BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Rubs and Sauces => Topic started by: EDinNB on July 18, 2011, 08:48:20 pm

Title: Praising Jan's Rub
Post by: EDinNB on July 18, 2011, 08:48:20 pm
Ever since I did my first smoke with my own Rub Recipe, I was looking for the ultimate dry rub and found Jan's here and at the sister site.

I must say it is the most versitile rub I've ever used.  On Sunday, the Mrs. and I were having grilled pork chops for supper, I sprinkled a small amount of Jan's Rub on both sides of the chops and took them off at 160 IT, both me and the Mrs. agree they were the most awesome bone on loin chops we have ever tasted.

Thanks Jan whoever you are :)

EDinNB
Title: Re: Praising Jan's Rub
Post by: DTAggie on July 18, 2011, 09:14:31 pm
It is a great rub for sure.  You can thank KyNola's wife for the recipe.
Title: Re: Praising Jan's Rub
Post by: KyNola on July 19, 2011, 07:38:27 am
EDinNB,
Thank you for your kind words.  Jan is my wife and we developed Jan's Rub.  Jan did the majority of the researching so we named it after her.  We originally were looking for a rub similar to one that a friend of mine uses on chicken at his BBQ restaurant.  Jan's Rub was as close as we could get.  Then folks started telling us about all the different things they were using it on so apparently we developed an all around multi-purpose rub!

Again, thank you very much.  It always makes Jan smile when I show her someone's comments about the Rub.

KyNola
Title: Re: Praising Jan's Rub
Post by: EDinNB on July 19, 2011, 08:35:51 am
KyNola,

I have one question about "Jan's Rub".  Has anyone ever substituted onion powder and garlic powder for the onion and garlic salt.

Just thinking of a way to reduce the sodium content.

Comments, Yea or Nay? OR "leave the danged stuff alone it is perfect as is!!!!!"  :)


EDinNB
Title: Re: Praising Jan's Rub
Post by: KyNola on July 19, 2011, 09:35:08 am
KyNola,
I have one question about "Jan's Rub".  Has anyone ever substituted onion powder and garlic powder for the onion and garlic salt.
Just thinking of a way to reduce the sodium content.
Comments, Yea or Nay? OR "leave the danged stuff alone it is perfect as is!!!!!"  :)
EDinNB
If you go to the recipe site you will find where we altered the original recipe for a spicier version titled "Jan's Spicy Dry Rub".  In that one we did sub garlic powder for garlic salt and upped the cayenne to get more of a "bite" to it.

Feel free to sub powders for the salts and see how it goes.  I haven't tried subbing the powders for the salts in the original version though.  It is going to alter the flavor some, just not sure how much it will alter it.  Just in case it alters it too much, I would consider making a half batch the first time out so you haven't wasted as much spices.  If you try it, let me know what you think. 
Title: Re: Praising Jan's Rub
Post by: viper125 on July 19, 2011, 06:20:06 pm
I made up Jans rub for some ribs and since have used it on beef,pork and chicken. It is a very excellant rub. Chose it over a premade figuring I can alter it to our taste or recipe. So far havnt experimented with altering anything in it. I guess I just like homemade things and the pleasure of knowing I made it. Also I like to know what's in things I eat. Made up some sause for the same reason. But tell Jan a big thank you for me. Served it to about 35-40 people and they all have loved it.
Title: Re: Praising Jan's Rub
Post by: KyNola on July 19, 2011, 09:20:33 pm
Thanks Viper.  Glad you like it.  Another reason for Jan to smile.
Title: Re: Praising Jan's Rub
Post by: iceman on July 24, 2011, 08:51:38 am
Just did a few pork butts with Jans spicy rub and the wow factor was at the top of the chart. Also had some almonds to do so I smoked them then roasted them with some Jans rub that I ground up to a fine powder. Those were a big hit !
That is a must have item to keep in the pantry. Great rub!  :)
Title: Re: Praising Jan's Rub
Post by: squirtthecat on July 24, 2011, 08:54:37 am

I just dumped the last of my 2 pound supply on a turkey boulder...    Time to mix up another vat of it!
Title: Re: Praising Jan's Rub
Post by: iceman on July 27, 2011, 10:30:27 am
KyNola,

I have one question about "Jan's Rub".  Has anyone ever substituted onion powder and garlic powder for the onion and garlic salt.

