'Salt Lick' rub clone

Started by squirtthecat, August 11, 2010, 07:10:16 PM

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squirtthecat


http://www.saltlickbbq.com/

I've settled on:

1-1-1/3-1/3 portions of salt/pepper/cayenne/garlic powder.
(1/3 part garlic powder is roughly the same as 2/3rds part granulated garlic)

Tastes great on butts & briskets - or any large hunk o' meat.


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classicrockgriller

I like this idea .... no more hunting down post looking for a rub.

KevinG

Quote from: classicrockgriller on August 11, 2010, 08:33:43 PM
I like this idea .... no more hunting down post looking for a rub.

They don't hang out by the post anymore, they're on the corner.
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Quote from: KevinG on August 12, 2010, 08:25:47 AM
Quote from: classicrockgriller on August 11, 2010, 08:33:43 PM
I like this idea .... no more hunting down post looking for a rub.

They don't hang out by the post anymore, they're on the corner.

Ha! 

SnellySmokesEm

Quote from: squirtthecat on August 11, 2010, 07:10:16 PM

http://www.saltlickbbq.com/

I've settled on:

1-1-1/3-1/3 portions of salt/pepper/cayenne/garlic powder.
(1/3 part garlic powder is roughly the same as 2/3rds part granulated garlic)

Tastes great on butts & briskets - or any large hunk o' meat.

Ok I'm ready to try the Salt Lick Clone.  So when you make it do you usually to 1c salt 1c pepper 1/3c cayenne and 1/3c garlic powder?
Is it bad if my wife refers to the smoker as "The Mistress"?
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squirtthecat

Quote from: SnellySmokesEm on October 02, 2010, 11:21:21 AM
Quote from: squirtthecat on August 11, 2010, 07:10:16 PM

http://www.saltlickbbq.com/

I've settled on:

1-1-1/3-1/3 portions of salt/pepper/cayenne/garlic powder.
(1/3 part garlic powder is roughly the same as 2/3rds part granulated garlic)

Tastes great on butts & briskets - or any large hunk o' meat.

Ok I'm ready to try the Salt Lick Clone.  So when you make it do you usually to 1c salt 1c pepper 1/3c cayenne and 1/3c garlic powder?


Yeah, that will make a bunch. Try to use the finest grinds of salt/pepper you can find.

SnellySmokesEm

Looks like it will make a bunch.  I am going to do a trial run of pulled beef with the seven bone using the salt lick and if all goes well I will be doing it again at the Florida Smoke Out.  Thanks Squirt!
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GusRobin

QuoteOk I'm ready to try the Salt Lick Clone.  So when you make it do you usually to 1c salt 1c pepper 1/3c cayenne and 1/3c garlic powder?

you can reduce the qty, just keep the 1-1-1/3-1/3 ratio
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FLBentRider

Quote from: squirtthecat on October 02, 2010, 11:22:38 AM
Quote from: SnellySmokesEm on October 02, 2010, 11:21:21 AM
Quote from: squirtthecat on August 11, 2010, 07:10:16 PM

http://www.saltlickbbq.com/

I've settled on:

1-1-1/3-1/3 portions of salt/pepper/cayenne/garlic powder.
(1/3 part garlic powder is roughly the same as 2/3rds part granulated garlic)

Tastes great on butts & briskets - or any large hunk o' meat.

Ok I'm ready to try the Salt Lick Clone.  So when you make it do you usually to 1c salt 1c pepper 1/3c cayenne and 1/3c garlic powder?


Yeah, that will make a bunch. Try to use the finest grinds of salt/pepper you can find.


Funny - I've used kosher salt and rough ground pepper - turned out fine.
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squirtthecat


Yeah, it'll taste the same.  I was just trying to duplicate the texture of the commercial stuff...   I think they mix it, and then grind it all again into a weaponized powder.    It's pretty dangerous if you are using it outside in a stiff breeze!


FLBentRider

Quote from: squirtthecat on October 02, 2010, 02:03:55 PM

Yeah, it'll taste the same.  I was just trying to duplicate the texture of the commercial stuff...   I think they mix it, and then grind it all again into a weaponized powder.    It's pretty dangerous if you are using it outside in a stiff breeze!



That stuff gave me the sneezes indoors...
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SnellySmokesEm

I sneezed a few times.  Cant wait to taste it tomorrow night.
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classicrockgriller

The commerical stuff has a redder color tint to it. ?