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-   -   What are your secrets to rubs? (https://www.bbq-brethren.com/forum/showthread.php?t=166825)

InviteBuddha2YourBBQ 07-25-2013 04:12 PM

What are your secrets to rubs?
 
I can't get it right. Every time I'm at a BBQ I'm told I'm doing it wrong. Really wrong

Who can help me with this?

The_Kapn 07-25-2013 04:16 PM

Start with this---

What are your rubs now??

TIM

marubozo 07-25-2013 04:23 PM

The secret: Keep it simple.

And who is telling you you're doing it wrong?

InviteBuddha2YourBBQ 07-25-2013 04:25 PM

Quote:

Originally Posted by The_Kapn (Post 2565393)
Start with this---

What are your rubs now??

TIM

Mostly beer related

InviteBuddha2YourBBQ 07-25-2013 04:26 PM

Quote:

Originally Posted by marubozo (Post 2565406)
The secret: Keep it simple.

And who is telling you you're doing it wrong?


I don't know. Lots of people got really pissed at me at the last BBQ

YetiDave 07-25-2013 04:28 PM

Give us an example recipe?

The_Kapn 07-25-2013 04:28 PM

Quote:

Originally Posted by InviteBuddha2YourBBQ (Post 2565390)
I can't get it right. Every time I'm at a BBQ I'm told I'm doing it wrong. Really wrong

Who can help me with this?

Quote:

Originally Posted by InviteBuddha2YourBBQ (Post 2565408)
Mostly beer related

Quote:

Originally Posted by InviteBuddha2YourBBQ (Post 2565409)
I don't know. Lots of people got really pissed at me at the last BBQ

Beer is good 8)

Now, when you can tell us what you did, we can probably help.
Until then.......No Way.

TIM

DownHomeQue 07-25-2013 04:30 PM

I put some on the meat then smoke it! lol make sure you don't make it Too salty or spicy. and don't use to much on small pieces of meat. When you see people on BBQ pitmasters drenching it on.. a lot of that is for color.. those rubs are mostly Paprika and light on salty spicy sugary flavors. for the normal backyard cook.. a light dusting is applied then the smoke does the rest.. sounds like you used way to much.. and offended some people..

IamMadMan 07-25-2013 04:43 PM

First, there is no secret, it is a matter of taste. Tastes vary from person to person

DriverWild 07-25-2013 04:54 PM

I don't think this person is serious.

Bludawg 07-25-2013 04:56 PM

When making a rub use parts as a measure and weigh the parts because not all ingredients have the same volume. A part can be any measurement that you determine it to be.
Example: Kosher salt and Med grind Black pepper 1 oz of salt is about 1 tsp 1 oz of pepper is about 4 tsp.

Smokeoholic 07-25-2013 05:19 PM

Just sayin...:-P

http://i41.tinypic.com/ajqh5l.jpg

buccaneer 07-25-2013 05:24 PM

Quote:

Originally Posted by InviteBuddha2YourBBQ (Post 2565390)
I can't get it right. Every time I'm at a BBQ I'm told I'm doing it wrong. Really wrong

Who can help me with this?

Awww.
Okay.

The Rub Company
Simply Marvelous
Plowboys.
Oakridge
3Eyez
Coleman


Now you can do no wrong!:biggrin1:

SmokinAussie 07-25-2013 05:49 PM

C'mon.... what's YOUR recipe.

We won't laugh... Promise...:wink:

caseydog 07-25-2013 05:55 PM

You are using too much of this, and not enough of that. The this to that ratio has to be just right.

CD


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