@@travismiles5885I like their voodoo and honey hog a lot but my God their fajita seasoning is saltier than pure salt. It's insane. They need to balance it out with about 80% less salt and more cumin and paprika etc.
I know this was a test of off the shelf rubs but I stumbled on an amazing rub ingredient some years back. You know that powder pack of apple cider you find around Christmas time? It is available year round in the same place you find instant hot chocolate in the store. Just tear open the packet and add hot water, poof apple cider. Well, I use the powder in my rub with some granulated garlic and onion, salt and pepper. Whatever else you like in a pork rub. I generally just sub the brown sugar with the apple cider powder. I figure we are going to spray it with apple cider vinegar and/or apple juice. Add it to the rub and it sticks.
For the Salt & Pepper rub, is it just any kind of S&P or a specific style / grind? What is ideal ratio of Salt to Pepper? Would this same S&P only rub work well for pork shoulder?
I'm a truck driver from Texas and have eaten ribs from many different BBQ joints across the USA.the best ribs I've had was from a little Jamaican place in Georgia they were the best flavored ribs that I've had
Excellent video. I'm a SPG guy. I have a whole tub full of rubs and I still find myself enjoying dalmatian or SPG the most. Lately I have found that using S&P or SPG as main base, and then finishing with a rub as just an accent turns out awesome results. My ratio is about 75% S&P or SPG to 25% rub.
Never seen scoring the membranes before, only simply taking them off. Is that just an efficiency thing or is there a benefit to scoring the membrane and not removing them completely?
A lot of restaurants will score the membrane. They do that because taking the membrane off a bunch of ribs can take a lot of time. Scoring helps out with tenderness as well as removing the membrane. I’ve scored before and I haven’t noticed a difference in the ribs.
EqualsDeath except when it takes 30, or 60. You know you get those pita membranes sometimes. Then multiply by 200 for some rib joints. And honestly, it’s often minimal difference, depends on your cooker.
When you cook something often for a very long time the beauty of well executed simple versions of those dishes begins to trump all the bells and whistles sometimes added onto those same dishes. I am no chef, but have been cooking for 30 years. Born and raised on the Cajun Prairie I mainly cook braised meats and seafood in sauces that are served over rice. I have taught many people how to cook Cajun food. The process is more important than the spices. That is the real secrete to great food.
Thank you for making this video! I've been struggling trying to find a sugar free rub that will still taste great and seeing that salt and pepper still makes some great ribs makes my day!
It never occured to me to even try just salt and pepper on pork ribs. Tried that today (with garlic powder and onion powder). It turned out great (well I overcooked them, but overcooked ribs are still good ribs). I think this is how I might be doing it from now on.
Great review! Didn't realize that rubs with more ingredients block smoke absorption, but that makes sense. I like a deeper smoke flavor as well, so I'm going to cut a rack of ribs in half and do 1/2 S&P and 1/2 of that VooDoo rub.
@@MadScientistBBQ I have to agree the simple salt and pepper rub came out on top (I used SPG). Although the SPG rubbed ribs didn't have the color in your video. Might have been because I was using charcoal and wood chunks vs. straight wood. Anyhow, you did a great video here and I hope others find it useful. Well done!
Next time you should do the same but in a blind test setting... Makes it way more interesting(And a cleaner test). Awesome video! Thanks for the info👍🏽
None of these commercial rubs can compare to ones with freshly ground homemade spices. Will never forget the first time I made Chili with actual home-toasted and ground Chiles. Makes an incredible difference.
So this test has raised a question in my mind that I had never considered before; if too much rub blocks wood smoke then what about smoking the ribs for an hour and a half or so and then adding the rub so that you can get the rub flavor but also a good round of wood smoke?
This is awesome! Thank you! I have a Traeger smoker and use the methods that Matt at Meat Church preaches. Big fan of you guys and happy to have found you. Your rig looks awesome.
The flavor is in the fire. That’s why salt & pepper rules. Don’t ya know a proper pit has a firebox and no gas/electric, no pellets, no soaking the chips. Wood fire. I love your comment about the beer. Spot on!
Good video 👍 but I'm curious to know what kind of wood you used...."probably oak" but wondering if you would of have a different result if you used a little apple wood or pecan, cherry....that might of kicked the the various rubs up a notch?
