oliver2-44 10,368 #1 Posted April 22, 2019 BBQ rubs have become a popular thing these days. I got this recipe from my father-in law back in the early 80's. He used it on his BBQ beef, chicken, rabbit, deer, pork, etc. and as a starter for his deer sausage seasoning. For sausage he would fry up a little patty of the ground sausage with this on it, then go to adding a little more of this or that to get the taste he wanted. I missed my opportunity and should have marketed this some years ago. Lester's Season Salt/BBQ Rub 26 oz box salt 2 oz black pepper 2 oz paprika 3-4 tbsp chili powder 1 tbsp onion powder Mix all together & use to season meats. Optional for BBQ Brisket Competition - 4 oz of Adolph's Meat Tenderizer (contains MSG which give a thicker "red smoke ring" that BBQ judges like to see. For BBQ chicken sprinkle a little sugar on them when they are almost done to give them that golden brown coating. Don't put it on to early as sugar will burn black. 2 1 Share this post Link to post Share on other sites
ebinmaine 70,744 #2 Posted April 22, 2019 Might get some interesting responses here. I'll be following along. In our house Trina does approximately 99.9% of the cooking. That is not an exaggeration. She really does pretty much all of it. I have no problem with that at all due to the fact that I despise heating food for any reason. Much of the time when we use the barbecue she'll try different combinations of sauces based on momentary whim. More often than not, no sauce. No rub. Meat flavor. Share this post Link to post Share on other sites
WHX?? 50,734 #3 Posted April 22, 2019 I usually use off the shelf rubs but someday when I got too much time on my hands .. yah right.. I will experiment with my own. Some of the off the shelfs are not too shabby tho. @Achto needs to chime in on this as his cooking is generally very edible. I know he likes to brine and inject meats. I do the same thing when making sausage to taste test. I dunno know about that there MSG stuff tho... ain't that the saltpeter thing? 42 minutes ago, ebinmaine said: despise heating food Whachsamatterwifyou... don't you know real horsemen BBQ?!?!? Share this post Link to post Share on other sites
ebinmaine 70,744 #4 Posted April 22, 2019 21 minutes ago, WHX22 said: Whachsamatterwifyou... don't you know real horsemen BBQ?!?!? Trina and I have a very special arrangement. She enjoys eating food. As long as I don't prepare it it comes out okay. I made eggs for her one time a few years back and that relieved me of all further cooking duties.... I do love a good barbecue but I really prefer to participate in the after effects of the food heating festivities. Share this post Link to post Share on other sites
Achto 28,779 #5 Posted April 22, 2019 (edited) @WHX22 I do like my brine, even put some on the food sometimes. I like to do a lot of experimenting with rubs. Some times I follow a recipe, some times it'll be "what do have in the cupboard?". I'll be giving your rub recipe a try. I like a good brine or marinade for poultry. I have a beer base marinade that is my favorite for chicken. For steak I usually just like it just plain, may be a little butter & salt on it before it gets it's 3 to 5 minutes on the grill. I will occasionally break out a whiskey based marinade for steaks. Humm A lot of my marinades seem to be alcohol based . If I'm doing a large piece of meat, like a brisket or pork butt I've found that injection is the way to go for me. I've done a lot of experimenting with injections, making my own and trying different purchased mixes. I found that my favorite one Butchers Pit injection mix for pork. I have a mix of my own for brisket but it's missing some thing yet, may be alcohol. Edited April 22, 2019 by Achto 1 Share this post Link to post Share on other sites
stevasaurus 23,065 #6 Posted April 22, 2019 Here is my Special Rib Rub. 2 tbs sea salt 2 tbs brown sugar 2 tbs smoked paprika 1 tsp fresh ground pepper 2 tsp dry mustard 2 tsp garlic powder 1/2 tsp celery seed 1 tsp cyan pepper 4 tbs chili powder 2 Share this post Link to post Share on other sites
oliver2-44 10,368 #7 Posted April 22, 2019 My wife is a wonderful cook and she really likes to do pastries, cakes, pies, cookies. She's currently working to perfect her Kolache baking to match those made by a very popular bakery back home in La Grange. I do a lot of the meat cooking on the gas grill or my smoker pit. As Acto mentioned, I like to inject chicken, turkey, and sometimes pork and brisket. I usually use some variety of beer, butter, lemon and Lesters season mix. I will be giving Steve's rib rub a try. Share this post Link to post Share on other sites
