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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-30-2017, 01:47 PM
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#16 |
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Babbling Farker
 
Join Date: 06-15-06
Location: Middletown, DE
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I use these for finishing rub, make a fine powder. Don't think it's big enough for a base rub but it works great.
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Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
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01-30-2017, 01:48 PM
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#17 |
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Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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Use granulated brown sugar, no clumps and spreads evenly.
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Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
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02-01-2017, 10:58 AM
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#18 |
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is One Chatty Farker
Join Date: 03-19-13
Location: Suwanee, GA
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Y'all make brown sugar way too complicated!
As for rubs through a shaker, I think it would have to be fairly fine or ground up to work. I just keep shakers that I like (Big Poppa and Cimarron Docs are my two favs), and I wash them and re-use them for my other rubs.
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| Tags |
| consistency, rub, rub application, shaker, sifter |
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