The Kosmos rub used I usually use as another layer but not solo or a base layer. If you like just S&P, you should give the Kosmo's Q SPG a run on ribs. Its Salt, Pepper, Garlic and some MSG. And its probably my favorite rub for ribs or anything right now.
If you're using a pellet smoker, invest $10 in a smoke tube. They give you immense smoke fully packed for 7 hours. I mainly use it for faster smokes where you hit 140 degrees too quickly to get adequate smoke. Ribs do benefit, brisket wouldn't matter much. Chicken, smoked meatloaf, anything similar will be transformed.
All of Victory Lane's rubs were created by Heath Riles, so they are very similar to Heath's rubs. He used to cook for Victory Lane's competition team but left a couple years ago to do his own thing. Can't say I blame him if they were making money bottling and selling his recipes.
I usually make my own rubs but support Matt Pittman with Meat Church (Holy Voodoo) and his efforts. I have all of his rubs. Glad to see his rub scoring well!
Awesome video! I will be buying the holy voodoo based on your recommendation, I am new to owning a smoker and curious what you are spraying on ribs before foil. Thank you.
Salt and pepper to start for more smoke. Wrap it in butter and brown sugar. Finish with a Memphis style sauce (ketchup, vinegar, molasses). Ultimate rib
Thanks for the video Jeremy...gonna grab some Meat Church VooDoo this morning for the three racks going on my smoker today....I agree with you on the salt/pepper ribs
I think what i got out of it the most was excessive rubs might mask the ability of the smoke to flavor the meat. And putting a glaze or sauce on the very end can give you a good tangy flavor with some smoked meat flavors.
If you are a big fan of smoke flavor I suggest seasoning with S&P first and then when you go to wrap add a rub that has no salt. You get maximum smoke while also getting flavor from the run.
I got a bottle of rub called Rib Ninja a few days ago and made ribs with it yesterday I Really like it. kinda has a spice to it that comes through afterwards.
I have used a ton of prepared rubs and for my money Matt Pitman's Meat Church rubs are hard to beat...Cooking two racks as I type and meat church rubs are in play....
Fun video filled with rib over eating..what else could we ask for😂 I do have a question regarding the meat prep, why score instead of remove the silver skin?
Killer Hogs The Rub! Big Poppa Smokers Sweet Money ( Sweet Money Can be salty, go light) Naturiffic Sir Pork Allot Rib Rub. Those are my 3 and Killer Hogs The Rub is my staple. I still try others but come back to these 3.
Jeremy, when you were spritzing the ribs, it looked like you only sprayed one side. Was that the meat side or the bone side? Why just one side? Thank you, John
If you look closer, he sprays under it, and then on top. In the foil like that it really doesn't matter as you're going for steamy moisture, unlike a rub where placement does matter
I'm a sucklebusters man all day. Glad you enjoyed that Hog Waller! Its one of my go to's, along with their SPG. Excited to try a couple of those others once I run out of HW.
Good video Jeremy ... I purchased sum MEAT CHURCH HOLY VOODOO SEASONING afew wks ago...Is it primarily a pork r beef rub?? Could u do another rib comparison with using sum MEAT CHURCH DEEZ NUTS SEASONING & HONEY HOG SEASONING, PLOWBOYS YARDBIRD SEASONING, JP BBQ - JP LICIOUS RIB RUB, any seasoning from HEATH RILES BBQ ,& VICTORY LANE BBQ??
Would love to see a cook off of the available Texas bbq joint rubs. Salt Lick has been my favorite rib rub. Blacks has been my favorite beef rub. Rudy’s/salt lick tied on poultry.
Jeremy, thanks for this video!! Purchased the Suckle Busters & Holy Voodoo rubs & used your lard & butcher idea on some spare ribs trimed to St Louis style ribs. OMG Best ribs I've ever eaten & certainly best I've ever made (only 2nd time smoking ribs) Thanks for your teaching videos! Smoked a pork butt last week it was good too. Spilled a bunch of juice onto my shoe pulling it off my Oklahoma Joe's Highland. Dog got some good scraps. Thanks!!! From Lawson, Mo
Kosmo’s is great accept for one thing that I’ll point out his sauces when there made have the pepper seeds in them so they come out hotter then expected and bitter from the seeds being crushed so small you can taste it . Top 3 contenders for me Kosmo’s 1 Heath riles 2 killerhogs 3 ... Kosmo’s plays with the oz’s on the bottles also don’t know what that’s about everything and everyone’s bottles should be 16 oz that’s normal. But maybe I’m crazy .
