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Unread 01-14-2013, 09:16 AM   #46
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No Byron's Butt Rub. Seasoned salt ala Baron? What's in except S&P? We don't have turbinado, just unrefined raw sugar, which is kind of light brown sugar.
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Unread 01-14-2013, 09:49 AM   #47
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I agree somewhat... If you pull the whole butt, and toss it all together, you get some bits from the inside, some bits of bark and some in-between. I think if you get a whole mouthful of bark, it's harsh, and a whole mouthful of non-rubbed innards, it's a bit bland.

With a good heavy rub created bark, I think it makes a huge difference with a proper tossing post-pull. That makes the best overall dynamic product, IMO.

I'm with you with that on brisket though - I find myself using less and less ingredients. Where I used to to a full on 12 ingredient rub, i'm down to using just salt, pepper, garlic powder and a bit of cumin. it's lovely.
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Unread 01-14-2013, 09:56 AM   #48
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Quote:
Originally Posted by BB-Kuhn View Post
i'm down to using just salt, pepper, garlic powder and a bit of cumin. it's lovely.
Can you provide a definite recipe? It surely is a matter of the right amounts of those ingredients, that Carolina rub looked promising, but it was not. I still don't have the hang of mixing on the fly.
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