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Unread 03-07-2013, 04:56 PM   #67
AZScott
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Join Date: 02-22-08
Location: Phoenix, AZ
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I've always been a big believer in commercial rubs for what we do at comps due to consistency of the product. I will say that recently one rub I use along with one sauce I use either had miserable quality control or they changed their recipe. The rub had significantly more chili powder which gave it a different mouth feel (opposed to sugar that wouldn't give the gritty / powdery mouth feel) and the viscosity of the sauce was equal to what I would use in a comp but that meant that I couldn't add my other items so it affected the taste and sheen. Ah well. Since then, I have been working on my own.
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