BBQ Rubs???? - BBQ Central

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Old 06-11-2005, 11:53 AM   #1
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I think you answered your own question. It took me about a year or so to find a mixture that was to my likening.Start with a 1/4 tsp and add as you go. You don't have to make a big batch at once to taste. That's why some pay five bucks for a marketed rub. They know people are too lazy to tinker in the kitchen and will pay the big dollar for a oz. container of rub. Take any "Basic" rub that appeals to you and modify it to your taste or what your looking for.
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Old 06-11-2005, 12:25 PM   #2
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Oh yea, Write it down. I threw a rub together one night from who knows what in a panic because I thought I had some regular left in the cupboard.It was great. Who knows what the formula was due to being in such a hurry. It was for a very large order of butts and every one loved it. But alas I have not been able to reproduce it.
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Old 06-11-2005, 12:29 PM   #3
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There are some general "rules of thumb" so to speak when you put rubs together. However, I whole heartedly believe that some rules are made to be broken. Paul Kirk has a good book on sauces and rubs. He explains the ins and outs of traditional rubs and sauces and how they are put together. I ususally start with salt and move on from there. My problem is that there is such an abundance of flavors available out there that I have a problem limiting myself. I try very hard to keep it simple. I subscribe to simple is better when it comes to Que. Make what you like, your the one thats gotta eat it.

Good Q!

Jack
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Old 06-11-2005, 01:31 PM   #4
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what are you're thoughts about salt in rubs drying out the meats to a degree?
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Old 06-11-2005, 03:16 PM   #5
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Fire, I'm one of the simple is better guys. I believe all flavors involved in anything that goes on the meat should enhance the meat flavor, not over power it. The fun way to do it is start with 2 or 3 ingrediants, then add a flavor on the next cook...if you like it, keep it and try another...if not, dump it.

Takes a while, but you get to eat a lot of q!
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Old 06-11-2005, 04:33 PM   #6
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You really have to pause a moment and think about the benefits of rubs and marinades etc. in general. I mean really sit down and think about it. Drink a few adult beverages, sit in the hammock, and ponder just how much a rub means to the whole 16 -24 hour process that we aim at for BBQ. When you reach that level, I gaurantee you'll start to simple it up! .

Good Q!

Jack
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Old 06-11-2005, 04:37 PM   #7
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well, I'm feeling pretty simple right now! Trying to ease the pain of a sun burn..aren't you supposed to be smoking a bunch of experiments right now?
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Old 06-11-2005, 04:49 PM   #8
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I just delivered the last rack. I'm getting ready to sit down to my rack right now. I'll Post the whole thing under proper headings. Beans from Kurtopia, fresh corn on the cob and some Q I had in the freezer from The Prestigious Palmetto.

Good Q!

Jack
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Old 06-13-2005, 09:24 AM   #9
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On occasion, I have done butts and ribs with just salt and pepper. The smokiness and PORK flavor really stands out. The sauce does all the "talkin".

Al
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Old 06-13-2005, 06:46 PM   #10
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I do them that way too Al. I add some garlic salt to the mix though!
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