Bossmanbbq
is Blowin Smoke!
- Joined
- Dec 3, 2005
- Location
- Colorado
Wondering the process that those of you who compete use in finding the flavor profiles for each of the meat categories. I've seen individuals use one rub exclusively, and then I know others who use certain rub(s) for each category combined with others example I really like The Slabs rubs combined with others like the Slabs Chicken Rub and Plowboys Yardbird.
Just wondering what the opinions of those here use, how you come to the conclusion what to use and what you have found that works. I ask because I'm in the middle of writing an article for my blog on the subject.
For me I look for flavor profiles for each category that compliment the meat. Sometimes I use one in others I use combinations. Sauce is still hit and misses, but I have found a recipe that I like and have worked well this year for us. What has or is working for you???
Just wondering what the opinions of those here use, how you come to the conclusion what to use and what you have found that works. I ask because I'm in the middle of writing an article for my blog on the subject.
For me I look for flavor profiles for each category that compliment the meat. Sometimes I use one in others I use combinations. Sauce is still hit and misses, but I have found a recipe that I like and have worked well this year for us. What has or is working for you???