PDA

View Full Version : Commerical vs homemade when competiting.


Wicked Smoke BBQ
11-17-2013, 09:39 AM
Please excuse me if this has been answered before. I'm trying to decide which is better, commerical or homemade rubs. Ever since I started we have made our own rubs. The reviews from others have been great, but yesterday I tried a commerical rub and the comments coming back were outstanding. I've only used the rubs we have made when were at competitions, but after our practice yesterday and the comments it has me thinking about commerical rubs.

Thoughts?

4uweque
11-17-2013, 09:53 AM
I use commercial rubs and start with commercial sauce, I add a few things to the sauce though. I have enough to keep up with and prepare before a contest, I don't need to have to make rubs and sauces, plus I think it's more consistent this way.

ITBFQ
11-17-2013, 09:56 AM
Why not try a combination of both to layer the flavors? Commercial rubs are marketed and sold for a reason - they are good. But, if you have good success with what you make at home, you might as well try a combo at home and see what happens. I have good luck with commercial rubs and making my own isn't worth all the hassle for cooking at home. On the other hand, I do use a combination when competing, though, and it seems to work well. Just my two cents!

71-South
11-17-2013, 10:39 AM
I use well known, successful commercial rubs and add a bit to them to personalize. A little heat. A little sweet.

kenthanson
11-17-2013, 11:10 AM
We use our own rub and it probably hurts us more than help but it's all part of the game for us.

CivilWarBBQ
11-17-2013, 12:02 PM
Either works. The key with spices is that they be fresh. Whether you buy somebody else's mix or do your own, it's crucial that the time between when the components are ground and when the product is eaten be as short as possible.

For example, if you are making your own rub "fresh" with spices that have been sitting around a supermarket warehouse/shelves for several months, you won't get the same punch out of the spices that a rub that is ground, packed and shipped straight from the packer in short order.

Of course you can always grind your own spices at home if you are willing to go through that effort...

Scottie
11-17-2013, 02:19 PM
Why reinvent the wheel? There are bad ass rubs and sauces that you don't have to do anything to them. Smokin Guns Hot, Cimarron Docs, Blues Hog, The Slabs, FAB

toys4dlr
11-17-2013, 03:04 PM
Hey Scottie,

That list looks like your sponsor banner. great ones there.

Alexa RnQ
11-17-2013, 03:48 PM
We make our own for two reasons: so we don't taste like everyone else, and so that we never get caught short because we can't get a particular product.

"Bone to Bark" BBQ
11-17-2013, 04:32 PM
Go commercial and have consistency every time, Order a few pounds ahead, keep in a cool dark place and you won't run out! As far as sauce, go commercial and personalize if you like, just measure and write it down!

Lake Dogs
11-17-2013, 04:56 PM
A lot of folks, particularly those new to competition cooking, cook what they like. Nothing wrong with that, but know that when you cook for judges you're cooking to please the broader general public. If your tastes love salt, that's not good. If your tastes are like mine, you'll have food TOO spicy for the average Joe. One would think I'm making the argument for commercial rubs. There's certainly something to be said for them. However, I never found one that I couldn't do better. Perhaps because when doing my own, cost was no object. As Gavin said, make sure they're fresh.

Try them, as you did, on your friends. Also, try them on your friends when they're not starving to death and when they're stone cold sober. Try multiple recipes at the same time, let them judge them against one another, you'll find what works best for you.

sharks_guy
11-17-2013, 05:57 PM
... try them on your friends when they're not starving to death and when they're stone cold sober.


Hmmm... Looks like I need to find new friends.

:thumb:

rookiedad
11-17-2013, 07:52 PM
make your own out of a combination of commercially available (hint: Simply Marvelous) rubs.

RumRunner_1492
11-18-2013, 08:37 AM
I make my own. I have tried commercial rubs and have found some good ones but I still like mine better. That said the judges have no idea what is commercial and what isn't. They judge solely off taste, tenderness and appearance not commercial vs. homemade.

bruno994
11-18-2013, 10:31 AM
Homemade on my brisket, half commercial / homemade on ribs and commercial on chicken...

$billBBQ
11-18-2013, 12:22 PM
+1 for the homemade. I just think it is part of the fun is trying to make everything from scratch, but we only do a couple contest a year

roksmith
11-18-2013, 01:23 PM
We originally started using our own rubs and sauces. Had a little success. Very little. Then we moved to commercial rubs and sauces. Had a little more success. Began mixing commercial sauces to combine the best of what we were using. Got a little better. Then we developed our own rub and sauce following the same flavor profile we came up with from our mixed sauces. Even more success...and now we save a ton of money over the year in rubs and sauces..even selling a few bottles to our friends. It helped us to find a flavor profile the judges liked by using the commercial products that were scoring well. In the end.. scoring well with your own product is just a cherry on the top.

