拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-28-2013, 02:52 PM   #31
tduffy
Full Fledged Farker
 
tduffy's Avatar
 
Join Date: 07-05-11
Location: Pierre, SD
Default

Quote:
Originally Posted by Bbq Bubba View Post
I would suggest you NOT let your rub sit overnight. It will solve all your problems with bark.
Agreed. I learned this also. I used to put my rub on a night before and never got the results I wanted. Now rub goes on right before meat hits the smoker.
__________________
Last Call Heroes BBQ https://www.facebook.com/LastCallHeroesBbq Yoder YS1500
tduffy is online now   Reply With Quote


Old 01-28-2013, 02:53 PM   #32
Outnumbered
is Blowin Smoke!

 
Outnumbered's Avatar
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Default

Quote:
Originally Posted by cowgirl View Post
I like to use bacon drippings.
Interesting. Do you cut back on the salt in the rub?
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Old 01-28-2013, 04:38 PM   #33
Smokin in Ne.
Found some matches.
 
Join Date: 06-30-12
Location: Omaha ne
Default

I like to use olive oil and Worcestershire .let sit while getting the fire going and then put rub on and on to the smoker
Smokin in Ne. is offline   Reply With Quote


Old 01-28-2013, 06:02 PM   #34
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Default

parkay
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Old 01-28-2013, 07:51 PM   #35
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I use teriyaki sauce as a sticking agent, it adds the umami factor with savory, sweet, salty, and bitter as balanced flavors..

Apply a thin coat then add the rub, let sit 10-20 minutes before going into the smoker.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Old 01-31-2013, 01:22 PM   #36
spenzalii
Got rid of the matchlight.
 
Join Date: 03-25-12
Location: Upper Marlboro, MD
Default

I've done with and without oil or mustard. Both seem fine.

Now, if I'm seasoning the night before, it will just be rub, nothing else. and maybe another shot just before they hit the smoker
spenzalii is offline   Reply With Quote


Old 01-31-2013, 01:35 PM   #37
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

Quote:
Originally Posted by bludawg View Post
i use nothing, season salt, little dusting of rub, smoke & fire
+1 ^^^^
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Thanks from:--->
Old 01-31-2013, 03:35 PM   #38
I like Bigbutts
is one Smokin' Farker
 
Join Date: 03-11-12
Location: forest, ms.
Default

Quote:
Originally Posted by cowgirl View Post
I like to use bacon drippings.
HAHA!!!!!! .....This message was NOT approved by the American Heart Assn!!!...great stuff COWGIRL!!
__________________
Jambo backyard (Big John) / Weber kettle (**** you Katrina) / LP cooktop / Bubba Keg
I like Bigbutts is offline   Reply With Quote


Old 01-31-2013, 03:39 PM   #39
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by Bludawg View Post
I use nothing, season salt, little dusting of rub, smoke & fire
^^^^^^
This,
__________________
When the going gets tough, I take more fiber.
Mo-Dave is online now   Reply With Quote


Old 01-31-2013, 03:41 PM   #40
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by El Ropo View Post
Zesty Italian dressing. It's cheap
I like to marinate my chicken in this a lot, have not tried it on ribs.
Dave
__________________
When the going gets tough, I take more fiber.
Mo-Dave is online now   Reply With Quote


Old 01-31-2013, 04:23 PM   #41
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Default

A little olive oil
Swamp Donkeyz BBQ is offline   Reply With Quote


Old 01-31-2013, 07:52 PM   #42
RangerJ
is one Smokin' Farker
 
Join Date: 11-04-08
Location: Houston, Texas
Default

Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
A little olive oil
^^^ This. Not even sure if its a "sticking agent" I just like the way they cook when I do it and I've done quite well in the rib category the last year.

Also, as others have mentioned, drizzle with oil and rub them up while your pits coming up to temp. I find no need to do anything prior to then.
__________________
[URL="http://www.pappacharliesbbq.com"]www.pappacharliesbbq.com[/URL]
Cooking on a Baby J by Jambo
[U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=1][COLOR=red][B]Are You Ready to Throwdown?[/B][/COLOR][/SIZE][/URL][/U]
RangerJ is offline   Reply With Quote


Old 01-31-2013, 07:55 PM   #43
NorCalTDS
Got Wood.
 
NorCalTDS's Avatar
 
Join Date: 04-09-10
Location: Lafayette, CA
Default

I always rub mine with yellow mustard, then put on some brown sugar that I've dried out so it won't clump up, and then sprinkle on Butt Rub and wrap overnight.
__________________
Char-Griller Super Pro with SFB
NorCalTDS is offline   Reply With Quote


Old 01-31-2013, 08:16 PM   #44
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

I simply apply rub and watch the ribs sweat for about 30 minutes to an hour, depending on the ambient temp. When they sweat, the rub starts to melt into the meat.
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Old 01-31-2013, 08:40 PM   #45
Mad About Que
On the road to being a farker
 
Mad About Que's Avatar
 
Join Date: 01-22-11
Location: Mt Holly NC
Default

i've tried them all.. oils work. Mustard works.. the bacon fat idea sounds good. what i do is prep the ribs and season side one.. light the smoker. once the rub has started to break down a little, flip and repeat. smokers hot - toss em on. i don't flip and rarely mop/spritz. i do foil tho.
__________________
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
Mad About Que is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:06 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.