Davo wrote:Wow..all of a sudden I feel like some forequarter ribs....they looks soo nice.......would most butchers know what you meant if you ordered them by that title?
and..Chris....we are all hangin' to know your dust sprinkle...would you care to share....pretty please
and yeah..it's been a long week....I think it's not only Bucc who needs a lie down........OI......who stole my pillow
have a great week fellas
Davo
Here is where I say TRAIN YOUR BUTCHER!!!!, imarty probably has a technical way to say this, but I just say Forequarter Short Rib, in whole portions, they usually like to cut them down so they look prettier............I don't let my butcher do and of the small knife work.
Yeah....Nice try Davo........Do you think I want you bastards beating me with my own rub (unless you paid full retail for it)? I have a couple of Restaurants who want me to make it for them, so I'm not giving it away, it took two years and some to develop!....makes me tired just thinking about it.
Here is the "Base".....it will work nicely just as it is, only three ingredients missing!
Seriously, this works for me, I make up the "Base" and then I have "add on's" or "tweaks" that I add to provide variations and turn the flavour this way or that.
½ cup Paprika
¼ cup Salt (powderised)
¼ cup Sugar (powderised)
2 Tablespoons Mustard Powder
¼ cups Chilli Powder
¼ cups Cumin
2 Tablespoons Ground White Pepper
¼ cups Ground Garlic
2 Tablespoons Cayenne Powder
Powderised, just means I've ground it down to a powder.
Cheers
Chris
.......might be time you had a lie down! 
Oh yeahhh.
Chris is that the same rub that you kindly let me sample?