First Billy Bones Rubs and sauce review.

Not enough time for smokin today so we did the alternative. Nice que on the big stainless Q monster.

Wanted to try the great Billy Bones rubs Mics gave me. Could not try them all so here is what I did try,

1. Cut up Chicken on the Q. Used Billy Bones Original rub. First off I really like the fine consistancy of the rubs. It melted right into the skin and added a nice color. I could smell the spices cooking with the chicken. Always a good sign. I did some sauceless and some with mild Billy bones Sauce.

The results,
The taste of the rub was very very nice. Not overpowering but a nice taste of sweet and spice. Really reminds me of BUTTRUBB rub. But even better.
The sauce was very good as well. I notice Billy Bones says to serve sauce warm. It does have a much enhanced taste when put on warm. I would call spice rating 8/10 and Sauce 8/10.

2. Big half lb burgers from farm raised beef in ground chuck. Did this with the triple xxx cherry rub. This rub smells of smokey paprika and cherry from 3 feet away when put on meat. I was somewhat afraid it would over power the beef.

Served with big slice of Chedder, sweet Onion, slice of Pinapple, ketchup relish and mustard. The rub lent a unique and smokey taste to the burgers. You can really smell the smokey paprika and taste it. While they came out great. I can see this xxx cherry rub is much more suited to ribs and slow cooked meats. Also is very powerful so no need to over rub. In fact next week I will use the competition billy bones rub about 70percent to the xxx cherry rub 30 percent. Very good rub but hard to rate on burgers. Probably not a good meat to use it on. 7/10


3.Last but not least, Some Carne Asada thin cut steak. I used the Billy Bones BEEF RUB on this. WOW! This stuff has very nice onion, garlic rub taste on steak. In fact this would be even better on a nice Tri-Tip. Great tasting rub 9/10 Really liked it.


So there is my first review. Next week I will do some ribs. One slab with XXX cherry rub and one slap with Competition rub. Plus the regular Billy bones sauce.
I want to know how to make the cherry glaze that Mics talked about. Yum yum. Billy is great stuff! Thanks again Mics

Till next week,
Bon Appetit.
Ice

Mix 75% comp rub and 25% carribean rub together then mix with olive oil till ya get a very thick paste and do chicken with it, hand rub it into the meat then let it sit for 6 to 8 hours and marinate. Smoke with apple cherry and watch out brother your taste buds will explode....

Stuffed from ribs right now... too full to type much. Thought I'd be the only fool running the smoker with turkey leftovers still in the fridge! We declared today a "no turkey day". Used basic rub and cherry wood. No leftovers...