Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesbor...
Amen!!
I think some people have gotten too enamored with what "real" or "great" bbq is. At the end of the day, if you put 47 different ingredients on it, and it tastes great to you, it's a great rub, slather, marinade, etc.
As for salt and pepper, some would find it much too bland, some would find it too salty, and some would say it's not salty enough. There is no such thing as "real" bbq, because beauty is in the taste buds of the beholder. UNless you are boiling ribs, in which case of course that's the best, DUH!
Great thread here. Which wood do most of you prefer for brisket?
The funky dirty dalmatian from PitmasterT is my only rub and the one problem I have when I cook brisket's is theirs never enough.
Equal parts of salt, pepper, lemon pepper..
Texas Test Kitchen's are done,I'm about to grab this bull by the horns..
He was actually nice enough to come back and answer a guy in the questions..
"Try 8 parts coarse ground pepper, 3 parts Lawry's, 3 parts kosher salt, and one part granulated garlic. Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on. if it's not working for you, come down to la barbecue and i'll walk you through it. A lot of it has to do with the cooker you are using and the times and temp. I'll walk you through it"
Pickle juice?
Hmmm...
I hope it's ok to bump this old thread. I stumbled on this post after a google search on John Lewis and La Barbecue. I have never had the discipline to just do 50/50 k salt and pepper consistently. I always have to tinker so I made the above rub. Honestly it smells about the same as 50/50 S&P.
I have never done the pickle juice and mustard slather. Any suggestions on what kind of pickle juice and what brand? It's for 4.5 pound beef plate ribs, not brisket if that makes any difference. I really want to achieve that bark I see some of these Texas guys get that I see on TV.
I don't think pickle juice brand matters much. I'm sure he used standard pickle juice from the restaurant. Nothing fancy I'm sure.