Just thinking of a way to reduce the sodium content.

Comments, Yea or Nay? OR "leave the danged stuff alone it is perfect as is!!!!!"  :)


EDinNB

If you use onion and garlic powder you can get the salty taste back by using some of this and still keep the sodium level down.

(http://i34.photobucket.com/albums/d148/olepop/DCP_2027.jpg)
Title: Re: Praising Jan's Rub
Post by: viper125 on July 28, 2011, 05:18:03 pm
I like salt but try and not to eat so much. But so far I like Jans the way it is. Want to cut salt? Quit chips and the like and eat more Jans. LOL
Title: Re: Praising Jan's Rub
Post by: EDinNB on July 28, 2011, 05:21:04 pm
Shared 2 bags of Lays with 5 or 6 ppl playing cards and thats all the chips I've had since June 15.... I used to be a 3 bag man....


EDinNB
Title: Re: Praising Jan's Rub
Post by: sparky1 on July 31, 2011, 12:23:01 pm
larry, your wife is the jan from jan's rub.  how cool.  alot of ppl use it on alot of different stuff.  you guys sell it? 
Title: Re: Praising Jan's Rub
Post by: KyNola on July 31, 2011, 07:56:10 pm
Sparky, thank you very much.  No, we don't sell it.  We developed the recipe and posted on the recipe site.  Spark, I can't believe how rude we have been to you.  No one has mentioned our recipe website to you.  One of our most senior members provides this to us.

Here is the recipe website. www.susanminor.org

And here is the recipe for Jan's Dry Rub http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub

We punched it up a bit and did a spicier version  http://www.susanminor.org/forums/showthread.php?740-Jan-s-Spicy-Dry-Rub

Sparky, time for you to share with us your expertise on smoking ribs!  Guys, here's the first clue.  Sparky cooks his ribs at 250.  After watching his success on another website, I now cook my ribs at 250 and they come out great.  Spark is on to something with the 250 cooking temp.  Wait until you see what he puts on his ribs when he foils them. :o 8)
Title: Re: Praising Jan's Rub
Post by: ccfdmike on July 31, 2011, 08:06:00 pm
Sparky,
What do you put on your ribs when you foil them?
Title: Re: Praising Jan's Rub
Post by: sparky1 on August 02, 2011, 03:38:41 pm
KyNola,

I have one question about "Jan's Rub".  Has anyone ever substituted onion powder and garlic powder for the onion and garlic salt.

EDinNB

i just made a batch of jan's and that is what i did (had to cut salt content, stroke patient here).  

well, because larry asked here it is. 

sparky's signature ribs:

1) light coating of glue (i use french's)

2) rub your favorite rub on (little louie's w/ pepper, squirt rub, 3eyz are my favorites but will use anything on a rib) lighty or a little more.  alot of rub to me isn't needed.  i want to taste the meat not just rub.

3) throw on smoker @ 275º w/ a spray of apple juice or beer (i use the kids beer).

4) after 2 FT's turn ribs over.  spray again.

5) at the 2 hour mark i give them some FL love.  FL = 2 layers of foil, 1 tbs butter, brown sugar (handful) and then drizzly honey.  wrap tight and back on smoker for 1 hour (meat side down).

6) 3 hour mark or so unwrap your ribs.  PLEASE BE CAREFUL.  the liquid is very hot.  burn myself to many times.  save liquid goodness.  part of the process.  

7) ribs back on w/ liquid goodness poured on.  i use the toothpick test to check for doneness.  usually 1/2 to 3/4 hours more.

