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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-02-2012, 02:01 PM   #16
Hook_Line_and_Sinker
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Sometimes it's best to follow the research previously done....

Below find the way to the experiments of he who wears the foil hat ....

Mad Science Experiment - Burning Rub Ingredients
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Viking 30 inch Gravity Fed Charcoal Smoker
Brinkmann 5 burner gas grill with sear & rotisserie
UDS's 3 and growing
Char Griller w/SFB w/mods
Orion Cooker
Charbroil 7000 Gas Grill
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Unread 12-02-2012, 11:33 PM   #17
BobM
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My pork rub is:
8 parts splenda
2 parts chili powder
2 parts paprika
1 part garlic powder
1 part onion powder
1/2 part salt
1/2 part black pepper
1/4 part cayenne (optional) (I love it, the wifey hates it)

I often foil my ribs with squeeze butter, honey and brown sugar, I always pan/foil my pork shoulders. When the ribs/shoulders are done, I reserve the liquid/juices and use it as a sauce. If you want, you can make a roux out of squeeze butter and corn starch or mix it with corn starch or flour to thicken it up. I do not use a separate sauce, I feel it competes with the natural flavors I get from my cooker.

When you make a roast in an oven, you make a gravy out of the drippings, same principal here and I find it's great!

Bob
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Unread 12-02-2012, 11:39 PM   #18
landarc
somebody shut me the fark up.

 
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
Sometimes it's best to follow the research previously done....

Below find the way to the experiments of he who wears the foil hat ....

Mad Science Experiment - Burning Rub Ingredients
Yes! A strong second for reading the Mad Scientists work
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