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Dry Rib Rub
#8328
05/26/2009 08:18 AM
05/26/2009 08:18 AM
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Joined: Aug 2005
Posts: 1,119 Columbus, Ohio
MelissaG
OP
Traveler
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OP
Traveler
Joined: Aug 2005
Posts: 1,119
Columbus, Ohio
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Does anyone have any good recipes for dry rib rub? George made some yesterday and they were good, but seemed to missing something. He used garlic powder, cayanne pepper, black pepper, and Emeril's rib rub. He then coated it with mustard (rubbed on). Like I said, it was very tastey, but needed some extra flavor...
Thanks!
Melissa
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Re: Dry Rib Rub
[Re: MelissaG]
#8329
05/26/2009 09:02 AM
05/26/2009 09:02 AM
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Joined: Aug 2000
Posts: 83,046 Central Florida!
Carol_Hill
Traveler
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Traveler
Joined: Aug 2000
Posts: 83,046
Central Florida!
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What type of mustard did he use?? Most of the recipes call for dijon mustard to be rubbed on..
Carol Hill
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Re: Dry Rib Rub
[Re: MelissaG]
#8331
05/26/2009 01:11 PM
05/26/2009 01:11 PM
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Joined: Jul 2006
Posts: 347 Tennessee
seaside2
Traveler
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Traveler
Joined: Jul 2006
Posts: 347
Tennessee
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Since we all know that the epicenter of Bar-B-Que is Memphis (World Championship Barbque Contest and all that) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />, I would recommend that you order up some dry rub, called Shake in this part of the world, from either Corky's or the Rondezvous. www.corkysbbq.com or www.hogsfly.com Good stuff that you can use as a benchmark. That said, there is an almost infinite variety of shakes available either via recipe or in a container.
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Re: Dry Rib Rub
[Re: MelissaG]
#8332
05/26/2009 05:51 PM
05/26/2009 05:51 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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My favorite is Bad Byron's Butt Rub... I remove the "silverskin" from the back side of the ribs... (very important step! or don't even bother to dry rub that side) Cover both sides of the ribs liberally with the Butt Rub, and let sit in the fridge overnight, up to 24-hours... I usually make them before hand in a slow oven (225-250F) until the bones are loose in their sockets... Then re-heat on the grill (about 350-400F) for maybe 10 minutes, without letting them burn...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Dry Rib Rub
[Re: Dave_Cinde]
#8334
05/27/2009 09:09 AM
05/27/2009 09:09 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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WOW... the addition of Fruit Fresh is a great add to any rub, I would think... would add to the breakdown of the fibers and make the meat more tender... I have never thought of that (or ever heard of it) before! Thanks! What a Great Idea!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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