Try it you'll like it
- Thread starter drains
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drains
New member
Grampy said:
Yea sugar is listed first and third in the ingredients so clumping is certainly a possibility. I have to shake mine a bit before using it. But, in my case anyway, its just not going to stay in the bottle long enough for clumping to be a problem. I was putting it on popcorn earlier! It was delicious. I'm really looking forward to your taste test on those baby backs you mentioned. Keep on smokin!
elkins20
New member
Ok Dale here goes:
I use 1 can of beans but you can do two, I normally use the bush's grillin beans the steakhouse recipe or the smokehouse recipe. To that add 2 tbls pecan or cherry rub (John Henry's), 2 tbls favorite BBQ sauce, 2 tbls Paces med. salsa or what you have on hand, 1 or 2* t garlic powder, 1 or 2* t onion powder, stir it up. Cook at 250 degrees in kitchen oven about 2 hours or smoke in the smoker for about 4 hours pull it out. When the brisket is finished take 3 or 4 slices and dice them up and add to the beans. Or can cook 4 slices of thick bacon just until they start to brown. Take out of the grease pat dry cut in small pieces about 1 or 2 inches long and dot the top of the beans. Taste the sauce and adjust seasonings to your taste.. I got this from my cousin he puts in smoked pork tenderloin that he chops up. Any smoked meat will do.
*Use 1 if using one can of beans and 2 if using two cans of beans
I use 1 can of beans but you can do two, I normally use the bush's grillin beans the steakhouse recipe or the smokehouse recipe. To that add 2 tbls pecan or cherry rub (John Henry's), 2 tbls favorite BBQ sauce, 2 tbls Paces med. salsa or what you have on hand, 1 or 2* t garlic powder, 1 or 2* t onion powder, stir it up. Cook at 250 degrees in kitchen oven about 2 hours or smoke in the smoker for about 4 hours pull it out. When the brisket is finished take 3 or 4 slices and dice them up and add to the beans. Or can cook 4 slices of thick bacon just until they start to brown. Take out of the grease pat dry cut in small pieces about 1 or 2 inches long and dot the top of the beans. Taste the sauce and adjust seasonings to your taste.. I got this from my cousin he puts in smoked pork tenderloin that he chops up. Any smoked meat will do.
*Use 1 if using one can of beans and 2 if using two cans of beans
Grampy
New member
I'm a little late getting back to this thread but I've been busy at work. I smoked 3 racks of baby backs on Fathers Day and used John Henry's Pecan Rub. The ribs turned out great and everybody loved them but I was disappointed with the Pecan Rub. It tasted great by itself and the ribs were good but it was not what I was expecting from the rub. Everyone has their own tastes and opinions and I'm glad I tried it but I probably won't use it again. My next rub to try is going to be one Bill has suggested from Oakridge BBQ. I just received some Secret Weapon for pork and chicken today.
elkins20
New member
Sorry but have not tried the Oakridge rubs. I don't remember posting about them. The ones I do remember commenting on was: Gates original rub, Famous Dave's rib rub, John Henry's Pecan rub and John Henry's Wild Cherry Chipotle rub and the Original Texas BBQ rub. I did look up the Oakridge BBQ site and is in Kearney Mo. which is close to Kansas City. I might be mistaken and that is highly possible as the brain isn't what it used to be. Sorry
elkins20
New member
Hey Jimmy not a problem, right now I have ribs in the fridge, getting happy I used the cherry/chipotle rub on them. Also had a really rough time removing the membrane from the back of the ribs. But, that is for dinner tomorrow night. Still let me know what you think of the secret rubGrampy said:
