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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-14-2006, 03:00 PM | #1 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Mad Science Experiment - Burning Rub Ingredients
Posted at the request of another user...
I wanted to start compiling a list of what happens flavor-wise for each ingredient used in a rub or slather. Some ingredients are thought to perhaps burn or lose all of their flavor. I did this set of experiments so I would know first-hand exactly what happened to these ingredients when they were smoked at around 250 degrees until the internal meat temperature reached 200 degrees. All this started about a year ago. I had read a few books about BBQ from some notable people and noticed that there was a general disagreement about whether or not sugar could be used in rubs. Some sid it would burn, others said it would not. Others said as long as you used Turbinado sugar then you would be OK, but white sugar was not good, or something like that. Then one day I'm reading a cookbook and stumble across a chart I hadn't seen in a long time. It was a candy-making chart showing the stages of sugar when you heat it. I noticed that sugar did not burn unitl you were well out of the generally accepted 250 degree BBQ cooking range. Thus I popped a tray full of sugar in the oven overnight at 250 degrees, and from there this went on and on until I ultimately started doing experiments like this one. There are 3 general categories of ingredients I am compiling information on. The first category is Sugars. Sugar is somewhat controversial, because it has been said and written that sugar will burn when used as a rub ingredient because of the long exposure to heat. In stark contrast however, it is known that in candy making and baking that sugar does not burn until it reaches temps around 350 degrees. In the 250 degree BBQ range sugar is in the soft-ball stage, far from burning. Knowing that is what prompted me to first start these experiments. From there it went on to other ingredients. The second category is Dry Herbs, Spices and Powders. Many ingredients are thought to burn, or lose flavor when cooked, so some people avoid certain ingredients or favor others due to this. I had never seen a good descriptive list of what happens to these ingredients on a case-by-case basis, so I set out to make one. I hope this information will be as useful to you as it has been to me. My rubs immediately improved after lessons I learned from the experiments I did last year. The third category is Sauces and Pastes. Some people use slathers or pastes to help hold a dry rub on. In many cases, they use a particular ingredient because it does not burn, maintains (or loses) its flavor, among other reasons. I decided to test some of these ingredients out on their own merits to see what would happen to them when smoked at 250 degrees until the whole piece of meat it was covering was 200 degrees internal. I used pork Country Style Ribs for the experiments. I cut the ribs into thirds or quarters depending on the size of the rib, and used these smaller portions of meat for the experiments. In the end, it took roughly 6 hours on average of cooking at roughly 250 degrees for each piece of meat to be ready. Here are the ingredients, categorized by section, along with their results. SUGARS (20 total) For each ingredient, I mixed 1/2 tbsp of the sugar or syrup with 1/2 tsp salt and applied to the meat. I did not let the rub set in, I put in the cooker as soon as possible.
For each of these I mixed 1 tbsp Kosher Salt with 1 tsp of the ingredient and applied to the meat. I did not let the rub set in and put on the cooker as soon as possible.
I smeared on a coating of each ingredient onto the meat and then sprinkled with salt. I put on the cooker as soon as possible.
http://pictures.sprintpcs.com/share.do?invite=WEjr4rPO87PaUkdk70V0&shareName=MMS 2&sharePage=slideShow
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Thanks from: ---> |
06-14-2006, 03:09 PM | #2 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Chris, awesome post Brother, simply awesome.
I've done some similar experimenting with spices etc, but nothing so in depth and not cooked for the duration of your tests. Thank you for posting this. |
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06-14-2006, 03:11 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Wow, you did a lot of work. I copied and saved it for future reference.
Thanks
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Kevin |
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06-14-2006, 03:14 PM | #4 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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Very interesting!! Thank you Chris!!
Spice
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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06-14-2006, 03:22 PM | #5 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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Thanks Chris Great work.
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Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
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06-14-2006, 03:27 PM | #6 |
On the road to being a farker
Join Date: 11-30-05
Location: Concord, NC
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Wow, I am printing this one out and putting it in my cookbook!! Thanks!!!
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Gator Pit BYCC CB Bandera Weber 1100 Gas with Cast Iron Grates Kenmore Kettle Charcoal grill |
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06-14-2006, 03:30 PM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Hi Chris:
This looks like the making of a dissertation. Thanks for the detailed and thorough report! I found similar results for several of the ingrediants you used. Keep in mind, I did only a few compared to your list, wow!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-14-2006, 03:54 PM | #8 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Graduate Degree award in order for this one !!
..... a very impressive amount of effort with excellent detail in each result posted. Something I have saved and will print, seal in plastic, and hang with my BBQ gear for easy reference.
Many, many thanks!
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] Last edited by Q_Egg; 06-14-2006 at 03:55 PM.. Reason: typo |
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06-14-2006, 04:41 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Great research, Chris! Thanks for posting it. i think this should go in the roadmap.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-14-2006, 04:44 PM | #10 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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WOW. Recommend this one get's stickied, roadmapped, or something.
Great job, Chris!
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06-14-2006, 07:06 PM | #11 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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Great deal of knowledge man very very cool!
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06-14-2006, 07:31 PM | #12 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Great experiment... how long did it take to do all that?
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06-14-2006, 08:14 PM | #13 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Now we all know why he is a Mad BBQ Scientist :D
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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06-14-2006, 08:15 PM | #14 |
Is lookin for wood to cook with.
Join Date: 12-27-04
Location: Houston
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Thanks for all of this information
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Steve NB Hondo Deluxe with stack extentions Gasser |
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06-14-2006, 08:33 PM | #15 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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All I can say is
WOW!
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Tags |
Burning Ingredients, Experiment, Mad Science Experiment, Rub Ingredients |
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