The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-01-2012, 10:04 AM   #1
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default Dry Rub, and BBQ sauce fundamentals. Input from real pitmasters wanted.

Looking for Dry Rub, Baste, and BBQ sauce recipes or fundamentals.
My dry rub consist of
Paprika
Seasoning salt
Black pepper
Ground Ginger
Ground Cumin
Ground Mustard
Brown Sugar
Sugar
Garlic powder

Looking for other ideas or even recipes of BBQ basics Mainly pertaining to pork shoulders, and ribs. I mainly use apple if that helps with spice pairing.
Maybe some competition guys will speak up.
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 12-01-2012, 10:18 AM   #2
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

yup...thats the list. You now have 99% of all rubs....now sit down in small batches and play with ratio's. Find the one you like and use it. In your mixing consider what flavors are hitting your palate first, second and what is the finish? Want some salty, sweet and burn going on. Have fun! Personally I use rib rub number 5 at home. Scott
__________________
Oh It'z BBQ!
6 Kayaks, a Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote


Unread 12-01-2012, 10:28 AM   #3
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default

Also some input on what flavor profiles basic ingredients have. Like brown sugar for sweetness.
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 12-01-2012, 10:50 AM   #4
sweetheatbbq
On the road to being a farker
 
Join Date: 05-21-12
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default

If you are looking for a good basic rub just look up Chris Lilly Championship rub. All the ingredients and ratios are online. I used that a lot but just kicked up the cayenne.
__________________
2 UDS Cheech & Chong
sweetheatbbq is offline   Reply With Quote


Unread 12-01-2012, 12:38 PM   #5
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

You'll certainly get all the info you need here, but essentially it will come down to your own personal tastes, but it is a lot of fun experimenting along the way.

I'm certainly no pitmaster here, just my .02 based on my personal experience combined with all the advice I've gotten from the brethren.
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Unread 12-01-2012, 01:33 PM   #6
bmonkman
Full Fledged Farker

 
Join Date: 08-04-12
Location: Mechanicsburg, PA
Downloads: 0
Uploads: 0
Default

My wife and I are in the midst of the "try this and try that" phase. I have learned there is no magic bullet and what works for one won't work for someone else.

Also, if you are thinking competition and wanting to get ideas to use - you will find most folks will give you general guidance and expect you to run with that. Don't expect detailed specifics. It could happen, but that is the exception, not the norm.

Brian
__________________
Weber Performer w/smokenator
WSM 22.5"
White Thermapen
Ex-pat Canadian

[B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B]
bmonkman is offline   Reply With Quote


Unread 12-01-2012, 02:07 PM   #7
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

SPG&P is the base for most any rub. Start there and go from there. KISS
captndan is offline   Reply With Quote


Unread 12-01-2012, 02:16 PM   #8
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I'll give you a little secret on the Sweet component. Use Splenda the Sweet carries over better and it don't scorch or clump up. I used to do all that mass mixing any more it is GOSP and maybe some GP For 95% of every thing I do. Let the meat be all it can be.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 12-01-2012, 02:23 PM   #9
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Unless you are very experienced with spices and blending, more than 5 or 6 ingredients and you will be muddying up the flavors of the spices you are using.

Balance is important, each flavor must be balanced in a spice blend, there is no point in adding a spice if you cannot taste it.

You cannot effectively evaluate any rub or sauce without cooking it onto meat, in smoke. Weird stuff happens once you add heat and smoke.

Test out the rub first, if the rub doesn't work, the sauce will not fix it. Then add the sauce ideas, until it complements the rub and meat.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from: --->
Unread 12-01-2012, 02:26 PM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Here is a good hint for you. Use country style ribs to test out your various rub combinations. It's much faster and cheaper than using full butts.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 12-02-2012, 09:05 AM   #11
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Unless you are very experienced with spices and blending, more than 5 or 6 ingredients and you will be muddying up the flavors of the spices you are using.

Balance is important, each flavor must be balanced in a spice blend, there is no point in adding a spice if you cannot taste it.

You cannot effectively evaluate any rub or sauce without cooking it onto meat, in smoke. Weird stuff happens once you add heat and smoke.

Test out the rub first, if the rub doesn't work, the sauce will not fix it. Then add the sauce ideas, until it complements the rub and meat.
I couldn't have said it better!
captndan is offline   Reply With Quote


Unread 12-02-2012, 12:59 PM   #13
Flying_Spaghetti_Monster
Knows what a fatty is.
 
Flying_Spaghetti_Monster's Avatar
 
Join Date: 10-13-12
Location: Farmington, Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bmonkman View Post
My wife and I are in the midst of the "try this and try that" phase. I have learned there is no magic bullet and what works for one won't work for someone else.

Also, if you are thinking competition and wanting to get ideas to use - you will find most folks will give you general guidance and expect you to run with that. Don't expect detailed specifics. It could happen, but that is the exception, not the norm.

Brian
I am fully aware of this. I don't plan on ever cooking in the competition circuit. I have never been the type of person to jump through ridiculous hoops. Seriously who serves BBQ on a bed of lettuce :/
Flying_Spaghetti_Monster is offline   Reply With Quote


Unread 12-02-2012, 01:13 PM   #14
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

AmazingRibs.com is another great resource. I know Meathead personally and he puts a ton of passion into his work. I call him The Barbecue Whisperer. Dude is like a fluffier and fuzzier Alton Brown.

John
PatioDaddio is offline   Reply With Quote


Unread 12-02-2012, 01:43 PM   #15
Enkidu
Take a breath!
 
Enkidu's Avatar
 
Join Date: 06-12-12
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by PatioDaddio View Post
AmazingRibs.com is another great resource. I know Meathead personally and he puts a ton of passion into his work. I call him The Barbecue Whisperer. Dude is like a fluffier and fuzzier Alton Brown.

John
+1

I use his stuff all the time!
__________________
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732
Enkidu is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 03:40 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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