you're stranded on a deserted island...

Bonesmokers rub and CS Mild sauce.

I alternate between CookShack and Texas depending on my salty or sweet wants...

I don't think I'd need the sauce unless it was THAT dry..

Garlic salt and black pepper for the rub, and CS Spicy for the sauce.

I can't disagree with Todd,in the stay basic,KISS,and cook the packer correctly.

In the same vein,I have seen Ribdog with a few state championships,with his choice.

Can't disagree with mountainman's choice of Cookshack Brisket Rub,as I've seen more than a few state championships with it,also.

Cookshack's sauces and rub sales just went up with this thread. While CS doesn't offer a million choices like some places, what they do offer is very, very good. And who needs a million choices?

For those who haven't tried it, I think the CS Spicy is great. I don't really like a spicy BBQ sauce but I don't find the CS Spicy to be very spicy at all.

I once made up a sauce of my own, starting from tomato paste and adding lots of ingredients which (unfortunately) my wife really likes. I'd rather stick to KISS and am now into 'enhancing' the CS spicey. I like the results.

quote:

Originally posted by RibDog:
Bonesmokers rub and CS Mild sauce.

Ribdog. Is this rub the same as the rub recipe on DR BBQ's site? Thx

I'll let Ribdog give his own reply,but he and I started out cooking on the road with drbbq,count him as a mentor,and still do some cooking with him.

He won't share the Bonesmoker's Big Time Rub recipe with us.

I'm guessing it is a version that Ray feels might be representative,to go with the rest of his overall technique.

I would go with CS Brisket Rub all the way.

But I do wrap, so I would have to take the foil in place of the sauce.

I haven't really found the need for any sauce.

RandyE

The recipe for the Bonesmokers has never been released but the Big Tim BBQ Rub on his site is somewhat close. But the original Bonesmoker's is a good all-purpose rub. And I adjust it a little based on whether I put it on beef or pork.

I get my rub from www.hawgeyesbbq.com but it only comes in ten lb. boxes. But since I usually go through 1-2 boxes a year, it works out fine for me.

Sorry, that is the best I can tell you.

John, is it the Bonesmokers Pepper Blend?

Until Ribdog checks in,if you need the answer quick-no.

Big Time BBQ Rub,by Bonesmokers.

No it is not, TN. In fact, it is not even sold under that name anymore. It is now sold as Mary's Sassy Pepper Blend.

I use CS Brisket rub with some garlic salt & extra black pepper

Sauce: Sticky Fingers Carolina Sweet (and it ain't even close)

My standard operating procedure Cookhack brisket rub, sauce made from coookshack bbq spicy mix with a modification in the amount hot sauce.