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G Wiv's BBQ Rub Now Commercially Available

G Wiv's BBQ Rub Now Commercially Available
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  • G Wiv's BBQ Rub Now Commercially Available

    Post #1 - November 7th, 2007, 10:36 am
    Post #1 - November 7th, 2007, 10:36 am Post #1 - November 7th, 2007, 10:36 am
    Over the past couple years, I've been fortunate enough to receive helpings of a proprietary BBQ rub made by G Wiv, my BBQ Life Coach. The recipe for the rub is not shared and the only way to get some has been from G Wiv himself.

    Until now.

    The Spice House is now selling G Wiv's BBQ rub commercially for a very reasonable price.

    It's an excellent, multi-purpose rub (works well on pork, poultry, fish, or even veggies) with the right amount of heat and no discernible sweetness (although I do not know if it contains sugar or not. I'm guessing not.)

    Best,
    Michael
  • Post #2 - November 7th, 2007, 10:43 am
    Post #2 - November 7th, 2007, 10:43 am Post #2 - November 7th, 2007, 10:43 am
    Now the same secret recipe of herbs and spices that GWiv has been rubbing on his meat for years is available for all of us to buy and use in the privacy of our own homes.

    Those of us who have endured years of painful though salubrious tutelage under the firm hand of this stern master of the smoker can attest to the quality of this most excellent rub. We congratulate the Professor of Barbecue on this recognition by the market that his homegrown meat enhancement has commercial viability.

    On the downside, looks like we’re going to have to start paying for this stuff.

    David “Never Made it Past Step 4” Hammond
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #3 - November 7th, 2007, 2:37 pm
    Post #3 - November 7th, 2007, 2:37 pm Post #3 - November 7th, 2007, 2:37 pm
    Congrats. Something to try for next years BBQ season...
  • Post #4 - November 7th, 2007, 3:26 pm
    Post #4 - November 7th, 2007, 3:26 pm Post #4 - November 7th, 2007, 3:26 pm
    brandon_w wrote:Congrats. Something to try for next years BBQ season...


    There's a season?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #5 - November 7th, 2007, 3:27 pm
    Post #5 - November 7th, 2007, 3:27 pm Post #5 - November 7th, 2007, 3:27 pm
    I was going to say, BBQ season never ends. I do my best work in the dead of winter. I find I can control the temperature better when it's cold out.
  • Post #6 - November 7th, 2007, 3:50 pm
    Post #6 - November 7th, 2007, 3:50 pm Post #6 - November 7th, 2007, 3:50 pm
    I've been using and eating Gwiv's BBQ rub for quite a few years. Its a great rub to have in a BBQ arsenal. I'll be keeping it in stock in my cupboard.
    Bruce
    Plenipotentiary
    bruce@bdbbq.com

    Raw meat should NOT have an ingredients list!!
  • Post #7 - November 7th, 2007, 4:59 pm
    Post #7 - November 7th, 2007, 4:59 pm Post #7 - November 7th, 2007, 4:59 pm
    It's interesting - the link works, but if you try to navigate to Gary's rub via their homepage and links - seems impossible. It IS locate-able via their search box inputting "Gary."
  • Post #8 - November 7th, 2007, 5:03 pm
    Post #8 - November 7th, 2007, 5:03 pm Post #8 - November 7th, 2007, 5:03 pm
    Jay K wrote:It's interesting - the link works, but if you try to navigate to Gary's rub via their homepage and links - seems impossible. It IS locate-able via their search box inputting "Gary."


    You can also find it by searching for "barbecue" (where it's the first hit), and it's under G in "spices-by-letter".
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #9 - November 7th, 2007, 6:00 pm
    Post #9 - November 7th, 2007, 6:00 pm Post #9 - November 7th, 2007, 6:00 pm
    i've found it to be harder to control my offset when it's really cold out - the hardest is during rain.

    ...but yeah, BBQ season is 12 months long baby! my friends think i'm nuts. :lol:

    god i love drinking beer and tending to my smoker all day. Pulling out a perfectly smoked brisket or pork shoulder is another form of birth.

    During a long smoke - you might start thinking about whether it's worth it. You might get tired of it, your eyes may be irritated. At the same time you're also excited, and it's so hard to wait 12-16 hours! And you're taking care of it, monitoring the temperature, talking with your friends about it, dreaming about spending time with it at the table.

    ....and before you know it, you pull it out and its something to be so proud of and something that YOU made. A beautiful BBQ birth.

    oh....sorry, got off on a rant there - Congrats G Wiv! You can bet that there will be a side by side comparison at my house soon.
  • Post #10 - November 7th, 2007, 6:34 pm
    Post #10 - November 7th, 2007, 6:34 pm Post #10 - November 7th, 2007, 6:34 pm
    djenks wrote:i've found it to be harder to control my offset when it's really cold out - the hardest is during rain.


    we have a "stovetop smoker" (Made by cameron's) that ...as the name implies ... goes on the stove. it works quite well, though the heat is a little too direct for certain types of bbq (not that it would fit, but a shoulder taking 12-18 hours would be a bad idea i'd imagine)... you use sawdust chips in it ...

    we've made pretty decent ribs with it...

    there's a bbq site out there where the guy owns 100 or 200 different smokers and reviews them, and the stovetop smoker is one of his favs for salmon. we're doing salmon in it tomorrow night.

    the smoker itself is fairly simple.. you might look at it and figure out how to make one yourself. it's basically a nice sized pan with a lid that slides on so it's pretty much airtight. there's a protruding handle then that you can pick it up with... inside there's a grill that's raised maybe 1/4 off the bottom, under that is where the wood chips go. on top of the grid sits a flat pan that the meat sits on top of.

    cameron's also makes one time use smoker bags that are... kinda ehh but get the job done.
  • Post #11 - June 1st, 2008, 4:41 pm
    Post #11 - June 1st, 2008, 4:41 pm Post #11 - June 1st, 2008, 4:41 pm
    Gary

    Tried your rub yesterday on a pork butt and really enjoyed it. I do have a question though. When you apply your rub, how liberally do you apply it. I like to really coat my pork and let it sit for 24 hours. Your rub has quite a kick - do you use it sparingly or really coat the meat that you are smoking?