8) let rest for 10 minutes or so unless your guest are real hungry.  

plz don't tell anyone about this.  it's a secret.  i have made money cooking ribs for ppl this past year.  a little weekend work for some extra money that my wife lets me keep.  ya.  i hope you enjoy this.  i have never posted this on any forum except this one.   ya'll are cool.  ppl have been very friendly to me.  a real nice place to hang out.  thank you.   8)

Title: Re: Praising Jan's Rub
Post by: ccfdmike on August 02, 2011, 06:05:07 pm
I can't wait to share this with my wife. Your secret is safe with me ;) I'll let you know how this turns out.....Thanks
Mike
Title: Re: Praising Jan's Rub
Post by: KyNola on August 02, 2011, 09:02:08 pm
ANOTHER secret "receipt". :D  Sorry Spark, the secret receipt is an old running joke on this forum.  Thanks for sharing your method with us.  I do have to ask one thing.  I thought your rib cooking temp was 250.  Did you change or did I have one too many beers(again)? ;) :D
Title: Re: Praising Jan's Rub
Post by: sparky1 on August 02, 2011, 09:15:46 pm
its always been 275º partner.  i have cooked alot at 225º and don't seem to like them that much at that temp. 
Title: Re: Praising Jan's Rub
Post by: KyNola on August 02, 2011, 10:00:59 pm
Well that settles it Spark.  Once again I had one too many beers yet again!  Thank you my friend.  Nonetheless, I truly appreciate you sharing your methods with us.
Title: Re: Praising Jan's Rub
Post by: muebe on August 03, 2011, 07:22:17 am
So sparky if I do this on my traeger do you suggest I even run them on smoke mode at all? Or just straight to 275F?
Title: Re: Praising Jan's Rub
Post by: GusRobin on August 03, 2011, 09:26:30 am
Thanks for the recipe - I get what "FL" but what is "FT"?
Title: Re: Praising Jan's Rub
Post by: muebe on August 03, 2011, 09:33:51 am
Thanks for the recipe - I get what "FL" but what is "FT"?

Fat Tire...a great beer ;)
Title: Re: Praising Jan's Rub
Post by: FLBentRider on August 03, 2011, 01:23:30 pm
Thanks for the recipe - I get what "FL" but what is "FT"?

Fat Tire...a great beer ;)

So you can use FT to FL, or have an FT while you apply FL.
Title: Re: Praising Jan's Rub
Post by: rcger on August 09, 2011, 02:25:52 pm
I've got one question about Jan's Rub...What type of sugar do you use..Brown Sugar, Granulated Sugar or Turbinado Sugar?  Thanks in advance!
Title: Re: Praising Jan's Rub
Post by: EDinNB on August 09, 2011, 06:58:52 pm
For me, Brown Sugar is my sweetener of choice unless I want my product to remain white, I love the color of Jan's with dark brown sugar.


EDinNB
Title: Re: Praising Jan's Rub
Post by: FLBentRider on August 09, 2011, 07:04:00 pm
I've got one question about Jan's Rub...What type of sugar do you use..Brown Sugar, Granulated Sugar or Turbinado Sugar?  Thanks in advance!

I've made it with all three. I like it with the Brown or Turbinado.
Title: Re: Praising Jan's Rub
Post by: KyNola on August 09, 2011, 08:41:09 pm
I've got one question about Jan's Rub...What type of sugar do you use..Brown Sugar, Granulated Sugar or Turbinado Sugar?  Thanks in advance!
Our original recipe used plain white sugar but use whatever sugar you like best.

Jan's husband KyNola :D
Title: Re: Praising Jan's Rub
Post by: Raymillsus on August 17, 2011, 11:43:18 am
I made a batch of Jans Rub and made a shoulder. I actually slathered it in YM and then the Jans. Everyone that was here said it was the best BBQ they had ever tasted. So I just wanted to thank everyone for making me look like I know what I was doing. 18hrs to do 9.6 lbs and the bone pulled right out of the shoulder meat.
Title: Re: Praising Jan's Rub
Post by: CDN Smoker on September 11, 2011, 03:40:11 am
Q: sparky1, when you are at the foil step you are adding butter, brown sugar and honey but no other liquid. Why?

All of what I have read so far is you add apple juice or something and this is where you get the slight steaming to tenderize the ribs.

I am doing BB ribs today and I will go with a combination as I am cooking for friends. I will add all your ingredients but also add a slight amount of the apple juice (¼ cup or less) to ensure the ribs are done before game time.

I would like at some time like to discuss your method more. ;D
Take Care
Title: Re: Praising Jan's Rub
Post by: chiroken on September 26, 2011, 07:42:49 pm
great thread, definitely checking out Jan's Rub!

