Author Topic: Praising Jan's Rub  (Read 16668 times)

Offline sparky1

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Re: Praising Jan's Rub
« Reply #15 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)

« Last Edit: August 02, 2011, 03:41:21 PM by sparky1 »
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Offline ccfdmike

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Re: Praising Jan's Rub
« Reply #16 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

Offline KyNola

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Re: Praising Jan's Rub
« Reply #17 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

Offline sparky1

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Re: Praising Jan's Rub
« Reply #18 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. 
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Offline KyNola

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Re: Praising Jan's Rub
« Reply #19 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.

Offline muebe

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Re: Praising Jan's Rub
« Reply #20 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?
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Offline GusRobin

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Re: Praising Jan's Rub
« Reply #21 on: August 03, 2011, 09:26:30 AM »
Thanks for the recipe - I get what "FL" but what is "FT"?
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Offline muebe

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Re: Praising Jan's Rub
« Reply #22 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 ;)
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Offline FLBentRider

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Re: Praising Jan's Rub
« Reply #23 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.
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Offline rcger

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Re: Praising Jan's Rub
« Reply #24 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!
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Offline EDinNB

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Re: Praising Jan's Rub
« Reply #25 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

Offline FLBentRider

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Re: Praising Jan's Rub
« Reply #26 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.
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Offline KyNola

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Re: Praising Jan's Rub
« Reply #27 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

Offline Raymillsus

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Re: Praising Jan's Rub
« Reply #28 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.

Offline CDN Smoker

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Re: Praising Jan's Rub
« Reply #29 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
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