[diopaload7]

im 14 but i season like everything in my house. I use Lea & Perrins, as well as Sutton and Dudge grill rub and its the bomb

[birdmandig]

I dont think dry rubs are ever good.

[Jmac05 (Croyle & Orr Collector)]

Are you smoking the meat (bbq) or grilling it?

[studawg820]

notravels10 Wrote:everything is better wet

AMEN!

[geneo75]

i live right by a bbq supply store that makes fresh rubs. oh damn they are good.

i usually use a brown sugar based rub for ribs.just kosher salt and pepper for steaks.

the other day i made some hommade bbq sauce for te 1st time.

[s1020]

Dry rubs all the way unless you're doing Shish kabobs!!! I have my own combos for ribs and steak but you can never go wrong with the old: Salt, Pepper, and Garlic powder.

[jwitzel]

If your smoking your meat ... a dry rub is the only way to go.

Use a 8:3:1:1 ratio when creating your rub, meaning 8 parts of light or dark brown sugar: 1 part of Kosher salt: 1 part of Chile powder: and 1 part of whatever other spice you like. I like to mix several together to create that last 1 part. In my Rib Rub I use some ground cumin, cayanne pepper, white ground pepper, pinch of cinnamon and a pinch of ground yellow mustard seed.

I smoke my ribs using a combo of Hickory and Apple wood at around 225* for 4-5 hours. Spritzing my Ribs every hour with a mixture of Apple Cider and Jack Daniels. The last 15 minutes or so I lighty glaze with a mixture of a home made BBQ sauce and honey.

... if your grilling, I still think a dry rub is the way to go but cut back on your sugar or it will burn quickly.

[jstump37]

Jmac05 (Croyle & Orr Collector) Wrote:Are you smoking the meat (bbq) or grilling it?

We usually grill now since the smoker didn't really survive the move (not that the move killed it, since it was having some issues anyway).

[gottabe]

Dry Rubs for ribs/steak/chops.
I use a combo of both methods for my Brisket.

[jwitzel]

jstump37 - sent you a PM man ....