Dry Rub, and BBQ sauce fundamentals. Input from real pitmasters wanted.

[Hook_Line_and_Sinker]

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

[BobM]

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

[landarc]

Originally Posted by Hook_Line_and_Sinker

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