So now I'm left wondering, what if we wait til after the 3 hour smoke to season? Smoke 3 hours, season and wrap for 2 hours, and then open the last hour. Maybe that would let more smoke flavor through?
Was the Oakridge Bbq Spogos rub available when this was made? It is much better rub than the Dominator Sweet Rib rub. The Dominator is just a finishing or supplement rub.
Great job Jeremy, enjoyed the BBQ RUBS and both you guys opinions on the different types and flavors. It’s okay to have different opinions on taste. Thanks for sharing with us and keep up the good work and videos. Fred.
Solid video and honest review. My only suggestion would be to try Code3Spices Sweet/Zesty 5-0 Rub, that is their competition pork rub and designed for pork. The Backdraft is a great rub but more as a layering rub or finishing rub rather than a stand alone. Keep up the great work
For those who want a breakdown:
Salt & Pepper (8:48): 8 / 9.5 - avg: 8.75
Oakridge Dominator Sweet Rub (9:58): 6 / 8.2 - avg: 7.1
Simply Marvelous Genie's Trinity (11:29): 9 / 8.7 - avg: 8.85
Pitts & Spits Ultimate (12:33): 9 / 8.9 - avg: 8.95
Suckle Busters Hog Waller (13:27): 9.5 / 9 - avg: 9.25
Meat Church Holy VooDoo (14:14): 9.5 / 9.2 - avg: 9.35
Kosmos Q Honey Chipotle Killer Bee (15:05): 6.5 / 6.5 - avg: 6.5
Code 3 Spices Backdraft (15:39): 7 / 7.3 - avg: 7.15
Caribeque Pork (16:39): 8 / 8.2 - avg: 8.1
Ranking based on averages:
Meat Church Holy VooDoo: 9.35
Suckle Busters Hog Waller: 9.25
Pitts & Spits Ultimate: 8.95
Simply Marvelous Genie's Trinity: 8.85
Salt & Pepper: 8.75
Caribeque Pork Rub: 8.1
Oakridge Dominator Sweet Rub: 7.1
Code 3 Spices Backdraft Rub: 7.15
Kosmos Q Honey Chipotle Killer Bee: 6.5
Jarek Kolanko
Thanks for this
Where do guys get your cloth gloves that are underneath the neoprene? Or should I ask, which cloth glove is the best?
You can go get the clock go off of that Home Depot or Lowe’s in the garden department
You are a hero for this 💪
Meat church!! 🤤👌
Meat church is the way to go, they are spot on with their rubs
Way too salty.
@@travismiles5885I like their voodoo and honey hog a lot but my God their fajita seasoning is saltier than pure salt. It's insane. They need to balance it out with about 80% less salt and more cumin and paprika etc.
I know this was a test of off the shelf rubs but I stumbled on an amazing rub ingredient some years back. You know that powder pack of apple cider you find around Christmas time? It is available year round in the same place you find instant hot chocolate in the store. Just tear open the packet and add hot water, poof apple cider. Well, I use the powder in my rub with some granulated garlic and onion, salt and pepper. Whatever else you like in a pork rub. I generally just sub the brown sugar with the apple cider powder. I figure we are going to spray it with apple cider vinegar and/or apple juice. Add it to the rub and it sticks.
Interesting, I think I might have to give the cider a try. I heard Kool-Aid's good, too.
Interesting 🤔
Interesting
Interesting
I have all the Kosmos seasonings and was very surprised it scored so low. I absolutely love everything Kosmos
For the Salt & Pepper rub, is it just any kind of S&P or a specific style / grind? What is ideal ratio of Salt to Pepper? Would this same S&P only rub work well for pork shoulder?
