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Oklahoma Joe's Hog Rub and Yard Bird seasoning

 
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GeorgeH
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Joined: 30 Aug 2009
Posts: 423
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Fri Sep 04 09 12:06 pm    Post subject: Oklahoma Joe's Hog Rub and Yard Bird seasoning Reply with quote

I like Oklahoma Joe's Hog Rub and Yard Bird seasoning. It is getting harder to find. Has anyone come up with a recipe for an imitation?
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ARIZONAsmoker



Joined: 23 Apr 2009
Posts: 17
Location: Tucson

PostPosted: Thu Jan 28 10 9:25 am    Post subject: Reply with quote

Try this it came form the Oklahoma Joe's owner Jeff Stehney on a episode of BBQ with Bobby Flay. They were making pulled pork. I am sure it is not the exact recipe but I have tried it and it is very close and very good.

1/4 cup salt

1/4 cup firmly packed light brown sugar

2 tablespoons sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons Spanish paprika

2 tablespoons chili powder

1 tablespoon celery salt

1 tablespoon freshly ground black pepper

1 teaspoon freshly ground white pepper

1 teaspoon dried thyme
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GeorgeH
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Joined: 30 Aug 2009
Posts: 423
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Sun Jan 31 10 3:32 am    Post subject: Reply with quote

Thanks so much! I've been looking for years. I mainly wanted to be able to reduce the salt in it. I've found that putting the rub on and letting it sit on the meat overnight ends up making the meat too salty.

George
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GeorgeH
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Joined: 30 Aug 2009
Posts: 423
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Wed Mar 10 10 9:38 am    Post subject: Another Version Reply with quote

I happened to find a slightly different version on this web page:

http://www.recipezaar.com/Oklahoma-Joes-Rib-Rub-118966

Oklahoma Joe's Rib Rub

Ingredients

2 tablespoons granulated sugar
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon ground black pepper

Directions

In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.

Store in a covered container at room temperature!
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GeorgeH
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Joined: 30 Aug 2009
Posts: 423
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Sat Mar 13 10 6:19 am    Post subject: Reply with quote

I did some internet searches for Jeff Stehney's rubs and found these pages:

http://www.bbqguide.com/competitiontips.php
http://www.potter-productions.com/products/BBQ_Recipe_Page.htm

These recipes interested me because I know that Oklahoma Joe's Hog Rub & Yard Bird Seasoning has MSG in it. (It gives some folks head aches but I'm ok with it).

Jeff Stehney's Pork Rub

2 tablespoons salt
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon MSG
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne

Mix and apply to large pork cuts such as butts before barbecuing.

Jeff Stehney’s Pork Rub

4 T salt
4 T sugar
2 T brown sugar
1 T chile powder
1 T paprika
1 T cumin
1 T MSG
1 T garlic powder
2 tsp onion powder
2 tsp black powder
2 tsp white pepper

Place all ingredients in container and thoroughly mix together.
The Pork Rub is designed for large cuts of meat. It has a high percentage of sugar. The longer the cooking time and the lower the temperature, the more sugar I prefer in rubs. Brown sugar and cumin taste better with the pork, while white sugar and lemon pepper enhance the brisket better.
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JVH



Joined: 14 Jul 2010
Posts: 4
Location: Overland Park, Kansas

PostPosted: Thu Jul 15 10 4:33 am    Post subject: Reply with quote

Hi All,
New here, but looks like a great BBQ Resource.

I was looking for a recipe for the original Oklahoma Joe’s
Hog Rub & Yard Bird Seasoning
I have used it for years and everyone raves about the ribs.
It is the only rub I have every used where no one ever uses any sauce.

I found this listed on here as being the real deal.
Jeff Stehney's Pork Rub

2 tablespoons salt
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon MSG
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne

Mix and apply to large pork cuts such as butts before barbecuing.
---------------------

I tried it. It is not bad, but it is not the real deal.
I still have a little of the original in the original bottle.
It doesn't look the same, it doesn't smell the same, and obviously the taste is different.

Here is the ingredient list from the actual bottle.
Oklahoma Joe’s
Hog Rub & Yard Bird Seasoning

Ingredients:
Salt
Brown Sugar
Garlic
MSG
Onion
Spices
Paprika
Green & Red Bell Peppers
Natural Flavors
Molasses

Obviously if you do any quantity of BBQing it gets real expensive to buy it from Charbroil who now owns the rights to it.

If anyone has a closer recipe, it would be much appreciated.

