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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-15-2011, 07:17 AM | #1 |
On the road to being a farker
Join Date: 05-31-09
Location: Plant City, FL
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Finishing rub (finely ground)?
I'm looking for suggestions from those of you who do or have used finishing rubs in Comps.
Would you apply it before saucing or after? If after, would you apply it when it's already in the box? Same flavor profile as main rub or different? (I know this depends but I thought I would ask) Thanks everyone.
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T.K. - PT's Sweet Heat |
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01-15-2011, 08:10 AM | #2 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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after I sauce. Different than initial rub.
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01-15-2011, 10:59 AM | #3 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I only use a finishing rub for pulled pork...(same rub). I add a little to the sauce...then use it to season the pork before turn in.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-15-2011, 12:41 PM | #4 |
On the road to being a farker
Join Date: 12-04-09
Location: Brandon,Fl
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We use different flavor profile, after saucing
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01-15-2011, 03:00 PM | #5 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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A last minute sprinkle of Lawry's seasoning after the sauce is on...and kerpow!
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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01-16-2011, 09:57 AM | #6 |
On the road to being a farker
Join Date: 05-31-09
Location: Plant City, FL
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Thanks for the responses. I appreciate it.
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T.K. - PT's Sweet Heat |
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