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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 10-01-2013, 10:02 AM   #31
peeps
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For you guys using brown sugar in a rub, how do you guys manage to keep the brown sugar from clumping in a rub? I never have good much getting it evenly distributed due to it's tendency to clump.
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Unread 10-01-2013, 10:22 AM   #32
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Quote:
Originally Posted by peeps View Post
For you guys using brown sugar in a rub, how do you guys manage to keep the brown sugar from clumping in a rub? I never have good much getting it evenly distributed due to it's tendency to clump.
You can dry the sugar out in a oven.
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Unread 10-01-2013, 10:35 AM   #33
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You can dry the sugar out in a oven.
I think I'll just deal with clumps if THAT is the only real solution ;)

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Unread 10-01-2013, 10:38 AM   #34
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Quote:
Originally Posted by Fwismoker View Post
I don't do alot of the sugary rubs anymore... How sweet is it?

Not sweet at all in my book. It's a more true to the Season All name than to a normal rub.

Trust me, just try it. I bought 5lbs the other day, but if you don't like it I'll buy it from you.
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Unread 10-01-2013, 10:51 AM   #35
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When I grind my spices I dont add sugar.I do it to order meaning that I add it at the last mixing depending on it`s purpose.I also use sweet seeds and buds(Fennel, anise, star anise, allspice and clove) which cuts down on refined sugar or other sugars.
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Unread 10-01-2013, 11:17 AM   #36
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I use brown sugar in just about all my rubs. I make sure the clumps are out for the first use and if there is any left over that will clump...just sift it withan old flour sieve before applying the rub.
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Unread 10-01-2013, 11:38 AM   #37
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What is the difference between a rub, and seasoned salt? Not all rubs contain sugar, I usually try not to use as much salt in my rub mixes, because so much goes on a piece of meat. I make them spice intensive. I just don't know what makes a rub a rub.
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Unread 10-01-2013, 11:57 AM   #38
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What is the difference between a rub, and seasoned salt? Not all rubs contain sugar, I usually try not to use as much salt in my rub mixes, because so much goes on a piece of meat. I make them spice intensive. I just don't know what makes a rub a rub.
Would it be the use of your hands to rub the mixture into the protein?
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Unread 10-01-2013, 12:15 PM   #39
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Unread 10-01-2013, 12:57 PM   #40
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Quote:
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For you guys using brown sugar in a rub, how do you guys manage to keep the brown sugar from clumping in a rub? I never have good much getting it evenly distributed due to it's tendency to clump.
I make my own rubs and use dark brown sugar (I like the extra molasses flavor dark gives versus the light). The last step of my process is to take a pestle and grind the rub through a mesh strainer to break up all the lumps (sugar, paprika as well as a couple of other ingredients I use that have a tendency to clump). It's kinda like sifting your flour when you bake. Once the sugar and other spices are all broken down, they don't tend to clump back up again. At least so long as they stay dry.

As for your original question; like I said, I make my own, but Famous Dave's is very close to what I make, so I keep a bottle of that around in case I just don't feel like mixing up a batch.
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Unread 10-01-2013, 01:10 PM   #41
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Quote:
Originally Posted by Southern Home Boy View Post
I make my own rubs and use dark brown sugar (I like the extra molasses flavor dark gives versus the light). The last step of my process is to take a pestle and grind the rub through a mesh strainer to break up all the lumps (sugar, paprika as well as a couple of other ingredients I use that have a tendency to clump). It's kinda like sifting your flour when you bake. Once the sugar and other spices are all broken down, they don't tend to clump back up again. At least so long as they stay dry.
That sounds like a MUCH more reasonable approach...to me at least ;) Thanks!
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Unread 10-01-2013, 03:14 PM   #42
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Unread 10-01-2013, 04:58 PM   #43
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Unread 10-01-2013, 05:25 PM   #44
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Quote:
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For you guys using brown sugar in a rub, how do you guys manage to keep the brown sugar from clumping in a rub? I never have good much getting it evenly distributed due to it's tendency to clump.
I take my Oster blender, use a quart canning jar in place of the pitcher, and blend everything. I then put it in a saved spice shaker bottle and apply it.
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Unread 10-01-2013, 05:38 PM   #45
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Got my hands on Pellet Envy's rubs, been very happy with these. Also, Killer Hogs The BBQ rub has been in the rotation lately.
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