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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.


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Unread 01-28-2013, 02:52 PM   #31
tduffy
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Quote:
Originally Posted by Bbq Bubba View Post
I would suggest you NOT let your rub sit overnight. It will solve all your problems with bark.
Agreed. I learned this also. I used to put my rub on a night before and never got the results I wanted. Now rub goes on right before meat hits the smoker.
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Unread 01-28-2013, 02:53 PM   #32
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Quote:
Originally Posted by cowgirl View Post
I like to use bacon drippings.
Interesting. Do you cut back on the salt in the rub?
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Unread 01-28-2013, 04:38 PM   #33
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I like to use olive oil and Worcestershire .let sit while getting the fire going and then put rub on and on to the smoker
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Unread 01-28-2013, 06:02 PM   #34
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parkay
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Unread 01-28-2013, 07:51 PM   #35
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I use teriyaki sauce as a sticking agent, it adds the umami factor with savory, sweet, salty, and bitter as balanced flavors..

Apply a thin coat then add the rub, let sit 10-20 minutes before going into the smoker.
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Unread 01-31-2013, 01:22 PM   #36
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I've done with and without oil or mustard. Both seem fine.

Now, if I'm seasoning the night before, it will just be rub, nothing else. and maybe another shot just before they hit the smoker
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Unread 01-31-2013, 01:35 PM   #37
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Quote:
Originally Posted by bludawg View Post
i use nothing, season salt, little dusting of rub, smoke & fire
+1 ^^^^
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Unread 01-31-2013, 03:35 PM   #38
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Quote:
Originally Posted by cowgirl View Post
I like to use bacon drippings.
HAHA!!!!!! .....This message was NOT approved by the American Heart Assn!!!...great stuff COWGIRL!!
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Unread 01-31-2013, 03:39 PM   #39
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Quote:
Originally Posted by Bludawg View Post
I use nothing, season salt, little dusting of rub, smoke & fire
^^^^^^
This,
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Unread 01-31-2013, 03:41 PM   #40
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Quote:
Originally Posted by El Ropo View Post
Zesty Italian dressing. It's cheap
I like to marinate my chicken in this a lot, have not tried it on ribs.
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Unread 01-31-2013, 04:23 PM   #41
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A little olive oil
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Unread 01-31-2013, 07:52 PM   #42
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Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
A little olive oil
^^^ This. Not even sure if its a "sticking agent" I just like the way they cook when I do it and I've done quite well in the rib category the last year.

Also, as others have mentioned, drizzle with oil and rub them up while your pits coming up to temp. I find no need to do anything prior to then.
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Unread 01-31-2013, 07:55 PM   #43
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I always rub mine with yellow mustard, then put on some brown sugar that I've dried out so it won't clump up, and then sprinkle on Butt Rub and wrap overnight.
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Unread 01-31-2013, 08:16 PM   #44
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I simply apply rub and watch the ribs sweat for about 30 minutes to an hour, depending on the ambient temp. When they sweat, the rub starts to melt into the meat.
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Unread 01-31-2013, 08:40 PM   #45
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i've tried them all.. oils work. Mustard works.. the bacon fat idea sounds good. what i do is prep the ribs and season side one.. light the smoker. once the rub has started to break down a little, flip and repeat. smokers hot - toss em on. i don't flip and rarely mop/spritz. i do foil tho.
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