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Unread 11-15-2012, 04:41 PM   #38
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by El Ropo View Post
8 parts sugar substitute.

I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic.

Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.
Mine isn't too far from this. At the very end, on ribs and sometimes on pork I will add just a tad (and I mean a tad) of turbinado, but mine is something like:

20% black pepper
20% chili powder
20% tony's creole (which is season salt with some garlic and onion in it)
10% spanish paprika
10% hungarian paprika
10% island bbq spice mixture (similar to jerk, but not exactly)
10% mixture of hot, like ground cayenne, ancho, chipotle, red jalapeno

For bbq chicken (cant believe I even typed those two words together) I'll use this straight up. Pork and ribs a tiny amount of turbinado added
at the end, and for beef (chuckie, brisket, etc.) I'll mix in about 2 parts above with another 1 part black pepper (no turbinado).
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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