Author Topic: Jan's Dry Rub?  (Read 6883 times)

Offline Habanero Smoker

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Re: Jan's Dry Rub?
« Reply #15 on: January 12, 2013, 02:00:46 am »
I feel your posts are definitely what Barry is looking for; ingredients that he can use to make American type of rubs.

I have used Maldon's Sea Salt Flakes in the past, and at first thought the comparison was questionable, but Cook's Illustrated rarely has a misprint, or errors in any chart that I have come across, so presumed their information was right.


     I
         don't
                   inhale.
  ::)

Offline car54

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Re: Jan's Dry Rub?
« Reply #16 on: January 12, 2013, 04:58:28 am »

Offline Habanero Smoker

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Re: Jan's Dry Rub?
« Reply #17 on: January 12, 2013, 01:28:51 pm »
I make my own lemon pepper, and also made it with smoked peppercorns, I don't make it a seasoning so I don't add any salt or other ingredients.

No-Salt Lemon Pepper


     I
         don't
                   inhale.
  ::)

Offline ChubbyBadnews

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Re: Jan's Dry Rub?
« Reply #18 on: January 21, 2013, 06:51:27 pm »
Woopsie.. Forgot to reply. Found a supplier of lemon pepper :)

Thanks again for all the help, fellas
All hail the pig... hom nom nom

Offline ChubbyBadnews

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Re: Jan's Dry Rub?
« Reply #19 on: March 07, 2013, 06:46:41 pm »
Jeeebus, it's good!!
All hail the pig... hom nom nom

Offline ChubbyBadnews

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Re: Jan's Dry Rub?
« Reply #20 on: March 12, 2013, 01:47:24 pm »
Will be attempting a batch of Jans rub tomorrow. Was amazing last week on beef brisket.
All hail the pig... hom nom nom