Rib Rub

[snoqualmiesmoker]

Are the champs from Long Island willing to share their champion rib rub?? I looked in the recepie section to no avail! Or point in the right direction, faithfull!

JB

[badger]

To my knowledge Phil just makes it as he goes. I think he is like those chefs that don't measure anything.

[jminion]

To my knowledge Phil just makes it as he goes. I think he is like those chefs that don't measure anything.

We'll have to break him of that habit, you want to be able to repeat every thing, so exact measurements are a great idea.

[Neil]

I remember not to long ago Phil saying he applies his rub directly from the shakers. I know you should probably measure but my mother never did and neither do I unless I am baking. Must be an Italian thing.

[BigAl]

From what I saw on the 2 week BBQ show on Food TV, the brothers that make it to the JD cook off, use the "same secret" rubs on 6 to 10 briskets, just to get "the one" that their team wants to get a few of slices from to submit to the judges....So logic would say that the individual brisket has a bigger part in winning a given contest than the rub.