Rub vs salt/pepper vs "let the seasoning in the pit flavor it"?

jdtTX said:
I said claiming it was the barometer for good cooking was bad.
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I'll only say that I never read where he said it was the barometer. (again, I may have misinterpreted it...and he may have meant it was the end-all-be-all)

Anyway...we all enjoy barbecue. Have a wonderful night, brother.
 
Another great video. I noticed your slow motion segments looked very clear and vivid. Are you using new hard or software?
 
Bob C Cue said:
Another great video. I noticed your slow motion segments looked very clear and vivid. Are you using new hard or software?
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Thanks Bob, it's a combination of things. The camera I've been using will shoot 120 fps but I never used to use it because when you switch it to that mode, the autofocus shuts off and it stops recording audio. Recently I got an external monitor which helps me manual focus and has some tools in it to get the exposure right in camera. Since I was trying to edit around the noise of the roofers, I didn't care about the audio so I figured I'd give it a shot. Turned out alot better than I expected. Glad to hear your comment on it because that means it wasn't just in my head. lol.
 
Bigdawg580 said:
Well I have been using salt & pepper lately. Time to get some new rubs for my spice rack. Going to try Kosmo W rubs for the first time. Then I will go back to making my own rubs.
Rubs make a difference
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I've only tried his stuff once but it was pretty good.
 
Thanks for this video, Maniac, and for all your hard work on YouTube. Your MAK 2-star video with the pork butt was the final straw for me, I assembled my new 2-star yesterday. :) Purely out of selfishness, I'd like to see more pellet videos!
 
Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.
 
Gee Tee said:
Great video, thanks for taking the time to make and edit it. I'm a SPGO guy on beef but do use other flavours on pork and poultry.
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My pleasure man. Yeah, I typically do rubs on pork too. In fact, I don't think I've ever had just S&P (no sauce) and I know I haven't had them with nothing on them the entire time. Both were better than I expected but the S&P were very good. Not my favorite of the bunch but good enough that if that was all I had, I'd serve them and not think twice about it.
 
Baby Back Maniac said:
one rack was cooked with just smoke.
One was cooked just with S&P
One was with "The rub"
These were cooked straight through like this.

The other 3 racks were the same as the above accept I wrapped and layered on flavors. I clearly should have done a better job of explaining it.

The problem is whenever I do these experiments, I prefer to isolate it down to one variable but people get mad so I did one set of ribs straight through I one set wrapped, sauced and glazed.
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I thought you did fine with showing what you were doing. At several points you can clearly see 3 racks wrapped in foil next to 3 racks with no foil sitting in the smoker.
 
I can't get over the wild use of Parkay squeeze "butter"! It's probably because I'm not familiar with the competition circuit.
 
SeabeeCook said:
I can't get over the wild use of Parkay squeeze "butter"! ...
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Diethyl-trimethyl foodlike substance? What could be bad? :icon_smile_tongue:

Actually, I've been told that butter has a tendency to burn where this goo does not.
 
SeabeeCook said:
I love my Que served with a health side of chemicals!
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You're in luck!

Liquid Soybean Oil, Water, Salt, Hydrogenated Cottonseed Oil, Vegetable Monoglycerides and Soy Lecithin, Potassium Sorbate and Sodium Benzoate, Natural and Artificial Flavor, Phosphoric Acid, Vitamin A Palmitate, , Colored with Beta Carotene.
 
Another great video Justin. Can’t imagine how much time that would take ME to do haha. And I love that LSG smoker. Talking with Chris now about getting a 24x36.
Anyway, I agree with post above somewhere - I like rubs on pork, s&p on brisket.
Thanks again for the informative and entertaining video.
 
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