I'm a truck driver from Texas and have eaten ribs from many different BBQ joints across the USA.the best ribs I've had was from a little Jamaican place in Georgia they were the best flavored ribs that I've had
Excellent video. I'm a SPG guy. I have a whole tub full of rubs and I still find myself enjoying dalmatian or SPG the most. Lately I have found that using S&P or SPG as main base, and then finishing with a rub as just an accent turns out awesome results. My ratio is about 75% S&P or SPG to 25% rub.
Carlos Lucero
Hmm I have never tried that. Great idea
Killer hogs should of been up there for sure
jak burton4 nah... I used to buy killer religiously then I tried kosmo never went back to killer
Malcom Reed is the man! Love THE BBQ rub. The hot rub and AP are incredible as well.
italianrelic totally agree I love Malcolm’s videos but Kosmos products are better! Dirty Bird is hot is on everything at my house
I agree..along with other meat church rubs.
Exactly
Never seen scoring the membranes before, only simply taking them off. Is that just an efficiency thing or is there a benefit to scoring the membrane and not removing them completely?
James Pullman yeah that was kind of odd to me also 🧐🤔🤔
A lot of restaurants will score the membrane. They do that because taking the membrane off a bunch of ribs can take a lot of time. Scoring helps out with tenderness as well as removing the membrane. I’ve scored before and I haven’t noticed a difference in the ribs.
Ryan Rodriguez it literally takes 15 seconds to pull it off
EqualsDeath except when it takes 30, or 60. You know you get those pita membranes sometimes. Then multiply by 200 for some rib joints. And honestly, it’s often minimal difference, depends on your cooker.
EqualsDeath dont act as if I’m the one who did that in this video lmao but just like that guy just told you.
Holy Voodoo and Hog Waller are my absolute favourite. We won some competition with the SB.
What’s “SB”?
@@jackwebb5917 SuckleBuster
When you cook something often for a very long time the beauty of well executed simple versions of those dishes begins to trump all the bells and whistles sometimes added onto those same dishes. I am no chef, but have been cooking for 30 years. Born and raised on the Cajun Prairie I mainly cook braised meats and seafood in sauces that are served over rice. I have taught many people how to cook Cajun food. The process is more important than the spices. That is the real secrete to great food.
Cue Ry's Cooking intro music 😂
Igal Tabachnik
👍🏻 had no idea when I put the video together
Yes lol
It's probably some free generic youtube music
First thing I thought of also😄😄
What about eating or drinking a palate cleanser between each sample? That way each rub doesn't affect the next with lingering flavors.
Grizzleback07
Good call. Will do next time
@@MadScientistBBQ I think chugging a hoppy IPA in between each rib wouldve made a great palate cleanser. Prob change the dynamic of the video too
Thank you for making this video! I've been struggling trying to find a sugar free rub that will still taste great and seeing that salt and pepper still makes some great ribs makes my day!
Slap Yo Mamma is a great no sugar rub. I like the white pepper version best
Sucklebusters SPG
I just bought the Holy Voodoo and Killer Hogs Hot BBQ, excited to try the both. Nice video.
All of the Killer Hogs stuff is solid. I just bought the "TX" rub; haven't tried it yet.
I’ve been using kosmos chipotle killer bee on pork for a while. It is excellent!
tim vandyke
Maybe the rub was just old or something? Maybe I didn’t use enough?
It never occured to me to even try just salt and pepper on pork ribs. Tried that today (with garlic powder and onion powder). It turned out great (well I overcooked them, but overcooked ribs are still good ribs). I think this is how I might be doing it from now on.
Thats called good ole SPG. every rub on the market just spins on that simple trifecta to call it their own.
Song kicked in while seasoning the ribs and I had to check to see what channel I was watching.
Cooking with RY uses same music - threw me too!
Great review! Didn't realize that rubs with more ingredients block smoke absorption, but that makes sense. I like a deeper smoke flavor as well, so I'm going to cut a rack of ribs in half and do 1/2 S&P and 1/2 of that VooDoo rub.
BBQ & Brews
Awesome! Let me know how it goes
@@MadScientistBBQ I have to agree the simple salt and pepper rub came out on top (I used SPG). Although the SPG rubbed ribs didn't have the color in your video. Might have been because I was using charcoal and wood chunks vs. straight wood. Anyhow, you did a great video here and I hope others find it useful. Well done!
