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Jo Jo's Rub


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#1 JD DANNELS OFFLINE  

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Posted November 16, 2011 - 04:57 PM

My wife Jo is the cook at our house. When we smoke meat I'm just the fireman.
Here is her famous rub, and I'm posting it in her own words. Hope you Enjoy!
Note: If Cookies Flavour Enhancer(I'm not sure if it is distributed Nationaly or just locally) is not available use Lowreys Season salt.

I cheat a little – I start with Cookie’s Flavor Enhancer and doctor it up.

Basically, this is what I use, with approximate measurements:

1 C Cookies Flavor Enhancer
½ C brown sugar
2 T paprika
1 T ground cumin
2 T chili powder
1 T chipotle chili powder
2 t garlic powder
2 t onion powder
1 T dry mustard
2 T dried oregano
1 T ground cinnamon
½ t ground cloves

If you like it with a little more kick, add 1 or 2 additional teaspoons fresh ground black pepper (there is already some in the Flavor Enhancer) and/or ½ t cayenne pepper.

If I don’t have some of these ingredients, I just fake it with whatever I do have.

If you like it more salty, you can use Lawry’s seasoned salt instead of the Flavor Enhancer – but I don’t like it that salty. And if you use Lawry’s, you will want to add a couple of teaspoons of ground black pepper – fresh ground or pre-ground coarse is best.

If you like it sweeter, you can add more brown sugar.

I use basically the same rub on all meats – ribs, pork roast for pulled pork, pork tenderloin, beef brisket or other large beef roast, turkey, or salmon.

You can put the meat straight in the smoker as soon as you have thoroughly rubbed the rub into the meat, but it’s better if it can sit in the ‘fridge with the rub on it for a couple of hours before you actually put it in the smoker
.
It takes so long to get a large pork roast for pulled pork, or a beef brisket/roast smoked to the point that it is really tender that I often run out of daytime to get it done. (It can take 8 to 10 hours or more depending on size of the meat and weather conditions.) In which case, I pull the meat from the smoker after 6 to 8 hours, put it in my biggest crock pot and set it on low for several hours, or wrap it in aluminum foil and put it in a low oven (275-300°) for at least a couple of hours. At that point, it’s wonderfully tender, retains all the BBQ/smoked flavor and stays really, really moist. Of course, this won’t win you any BBQ competitions, but it makes really delicious meat.

(The quantity above will do quite a bit of meat – but I generally fill the smoker when I run it, so I use a lot. Unused rub can be put in a zip loc bag and stored in the freezer. If you do fill the smoker and aren’t going to feed a whole family reunion or something, it freezes well. I usually wrap it in plastic wrap, then slip it into a zip loc bag to freeze it. To reheat, make sure it is thawed in the ‘fridge for a day, then remove it from the plastic/bag and either put it in a crock pot on high for a couple of hours or low for several hours -- or wrap it in aluminum foil, set it on a cookie sheet and put it in the oven @ about 300° or so for at least an hour.)
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#2 Bolens 1000 OFFLINE  

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Posted November 16, 2011 - 08:10 PM

Thanks for posting the Recipe
Sounds good

#3 daytime dave OFFLINE  

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Posted November 16, 2011 - 08:29 PM

Yes, sounds real good.

#4 dstaggs OFFLINE  

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Posted November 16, 2011 - 09:04 PM

Thanks will have to try SOON

#5 JD DANNELS OFFLINE  

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Posted November 16, 2011 - 09:09 PM

Your all welcome! There is one statement Jo made I don't agree with. At least based on my taste I can think of no reason this would not put you in the running at a contest.

Another thought,I can think of no reason the spice rub would not be good, if one were oven roasting meat instead of low and slow smoking.
I know not everyone has a smoker, but have met few people who did not like to eat.

#6 AcreFarm OFFLINE  

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Posted November 16, 2011 - 09:13 PM

I'm always up to trying another rub, this one sounds like a winner

#7 Trent Thomson OFFLINE  

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Posted April 05, 2015 - 09:03 AM

This is an old thread but i think i may have to try this.



#8 JD DANNELS OFFLINE  

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Posted April 06, 2015 - 06:48 PM

This is an old thread but i think i may have to try this.


It may be an old thread, it is a recipe we have been using for close to 20 yrs, so should work for you.

#9 tater195 OFFLINE  

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Posted April 06, 2015 - 07:08 PM

They just had the first BBQ competition of the year around here last weekend, Cold , cloudy and windy. I dont miss that at all. I havent tried the recipe yet, but I can smell it from here. 

 

I never had a "team", just a few guys that got drunk friday night and slept till 10 on saturday... "with friends like the that , who needs enemas". I dont need to spend $100 to cook $100 worth of meat, only to tell me my stuff is better than 20 other guy's ( but worse than the other 20). I dont like to cook to win, I cook stuff I like.. I have to eat what I dont turn in. We throw a party and have 100+ people show up. Nobody bitches about the meat and nobody bitches about the band... thats the way I like it.


Edited by tater195, April 06, 2015 - 07:16 PM.

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#10 JD DANNELS OFFLINE  

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Posted April 08, 2015 - 10:43 AM

They just had the first BBQ competition of the year around here last weekend, Cold , cloudy and windy. I dont miss that at all. I havent tried the recipe yet, but I can smell it from here. 
 
I never had a "team", just a few guys that got drunk friday night and slept till 10 on saturday... "with friends like the that , who needs enemas". I dont need to spend $100 to cook $100 worth of meat, only to tell me my stuff is better than 20 other guy's ( but worse than the other 20). I dont like to cook to win, I cook stuff I like.. I have to eat what I dont turn in. We throw a party and have 100+ people show up. Nobody bitches about the meat and nobody bitches about the band... thats the way I like it.


Yes,I have never done a competition. but come from a large family, with nieces and nephews, grandkids,and even great grandkids, and church groups. It is not unusual to feed up to 50 people at a cookout a few times a year.
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#11 off road buggy master OFFLINE  

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Posted July 18, 2015 - 08:24 PM

Yes,I have never done a competition. but come from a large family, with nieces and nephews, grandkids,and even great grandkids, and church groups. It is not unusual to feed up to 50 people at a cookout a few times a year.


Thanks for telling me about this rub I'm going to give it a go . I hope to do some smoking next weekend.

#12 JD DANNELS OFFLINE  

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Posted July 19, 2015 - 12:17 AM

Thanks for telling me about this rub I'm going to give it a go . I hope to do some smoking next weekend.

Hey Eric, hope you like it! Having known you smoked meat for years, I am just sorry I never shared it with you sooner.
Do not be afraid to modify it to your taste!

#13 tater195 OFFLINE  

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Posted July 19, 2015 - 01:05 AM

I missed this the first time around..1 C Cookies Flavor Enhancer.

Had to google it. We use tony chachere's creole seasoning around here. Is that close?

I have been buying bulk seasoning mix from sausagemaker.com. $20 for 2# of mix instead of $3 for a few oz at the store. I use watered down hot sausage mix with paprika/ brown sugar for dry rub and 1/2 cup with 1/2 bottle of franks hot sauce for hot pickled onions/ pickles/ deer sticks


Edited by tater195, July 19, 2015 - 01:08 AM.


#14 JD DANNELS OFFLINE  

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Posted July 19, 2015 - 08:09 AM

I am not familiar with that particular creole seasoning, i would assume it has some cayenne pepper, so you might have to adjust that in the recipe.
Cookies is a company in Iowa and i do not knowhow far outside iowa they distribute.
Lowreys Season Salt is nationally distributed.
It is all a matter of taste, so play with this recipe and make it suit yours.




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