who here is still make'in their OWN rub/sauces & using them..

atvalaska · 11-02-2010, 11:28 AM

used my own stuff @ the jack and gave all the
ingredients away when i left, just thinking out loud here........

Divemaster · 11-02-2010, 01:33 PM

It was great meeting you at the Jack (I was the one with the black cowboy hat. LOL)

While I don't use rubs from scratch during comps, I also don't just use one rub. It's more often a mix of 4 or 5 different rubs. As for the sauce, again, it may have started as a commercial sauce but I've doctored them up again...

Plowboy · 11-02-2010, 01:38 PM

I do.

jbrink01 · 11-02-2010, 01:39 PM

Quote:

Originally Posted by Plowboy

I do.

Candy Sue · 11-02-2010, 01:41 PM

Quote:

Originally Posted by Plowboy

I do.

Now that's funny! Good too (rubs and joke!).

Plowboy · 11-02-2010, 02:24 PM

Quote:

Originally Posted by Candy Sue

Now that's funny! Good too (rubs and joke!).

I don't make my own wood, though. That I buy commercially.

landarc · 11-02-2010, 02:29 PM

Quote:

Originally Posted by Plowboy

I do.

Which ones do you use again?

landarc · 11-02-2010, 02:31 PM

The last comp I was involved in the team made it's own rubs and sauce, they did pretty well. But, many of the high scores went to sauces based on Blues Hog. There is a tendency, I believe, for judges to find a familiar flavor profile and whether they know it or not, gravitate towards it.

Alexa RnQ · 11-02-2010, 02:48 PM

We still do.

Jacked UP BBQ · 11-02-2010, 02:58 PM

I dont use anything straight. I do make my own rub for a few things, but mix commercially for others. Dont have time anymore to make them myself

Plowboy · 11-02-2010, 03:27 PM

Quote:

Originally Posted by jacked up bbq

i dont use anything straight.

nttawwt

Plowboy · 11-02-2010, 03:27 PM

Quau does all his own from what I understand.

JD McGee · 11-02-2010, 03:41 PM

I use my own rub on pork, ribs, and chicken...commercial on brisket. I use a modified commercial sauce on all. Am working on my own sauce this off season...

crd26a · 11-02-2010, 04:15 PM

Make mine for pork and ribs, Rob's used mine to finish his chicken, and will be using my brisket next year when I'm competiting on my own. Need to tweak the pork & ribs some, but its close. Sauce - too much work on the sauce front as of right now. Rub's much easier

5-0 BBQ · 11-02-2010, 04:43 PM

We use our own Sauce and Rub.

11-02-2010, 11:28 AM	#1
atvalaska Knows what a fatty is. Join Date: 07-30-10 Location: NENANA, ALASKA Downloads: 0 Uploads: 0	who here is still make'in their OWN rub/sauces & using them.. used my own stuff @ the jack and gave all the ingredients away when i left, just thinking out loud here........ __________________ SQUEAL-ON-U-BBQ : IF your [B]Brisket[/B] AINT 1ST YOUR 87th!....:bow: just a big, hairy American winning machine ;)

11-02-2010, 01:33 PM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	It was great meeting you at the Jack (I was the one with the black cowboy hat. LOL) While I don't use rubs from scratch during comps, I also don't just use one rub. It's more often a mix of 4 or 5 different rubs. As for the sauce, again, it may have started as a commercial sauce but I've doctored them up again... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

11-02-2010, 01:38 PM	#3
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I do. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

11-02-2010, 02:31 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	The last comp I was involved in the team made it's own rubs and sauce, they did pretty well. But, many of the high scores went to sauces based on Blues Hog. There is a tendency, I believe, for judges to find a familiar flavor profile and whether they know it or not, gravitate towards it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-02-2010, 02:48 PM	#9
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	We still do. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

11-02-2010, 02:58 PM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I dont use anything straight. I do make my own rub for a few things, but mix commercially for others. Dont have time anymore to make them myself __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

11-02-2010, 03:27 PM	#12
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Quau does all his own from what I understand. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

11-02-2010, 03:41 PM	#13
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I use my own rub on pork, ribs, and chicken...commercial on brisket. I use a modified commercial sauce on all. Am working on my own sauce this off season...

11-02-2010, 04:15 PM	#14
crd26a Full Fledged Farker Join Date: 04-16-09 Location: Olathe, KS Downloads: 0 Uploads: 0	Make mine for pork and ribs, Rob's used mine to finish his chicken, and will be using my brisket next year when I'm competiting on my own. Need to tweak the pork & ribs some, but its close. Sauce - too much work on the sauce front as of right now. Rub's much easier __________________ Border War Smokers - "BBQ worth killin' your neighbor for"

11-02-2010, 04:43 PM	#15
5-0 BBQ is one Smokin' Farker Join Date: 08-27-10 Location: Hampstead, MD Downloads: 0 Uploads: 0	We use our own Sauce and Rub. __________________ Steve Rogers 5-0 BBQ Competition Team Facebook Owner The BBQ Equipment Store www.bbqequipmentstore.com Proud 2013 Sponsor of Degüello BBQ, Christmas City BBQ, Lo'-N-Slo BBQ, Bar-B-Que Mayham, Uncle Bucks, Finns Finest, Pigheaded, Simply Q and Little Lukes BBQ No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others

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