Rub vs salt/pepper vs "let the seasoning in the pit flavor it"? - Page 4

NYC ‘Que · 03-05-2019, 10:30 PM

I like rubs on pork and S&P on beef.

Gee Tee · 03-06-2019, 02:15 AM

Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.

Baby Back Maniac · 03-06-2019, 10:39 AM

Quote:

Originally Posted by Gee Tee

Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.

My pleasure man. Yeah, I typically do rubs on pork too. In fact, I don't think I've ever had just S&P (no sauce) and I know I haven't had them with nothing on them the entire time. Both were better than I expected but the S&P were very good. Not my favorite of the bunch but good enough that if that was all I had, I'd serve them and not think twice about it.

Sean "Puffy" Coals · 03-09-2019, 08:26 AM

Quote:

Originally Posted by Baby Back Maniac

one rack was cooked with just smoke.
One was cooked just with S&P
One was with "The rub"
These were cooked straight through like this.

The other 3 racks were the same as the above accept I wrapped and layered on flavors. I clearly should have done a better job of explaining it.

The problem is whenever I do these experiments, I prefer to isolate it down to one variable but people get mad so I did one set of ribs straight through I one set wrapped, sauced and glazed.

I thought you did fine with showing what you were doing. At several points you can clearly see 3 racks wrapped in foil next to 3 racks with no foil sitting in the smoker.

SeabeeCook · 03-09-2019, 10:01 AM

I can't get over the wild use of Parkay squeeze "butter"! It's probably because I'm not familiar with the competition circuit.

airedale · 03-09-2019, 10:35 AM

Quote:

Originally Posted by SeabeeCook

I can't get over the wild use of Parkay squeeze "butter"! ...

Diethyl-trimethyl foodlike substance? What could be bad?

Actually, I've been told that butter has a tendency to burn where this goo does not.

SeabeeCook · 03-09-2019, 10:55 AM

Quote:

Originally Posted by airedale

Diethyl-trimethyl foodlike substance? What could be bad?

Actually, I've been told that butter has a tendency to burn where this goo does not.

I love my Que served with a health side of chemicals!

airedale · 03-09-2019, 11:07 AM

Quote:

Originally Posted by SeabeeCook

I love my Que served with a health side of chemicals!

You're in luck!

Liquid Soybean Oil, Water, Salt, Hydrogenated Cottonseed Oil, Vegetable Monoglycerides and Soy Lecithin, Potassium Sorbate and Sodium Benzoate, Natural and Artificial Flavor, Phosphoric Acid, Vitamin A Palmitate, , Colored with Beta Carotene.

Jersey BBQ · 03-10-2019, 06:57 AM

Another great video Justin. Can’t imagine how much time that would take ME to do haha. And I love that LSG smoker. Talking with Chris now about getting a 24x36.
Anyway, I agree with post above somewhere - I like rubs on pork, s&p on brisket.
Thanks again for the informative and entertaining video.

03-05-2019, 10:30 PM	#46
NYC ‘Que is one Smokin' Farker Join Date: 05-16-18 Location: Bronx NY Name/Nickname : T.J.	I like rubs on pork and S&P on beef. __________________ Stumps XL Baby, PKTX, Weber Kettle 26, MAK 1 Star General, Gateway 30

03-10-2019, 06:57 AM	#54
Jersey BBQ Full Fledged Farker Join Date: 12-14-05 Location: Seaville, NJ	Another great video Justin. Can’t imagine how much time that would take ME to do haha. And I love that LSG smoker. Talking with Chris now about getting a 24x36. Anyway, I agree with post above somewhere - I like rubs on pork, s&p on brisket. Thanks again for the informative and entertaining video. __________________ Mill Scale 94

03-06-2019, 02:15 AM	#47
Gee Tee Is lookin for wood to cook with. Join Date: 02-17-18 Location: Norwich Name/Nickname : Glenn	Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.

03-09-2019, 10:01 AM	#50
SeabeeCook Found some matches. Join Date: 03-04-19 Location: Diamond Springs, CA Name/Nickname : Steven	I can't get over the wild use of Parkay squeeze "butter"! It's probably because I'm not familiar with the competition circuit.