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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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Old 07-25-2013, 05:12 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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Old 07-25-2013, 05:16 PM   #2
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Start with this---

What are your rubs now??

TIM
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Old 07-25-2013, 05:23 PM   #3
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The secret: Keep it simple.

And who is telling you you're doing it wrong?
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Old 07-25-2013, 05:25 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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Old 07-25-2013, 05:26 PM   #5
InviteBuddha2YourBBQ
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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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Old 07-25-2013, 05:28 PM   #6
YetiDave
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Give us an example recipe?
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Old 07-25-2013, 05:28 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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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
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Old 07-25-2013, 05:30 PM   #8
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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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Old 07-25-2013, 05:43 PM   #9
IamMadMan
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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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Old 07-25-2013, 05:54 PM   #10
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I don't think this person is serious.
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Old 07-25-2013, 05:56 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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Old 07-25-2013, 06:19 PM   #12
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Just sayin...

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Old 07-25-2013, 06:24 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
Simply Marvelous
Plowboys.
Oakridge
3Eyez
Coleman


Now you can do no wrong!
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Old 07-25-2013, 06:49 PM   #14
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C'mon.... what's YOUR recipe.

We won't laugh... Promise...
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Old 07-25-2013, 06:55 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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