Thanks,
John
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1MoreFord
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Joined: 28 Jun 2005
Posts: 492
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Sat Jul 17 10 11:36 pm    Post subject: Reply with quote

Thanks for the recipes. I've been wanting a clone of the Hog Rub and Yard Bird for a while. Got to try these and experiment some. Smile

A couple of fyi's though. The original Hog Rub did *not* have sugar in it and I preferred that version. The second version added sugar. The OK Joe Rib Rub was a different recipe to the Hog Rub. Somewhere I have an old OK Joe catalog listing these along with a couple of other items.
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JVH



Joined: 14 Jul 2010
Posts: 4
Location: Overland Park, Kansas

PostPosted: Tue Jul 20 10 12:22 am    Post subject: Reply with quote

I agree that the recipes have changed over the years.
However the one that always got the comments was the:

"Oklahoma Joe’s
Hog Rub & Yard Bird Seasoning"

That was the one I listed the ingredients from the bottle.
I realize that this was made for chickens and Pork butts, However I use it on ribs with great sucess.

I will try to replicate it, but I am having a problem finding
dried red and green bell peppers and dried molasses.

Then of course there is the issue of what is under the labels of "Spices" and "Natural Flavors".


Last edited by JVH on Thu Jul 22 10 12:12 am; edited 1 time in total
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Jarhead
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Joined: 11 Oct 2009
Posts: 7353
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Jul 21 10 12:57 am    Post subject: Reply with quote

JVH wrote:
I agree that the recipes have change over the years.
However the one that always got the comments was the:
Oklahoma Joe’s
Hog Rub & Yard Bird Seasoning
That I listed the ingredients from the bottle.
I realize that this was made for chickens and Pork butts, However I use it on ribs with great sucess.

I will try to replicate, but I am having a problem finding
dried red and green bell peppers and dried molasses
.

Then of course there is the issue of "Spices" and "Natural Flavors".

This is where I get my dehydrated pepper flakes from. I rehydrate them in water for about an hour. Never tried the granules, so I don't know about that. They also sell powdered molasses and honey. This link will take you the "P" area, you will see what they have when you get there.
http://spicebarn.com/p.htm
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GeorgeH
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Joined: 30 Aug 2009
Posts: 423
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Wed Jul 21 10 10:31 am    Post subject: Reply with quote

Dark brown sugar is basically brown sugar that has more molasses in it (basically about 3 % more molasses than light brown sugar)

George
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JVH



Joined: 14 Jul 2010
Posts: 4
Location: Overland Park, Kansas

PostPosted: Thu Jul 22 10 12:14 am    Post subject: Reply with quote

Thanks Gunny,
I purchased those three items from spice barn.

I will try mixing up a batch when I get them.

If I get close I will post it here.
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GeorgeH
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Joined: 30 Aug 2009
Posts: 423
Location: Arkansas, between Little Rock and Fort Smith

PostPosted: Fri Sep 24 10 10:45 am    Post subject: My Version of Oklahoma Joe’s Hog Rub and Yard Bird Seasoning Reply with quote

Guys,

I came up with my version of the rub. I noticed that most of the recipes we found in the previous posts have the same ingredients. The differences are basically different proportions. I decided to use the list of ingredients on the bottle to develop the proportions since the law requires the ingredients be listed in the order of the quantities with the largest quantities being listed first. Most of the recipes called for regular sugar but the list of ingredients only listed brown sugar so I left the white sugar out. The last ingredient on the label is dried molasses but I used dark brown sugar instead of adding more molasses because dark brown sugar has 3 percent more molasses than light brown sugar. I don't like bell peppers so I left them out but you can get bell pepper granules from Spice Barn (the red and green are available separately). If you want to add it, I'd suggest using 1/2 to 3/4 teaspoons of each of the red and green bell peppers to the recipe below. The list of ingredients includes "Natural smoke flavor" that I left out also. I figure my smoking will add enough smoke flavor but the Spice Barn also has "Hickory Smoke Powder". If I were to add it, I would probably add about 3/4 teaspoon. I decided to add some BBQ spice because I thought it would add some depth of flavor. When I mixed it up, I was surprised how close the flavor is the original. I tried the lower salt version that I describe in the recipe on some ribs when I allowed the ribs to sit in the frig overnight with the rub applied. They had the right amount of salt and were fantastic!

George

George's Version of Oklahoma Joe’s Hog Rub and Yard Bird Seasoning

1/4 Cup Seasoned Salt -- I use Lawry's brand. (use 2 tablespoons if you apply the rub and refrigerate the meat overnight.)
3 Tablespoons Dark Brown Sugar
2 1/2 Teaspoons Garlic Powder
2 1/4 Teaspoons MSG -- I use Accent brand.
2 Teaspoons Onion Powder
1 3/4 Teaspoons Spanish Paprika
1 1/2 Teaspoons Chili Powder
1 Teaspoon White Pepper
1 Teaspoon Ground Black Pepper
1 Teaspoon Cumin
1/2 Teaspoon Barbecue Spice – I use McCormick's.

Spread the brown sugar over a flat bottomed glass dish. Dry it in a warm oven (use the oven's lowest heat setting). After 10 minutes, loosen the sugar from the glass with a spatula and dry it for an additional 30 to 60 minutes. Mix all the spices and put into a shaker bottle.

This recipe makes enough to coat about 4 or 5 racks of ribs.
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