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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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Unread 02-26-2012, 09:19 PM   #1
bbqwilly
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Default Question for the competition cookers

When you compete do you use a commercial rub or do you have your own?
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Unread 02-26-2012, 10:04 PM   #2
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I make my own for competition or just cooking at the house. I've personally not found a commercial rub I really like, at least not any of the regularly available grocery store ones. They always seem heavy on the salt and light on the flavor.
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Unread 02-27-2012, 02:12 AM   #3
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When we first started competing, we made our own rubs. Now that we have been doing competitions for a while, our mindset has changed. We use commercial rubs for almost all of the 4 meats we turn in. The commercial rubs are tweaked slightly depending on the category.

Our flavor profile seems to be much more consistent and we have finished a lot higher than when we used our own rubs.

You should consider posting this in the Competiton forum, you'll get many more responses there.

Best of luck.
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Unread 02-27-2012, 05:29 AM   #4
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I use some homemade rubs and some commercial. The commercial ones I use are tweaked to my liking.
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Unread 02-27-2012, 06:05 AM   #5
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Yep, both. I have a couple from scratch that are outstanding, and I also use a commercial line for comps. I tweak the commercial ones a bit, make blends, etc. No sense reinventing the wheel, some commercial stuff is pretty dang marvelous, wink wink.
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Unread 02-27-2012, 06:21 AM   #6
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My own, but not against using commercial rub(s). For the most part, for my liking, they're either too sweet or too salty.
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Unread 02-27-2012, 07:46 AM   #7
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I use my own
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Unread 02-27-2012, 08:38 AM   #8
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I use my own, but it is a commercial rub.
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Unread 02-27-2012, 09:35 AM   #9
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I use my own rub on two of the meats and tweeked/mixed/blended commercial rubs on the other two.
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Unread 02-27-2012, 10:12 AM   #10
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Ribs/Pork our own. Chicken/brisket commercial.
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Unread 02-27-2012, 10:32 AM   #11
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We've used both, and we've done well and done terrible with both. In my opinion, use whatever you like the taste of, regardless of whether you made it yourself or bought it. Right now we are using both commercial rubs and sauces.
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Unread 02-27-2012, 10:36 AM   #12
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Love " Byrons BUTT RUB " on anything pork, and chicken, but too salty for beef....just saying.
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Unread 02-27-2012, 10:41 AM   #13
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I used to make my own and did ok. Now I use commercial and do better.
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Unread 02-27-2012, 11:06 AM   #14
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i use both commercial and home made, but the home made rub i have blended by a co-pack so i get the same profile and its a lot cheaper to buy 5lbs from him that my buy ingredients for 5lbs. I also use a lot of Simply Marvelous products (cheap plug )
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Unread 02-27-2012, 11:15 AM   #15
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Both....
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