The BBQ BRETHREN FORUMS. - View Single Post

Lake Dogs · 04-16-2010, 09:59 AM

I had a few bad experiences early on with sugars in my rub, so now 10+ years later
I still dont use sugars of any kind in the rub. My sauce tends to be a little sweet,
more to give a balance to it. Frankly, if I'm not in the mood for sweet, I eat the pork
sans sauce and am thrilled with it that way. For comps we dont submerge the pork
in sauce; rather pour a small amount over the top. If a judge prefers it without
sauce; there's plenty there with no sauce on it. If they like it with sauce, there's
enough there with sauce on it to enjoy...

For me, personally, I enjoy the differences. Sometimes a little sweet; sometimes not.

04-16-2010, 09:59 AM	#4
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I had a few bad experiences early on with sugars in my rub, so now 10+ years later I still dont use sugars of any kind in the rub. My sauce tends to be a little sweet, more to give a balance to it. Frankly, if I'm not in the mood for sweet, I eat the pork sans sauce and am thrilled with it that way. For comps we dont submerge the pork in sauce; rather pour a small amount over the top. If a judge prefers it without sauce; there's plenty there with no sauce on it. If they like it with sauce, there's enough there with sauce on it to enjoy... For me, personally, I enjoy the differences. Sometimes a little sweet; sometimes not. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills