What do you rub your meat with?

[Figs]

I use this......

[fe_lung]

Damn, that must burn. It's likle KY-Warming times 1000!

[ThatArtGuy]

1 cup coarsely ground pepper
1 cup coarsely ground coffee
1/2 cup kosher salt
1/2 cup brown sugar

Shake well and liberally apply to all sides of the steak. Sear steak on both sides for 2 minutes each. Bake in oven at 500 degrees F for 10 minutes.

Perfect ribeye steak.

[Figs]

Ground coffee, huh? Interesting.....

Worth a try!

[Carmine]

Figs...that Cajun Foreplay rules...I use it on everything!

[Jesterstar]

Does anyone use a rub with their sauce for Ribs. I've tried it a few time but I've never found a good rub for the combo. I make Porn and not beef ribs.

[Carmine]

Originally posted by Jesterstar
Does anyone use a rub with their sauce for Ribs. I've tried it a few time but I've never found a good rub for the combo. I make Porn and not beef ribs.

Mix that Cajun foreplay with a little garlic salt and brown sugar...Kicks!

[CROWBAR]

NEVER bake a steak! What kinda DLR fan does that? Sheez

[franksters]

I love DIANA sauce and of course MONTREAL STEAK SPICE...
mmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!

[Matt White]

'Ol Stubbs won't let 'ya down!!!

[Northern Girl]

Originally posted by Jesterstar
I make Porn

:cool:

[Jesterstar]

I just realized I wrote porn instead of Pork. Please forgive me for trying to hijack this thread. I'll try to let it not happen again.

I do infact make my own porn. But that is a private thang.

Now please. Let us talk of ribs.

[ODShowtime]

Originally posted by Matt White
'Ol Stubbs won't let 'ya down!!!

STUBBS!!! That shit is good. The stuff here has a black dude on the front though.

I use minced garlic, soy sauce, salt and pepper myself...

[Figs]

Originally posted by Matt White
'Ol Stubbs won't let 'ya down!!!

I've used Stubbs sauce a few times, damn good!




Originally posted by Jesterstar
I just realized I wrote porn instead of Pork.

I thought that was pretty funny

[rucalobe]

I love using the following (I'm dead serious!):

1. a bit of Ben Gay cream
2. baby oil
3. hair conditioner
4. cooking oil

[Anonymous]

Garlic, a lick o' the flames, and then Tabasco. Simple's always better, methinks.

Cheers! :bottle.

[JCOOK]

BEST BBQ MARINADE IN THE WORLD:
1 keg of beer
2 Louisiana hot sauce
3 Garlic salt
4 Rib spice seasoning
5 Vinegar
6 Cayenne pepper
7 Liquid smoke
8 1 bag of pot
9 All classic VH cds.
In a big pan cover pork spare ribs with ingredients 1-7. cover, soak over nite. smoke pot,listen to VH CDs and drink rest of beer. BBQ ribs for 4-6 hrs over slow smoky heat. get more beer smoke rest of pot and relisten to VH cds. ENJOY RIBS!

[rucalobe]

Oh shit!
I thought you guys were talking about our personal 'tubesteak' (my fault). If we are talking about ribs and stuff I would say that we at home use plenty of a mix of crushed garlic, peppercorns, brown sugar, cayenne, and ketchup. However, while the meat is in the grill we only spice it up with a bit of salt and regular pepper. We add the sauce about five minutes before serving.
Sorry about the misunderstanding.

[Anonymous]

Well, I WAS talking about me sausage, rucalobe. Garlic, a lick o' the flames, and then Tabasco. I'm into S&M. :D

Cheers! :bottle:

[Figs]

Originally posted by rucalobe
I love using the following (I'm dead serious!):

1. a bit of Ben Gay cream


Fucking OW!!!!!

[JCOOK]

I'm not rubbing that shit on my schlong! what happens if some makes its way to the bunghole....AAAAAAAAAAHHHHHHHHHHHHHHHHH!!

[rustoffa]

Marinating is the key first and foremost.

If you're dealing with beef and have access to a kick-ass, small-time, really smelly butcher shop, take it easy with the refridgeration while marinating. Let the half-shoulder sit for a few hours before putting the fucking thing in the fridge.

Rough-cut Pork tenderloin is what fat fuckers refer to as "ambrosia", but be more carefree with the cold air.

Blah-blah....wash your fucking hands too.

As far as the rub goes, use one of those pharmacy crushing bowls and make your own.

Rosemary, black pepper, garlic, and not much salt is grate after you pull the aforementioned marinated stuff outta the bag or big bowl.

Don't fuck with steak....salt and pepper and spend money. Fuck the bullshit ribeye crap.

Cook whatever slow with a handy-dandy supply of moppin' sauce you come up with. Think water'd down apple cider vinegar and a little paprika or some shit.

The Big Green Egg ceramic smokers are a worthwhile investment.

[JCOOK]

Originally posted by rustoffa
Marinating is the key first and foremost.

If you're dealing with beef and have access to a kick-ass, small-time, really smelly butcher shop, take it easy with the refridgeration while marinating. Let the half-shoulder sit for a few hours before putting the fucking thing in the fridge.

Rough-cut Pork tenderloin is what fat fuckers refer to as "ambrosia", but be more carefree with the cold air.

Blah-blah....wash your fucking hands too.

As far as the rub goes, use one of those pharmacy crushing bowls and make your own.

Rosemary, black pepper, garlic, and not much salt is grate after you pull the aforementioned marinated stuff outta the bag or big bowl.

Don't fuck with steak....salt and pepper and spend money. Fuck the bullshit ribeye crap.

Cook whatever slow with a handy-dandy supply of moppin' sauce you come up with. Think water'd down apple cider vinegar and a little paprika or some shit.

The Big Green Egg ceramic smokers are a worthwhile investment.

In the marinade I make I put in big quatities of everything but the beer just enough to cover said meat for tenderizing mostly. lots of different seasonings concentrated, I do agree with the refigeration part . I do have a kick ass bbq. grill /smoker though. I bugged the wife for along time!