tbbqrub for grilling?

[patch]

Is the TBBQ rub good for grilling or barrel cooking? Do the sugars melt quickly enough?

[PhotoKirk]

I'd stick with the Grilling Magic for high-temp cooking. You don't want to burn the sugar in the rub.

[Grumpy Gator]

Don't forget the steak sprinkle... MMMMMmmm good on beef!

[patch]

THANKS FOLKS

[txbbqcarrie]

I use the regular rub when grilling and have no problems at all.

[bigwheel]

Dittos to whut Carrie say. I only used it once or twice..I forget now. But once on a fairly rapid set on split chickens direct over the fire on the gas grill using the optional Rotess and my 25 buck clamp basket from BBQ Galore. Stuff did not even offer to burn. I was sorta surprised. I think that stuff can take mo heat than some are speculating. Was some highly tasty dead chicken too might I add.

bigwheel


I use the regular rub when grilling and have no problems at all.

[david brace]

I would not use it for grilling because of the sugar factor and the closeness to the possibly uncontrolled flame.

But I have used it in oven baking, stovetop, even as a mixture in spaghetti with teriyaki sauce and bread crumbs :shock: ...yeah, I know it's weird...

DB

[Paul Taylor]

I think that I better sit this one out.

Paul Taylor

[david brace]

Go on, PT...insult my taste buds...

DB

[Paul Taylor]

Hey Dave, I was merely incinuating that I was gonna sit this one out & try to learn a tip or 2 if possible. That's all.

Paul tryin' ta learn something new.

[david brace]

Everything's good...Wanna hug???:wink: :wink: :wink:

DB

[TAR RIVER RAT]

I use it on RRRIIIBBBS when I don't have time to slow cook them. The come out good on the Holland grill. Course there is no direct fire under them, just heat.
Tarribs(anyway but boiled)

[patch]

I'm trying the steak spice on tri tip this weekend but if you all think the full rub will work on tri tip on a gas and/or charcoal grill i'll try it. I'm looking for de best for a big grilling in early june.

[patch]

The steak spice on tri tip was a success for grilling. Juicy and tastey even though I overcooked. Them tri tips are hard to screw up if you cut em against the grain when done. Gonna try the full rub too see how that goes.

[BamaBBQ]

Hey Patch - to what kind of internal temperature are you trying to cook Tri Tips? I'm guessing around 140 would be good.

I know that's a popular cut of meat in California, it's not so common around here, but I used to work with some guys who had brought a bad addiction to Tri tips back east and even had some with 'em once, and it sure was good!

Now you got me thinking about them and I'm gonna have to put that on my list of good stuff to smoke soon.

[bigwheel]

Well anything you want to know about Tri Trips just axe me..cuz I got a left wing liberal big brudder out in Sunny CA who tell you just how to cook em. It take a gas grill from whut he says. Now I aint never cooked one. Did threaten to try to make chili outta of it one time but couldnt find any and next thing ya know I was over the urge when I finally found some and seen the price tag. They mighty proud of that stuff. Try some CAB sirloins. Whew..them things are good when mentored propaly:) They easy to catch on sale in the near to expiry bin at Krogers too. Definitely take a gas grill for those less somebody wants to shovel mesquite coals. The coals be 1st best of course. Kingsford come in third on this deal.

bigwheel



Hey Patch - to what kind of internal temperature are you trying to cook Tri Tips? I'm guessing around 140 would be good.

I know that's a popular cut of meat in California, it's not so common around here, but I used to work with some guys who had brought a bad addiction to Tri tips back east and even had some with 'em once, and it sure was good!

Now you got me thinking about them and I'm gonna have to put that on my list of good stuff to smoke soon.

[BamaBBQ]

Sorry to hear that about yore brudder, bigwheel. I dropped one of my boys on his head once when he was little, so I know that sometimes bad things just happen.

Whatever I do with tri tips ain't gonna be with no gas grill, don't have one and don't plan on ever having one! And it probably won't be done by the book, 'cause it's real unlikely I'll grill them suckers. But I'm a-thinkin' if I smoke around 250 - 275 until they reach about 135 -140 internal, I'll get something highly edible!

Plus, I got the secret Santa Maria Tri Tip Rub recipe which I'm duly sworn to never under no circumstances to ever tell to nobody!

[bigwheel]

Well guess that outta work ok for them who like bloody meat. I am skeered of worms ya know.

bigwheel