yes ,we've all sampled the TexasBBQ Rub ,as well as another 100+.

Sravaka,just for fun,you might save this thread on rubs/approaches and pull it out in a couple of years ,after you may do what many of us have done, with rubs and a couple hundred cooks.

Be interesting to see which thoughts you pass on.

In the meantime,continue to enjoy and share with the forum.