Just started doing ribs this summer, had always been rattled to try them as I always thought they were difficult to cook tender. So far the slow rolling boil then on the BBQ has been awesome, want to try the Bradley now.

With Sparkey's Recipe....does glue refer to mustard? All I can put "French's" too. Probably a dumb question and your welcome to those of you I've just provided a laugh for! lol  ;D
Title: Re: Praising Jan's Rub
Post by: devo on September 26, 2011, 07:48:26 pm
The glue can be other things like olive oil. The mustard of your choice just gives the rub someplace to stick to.
Title: Re: Praising Jan's Rub
Post by: classicrockgriller on September 26, 2011, 07:56:27 pm
FYI!

Tuesday is Jan's Birthday and all you Jan's Rub users need to

post in her Happy Birthday post and Thank Her.

She is a Sweet Lady.
Title: Re: Praising Jan's Rub
Post by: chiroken on September 26, 2011, 08:24:41 pm
The glue can be other things like olive oil. The mustard of your choice just gives the rub someplace to stick to.
Thanks devo, makes sense!
Title: Re: Praising Jan's Rub
Post by: EDinNB on October 09, 2011, 08:12:01 pm
it isn't that I have anything against CYM, but I prefer something I know will be neutral...therefore I only use canola oil as my glue....but then again, I'm still classed as a smokin' rookie :)

EDinNB
Title: Re: Praising Jan's Rub
Post by: rdevous on October 11, 2011, 12:08:56 pm
 
KyNola and Jan...and anyone else....I used 2 Tbsp of coarse grind black pepper from my pepper mill when making up a batch of Jan's Rub.  The lemon pepper I use is coarser ground then table black pepper.  I was wondering it makes any difference in the outcome not having the coarse ground lemon pepper and table ground pepper combination?
 
 
To tell a tale on myself...For longer then I want to admit, I have been searching every grocery store, Bed Bath and Beyond and Bass Pro type stores I have gone in looking for this amazing Jan's Dry Rub everyone here is talking about....needless to say I FINALLY saw the light and downloaded it from the recipe site.....not only am I going to have a V8...I'm sprinkling some Jan's Dry Rub in it!!!   ::) ::) ::)
 
Ray
 
 
Title: Re: Praising Jan's Rub
Post by: FLBentRider on October 11, 2011, 12:28:19 pm
I have done many a butt "glue free" and they turn out great!
Title: Re: Praising Jan's Rub
Post by: squirtthecat on October 11, 2011, 12:32:17 pm

Just a thin glaze of molasses will do the trick as well.
Title: Re: Praising Jan's Rub
Post by: KyNola on October 12, 2011, 07:20:00 am
KyNola and Jan...and anyone else....I used 2 Tbsp of coarse grind black pepper from my pepper mill when making up a batch of Jan's Rub.  The lemon pepper I use is coarser ground then table black pepper.  I was wondering it makes any difference in the outcome not having the coarse ground lemon pepper and table ground pepper combination?
To tell a tale on myself...For longer then I want to admit, I have been searching every grocery store, Bed Bath and Beyond and Bass Pro type stores I have gone in looking for this amazing Jan's Dry Rub everyone here is talking about....needless to say I FINALLY saw the light and downloaded it from the recipe site.....not only am I going to have a V8...I'm sprinkling some Jan's Dry Rub in it!!!   ::) ::) ::)
 
Ray
Ray, only difference I could see with the corase ground black pepper is the Rub might have a bit more pepper "bite" to it but I would  like that.

