1 1/4" chops.

[Quarlow]

Goose Bay Company Oink'r Rub (Alaskan Butt Blast)

Recipe By:  Pat Gbur (iceman)



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  Spanish paprika
  1         tablespoon  smoked paprika
  1         tablespoon  fresley ground black pepper
  1         tablespoon  white pepper
  1         tablespoon  granulated garlic
  1         tablespoon  granulated onion
  1         tablespoon  chili powder
  1         tablespoon  ground red pepper flakes
  1         tablespoon  celery salt
  1         tablespoon  dry mustard

Mix all ingredients and store in an air tight container up to
six months.

[squirtthecat]

Squirt you forgot the coveralls and pack boots.  ;D

I left my Carharts and Red Wing boots back on the Farm when I went off to college.
Dad has shrunk enough over the years, that he wears them now!   

If you want to smoke get your a$$ out there!

Amen, bro!

Bradley Smokers - No Excuses..

[seemore]

SmokeN,
"I used that rub on my butt(pork that is) this weekend...."
Glad you CLARIFIED that!!!!!  ;)
Mrs S

[love the smoke]

There is a store down the street from me that sells them like that...  They call them Illini Chops.

I call them - "PorkZilla"



We can get 3 meals out of one of them.

Here in NW Iowa we call them .........................................................................guess.............................."IOWA CHOPS" and they are absolutely awesome tender and THICK :D


LTS

[classicrockgriller]

Those chops are thick enough to stuff!

[Tiny Tim]

There is a store down the street from me that sells them like that...  They call them Illini Chops.

I call them - "PorkZilla"



We can get 3 meals out of one of them.

Here in NW Iowa we call them .........................................................................guess.............................."IOWA CHOPS" and they are absolutely awesome tender and THICK :D


LTS

West Central Iowa, that's an "America's Cut" chop....Our Iowa chops are Thick Bone-In Center Cut chops with the tenderloin attached.

edit:  added the word "thick"

[classicrockgriller]

In Texas, We call ones that size ..... "Breakfast Chops"

[MPTubbs]

I like the way Texans think!   ;)

[seemore]

MPT, did you get some pictures of those chops?
Mrs

[MPTubbs]

MPT, did you get some pictures of those chops?
Mrs

Will takes some pictures Friday for ya.....the little piglets are in the freezer right now chill'n!
                                                   

[MPTubbs]

Ok you Nebraskan smokers.......can't find spanish or smoked paprica here in the Omaha area. >:(

Also can't find white pepper.

Help!

If nothing else should I just use plan ol paprica?

[OU812]

Ok you Nebraskan smokers.......can't find spanish or smoked paprica here in the Omaha area. >:(

Also can't find white pepper.

Help!

If nothing else should I just use plan ol paprica?

Dont use plain ol paprika its to bland.

Go to Penzeys, I was just there yester day, you will be in spice heaven, they have every thing.

Its on 72 nd St just north of NFM on the west side (616 S. 72 nd St.)

If theres an middle aged blond haired lady with glasses at the counter tell her the smoker guy in the black jacket that was in here yester day sent ya.  :D

[Pachanga]

MPTubbs,

I'm with CRG, if you aren't doing too many, those are stuffers.  I brine mine.

Or you might try this.  It has worked for me in the past.

Of Blackouts and Barbeques by Old Sarge

http://forum.bradleysmoker.com/index.php?topic=12955.msg149841#msg149841

Uh Oh.  You already used that.  That is the problem.

From what I've seen of your smokes, you are going make them killer anyway.

Photos!!!

Good luck and slow smoking,

Pachanga

[MPTubbs]

Ok you Nebraskan smokers.......can't find spanish or smoked paprica here in the Omaha area. >:(

Also can't find white pepper.

Help!

If nothing else should I just use plan ol paprica?

Dont use plain ol paprika its to bland.

Go to Penzeys, I was just there yester day, you will be in spice heaven, they have every thing.

Its on 72 nd St just north of NFM on the west side (616 S. 72 nd St.)

If theres an middle aged blond haired lady with glasses at the counter tell her the smoker guy in the black jacket that was in here yester day sent ya.  :D

Thanks OU...going to Penzeys I think I know right were it is!

[Pachanga]

I agree with OU.

There is a tremendous amount of difference in Paprika.  I quit carrying paprika in my spice cabinet because I couldn't figure out what all the fuss was about.  It added no flavor and was more of a coloring agent.  Then I found real paprika and now have several varieties.

Good luck and slow smoking,

Pachanga