Great video, as I learned a lot! Questions - How much S&P do you apply for seasoning? Coarse S&P?
Should of thrown some killer hogs in there!
Theorcman2008 man, you stole my suggestion Haha
killer hogs is amazing
Next time you should do the same but in a blind test setting... Makes it way more interesting(And a cleaner test).
Awesome video! Thanks for the info👍🏽
Please make an episode 2, comparing the best sauces. 😊
None of these commercial rubs can compare to ones with freshly ground homemade spices. Will never forget the first time I made Chili with actual home-toasted and ground Chiles. Makes an incredible difference.
made my own the other day, Alaska Sitka smoked salt, Truffle Salt, Garlic Powder, Cheyenne pepper, black pepper. Amazing.
So this test has raised a question in my mind that I had never considered before; if too much rub blocks wood smoke then what about smoking the ribs for an hour and a half or so and then adding the rub so that you can get the rub flavor but also a good round of wood smoke?
It's totally doable. Most likely would want your binder heated up.
This is awesome! Thank you! I have a Traeger smoker and use the methods that Matt at Meat Church preaches. Big fan of you guys and happy to have found you. Your rig looks awesome.
Add Buc-ees BBQ sauce to that Honey Chipotle Rub and that's a gamechanger
this was awesome, extremely informative, concise, and fun.
Spanglish Asadero al pastor rub then glazed with Tacticalories pineapple margarita salsa. Straight fire!
I would have preferred blind taste testing.
Same
And about eight more tasters.
Absolutely! Bias is coming through.
The flavor is in the fire. That’s why salt & pepper rules. Don’t ya know a proper pit has a firebox and no gas/electric, no pellets, no soaking the chips. Wood fire. I love your comment about the beer. Spot on!
Good video 👍 but I'm curious to know what kind of wood you used...."probably oak" but wondering if you would of have a different result if you used a little apple wood or pecan, cherry....that might of kicked the the various rubs up a notch?
ELxEVER44 ABARCA
I used 100% pecan
Nice!... I want to experiment with various woods myself, so far I've used mesquite and oak. pecan is definitely on the list to perfect my BBQ skills 👍
The Kosmos rub used I usually use as another layer but not solo or a base layer. If you like just S&P, you should give the Kosmo's Q SPG a run on ribs. Its Salt, Pepper, Garlic and some MSG. And its probably my favorite rub for ribs or anything right now.
I do the same, base layer of spg, killer bee chipotle and Texas beef. Makes for a great crust and flavor
Great feedback. What kind of wood was used?
Do this again with all S&P but different sauces!
I second this!
Agreed. Genius idea.
I disagree. Its just salt and pepper. Pointless to do a "rub" video if its just salt and pepper. Why even do a video?
@@40ozbeerbellydude you don't get the point. He's not talking about doing a rub video. He's talking about doing a sauce video. Good grief.
@@leoingle Take it easy some people just need everything explained in black and white. I have a few people at work like that.
If you're using a pellet smoker, invest $10 in a smoke tube.
They give you immense smoke fully packed for 7 hours.
I mainly use it for faster smokes where you hit 140 degrees too quickly to get adequate smoke.
Ribs do benefit, brisket wouldn't matter much.
Chicken, smoked meatloaf, anything similar will be transformed.
Killer Hogs, slapp yo daddy, victory Lane , Heath Rub. And I've heard Holy Voodoo. Hi from cal city ca.
All of Victory Lane's rubs were created by Heath Riles, so they are very similar to Heath's rubs. He used to cook for Victory Lane's competition team but left a couple years ago to do his own thing. Can't say I blame him if they were making money bottling and selling his recipes.
Ok i had know idea. Thank you
Great info!! I am a big fan of Heath Riles and Meat Chruch. Running with a Traeger.
@@kylebowers1531 Thanks for the info.
From Canada: Maritime Madness maritimemadness.com/
I usually make my own rubs but support Matt Pittman with Meat Church (Holy Voodoo) and his efforts. I have all of his rubs. Glad to see his rub scoring well!
