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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 01-31-2013, 10:01 PM   #46
Chezmatt
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Quote:
Originally Posted by IamMadMan View Post
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.
I use soy sauce, applied with a spray bottle. It adds nice flavor. I use low sodium so the end result isn't too salty.
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Unread 01-31-2013, 10:58 PM   #47
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Anyone use grapeseed oil? Went to a BBQ class a while back and they recommended using that due to its higher flash point and it's pretty much tasteless. Haven't tried it since its about four times the cost of olive oil.
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Unread 02-06-2013, 07:58 AM   #48
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Originally Posted by J'ville Grill View Post
I don't see any need really to use mustard or oil to get rub to stick to meat. I don't use anything and I don't have a problem with rub falling off.
Same here. I used mustard a few times. Lately i just put the rub on and let it sweat. Always sticks.
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Unread 02-06-2013, 01:00 PM   #49
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No binder here...rub and onto the cooker.
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Unread 02-06-2013, 01:18 PM   #50
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I rinse the ribs and blot dry with a napkin and then apply rub while cooker is coming up to temp. Works just fine.
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Unread 02-06-2013, 01:21 PM   #51
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Try this next time. Apply rub as usual. Apply a small amount of mayonnaise & massage that into the rub. Maybe 2-3 Tablespoons of Mayo per Baby Back. I use Hellman's. Sounded goofy when I first read about it. Then I tried it.

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Unread 02-06-2013, 02:20 PM   #52
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Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling
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Unread 02-07-2013, 07:56 PM   #53
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Originally Posted by Untraceable View Post
Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling
I've never used oil, but in a BBQ class that I took last year, the instructor (Konrad Haskins) specifically advised against using oil for exactly this reason.
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Unread 02-07-2013, 08:41 PM   #54
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The diversity of responses shows that almost anything goes. The conclusion must be try any product and if you like it use it to get the same result. On the other hand as an example I get in a rut with salad dressing then after a few experiments have a new favourite.
Keep practising!!!!
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Unread 02-07-2013, 09:16 PM   #55
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After rinsing off the ribs, or any meat, I have a towel I use to pat dry the meat. After doing that, any seasoning will easily stick and not 'pool' as seasoning does of meat is wet from water.

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Unread 02-07-2013, 09:38 PM   #56
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I usually get a deep smoke ring, all the way through ribs when using zesty Italian.
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Unread 02-08-2013, 06:04 AM   #57
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Quote:
Originally Posted by hamiltont View Post
Try this next time. Apply rub as usual. Apply a small amount of mayonnaise & massage that into the rub. Maybe 2-3 Tablespoons of Mayo per Baby Back. I use Hellman's. Sounded goofy when I first read about it. Then I tried it.

Did you wrap these? They look great.
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Unread 02-08-2013, 07:49 AM   #58
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Look Up Grace Jones Rubber Grabber
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Unread 02-08-2013, 08:10 AM   #59
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Quote:
Originally Posted by Danny B View Post
Did you wrap these? They look great.
Thanks!!! I rarely wrap ribs any more. I found the Mayo & my rub, which has a fair amount of brown sugar and Turbinado sugar, @ 275 F almost always yields this result. Cheers!!!
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Unread 02-08-2013, 09:55 AM   #60
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What ever I remember to do. The left overs in my lunch box I used yellow mustard.
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