Haven't posted a lot since I have been on this site, reason I guess is there is more to read and learn then there is to post. That being said today I just put in four racks of ribs and a chicken. First time trying two different things at once. Both have Jan's Dry rub on them. Rub is good on the ribs first time on the chicken so we will see how that works.
Mickey
Cant wait to see the money shot. ;D
When cookin like that you want the ribs above the chicken.
You'll love that rub on the chicken.
Looking forward to your adventure.
Jan's Rub is good on anything!
Like STC said, you will love it on Chicken.
Jan's Rub was developed for chicken originally. Kind of a neat story to us (Jan and me) how it developed. Won't bore you with it. Hope you enjoy it.
Thanks for giving it a try.
This week I made up a batch of Jan's Rub, I think. The wet finger taste is awesome! I believe this stuff would go well all by itself on crackers. Hmmmm ... I feel an idea brewing (maybe more than one).
That it was originally developed for poultry helps me now appreciate the amount of celery salt and seed along with the lemon pepper in the recipe, which at first glance and without tasting I thought was a bit usual for a red meat rub. But in the end I can't think of anything on which it wouldn't taste good.
Eric,
Do you have any CT? Try putting some CT on some chicken and then coat with Jan's Rub. Killer flavor combination. Discovered that by accident too. :D
micman, got any pics of those finished ribs? How did they turn out for you?
I'm know I'm the oddball here ... I grew up with my Mom putting CT on about everything after a very close family friend from NC introduced her to it and the grill. At some point I sensed that friend suspected afterwards that she had made a grave mistake. All I will say is that it is a taste I grew to, well, not appreciate.