Bbq Bubba
11-18-2013, 01:27 PM
Didn't you know everybody uses the same thing?

ynotfehc
11-18-2013, 01:56 PM
I think it depends on why you compete. I started competing in order to eventually start catering, so for me I make my own rubs and sauces in order to develop my own flavor profiles. This year I switched to commercial sauces with added ingredients, then finished with my own sauces after I had my flavor profile figured out. If finishing well at competitions and hanging out with friends is why you compete, then using commercial brands might be the way to go for you. They are tested, tried and true recipes and have proven to be successful in competitions.

Sawdustguy
11-18-2013, 02:59 PM
+1 for the homemade. I just think it is part of the fun is trying to make everything from scratch, but we only do a couple contest a year

I would think winning would be even more fun than making my own rubs and sauces. Even the big guns use commercial rubs and sauces.

Nature Boy
11-18-2013, 03:09 PM
straight from the bottle! :)

Cheers
Chris

Wicked Smoke BBQ
11-18-2013, 07:51 PM
Thanks for all the replies guys. Doing a lot of searching and there are so many out there lol.

IamMadMan
11-18-2013, 08:11 PM
I know we all discuss rub recipes and discuss which is best from time to time. But the question of making and using home made rubs versus buying and using commercial rubs always seems to resurface time after time.

The best rub in the world is the rub you like best. More often than not the rub you like best will not be the one you make yourself. This is because we get locked into a closed mind of what spices we should put into the rub we make. Personal changes in taste are difficult to make and we tend to lock in on a specific set of ingredients and exclude others that don't appeal to our personal tastes.

This is the reason many people chose other rubs in taste tests. They break your barriers of normal taste and expand your flavor horizons. Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds layers of flavor of the meat, without overpowering it. While a rub will add flavor, it is also a flavor enhancer that brings out and compliments the overall flavor of the meat with subtle additions of salty, sweet, savory, and spicy flavors in perfect balance to our taste buds.

I will probably have some opposition here, but in the end I think it is best to leave the rubs to the professional suppliers. They have spent year developing their flavor profiles and they are commercially mixed in bulk. They have professional mixing, measuring, and packaging equipment.

In the end they have the quality control labs to provide you with a consistent product that will not change from cook to cook. It will save you a lot of work, effort, and yes even money in the interim, and there are so many choices out there.

It doesn't mean it's right for everyone to buy commercially rubs. Some of you will, some of you won't. We all use what has worked best for us.

.

caseydog
11-18-2013, 08:18 PM
As an outsider looking in, this is something that perplexes me whenever it comes up. I just can't wrap my head around competing in BBQ using somebody else's rubs and sauces.

CD

rksylves
11-19-2013, 05:58 AM
Chicken is mostly commercial.
Ribs is all mine.
Pork is kind of up in the air at the moment. I'm undecided between one I came up with and a commercial one.
Brisket, well, is currently pretty much a disaster. I can't seem to do anything right with brisket.

Russ

Untraceable
11-19-2013, 06:24 AM
The best rub in the world is the rub you like best. More often than not the rub you like best will not be the one you make yourself. This is because we get locked into a closed mind of what spices we should put into the rub we make. Personal changes in taste are difficult to make and we tend to lock in on a specific set of ingredients and exclude others that don't appeal to our personal tastes.

This is the reason many people chose other rubs in taste tests. They break your barriers of normal taste and expand your flavor horizons.

.

very much agree.

Backfirin' BBQ
11-19-2013, 09:53 PM
We make our own for two reasons: so we don't taste like everyone else, and so that we never get caught short because we can't get a particular product.


Same here.

MAP
11-20-2013, 06:47 AM
Commercial. Here is what I use. TS, DD, RR, CL, and SG Hint all but one are made by the same company.

Pole D
11-20-2013, 08:05 AM
What if we use commercial and call it homemade? :-D

tnjimbob
11-20-2013, 09:32 AM
For comps, we use a blend of commercial rubs, and I add some things to a commercial sauce. We have been very successful this year with this combination.

When cooking @ home or for catering gigs, I like to experiment a little, adding things to commercial rubs & mixing with a base rub that I make just to keep it consistent and save a little $$.

bigdaddyvalckx
11-20-2013, 11:35 AM
We use homemade and have had good successes. Lost of trial & error, though, little adjustments after each competition.