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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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Old 03-27-2007, 03:14 PM   #1
Dakaty
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Default Any Grub Rub users (or ex users)?

I have been using Grub Rub for over a year (its made right here in Katy TX!)

But... as soon as I put it on my ribs or brisket, it turns to liquid and I believe, most of it drips off during the cook. Everytime I clean my pit (yes, I do clean mine), I scrape up lots of burnt brown sugar (main ingredient) off of my tuning plates.

Do other rubs also liquify like GR? I tried a couple of different rubs over a year ago, but the OL said she didn't like them as much as the GR.

Sometimes I feel like I am just wasting money using this stuff, but my ribs and briskets always turn out great!
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Old 03-27-2007, 03:22 PM   #2
Jorge
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Quote:
Originally Posted by Dakaty View Post
I have been using Grub Rub for over a year (its made right here in Katy TX!)

But... as soon as I put it on my ribs or brisket, it turns to liquid and I believe, most of it drips off during the cook. Everytime I clean my pit (yes, I do clean mine), I scrape up lots of burnt brown sugar (main ingredient) off of my tuning plates.

Do other rubs also liquify like GR? I tried a couple of different rubs over a year ago, but the OL said she didn't like them as much as the GR.

Sometimes I feel like I am just wasting money using this stuff, but my ribs and briskets always turn out great!
My Dad was hooked on the stuff, after meeting the guy doing a demo. In turn I became hooked.

I've never had another rub 'liquify' like that, and I know exactly what you mean. I use it primarily for meat I grill and leave it in a pan (in the fridge)for a couple of hours before cooking.
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Old 03-27-2007, 04:07 PM   #3
Bevo
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Default Grub Rub

Grub Rub is the best!!!! If your results are turning out great, why do you feel you are wasteing your money?
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Old 03-27-2007, 04:47 PM   #4
Dakaty
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Quote:
Originally Posted by Bevo View Post
Grub Rub is the best!!!! If your results are turning out great, why do you feel you are wasteing your money?

That doesn't make a lot of sense, does it? It just bothers me that it turns to liquid, then drips off quickly into the pit. Maybe I'm using too much..
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Old 03-27-2007, 04:51 PM   #5
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i would like to try it
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Old 03-27-2007, 05:21 PM   #6
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This is some good stuff. I got some in the last sauce/rub trade, then ordered a gallon of it, and used it all. I can't buy it locally, which sucks!
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Old 03-27-2007, 11:29 PM   #7
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I used some on abrisket not to long ago. It does liquify a bit it seems but my fiance who doesnt care for brisket all that much stated that it was really good. it had a good bark and was good and moist and lots of flavor. I gotta pick some more up. Im with Bevo, if your grub is turning out good, then its not a waste of money.
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Old 03-28-2007, 07:13 AM   #8
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I am a strong user, and also an ex-user.

Why?

Cuz I farking ran out!

Every single one of my rubs liquifies to some degree, because I rub and wrap in Glad Wrap 24hrs before smoking. But never to the point where the Bandera has any accumulation, but I'm fat cap down over a water pan, so maybe thats where its going.

I love it. And the microwave trick to de-clump is the Brauma's Butt
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Old 03-28-2007, 08:08 AM   #9
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I always have it on hand!
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Old 03-28-2007, 08:09 AM   #10
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I would take care of you but my Texan connection is a tad pissed off
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Old 03-28-2007, 12:02 PM   #11
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Just wondering, does it produce a nice bark?
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Old 03-28-2007, 12:04 PM   #12
Jorge
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Quote:
Originally Posted by Scrooge Fan View Post
Just wondering, does it produce a nice bark?
It can. There is enough sugar in there to do the trick if cooked right. If cooked too hot it can be a mess.
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Old 03-28-2007, 12:10 PM   #13
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I used it on the last brisket I cooked. It was good, but a pain to work with in my opionion. Even after a little microwaving I could barely get it to shake out of the bottle. I'll try it one more time. I read nothing but good about it.
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Old 03-28-2007, 12:16 PM   #14
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Quote:
Originally Posted by Grumpy's Q View Post
I used it on the last brisket I cooked. It was good, but a pain to work with in my opionion. Even after a little microwaving I could barely get it to shake out of the bottle. I'll try it one more time. I read nothing but good about it.
If the bottle is relatively full take a fork to it if you want to use the shaker bottle. Otherwise dump some in a bowl and break it up by hand as you sprinkle it on the meat. You are going to rub it in anyway, right?
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Old 03-28-2007, 12:19 PM   #15
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Anything worth while is a pain in the ass
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