Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Poll

If you use a rub, which meats do you use it on?

Chicken/Fowl
- 38 (25.3%)
Pork
- 41 (27.3%)
Brisket
- 33 (22%)
Other types of beef
- 25 (16.7%)
Other
- 13 (8.7%)

Total Members Voted: 39


Pages: [1]   Go Down

Author Topic: Which Meats Do You Use a Rub On? (Poll 2 of 2)  (Read 1000 times)

0 Members and 1 Guest are viewing this topic.

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3344
Which Meats Do You Use a Rub On? (Poll 2 of 2)
« on: September 25, 2017, 08:34:10 AM »
Do you use a rub on your meats before they go on the pellet pit.  If so, which meats?
Logged

triplebq

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1220
  • If you are looking you ain't cooking
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #1 on: September 25, 2017, 12:01:03 PM »
I use a rub on almost all of my meats (beef, chicken, turkey, pork, etc.). The only thing I don't use a rub on is meatloaf and sausage.
Logged
Orion Smoker Blaz'n Grid Iron Cookshack FEC-120 Cookshack Charbroiler CB036

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3344
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #2 on: September 25, 2017, 12:22:36 PM »
Have to be honest, at home, no rub (well maybe some Montreal on steak).  Just a salt and pepper person.  At comps, I do put a rub on chicken, but I am starting to rethink that.
Logged

GrillinGlen

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 179
  • Meridian, Idaho
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #3 on: September 25, 2017, 06:08:23 PM »
Quote from: triplebq on September 25, 2017, 12:01:03 PM
I use a rub on almost all of my meats (beef, chicken, turkey, pork, etc.). The only thing I don't use a rub on is meatloaf and sausage.

Same here
Logged
2011 SS Memphis Pro

SmokinHandyman

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 563
  • Springfield, Illinois
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #4 on: September 25, 2017, 07:25:04 PM »
Pork and beef
Logged
If you are gonna cook, Make it a fun day even when ya mess it up!                     Louisiana LG700

Rick

  • Using less gas.
  • **
  • Offline Offline
  • Posts: 39
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #5 on: September 25, 2017, 08:23:26 PM »
Everything I cook has some sort of rub on it.  It may simply be a light sprinkle on some things but everything gets something.   My brisket, pork, and ribs are heavily coated.  Chicken is more of a heavy sprinkle.

On the same note, I don't actually RUB any of them.  At most, they get a "pat".
Logged

Kristin Meredith

  • Administrator
  • You are starting to smell like smoke.
  • *
  • Offline Offline
  • Posts: 3344
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #6 on: January 27, 2018, 08:43:14 AM »
Bump (27)
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6891
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #7 on: January 27, 2018, 08:55:06 AM »
Pork and beef...rarely put a rub on chicken as I usually marinade in Lawry's Carribbean Jerk
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

ScottWood

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 143
Re: Which Meats Do You Use a Rub On? (Poll 2 of 2)
« Reply #8 on: January 30, 2018, 03:38:30 PM »
I put some sort of rub on whole types of meat that go into the pit.  Not for things like meatloaf or sausage as mentioned above.

As for rubs, it can vary quite a bit, I do my own for beef and chicken.  For pork I really like the Costco Rib Rub and buy a big supply every spring when it gets back into the stores.  I generally mix it with some brown sugar, less sugar for things like pork buts and a lot more for pork belly.  Ribs are somewhere in between.
Logged
Homemade pellet fired UDS with Smoke Daddy Hopper
Traeger Texas Elite (the big one)
Traeger Lil' Texas Pro (the small one)
Original PK Grill when I get the urge to use charcoal
Pages: [1]   Go Up
« previous next »