Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 05-01-2018, 08:58 AM   #1
On the road to being a farker
Join Date: 05-24-13
Location: Wichita, KS
Default worcestershire as a base for bbq rub

Howdy. I was wondering if anyone uses Worcestershire sauce before they put on their rub? I usually use olive oil but I might have to try Worcestershire.
wrinklenuts is offline   Reply With Quote

Old 05-01-2018, 09:01 AM   #2
smoke ninja
somebody shut me the fark up.

smoke ninja's Avatar
Join Date: 01-03-14
Location: Detroit michigan

Sure it will work as a slather. I've done it with beef and with pork ribs. If I slather it is mostly to help hydrate the rub as it helps with color
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote

Thanks from:--->
Old 05-01-2018, 09:16 AM   #3
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I think I use Worcestershire sauce more often before grilling, than before smoking, but if I'm using a mustard slather I will thin the mustard with it, or with Wooster and pickle juice. Most of my mops (actually a spray mop) do have Wooster added. And now that we're on the subject, I use Worcestershire powder in a couple of rubs and as as an adder to seasonings for beef.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote

Thanks from: --->
Old 05-01-2018, 11:07 AM   #4
somebody shut me the fark up.

Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry

I like to use it for Tri-Tips. For briskets and ribs, I prefer oil. Chicken, it depends...
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote

Old 05-01-2018, 11:34 AM   #5
Babbling Farker

cholloway's Avatar
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin

I've used McCormick's Pub Burger seasoning with worcestershire as the primary flavor.
It's not bad at all.

New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
38 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote

Old 05-01-2018, 12:26 PM   #6
Got Wood.

Join Date: 09-29-13
Location: Minor Hill, TN
Name/Nickname : Anthony

I’ve tried it after reading someone else using it that way. Didn’t work like I wanted it to. All my run was on the pan I was using under the meat. I like mustard on pork and oil oil on poultry
Anthodavis is offline   Reply With Quote

Old 05-01-2018, 01:49 PM   #7
is one Smokin' Farker
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin

I use it as a spritz for my brisket, but that's about it.
Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle
medic92 is offline   Reply With Quote

Old 05-01-2018, 03:46 PM   #8
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey

You can also buy Worcestershire powder to mix in your rub(s).
IamMadMan is online now   Reply With Quote

Old 05-01-2018, 04:08 PM   #9
Quintessential Chatty Farker

jakel's Avatar
Join Date: 08-06-14
Location: Hubbard, Ohio
Name/Nickname : John

You might try Maggi seasoning with the Worcestershire sauce ... tho used primarily for soup and stocks I’ve rubbed steaks and chops with it plus SPOG and was quite pleased.
May the covfefe be with you


"Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same, or one day we will spend our sunset years telling our children and our children's children what it was once like in the United States where men were free." R.Reagan

Last edited by jakel; 05-01-2018 at 09:10 PM..
jakel is offline   Reply With Quote

Old 05-02-2018, 01:58 AM   #10
is one Smokin' Farker
Join Date: 06-23-16
Location: In the hot Zambezi Valley

I don't use it much as a rub and I prefer marinating with soy, sweet soy and fish sauce.
It works well on a steak though (marinate and grill) and I use it all the time for making biltong
Life is too short to drink bad wine (anonymus)
Badjak is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 05:11 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts