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#1
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Pork and Poultry rub.
Here's a good one for Pork and Poultry.
Ingredients: 1 cup + 4 tbsp sugar 1/4 cup Lawry’s seasoned salt 1/4 cup garlic salt** 1/4 cup + 1 1/2 tsp celery salt 1/4 cup onion salt** 1/2 cup paprika 3 Tbsp chili powder 2 Tbsp black pepper 1 Tbsp lemon pepper 2 tsp celery seed 2 tsp dry ground sage 1 tsp dry mustard 1/2 tsp dry ground thyme 1/2 tsp cayenne ** can be exchanged to onion and garlic powder for those who are salt conscious. Directions: Place all ingredients in a large bowl and mix until well blended. Store in a cool area away from light in air tight jar or sealable plastic bag.
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#2
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I will be trying this very soon. I believe ribs may be on the menu for this weekend.
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#3
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Pull the membrane off the backs of them before you rub them, Then rub, wrap, and let rest in the fridge for 24 hours prior to smoking. One last tip......take them out of the fridge about an hour or more before they hit the heat.
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Josh..the Husband of Amy CAUTION! You have entered a Harley based forum. Apply a liberal amount of BS repellent to skin before reading anything by anybody. |
#4
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My rub last night was
Chipotle pepper Black pepper Mustard powder Cumin Garlic powder Cinammon Kosher salt Ancho pepper Thyme In no specific amount, mixed in a bowl to taste
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BAAAA BAAA BAAA "Blame Russ in 2012" "Can We Still Blame Russ in 2013" who's to blame in 2014? OH THIS IS SO NOODLES FAULT Chitty Chitty |
#5
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No salt peter?
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Hi I'm Tom. Darned if I can remember anyone else's name. MDCGA The Road Goes On Forever... To Ride is Life... In search of the Doof 43. . . . ....... . . Colorado Motel Wreckers 2012 ... Midnight Riders of The Beartooth 2013... |
#6
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Josh..the Husband of Amy CAUTION! You have entered a Harley based forum. Apply a liberal amount of BS repellent to skin before reading anything by anybody. |
#7
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Let Peter make his own damn rub
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BAAAA BAAA BAAA "Blame Russ in 2012" "Can We Still Blame Russ in 2013" who's to blame in 2014? OH THIS IS SO NOODLES FAULT Chitty Chitty |
#8
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I saw one of the top competition teams say leaving the membrane on til after they cook makes for a juicier rib. Not sure juicier is what I'm going for in ribs and I've always pulled it but may try it next time.
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#9
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I used tk leave it on but now I pull it, not that much of a difference in my opinion
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BAAAA BAAA BAAA "Blame Russ in 2012" "Can We Still Blame Russ in 2013" who's to blame in 2014? OH THIS IS SO NOODLES FAULT Chitty Chitty |
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