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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
View Poll Results: What is the preferred type of dry rub you use most of the time? | |||
An original homemade rub | 43 | 35.54% | |
A commercially sold rub | 43 | 35.54% | |
A BBQ cookbook rub recipe followed "to the letter" | 3 | 2.48% | |
A commercially sold rub that I like to "doctor up" | 8 | 6.61% | |
A BBQ cookbook rub recipe that I like to "doctor up" | 24 | 19.83% | |
Voters: 121. You may not vote on this poll |
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11-16-2011, 11:54 AM | #31 | |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Quote:
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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11-16-2011, 12:43 PM | #32 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Those that only use commercial rubs may not have the knowledge of how to put together a good flavor profile so they let someone else do it for them.
Get the knowledge it is worth it and more satisfying than using someone else's rub. |
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11-16-2011, 01:02 PM | #33 |
is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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I personally dont have time to make my own rubs and I would hate to disappoint my guest with a failed attempt. I stick with what works for me. I've bought a few rubs but hands down Oakridge bbq's beef and pork competition rub is my favorite. I did buy some Yardbird while I was at Bass Pro Shop to try on chicken since so many of you guys recommend it.
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. Last edited by che22879; 11-16-2011 at 01:59 PM.. |
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Thanks from:---> |
11-16-2011, 01:31 PM | #34 |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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I have done both and will continue to do both and as my skillset improves, I hope to develop more of a knack for mixing my own stuff. I don't think one must make their own in order to be a "cook" though. Like it was said earlier, there is a lot more to preparing good food than just rubbing some spices on it. Some of the best food I've cooked have only had salt, pepper and garlic... Some have just had salt and pepper.
Rubs are just ingredients in the total experience. If you don't know how to cook then it don't matter if you get rubs off a shelf that are so good they come in gold clad containers your food will still make you want to chase down a dog so you can lick his arse to get the bad taste out of your mouth. I do concede however, that quality ingredients definitely make food better, on the other hand, if you don't know how to use said ingredients you won't get good results. |
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11-16-2011, 01:34 PM | #35 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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That says it for me. Still, not against trying a Commercial rub.
Also, tend to start out with cookbook recipes and tweak from there.
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11-16-2011, 02:17 PM | #36 |
Full Fledged Farker
Join Date: 09-08-10
Location: City of Angels
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I 've always made my own, until I pulled the trigger on the HDD. I also ordered the sampler pack, which I haven't used yet, so depending on how it goes, I might be making less of my own in the future.
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22.5" WSM / 26.75" Weber Kettle / Char Broil Gasser |
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11-16-2011, 02:20 PM | #37 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Just because you make your own rubs does not mean you truly understand how to properly pair spices to create an optimal blend. Sure you can throw some common ingredients together which may taste fine but there is MUCH more to creating a top-notch rub than that. We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen.
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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11-16-2011, 02:56 PM | #38 | |
Full Fledged Farker
Join Date: 08-23-08
Location: Gainesville, Fl area Gator Country
Name/Nickname : Qapla
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Quote:
http://www.bbq-brethren.com/forum/sh...34#post1852634
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Traeger Pellet Smoker free from a friend and Blackstone 36" Proseries Outdoor Cooking Station |
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11-16-2011, 02:56 PM | #39 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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That being said. I am striving to reduce the amount of processed foods I eat. IE: Raw sugar vs white (processed) sugar So the terms "chemist" and "food scientist" do nothing to make me want to try a commercial rub. Neither do any of the additives typically added to rubs to prevent clumping, etc (not suggesting your products have any). I drink like a fish, eat BBQ and grilled foods regularly, so anything I can do to increase the food intake of foods that haven't seen a processor that better off I am. Buying whole spices allows me to determine what does and does not go into my runs. While buying commercial or boutique rubs don't.
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John |
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11-16-2011, 03:40 PM | #40 | |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Quote:
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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11-16-2011, 03:46 PM | #41 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Next day delivery before 10am please. Sent from my SPH-M910 using Tapatalk |
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11-16-2011, 04:13 PM | #42 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Quote:
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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11-16-2011, 04:42 PM | #43 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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I have a 9000 square foot garden, grow my own herbs, save seeds to grow the next year and make my own rubs. Heh, I'm the only real cook here...
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El Cheapo Royal Oak charcoal grill (heavily modified and repaired), Chargriller Pro, Webber 22.5" Silver, Webber Smokey Joe, Hibachi, UDS, ECB Square My name is Monty, dad, or grandpa...depending on who you are. |
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11-16-2011, 05:28 PM | #44 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure |
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11-16-2011, 05:49 PM | #45 | |
Found some matches.
Join Date: 10-10-11
Location: Riverside, CA
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Quote:
Just joking of course. |
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