My wife hates coffee, but totally loves the coffee cocoa rub. Once the meat is cooked, the coffee flavour mellows with all the other flavours going on. Thank you for this unbelievable rub Ry!!
If you are still around you need to know you inspired me to start grilling I have watched you for a while now and even make my own rub I made my first brisket back in August 2023 it didn’t last very long I just wanted to say thank you Ray 👍🏿👍🏿👍🏿👍🏿🇺🇸
So here's my update to the results of my smoked pork belly with the brown sugar pepper rub. A 6 hour cook with applewood for smoke, a very generous rub on the pork side of the belly. I used some cooking spray to keep the rind from burning and put and light coating of rub on the rind. I couldn't be more happy with the way this came out. The meat literally melted in my mouth. Can't thank you enough for the recipe. Awesome!!!
Experimenting with rubs was an unforeseen pleasure when I started outdoor cooking. Your DIY rubs have really inspired some great meals. There is always some coffee cocoa rub and brown sugar pepper rub in the pantry. (brisket and pork ribs)
Wow thank you so much for all this, I am trying to learn how to BBQ and it is hard for me, I really learned a lot about rubs from this video I really do appreciate it!
Thanks for the ideas. I have never thought of using freeze dried fruit! After I break down a large loin, I make pre-marinaded freezer packs. I am always looking for new flavors to try out in my cooking.
I love the idea of using freeze-dried fruit in a rub. I’m going to have to give it a try. I have been using a version of the brown sugar - pepper rub for years on ribs.
I follow the Keto diet and have learned to “Keto-ize” things like rubs and BBQ sauces especially because commercial rubs and sauces have a lot of sugar. So I especially seek out DIY recipes like this. I have found that in general a sugar-free brown sugar substitute works pretty well in rubs and sauces, although you can’t expect the same carmelization that is characteristic of “real” sugar. But it’s absolutely worth doing.
Oh man! You let this horse to water Ry! Out of laziness, I just buy already manufactured Rubs are fun to try, but in this age of Covid, supplies are dwindling. Thanks for this video, really helpful!
I use that brown sugar pepper one and like it. I am a newbie to the kettle arena and picked up a used 22in weber from a guy @ work. I must say that I am enjoying using it. keep up the ideas
I'm late viewing this, but your brown sugar pepper is 100% on point. I've been making this same rub for years. I have friends asking for the recipe, and they usually end up getting a quart ball jar full for Christmas
Those are some really good rub ideas Ry, I almost hate to use the term recipe since I never follow them exactly. I’ve made my own since as long as I can remember and more people should, hopefully this is inspiration. Have a great weekend!
I'm always intrigued with your rubs, always! They are so well thought out and I just know they are delicious. Thanks for sharing because I'm going to try these and am confident they will be excellent. Thanks Ry!
Great rubs. And thanks for awakening me to Trader Joe’s Jalapeño Sauce. I’m literally making things up to find an excuse to use that sauce. Tonight, it was crumbled crispy taco shells, sprinkled with shredded Mexican style cheese, melted, then drizzled in the sauce. Everything is becoming a vehicle for it.
Can’t wait to try your beef rub, used Stubbs beef rub on my last to try tip roasts😉But I am out of that now, can’t find it anywhere, and I think your beef rub is definitely in the same neighborhood
Hey Ry....Thanks for sharing those recipes to I definitely will be trying them out since BBQ rubs are a bit hard to find in Trinidad & Tobago. Take care.
I just made the brown sugar pepper rub and purchased some pork belly rind on. So very looking forward to smoking this tomorrow morning. Let you know the results. Thanks for the post Ry. I always look forward to your posts. My past weekend meals have been from your recipes. Wish there was a way we could post a photo on here for you to see the final results.
Awesome video. Ry you need to think about allowing me to take some of these creations and allow me to tweak them and create you a line of seasonings for your channel, all I need from you is a label designed and the color of the lid. I am working on some for Smokey Ribs, Rus Jones. That would be awesome, just give each one a name and a brand name and we can make it happen.
These look and sound great!!! Ill be sure to try them. Do you have any favourite rubs that go well with say a whole chicken/ turkey you would cook on the kettle or smoker??? Thanks so much for the video
These really look good. I've tried the coffee cocoa rub before and it was fantastic. Question, when you use smoked paprika, do you use a sweet or hot smoked paprika?
Thank you! Freeze dried pineapple and mango, do you get them from overseas? :) lol. Sorry, just never used freeze dried before. I wonder if Trader Joe's carries something like that.
Hey Ry, Love the channel! Have you ever used turbinado sugar (sugar in the raw) in your rubs instead of brown sugar? Somebody recommended this to me because i had issues with brown sugar clumping so I was curious if you had done this before. Cheers!
They also have Brownulated Sugar, Brown Sugar in a granulated form, dry, doesn't clump. Also bake your Brown Sugar in the oven at the lowest setting until it is dried up, then to a food processor to grind to a granulated powder.
You recommend brown sugar in the rub for brisket? Doing my first brisket this weekend I watch all your videos just making sure because I read that it may burn
Ry, I'm looking for a savory, not sweet rub. I have a 3lb pork shoulder that I'm going to cube into roughly 1 inch pieces. I'll trim off any excess fat and I want to smoke them at around 230 - 250 for about three hours with apple wood. Then I want to wrap until tender and then let it glaze over for 15 - 30 minuets. What kind of starting rub would you recommend? I'm leaning towards just SPG.
Cooking With Ry Smoked at 230 with Apple for three hours in a wire basket, stirring them up every hour or so so that each piece had a chance to get an even bark. Then just used Parkay and wrapped for an hour at 300. It worked incredibly well. Absolutely pork candy. They had a great smoke ring too.
@@CookingWithRy yeah thought that's what it looked like we can't get that in the uk our charcoal is pretty pony over here so have to use webber briquettes
