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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 07-25-2013, 04:12 PM   #1
InviteBuddha2YourBBQ
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Unhappy What are your secrets to rubs?

I can't get it right. Every time I'm at a BBQ I'm told I'm doing it wrong. Really wrong

Who can help me with this?
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Unread 07-25-2013, 04:16 PM   #2
The_Kapn
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Start with this---

What are your rubs now??

TIM
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Unread 07-25-2013, 04:23 PM   #3
marubozo
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The secret: Keep it simple.

And who is telling you you're doing it wrong?
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Unread 07-25-2013, 04:25 PM   #4
InviteBuddha2YourBBQ
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Quote:
Originally Posted by The_Kapn View Post
Start with this---

What are your rubs now??

TIM
Mostly beer related
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Unread 07-25-2013, 04:26 PM   #5
InviteBuddha2YourBBQ
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Quote:
Originally Posted by marubozo View Post
The secret: Keep it simple.

And who is telling you you're doing it wrong?

I don't know. Lots of people got really pissed at me at the last BBQ
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Unread 07-25-2013, 04:28 PM   #6
YetiDave
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Give us an example recipe?
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Unread 07-25-2013, 04:28 PM   #7
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Quote:
Originally Posted by InviteBuddha2YourBBQ View Post
I can't get it right. Every time I'm at a BBQ I'm told I'm doing it wrong. Really wrong

Who can help me with this?
Quote:
Originally Posted by InviteBuddha2YourBBQ View Post
Mostly beer related
Quote:
Originally Posted by InviteBuddha2YourBBQ View Post
I don't know. Lots of people got really pissed at me at the last BBQ
Beer is good

Now, when you can tell us what you did, we can probably help.
Until then.......No Way.

TIM
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Unread 07-25-2013, 04:30 PM   #8
DownHomeQue
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I put some on the meat then smoke it! lol make sure you don't make it Too salty or spicy. and don't use to much on small pieces of meat. When you see people on BBQ pitmasters drenching it on.. a lot of that is for color.. those rubs are mostly Paprika and light on salty spicy sugary flavors. for the normal backyard cook.. a light dusting is applied then the smoke does the rest.. sounds like you used way to much.. and offended some people..
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Unread 07-25-2013, 04:43 PM   #9
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First, there is no secret, it is a matter of taste. Tastes vary from person to person
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Unread 07-25-2013, 04:54 PM   #10
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I don't think this person is serious.
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Unread 07-25-2013, 04:56 PM   #11
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When making a rub use parts as a measure and weigh the parts because not all ingredients have the same volume. A part can be any measurement that you determine it to be.
Example: Kosher salt and Med grind Black pepper 1 oz of salt is about 1 tsp 1 oz of pepper is about 4 tsp.
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Unread 07-25-2013, 05:19 PM   #12
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Just sayin...

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Unread 07-25-2013, 05:24 PM   #13
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Quote:
Originally Posted by InviteBuddha2YourBBQ View Post
I can't get it right. Every time I'm at a BBQ I'm told I'm doing it wrong. Really wrong

Who can help me with this?
Awww.
Okay.

The Rub Company
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Unread 07-25-2013, 05:49 PM   #14
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C'mon.... what's YOUR recipe.

We won't laugh... Promise...
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Unread 07-25-2013, 05:55 PM   #15
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You are using too much of this, and not enough of that. The this to that ratio has to be just right.

CD
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