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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 05-25-2010, 08:22 PM   #1
Derek
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Default Question on a southern STYLE RUB?

I'll be in my lab tomorrow morning with the food blender, notebook, Measuring spoons, cups.

And I have a question what makes a rub southern besides region?

What's the base ingredient for a rub to become southern, although your not from the south?
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Last edited by Derek; 05-25-2010 at 08:23 PM.. Reason: Again my bad grammar
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Unread 05-25-2010, 08:36 PM   #2
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Quote:
Originally Posted by derek View Post
what's the base ingredient for a rub...

salt
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Unread 05-25-2010, 08:38 PM   #3
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Quote:
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salt
That's what one of my secrete ingredients will be used AS.

But seriously, Larry besides the salt?

This is a comp rub I'm creating...

Oh poo, I forgot I got candied Jinger.... Yum
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Unread 05-25-2010, 08:42 PM   #4
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For me, its the brown sugar,
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Unread 05-25-2010, 08:46 PM   #5
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For me, its the brown sugar,
Brown sugar will be going in it.

Garlic will be going in it, paprika will be going in it, And a few secrete spices.
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Unread 05-25-2010, 08:53 PM   #6
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I am just gonna say that I don't see how a Northerner can make a Southern Rub. I don't even know what differentiates a Southern BBQ rub from a Northern BBQ rub. I have to say that if you want a competition rub and you are competing in the Midwest (Michigan?) then you would be best to find out what the judges like there. I am gonna guess sweet, mild kick and no big surprises.
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Unread 05-25-2010, 08:53 PM   #7
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Quote:
Originally Posted by Derek View Post

And I have a question what makes a rub southern besides region?
The word "southern" .
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Unread 05-25-2010, 08:57 PM   #8
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Quote:
Originally Posted by landarc View Post
I am just gonna say that I don't see how a Northerner can make a Southern Rub. I don't even know what differentiates a Southern BBQ rub from a Northern BBQ rub. I have to say that if you want a competition rub and you are competing in the Midwest (Michigan?) then you would be best to find out what the judges like there. I am gonna guess sweet, mild kick and no big surprises.
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Originally Posted by Bbq Bubba View Post
The word "southern" .
Thanks guys..

I'm sorry for the lame question. but I'm using google right now.

Bubba, and landarc, thanks for the tips guys.

And thanks everyone else.
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Unread 05-25-2010, 09:13 PM   #9
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The "native" rub in Central Virginia is either nothing or just salt and pepper. After that, a rub of brown sugar, salt, black pepper, and garlic powder is a staple for pork. For beef in my area, just salt and lots of pepper.

I worked in a central VA BBQ joint for a couple of years when I was in high school that routinely ran out of meat with lines out the door and we didn't use any rub at all on full pork shoulders. People loved the stuff.

Personally, my favorite rub for pork consists of salt, black pepper, red pepper, white pepper, garlic, and just enough cumin to add a nice twist. That's some good stuff.
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Unread 05-25-2010, 09:27 PM   #10
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Yeah depends on which part of the south you're talking about.
Kansas City loves their rubs to have sugar in it.
If you're talking about a Texas southern style rub.. then that is saying NO SUGAR.
So I mean, I guess it really depends on what you're using it on.. pork or beef. If you're going pork, then you're going KC/Carolinas I'd reckon.
If you're going beef.. then you'd go more on the no sweet stuff salt and pepper base Texas style.

Just my two cents.
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Unread 05-25-2010, 10:55 PM   #11
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Come on Derek... For real? Don't you think you're asking for alot here?
I use the following spices in my comp rubs:
chili powder, cumin, cinnamon, onion powder, garlic powder, ground mustard seed, celery seed, ground clove, ground ginger, ground turmeric, allspice, nutmeg, season salt, brown sugar, white sugar, light brown sugar, sea salt, kosher salt, coarse ground black pepper, cayenne pepper, white pepper, fancy 5 blend "crack your own" pepper with your mommas pepper cracker and Paparika.

Since you're in the lab I'll let you figure out what goes in which rub and how much to put in each. Let me know how you make out!!! Peace
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Unread 05-25-2010, 11:36 PM   #12
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Brown sugar and paprika with garlic powder, some pepper, maybe a lil cumin, some chili powder, onion powder and good ole kosher salt. Add some cayene for heat.
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Unread 05-26-2010, 12:08 AM   #13
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If I needed a southern competition rub I'd buy a big bag of Yardbird
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Unread 05-26-2010, 02:01 AM   #14
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Quote:
Originally Posted by BBQ Grail View Post
If I needed a southern competition rub I'd buy a big bag of Yardbird
Exactly! Saves a huge headache.
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Unread 05-26-2010, 09:03 AM   #15
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Quote:
Originally Posted by BBQ Grail View Post
If I needed a southern competition rub I'd buy a big bag of Yardbird
Yeah, lots of salt in that one. But it is goood.
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