Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 11-07-2013, 11:16 PM   #1
Found some matches.
Join Date: 10-31-13
Location: rockford illinois
Default Finishing dust

I heard of teams using a finishing dust before they turn in there competition boxes. Can anyone explain to me is this just the rub they were using or something totaly different?
RIBBIN IN ROCKFORD is offline   Reply With Quote

Old 11-08-2013, 01:36 AM   #2
Full Fledged Farker
Pelkster's Avatar
Join Date: 02-09-11
Location: Boston, NY

A finishing rub is a very fine powder packed with a lot of punch. Its used to add just a little zing to the meat just before the box gets closed up. It is not the same rub that you use during pre-cook. Some good ones are Happy Ending by Big Poppa Smokers and Smoking Guns Gun Powder. Its applied on top of the sauce, and if need be, a quick spritz of apple juice will help it melt into the sauce. When used correctly, it can definitely add that lats little layer of flavor that can set your box apart from the rest. I would recommend getting a couple and then try it on a practice cook before using it at a comp. They are pretty cheap and come in small shaker bottles. They can be used on any entry, but I think the most common is ribs and chicken.
Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Red Thermapen, Webber Kettle
Pelkster is offline   Reply With Quote

Old 11-08-2013, 10:04 AM   #3
Swamp Donkeyz BBQ
is one Smokin' Farker
Swamp Donkeyz BBQ's Avatar
Join Date: 07-25-12
Location: Huntsville, Tx

We will sometimes put some rub in a coffee grinder and grind it up real fine to use as a finishing dust. You'd be surprised at how much grinding up your regular rub will wake up the flavors in it.
Swamp Donkeyz BBQ is offline   Reply With Quote

Thanks from:--->
Old 11-08-2013, 10:28 AM   #4
Mister Bob
Babbling Farker

Mister Bob's Avatar
Join Date: 06-15-09
Location: Scituate, RI

I do what Swamp Donkeyz does and then add a pinch of cayenne for some extra kick.
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote

Thanks from:--->
Old 11-08-2013, 10:31 AM   #5
Fat Freddy
is one Smokin' Farker
Join Date: 12-31-10
Location: Albert City, Iowa

The finishing powders listed earlier are good or you can grind up your favorite rub into a powder. One that I use as a powder but is listed as a rub is Butchers Honey rub. It is more of a powder than a traditional rub and has a flavor that reaches out to me. I have only used it a couple of time but by using it I have gotten 4 calls. One in each category and I have used it on all 4 meats.
Oversize Load BBQ team ......... forever haunted by .0116
Fat Freddy is offline   Reply With Quote

Old 11-08-2013, 11:09 AM   #6
Kave Dweller
Take a breath!
Join Date: 06-12-12
Location: Hampshire, IL

Ribbin in Rockford, whats the team name? I haven't seen you around these parts much. I'm going to go out on a limb and ask if its JH Old School?
"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey.

Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work.
Kave Dweller is offline   Reply With Quote

Old 11-08-2013, 09:18 PM   #7
Found some matches.
Join Date: 10-31-13
Location: rockford illinois

Not jh old school i think there from roscoe or rocton area. Team name is monsters of the ribway. Just getting started this year in the bbq arena...having a blast so far....thanks to everyone for the information of the finishing rub alot of good information.
RIBBIN IN ROCKFORD is offline   Reply With Quote

Old 11-08-2013, 10:01 PM   #8
Full Fledged Farker
Join Date: 03-05-13
Location: Wichita, KS

I have a "super secret" brisket finishing dust that helped me take a mediocre brisket cook to a top 10 call last weekend. I powder Cattleman's Grill California Tri-Tip into a a really, really fine consistency. I just let it melt into the liquid on top of the brisket, closed up the box, and prayed. It worked!
joshcary is offline   Reply With Quote

Old 11-09-2013, 07:06 AM   #9
Darby Dan
Found some matches.
Join Date: 11-08-13
Location: saugerties

Cimmaron docs is a a great finish rub
Darby Dan is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 03:56 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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