listening to a Podcast today and came across this. BBQ Pit Stop out of Utah carries a lot of rubs I've never heard of. Given, most of my shopping for rubs happens at HEB but still. One thing got me to wondering,
for all of you pellet smokers, do you have a certain brand that you consider your go-to? These guys recommend BBQrs Delight out of Arkansas. I kind of thought all pellets were the same.

Yeah, Utah isn't really known for its BBQ.

AgTrip: Gotta agree, Utah and BBQ are never two words I have heard used together in a sentence, That is unless it is that 'You cannot get BBQ in Utah'.

Just went to their website and I don't see anything special about it. There are actually many more online bbq retailers that offer more products. Here are a few. Of course there's Meat Church, Kosmos Q, etc. as well that just sell their own brand.

All Things BBQ

Sucklebusters

BBQ Pro Shop

Thanks for the links. There are tons of rubs out there. Wish I could try them all but like someone else said,
I mostly just use salt, pepper and garlic.

If you are military or a Vet, this is a good company to go with.
Dead Bird BBQ - DB180

Most of the podcasts I have been listening to lately mentions DB180 rubs. I have heard more than one professional cooker say the spicy garlic is their favorite.

take the red pill....

the question is what brand of pellets?

Cool. I misread the OP I guess. I thought you were looking for places to buy spices. I personally don't buy rubs, but watch too many bbq videos on youtube and see lot of different options.

I've definitely entered the rabbit hole. Went to HEB today just so I could have the head butcher give me a tutorial on the spinalis and tri-heart. That led into another discussion about comparisons of rib eyes and chuck eye steaks. I'll be smoking and reverse searing a handful of chuck eyes tomorrow night and will put it to the test.

Please report back with pictures. I'd enjoy reading about how the experiment goes

If you get the right part of the Chuck Eye, isn't it mostly ribeye?

Mark Fairchild said:

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AgTrip: Gotta agree, Utah and BBQ are never two words I have heard used together in a sentence, That is unless it is that 'You cannot get BBQ in Utah'.

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You can say that about just about any cuisine in Utah, though the Red Iguana in SLC is some of the best SW Mexican I've ever had.

I did have some good "BBQ" in Utah at a friend's house. He smoked some chicken (stick burner) and laid a bunch of the wild sage and rosemary you see everywhere on the sides of the highway on the fire. Made a nice flavor and great smell.

have no idea but it's a lot cheaper. After cooking and eating it tonight, I'll never buy a ribeye again..

Girls had a bunch of friends over tonight and they make pastries. I cold smoked chicken breast fingers
with apple for 6 hours, cooked it at 400 degrees for 20 minutes and then breaded and fried in peanut oil.

cold smoked this mac n cheese for 6 hours, cooked at 400 degrees for 40 minutes

cold smoked the chuck eye for 1 hour, cooked at 200 degrees for 15 minutes and reverse seared.
Everything turned out really good. The mac n cheese was a nice surprise. Added bourbon barrel sausage, cream of corn, Velveeta, and a few spices. The creamed corn give it a nice texture.

The steak was outstanding. The reverse sear could have been a bit better but I didn't use any type of oil on the meat or grills.

Tonight is the first night I used the RecTeq to cook various foods ranging from 200 degrees to 500 degrees. I'm so impressed with this dang thang. Got it for Christmas and everything I have cooked has been a hit.

Learning more about Utah from this Podcast. Utah is relatively new to the competition cooking scene. So much so that the "founding members" decided that they wanted the premier cooking event in Utah to be steaks.
Brisket, pulled pork, ribs are all secondary. This decided to do this because steaks are a lot cheaper.

Now having said that, I truly believe it takes a lot more cooking talent to do a steak.

MCPO_Aggie said:

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Now having said that, I truly believe it takes a lot more cooking talent to do a steak.

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Strongly disagree. Brisket is the true measure of a pitmaster IMO. Very easy to go over, and easy to not get it to the right tenderness. Not a very big margin for error.

Lumberjack brand is good and used this brand with my Traeger.

I now have a Yoder and use BBQ Delight brand. I do prefer the BBQ Delight.

When I got my first pit I watched the Franklin how to videos. He keeps it simple, generally salt and pepper. Paprika may be the only other thing he sometimes adds?

I figured if one of the best to do it doesn't need rubs, neither do I. So I've always just done the same. Keeps the spice cabinet less cluttered as well....

Thanks, I just got a bag of BBQrs Delight, Champions blend and will try it out during Superbowl weekend.

htxag09 said:

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When I got my first pit I watched the Franklin how to videos. He keeps it simple, generally salt and pepper. Paprika may be the only other thing he sometimes adds?

I figured if one of the best to do it doesn't need rubs, neither do I. So I've always just done the same. Keeps the spice cabinet less cluttered as well....

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No. "Salt" equals Lawrys...and maybe some garlic as well.

Huh?

A lot of guys are talking about season salt when they say "salt". Most also add garlic powder as well. Pepper, salt and garlic powder is what most use on their beef. The definition of salt changes for some.

DatTallArchitect said:

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A lot of guys are talking about season salt when they say "salt". Most also add garlic powder as well. Pepper, salt and garlic powder is what most use on their beef. The definition of salt changes for some.

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Interesting. It's been a while since I've watched the videos but 99% sure Franklin was not talking about season salt. He also wasn't adding garlic powder. Main thing he changed about rubs was 50/50 mix for brisket vs. 2 parts pepper to 1 part salt for turkey and ribs. Either way, it's kosher salt and ground pepper for me.

SPG. A lot of the companies are now making and selling SPG.

I think I heard that RecTeq opened a store somewhere in Utah.

htxag09 said:

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DatTallArchitect said:

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A lot of guys are talking about season salt when they say "salt". Most also add garlic powder as well. Pepper, salt and garlic powder is what most use on their beef. The definition of salt changes for some.

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Interesting. It's been a while since I've watched the videos but 99% sure Franklin was not talking about season salt. He also wasn't adding garlic powder. Main thing he changed about rubs was 50/50 mix for brisket vs. 2 parts pepper to 1 part salt for turkey and ribs. Either way, it's kosher salt and ground pepper for me.

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I've heard multiple people say most of these guys don't actually give their full rub recipe. They will state that you'll never get your brisket to turn out like theirs if you follow their recipe. A lot are speculated to add Lowry's, even though they don't tell others they use it.