As for finding Jan's Rub commercially, I wish you had found it too! ;) ;D
Title: Re: Praising Jan's Rub
Post by: Sailor on October 17, 2011, 06:02:09 am
I gots to fess up.  I had never tried Jan's rub even after all of the praise that it receives.  This weekend I decided to make up a batch as I was going to smoke a brisket.  Went to Wally World to get a packer and all they had was Exel select but you have to do what you have to do so I bought it.  Gave it the old bend test and pick out the best that they had.  Needed a few spices for the rub so I picked them up as well.  Wanted to eat at 6pm on Sunday as we had guests coming over. At 9pm I pulled the brisket from the fridge and rubbed it with Jan's rub and let it warm to room temp.  Brisket went on at 11pm for 2 1/2 hrs of Hickory.  At 3pm Sunday the brisket was ready for FTC.  Had some sticky on the basket with some meat and did a taste test.  Scooped some of the sticky up for my wife to test and she took 1/2 of it and I walked away and then she yelled "come back here I want the rest".  Now she is my official taste tester and with that remark I figure we have a winner.  At 6pm the guests arrive and I start cutting the brisket.  Still very hot!.  A line formed behind me wanting a sample.  I am hearing oooo's and awwww's this is good.  I thought I made a good rub and that is what I always have used and got great reviews however I heard comments that this brisket was the best that I have made.  Same cooking method and same amount of smoke as what I always do.  Only difference was the rub. 

Bottom line is that I don't think I will be using my own rub again when I can use Jan's rub.  Jan's rub ROCKS the house.  If you have not tried Jan's rub I do recommend that you take the time to whip up a batch and try.  2 thumbs up!

Yeah, I know.......no pics it didn't happen.  Got so busy that I just plumb forgot to to take photos.  Sorry about that gang.

Title: Re: Praising Jan's Rub
Post by: KyNola on October 17, 2011, 07:06:50 am
Once again, a big THANK YOU to each of you for your kind comments.  Jan and I had no idea that the Rub would be so popular when we posted the recipe on the recipe site.  We just wanted to contribute something to sort of thank all of the contibutors that came before us.  We knew we liked the Rub but had no idea is would be so well received.
Title: Re: Praising Jan's Rub
Post by: viper125 on October 17, 2011, 01:42:53 pm
Well if I was you i'd check in to patenting it and possibly selling it. A friend of mine use to make hot sauce and hot relish and bring to work. It was real popular. Now its in the stores and he's making money from it. Still on a small scale but going strong. In today's times I'm surprised someone hasn't already.
 Also any one that likes this rub may like shacks barbecue also. Me and all I have given it to has. Plus it blends with Jan's so well it might have been created for it. It also on the net and a free recipe you can down load. He only asks for your feelings on it after trying.
 I have continued with these two since I found them and see no reason to change. I have tried others before but your's stands out far a head of the rest for us.
 Can't say thanks enough, and have got a lot of new people using after trying!
Title: Re: Praising Jan's Rub
Post by: Jim O on October 17, 2011, 03:46:35 pm
Is Sparky's 250# rib recipe available ? (please Sparky) !!

Jim O
Title: Re: Praising Jan's Rub
Post by: crapshooter on November 03, 2011, 02:03:32 pm
How long will Jan's rub keep in the refrigerator?
Title: Re: Praising Jan's Rub
Post by: squirtthecat on November 03, 2011, 02:12:09 pm
How long will Jan's rub keep in the refrigerator?

Just the dry rub itself?  I had a huge container in the garage for almost a year before I used it all up.
Title: Re: Praising Jan's Rub
Post by: KyNola on November 03, 2011, 02:24:37 pm
How long will Jan's rub keep in the refrigerator?
No need to refrigerate.  Zip lock bag or airtight container in the pantry and it keeps for months.
Title: Re: Praising Jan's Rub
Post by: viper125 on November 03, 2011, 03:05:57 pm
I've had mine for about a year. No refrigeration either. Hmm almost out got to make another double batch.
Title: Praising Jan's Rub
Post by: RFT on November 03, 2011, 09:24:15 pm
Looks like I'm going to have to make me up a some this weekend.    Never tried it but with all the good things being said it sounds to good to pass on. 


Sent from my iPhone using Tapatalk
Title: Re: Praising Jan's Rub
Post by: DTJ on November 04, 2011, 11:27:41 am
It is an awesome rub, I have been on a kick lately of cutting potatoes in slices about 1" thick, putting in a bowl with a little olive oil and a bunch of Jans rub, put the lid on and shake.  Next onto the grill for about 20 min.  I have also done the same with fresh green beans.  Both taste great with the rub.  (I need to get a vegtable grate for the grill the green beans are a challenge!!!! );D

Daryl