Here is my first go with the Jans Rub. Ribs using the 3-2-1 method. Finished off with a bit of sticky bbq sauce. Jeez that was a blowout.
(http://i1341.photobucket.com/albums/o743/tulla9/001_zpsb232cd15.jpg) (http://s1341.photobucket.com/user/tulla9/media/001_zpsb232cd15.jpg.html)
(http://i1341.photobucket.com/albums/o743/tulla9/002_zps0900dad0.jpg) (http://s1341.photobucket.com/user/tulla9/media/002_zps0900dad0.jpg.html)
great looking ribs
Makin' me hungry!!
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those look great!!!
Looking good.....
Hi there, where did you get the recipe for Jan's rub.
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Nice ribs, you can find it here blokie. http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub
Quote from: blokie on March 31, 2014, 12:54:08 PM
Hi there, where did you get the recipe for Jan's rub.
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Blokie, remember Jan's isn't just for ribs. It's my go-to rub for pulled pork. Hear tell that it was originally intended as a chicken rub. I was thinking that it'd be really good on some grill roasted corn on the cob. And, I think some wacky dude who hangs out here even uses it on his eggs!
Thanks Smoker John. Much appreciated. I've had a look at the recipe and is Lawry's seasoned salt something that is readily available in Ontario. Perhaps one of the Canadian members can point me on the right direction, as it's not something I've think I've seen while cruising the grocery Isles.
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Not sure about Ontario, but here in the west I can find it at most grocery stores.
Quote from: blokie on March 31, 2014, 12:54:08 PM
Hi there, where did you get the recipe for Jan's rub.
And if you prefer the spicy version...Jan's Spicy Dry Rub (http://www.susanminor.org/forums/showthread.php?740-Jan-s-Spicy-Dry-Rub)
Blokie, when you get the ingredients, get enough to make a double batch. Once you try it, you'll understand. ;) ;) It's my "go to" for nearly everything.
It's a good rub, but it's very sweet so go with a spicier version. It works well for ribs, but for pork butt I like a smokier, savory rub. I use it all the time on grilled BBQ chicken, it's a hit.
Quote from: blokie on March 31, 2014, 03:00:47 PM
Thanks Smoker John. Much appreciated. I've had a look at the recipe and is Lawry's seasoned salt something that is readily available in Ontario. Perhaps one of the Canadian members can point me on the right direction, as it's not something I've think I've seen while cruising the grocery Isles.
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Head over to Metro. Its in the spice section in a little "bottle".
I tried this rub on chicken breasts and it came out very very salty. Should I be washing the rub off after a time in the fridge? Or is it that we typically dont use much salt in foods?
Thanks Tomek
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Sobeys carries it in their spice section. It's usually by the club house signature steak seasonings and kosher salts. Each sobeys in KW carries it so I haven't bothered to check zehrs.
Quote from: tomek on April 08, 2014, 05:32:37 AM
I tried this rub on chicken breasts and it came out very very salty. Should I be washing the rub off after a time in the fridge? Or is it that we typically dont use much salt in foods?
Tomek, that you find Jan's Rub too salty is probably a combination of not using a lot of salt and the salt content of the rub. I have looked at the various types of salt in the rub, the garlic salt, onion salt, celery salt, etc., and wondered if a person could reduce the salt content by using garlic powder, onion powder and the like. I'm sure you shouldn't do a 1 to 1 substitution of garlic powder for garlic salt, for example. Maybe someone who knows more about spice use than I do could make some suggestions for a lower salt version of Jan's rub for those who don't eat a lot of salt.
Quote from: tskeeter on April 08, 2014, 08:12:08 AM
Quote from: tomek on April 08, 2014, 05:32:37 AM
I tried this rub on chicken breasts and it came out very very salty. Should I be washing the rub off after a time in the fridge? Or is it that we typically dont use much salt in foods?
Tomek, that you find Jan's Rub too salty is probably a combination of not using a lot of salt and the salt content of the rub. I have looked at the various types of salt in the rub, the garlic salt, onion salt, celery salt, etc., and wondered if a person could reduce the salt content by using garlic powder, onion powder and the like. I'm sure you shouldn't do a 1 to 1 substitution of garlic powder for garlic salt, for example. Maybe someone who knows more about spice use than I do could make some suggestions for a lower salt version of Jan's rub for those who don't eat a lot of salt.
I replace the onion and garlic salt with powder same amounts and like that mix.
Like the original also, just trying to cut back salt without messing up great flavor of rub
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Thanks for the input, Paul! Good to know a 1-1 substitution will work.
Forgot to mention I do not remove celery salt. The celery powder is too big a change. I usually have three jars on hand. One original, one hot(less salt) and one regular (less salt). Some gets used up faster than others.
There are other rubs, but for me, it's the "go to" .