    Regards

    Rich
  • Post #12 - June 1st, 2008, 4:53 pm
    Post #12 - June 1st, 2008, 4:53 pm Post #12 - June 1st, 2008, 4:53 pm
    Muttster wrote:Your rub has quite a kick - do you use it sparingly or really coat the meat that you are smoking?

    Rich,

    I apply rub quite liberally, my personal preference being a bit of heat and noticeable outside bark. And, while its somewhat aggressive eaten out of hand, 8-12 hours in a smoker mellows flavor, not to mention the spice crusted outside is mixed in with the non spiced interior.

    Glad you enjoyed the rub.

    Regards,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #13 - June 1st, 2008, 6:29 pm
    Post #13 - June 1st, 2008, 6:29 pm Post #13 - June 1st, 2008, 6:29 pm
    It was very nice sprinkled on some oven-roasted cauliflower, which we enjoyed as part of our dinner this evening.

    Highly recommended! :wink:

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #14 - June 2nd, 2008, 8:24 am
    Post #14 - June 2nd, 2008, 8:24 am Post #14 - June 2nd, 2008, 8:24 am
    So do you still apply the yellow mustard before putting on the rub?
  • Post #15 - June 2nd, 2008, 8:32 am
    Post #15 - June 2nd, 2008, 8:32 am Post #15 - June 2nd, 2008, 8:32 am
    If any LTHer has access to a mass spectrometer perhaps we can find out exactly what is in the rub...
    I'm not Angry, I'm hungry.
  • Post #16 - June 4th, 2008, 11:40 am
    Post #16 - June 4th, 2008, 11:40 am Post #16 - June 4th, 2008, 11:40 am
    G Wiv wrote:
    Muttster wrote:
    Glad you enjoyed the rub.

    Regards,
    Gary


    From the link . . .

    We can not reveal the exact ingredients under penalty of death, but here is what we can tell you about the blend: it has a good shake of parika, garlic, onion, oregano, thyme, a few types of chile pepper and a pinch of salt.

    At last, the secret revealed, it's the parika! Now if we can just find a source for this rare spice . . . :)
    Objects in mirror appear to be losing.
  • Post #17 - June 4th, 2008, 3:10 pm
    Post #17 - June 4th, 2008, 3:10 pm Post #17 - June 4th, 2008, 3:10 pm
    I ordered G Wiv's Rub. Geez the shipping was more than the rub! But it still was cheaper than driving to Geneva. Can't wait to try it!
  • Post #18 - June 4th, 2008, 4:53 pm
    Post #18 - June 4th, 2008, 4:53 pm Post #18 - June 4th, 2008, 4:53 pm
    Is all of the salt in the rub Maldon, or just some?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #19 - June 4th, 2008, 11:32 pm
    Post #19 - June 4th, 2008, 11:32 pm Post #19 - June 4th, 2008, 11:32 pm
    gleam wrote:Is all of the salt in the rub Maldon, or just some?

    Oh man, with Ed's google-fu he will not only know the exact rub recipe in short order, but my belt size and gas mileage on my car.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #20 - June 5th, 2008, 8:55 am
    Post #20 - June 5th, 2008, 8:55 am Post #20 - June 5th, 2008, 8:55 am
    Got my rub in the mail yesterday. Took a nice pinch to taste....yeow....that's a spicy little rub there. Does the "fire" mellow out with the smoke, or should I just go light on the rub?
  • Post #21 - June 5th, 2008, 8:59 am
    Post #21 - June 5th, 2008, 8:59 am Post #21 - June 5th, 2008, 8:59 am
    razbry wrote:Got my rub in the mail yesterday. Took a nice pinch to taste....yeow....that's a spicy little rub there. Does the "fire" mellow out with the smoke, or should I just go light on the rub?

    ~ Posted upthread ~

    I apply rub quite liberally, my personal preference being a bit of heat and noticeable outside bark. And, while its somewhat aggressive eaten out of hand, 8-12 hours in a smoker mellows flavor, not to mention the spice crusted outside is mixed in with the non spiced interior.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #22 - June 5th, 2008, 9:17 am
    Post #22 - June 5th, 2008, 9:17 am Post #22 - June 5th, 2008, 9:17 am
    ~ Posted upthread ~

    I apply rub quite liberally, my personal preference being a bit of heat and noticeable outside bark. And, while its somewhat aggressive eaten out of hand, 8-12 hours in a smoker mellows flavor, not to mention the spice crusted outside is mixed in with the non spiced interior.
    Sigh....stick a fork in me again. :wink:
  • Post #23 - June 9th, 2008, 7:31 am
    Post #23 - June 9th, 2008, 7:31 am Post #23 - June 9th, 2008, 7:31 am
    Celebrated Sweden's newly instituted national holiday with, well, what else? Barbequed, St. Louis-cut ribs. Half of the batch got a child/Swede-friendly coating of my own, non-spicy rub and half got a generous shake/rub of G Wiv's glorious concoction.

    And, while I'm soon looking forward to tasting its perfect-ness with smoked butt, this rub clearly holds it own on ribs. Spicy, herby, nuanced and pronounced, it’s simply a great (and, for me, new style of) rub.

    Get it while you can and reflect on the awesomeness of being able to interact with a barbeque guru of G Wiv’s status just about whenever you want on LTHForum!

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