ブタ
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 > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 03-20-2013, 08:43 PM   #1
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default Testing various spice rubs

Ok, so after we attended the 3Eyz and Swamp Boys comp class a couple of weeks ago, we brought home about 400 different spice rubs. Well, maybe not 400, but the TSA folks thought we were nuts carrying all the bottles on the plane.

Anyway, we are looking for some recommendations as to the best way to try these out. We cannot afford to test them on briskets, ribs and butts; chicken, yes can handle that.

But, anybody have any ideas on testing spice mixtures when smoking without going full-blown into the brisket, butt and rib cooks?

Thanks in advance.

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 03-20-2013, 09:00 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I use country style ribs, which around here are cut from a butt. Fairly economical and cook pretty fast.
__________________
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


1 members found this post helpful.
Unread 03-20-2013, 09:09 PM   #3
cameraman
is Blowin Smoke!

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I use country style ribs, which around here are cut from a butt. Fairly economical and cook pretty fast.
Good idea, but not to be dense but how do you keep track of what's what?
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is online now   Reply With Quote


Unread 03-20-2013, 09:13 PM   #4
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Toothpicks.

Zero = Rub1
One = Rub2
and so forth

You can even use color coded toothpicks, although I never had trouble using regular ones. I would even arrange them in patterns. You'll find a way if you think about it.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


1 members found this post helpful.
Unread 03-20-2013, 09:15 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cameraman View Post
Good idea, but not to be dense but how do you keep track of what's what?
I never try more than I can remember to keep track of - three or four at the most. Good question if I had many more than that.
__________________
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


1 members found this post helpful.
Thanks from:--->
Unread 03-20-2013, 09:16 PM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
Toothpicks.

Zero = Rub1
One = Rub2
and so forth

You can even use color coded toothpicks
Good idea. Thanks.
__________________
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 03-20-2013, 10:52 PM   #7
QTEX
Full Fledged Farker
 
QTEX's Avatar
 
Join Date: 07-25-12
Location: Edinburg
Downloads: 0
Uploads: 0
Default

Dont do more than two at a time and best if you have a couple more people to give you input, this way you cook and throw away less bbq.
QTEX is offline   Reply With Quote


Unread 03-20-2013, 11:42 PM   #8
cameraman
is Blowin Smoke!

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default

Simple and effective. Thanks Chris.
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is online now   Reply With Quote


Unread 03-21-2013, 12:57 PM   #9
didisea
Full Fledged Farker

 
didisea's Avatar
 
Join Date: 11-09-11
Location: Everett, WA
Downloads: 1
Uploads: 0
Default

If you are testing ribs, I use toothpicks to start, then when they are foiled, I use a sharpie to write on the foil which rub is on them. You can also use bamboo skewers, long and short and butchers twine/string.
didisea is offline   Reply With Quote


Unread 03-21-2013, 03:17 PM   #10
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

Maybe get some loin and cut it into thirds?
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 03-21-2013, 03:39 PM   #11
Big Ugly's BBQ
is one Smokin' Farker

 
Big Ugly's BBQ's Avatar
 
Join Date: 05-27-08
Location: Perryville, MD
Downloads: 0
Uploads: 0
Default

You only need one................
__________________
Chris
Big Ugly's BBQ & 3 Eyz BBQ
www.biguglybbq.com, www.3eyzbbq.com, http://3eyzbbq.blogspot.com/

Backwoods Competitor, 2x Big Poppa Smokers UDS, WSM, MC BBQ-60
Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, Big Poppa Smokers (Elite Team), BBQ Bobís Havín a BBQ and Galvinells Meats
Big Ugly's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 03-21-2013, 03:43 PM   #12
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I always had best results with country style ribs. They are cut from a butt, and I would cook them like a butt until they were pullable tender. You could cut down a whole butt if you can do that to save money, but I just picked up the precut ones. I would cut them in half or thirds depending on how much I was testing and how big a sample of each flavor I needed.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


1 members found this post helpful.
Unread 03-21-2013, 04:30 PM   #13
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Downloads: 0
Uploads: 0
Default

RD sells the plain wooden marking picks (large like a steak flag), they can be marked on.
Have seen them used for marking various deli, sandwich, burgers, and even steaks.
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Unread 03-22-2013, 01:49 AM   #14
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

Buttered popcorn.....really.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Unread 03-22-2013, 09:40 AM   #15
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Big Ugly's BBQ View Post
You only need one................

LOL! Heaven knows, I got a bunch, now!

wallace
__________________
- Life Is Good, But BBQ Is Better!
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Thanks from:--->
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 05:51 PM.


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