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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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05-12-2013, 11:22 AM | #1 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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The Great American Rub Off
So….We had a bbq rub taste test at my house last night. I made 3 racks of St. Louis style ribs, one with my Rub #3, one with Yardbird, and one with McCormick Applewood rub. The ribs were not sauced.
I cut off one rib of each rub for each member of my family. The first taste of each had to be without sauce, then they could sauce it up. Results: My rub technically tied with Yardbird (my son & I like Yardbird, My wife and daughter liked my rub) but since I am the cook, I’ll give the tie to Yardbird. Comparison: Here is what is in my Rub #3 • smoked paprika • ground black pepper • chili powder • garlic powder • celery salt • dry mustard • cumin • onion powder • cayenne My rub has good flavor but has a savory profile (note no sugar) and I use the sauce to get the sweetness (SBR hickory and brown sugar is our favorite) Yardbird- I’ve seen this comment several times “it just tastes like BBQ” and I couldn’t agree more. It seemed to have a better smokey flavor without being oversmoked. McCormicks Applewood rub – the taste was ok , not great, but the texture of the rub I think screwed it up. The rub is just powder (think flour or powdered sugar) with dried minced onion. All of the rubs I have seen have more of a granular structure. Request: So going forward I will be using more and more Yardbird. However, Yardbird lacked the heat that I like. I know many of you mix commercial rubs together or layer one over another to get the flavor your looking for. I would like to get a layer of heat (could just add some cayenne I suppose) do any of you have suggestions for a rib rub that would add some heat? I look forward to exploring more rubs, thanks! |
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05-12-2013, 02:21 PM | #2 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Fellas,
54 views and no comment on rubs that could add a little heat? Were's the luv? |
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05-12-2013, 02:32 PM | #3 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
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Thanks from:---> |
05-12-2013, 02:44 PM | #4 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I would suggest to try "Simply Marvelous Spicy Apple" rub.
While it is a great all around rub and I use on ribs, it has a great taste, and then a little back heat. Not strong heat, but just enough to add to the flavor profile. |
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05-12-2013, 03:13 PM | #5 |
is one Smokin' Farker
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
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Oakridge Habanero Death Dust rocks imho. You could just mix in with an existing rub you are using or layer it on the meat.
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05-12-2013, 04:00 PM | #6 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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You can listen to the penguin from the dark side or just take some red pepper flakes and grind them up in a spice grinder or coffee grinder and add it to your existing rub.
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05-12-2013, 04:04 PM | #7 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Yep! Smokin Guns and Yardbird is the ticket.
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