A nice cold ipa and some bbq is the way to go 🍺
Jeremy you give the best barbecue advice in video keep it up
“One bite everybody knows the rules.”
I see you
Tyler Burns
😂
You gotta say one bite then eat the whole thing
Awesome video! I will be buying the holy voodoo based on your recommendation, I am new to owning a smoker and curious what you are spraying on ribs before foil. Thank you.
I was here just for the voodoo rub review 💪🏽 been using it over a year!!
Meat Church Texas Sugar is my goto. I make ribs when hanging out with the neighbors and they always love my ribs. Ill need to try the Voodoo.
This is why we use S&P here in Texas, the true flavors of the meat and smoke shine through.
I love Meat Church! Holy Voodoo is awesome. Honey Hog is also a great one for sweet ribs.
Totally agree, I want to try the honey hog hot next.
Just got some honey hog and the gospel this week. Can't wait to try it!
I've used almost all of the rubs that you used. I would have to say kosmos has my vote hands down. It's hard to find though.
You can buy it off his website. Expensive though.
#ItJustWins
Hey Jeremy! Great video! What was the ratio of the salt and pepper for your rib rub? Thanks and keep up the great videos!
Salt and pepper to start for more smoke. Wrap it in butter and brown sugar. Finish with a Memphis style sauce (ketchup, vinegar, molasses). Ultimate rib
Blake Aquadro
I’ll have to try it that way. I’ve done similar stuff in the past but never tried to finish with a Memphis sauce
I personally use a SPG first and then put Kosmos Killer bee without the chipotle and it’s really good
I use meat church for almost everything! Glad to see it made your top list
So I like sweet rub which combo would you recommend
blues hog is definitely my go to
Their sauce is insane!
Classic I just bought a bottle of holy voodoo. Great video 👍
S&P is the way to go. Everything else is objective and nuanced. I personally like sweet heat but who can really say. Good video.
Thanks for the video Jeremy...gonna grab some Meat Church VooDoo this morning for the three racks going on my smoker today....I agree with you on the salt/pepper ribs
I think what i got out of it the most was excessive rubs might mask the ability of the smoke to flavor the meat. And putting a glaze or sauce on the very end can give you a good tangy flavor with some smoked meat flavors.
If you are a big fan of smoke flavor I suggest seasoning with S&P first and then when you go to wrap add a rub that has no salt. You get maximum smoke while also getting flavor from the run.
Why score the membrane vs removing it?
I got a bottle of rub called Rib Ninja a few days ago and made ribs with it yesterday I Really like it. kinda has a spice to it that comes through afterwards.
I have used a ton of prepared rubs and for my money Matt Pitman's Meat Church rubs are hard to beat...Cooking two racks as I type and meat church rubs are in play....
Fun video filled with rib over eating..what else could we ask for😂 I do have a question regarding the meat prep, why score instead of remove the silver skin?
9 ribs is not over eating, lol. When it is that good
i usually s&p first for 3 hours and go back with less salty rub after before wrapping and after spraying with cider.
Killer Hogs The Rub! Big Poppa Smokers Sweet Money ( Sweet Money Can be salty, go light) Naturiffic Sir Pork Allot Rib Rub. Those are my 3 and Killer Hogs The Rub is my staple. I still try others but come back to these 3.
Jeremy, when you were spritzing the ribs, it looked like you only sprayed one side. Was that the meat side or the bone side? Why just one side? Thank you, John
If you look closer, he sprays under it, and then on top. In the foil like that it really doesn't matter as you're going for steamy moisture, unlike a rub where placement does matter
Great review and not surprised to see Hog Waller rank so high. Great rub!
I'm a sucklebusters man all day. Glad you enjoyed that Hog Waller! Its one of my go to's, along with their SPG. Excited to try a couple of those others once I run out of HW.
Where did you get the aerosol duck fat? And what you use it for?
Can I ask what the point of the duck fat is ? I see it sitting on the table I didn’t see you use it.
5:29 *Gold. Pure Gold.*
Do one of these for Tri-tip rubs! Fun to watch, thanks!
Good video Jeremy ... I purchased sum MEAT CHURCH HOLY VOODOO SEASONING afew wks ago...Is it primarily a pork r beef rub?? Could u do another rib comparison with using sum MEAT CHURCH DEEZ NUTS SEASONING & HONEY HOG SEASONING, PLOWBOYS YARDBIRD SEASONING, JP BBQ - JP LICIOUS RIB RUB, any seasoning from HEATH RILES BBQ ,& VICTORY LANE BBQ??
Salt and pepper all the way! Sometimes for a little extra flavor, I like Cavender’s Greek Seasoning along with salt and pepper.
What did you spray on the ribs before your wrapped them?
I haven't noticed in any of your videos you scoring the membrane. Is there a reason vs taking it off?
Would love to see a cook off of the available Texas bbq joint rubs.
Salt Lick has been my favorite rib rub.
Blacks has been my favorite beef rub.
Rudy’s/salt lick tied on poultry.
Hey where do you get your Colton gloves you wear under the nitrile?
This is awesome 👏🏼 I guess it all depends on ones preference, KILLER HOGS THE BBQ RUB is my number 1
VOOO DOOO!!!
KOSMO is great too, but that Voo Doo from meat church is my favorites
i could listen to that song all day
Operation BBQ relief Sweet & Smokey !!!
Jeremy, thanks for this video!!
Purchased the Suckle Busters & Holy Voodoo rubs & used your lard & butcher idea on some spare ribs trimed to St Louis style ribs. OMG Best ribs I've ever eaten & certainly best I've ever made (only 2nd time smoking ribs) Thanks for your teaching videos! Smoked a pork butt last week it was good too. Spilled a bunch of juice onto my shoe pulling it off my Oklahoma Joe's Highland. Dog got some good scraps. Thanks!!!
From Lawson, Mo
It is hard to pick the best been you didn’t use it. That would be Killer Hog!! 😂. Great video.
that's your opinion..that is very bland unless you load it up like he does with salt and pepper first
I know it my opinion like this is your opinion.
@@RetiredBadge only opinion that counts is mine.....lol
Did your autocorrect kick in or did you just spell Lambert’s Sweet Rub ‘O Mine wrong?
Kosmo’s is great accept for one thing that I’ll point out his sauces when there made have the pepper seeds in them so they come out hotter then expected and bitter from the seeds being crushed so small you can taste it . Top 3 contenders for me Kosmo’s 1 Heath riles 2 killerhogs 3 ... Kosmo’s plays with the oz’s on the bottles also don’t know what that’s about everything and everyone’s bottles should be 16 oz that’s normal. But maybe I’m crazy .
Have either one of you tried the salt lick rub on ribs if so what do you think about that
What wood did you use?
So now I'm left wondering, what if we wait til after the 3 hour smoke to season? Smoke 3 hours, season and wrap for 2 hours, and then open the last hour. Maybe that would let more smoke flavor through?
Yeah. Just put the salt on first and let sit overnight. The salt is the only part of the rub that penetrates the meat anyway.
Was the Oakridge Bbq Spogos rub available when this was made? It is much better rub than the Dominator Sweet Rib rub. The Dominator is just a finishing or supplement rub.
My favourite rub on anything pork is salt. Pepper, lemon zest, onion powder and what ever chilli I'm feeling that day
also major kudos to your video editor, superb job
Great job Jeremy, enjoyed the BBQ RUBS and both you guys opinions on the different types and flavors. It’s okay to have different opinions on taste. Thanks for sharing with us and keep up the good work and videos. Fred.
scoring membrane vs. complete removal? Scored to save time or is that your preferred method?
Kosmo's rubs are the best!!
I find they taste too much like Lawrys Season All! :-(
Solid video and honest review. My only suggestion would be to try Code3Spices Sweet/Zesty 5-0 Rub, that is their competition pork rub and designed for pork. The Backdraft is a great rub but more as a layering rub or finishing rub rather than a stand alone. Keep up the great work
Born To Chef
Thanks for the info!
Paint those rims on the smoker! Awesome channel by the way 👌
“You won’t hurt my feelings”.
Immediately has feelings hurt
What’s his mix for spg? Or does anyone know where I can find the directions
Caribeque is my favorite!!!!
What's the reason/purpose of scoring the silverskin membrane instead of pulling it off?
1:33. Anyone else rooting for him to spread it super evenly??