Mad Science Experiment - Burning Rub Ingredients - Page 5

bbqchicken · 10-21-2011, 06:57 PM

nice work

SmokinAussie · 10-21-2011, 07:20 PM

Farken hell!

You even went alphabetical....

TomB · 10-22-2011, 04:59 AM

I can only imagine how long and how much money this cost you. Thanks for sharing!

Pappy · 10-22-2011, 07:33 AM

Thanks Chris! You're like the Lewis & Clark of Flavors. I just started using spices this year when I stated making my own rubs & BBQ sauces for home use. There are so many out there to try.

I have used splenda for a couple of years, instead of sugar. I like it too. I'm assuming that Brown Sugar Splenda would have your approval also. Have you tested it?

bigabyte · 10-22-2011, 09:18 AM

Wow, talk about a blast from the past!

I haven't tried Brown Sugar Splenda because I haven't used any Splenda since about a year after posting this. I imagine it would be fine, but just can't say for sure. It wouldn't be hard to test on your own though. Just take a Country Style Rib and coat with some Brown Sugar Splenda and Salt, then cook it the way you normally cook.

This thread came up at the AR too, so I guess it was doomed to get bumped again!

bigabyte · 10-22-2011, 09:21 AM

Actually, I think this other thread below has the most complete list of ingredients I tested. The thread you are currently reading was just the first one I posted here on this subject. I made two other posts after testing some other things, with the one below being the most recent one.
http://www.bbq-brethren.com/forum/sh...ad.php?t=62646

Also, you mentioned you were starting to make rubs. You may or may not find this spreadsheet helpful. In case you do find it helpful here's a thread with a "spice matrix" I built while studying and researching ingredients and flavor matches.

http://www.bbq-brethren.com/forum/sh...ad.php?t=80042

Cheech · 10-22-2011, 09:59 AM

Thanks for this post, it is people like you that bring so much value to this forum. A big hearty thanks.

mike101521 · 12-16-2011, 08:00 PM

This is awesome. Great work!

vhram · 12-17-2011, 11:06 AM

Wow , thanks for the info. You put alot of work into this.

10-21-2011, 06:57 PM	#61
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Ontario, Ca	nice work __________________ UDS, Smokey Joe

10-21-2011, 07:20 PM	#62
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Farken hell! You even went alphabetical.... __________________ A butterflies wings. About to bring down everything...

10-22-2011, 04:59 AM	#63
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA	I can only imagine how long and how much money this cost you. Thanks for sharing! __________________ Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

10-22-2011, 07:33 AM	#64
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Thanks Chris! You're like the Lewis & Clark of Flavors. I just started using spices this year when I stated making my own rubs & BBQ sauces for home use. There are so many out there to try. I have used splenda for a couple of years, instead of sugar. I like it too. I'm assuming that Brown Sugar Splenda would have your approval also. Have you tested it? __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

10-22-2011, 09:18 AM	#65
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wow, talk about a blast from the past! I haven't tried Brown Sugar Splenda because I haven't used any Splenda since about a year after posting this. I imagine it would be fine, but just can't say for sure. It wouldn't be hard to test on your own though. Just take a Country Style Rib and coat with some Brown Sugar Splenda and Salt, then cook it the way you normally cook. This thread came up at the AR too, so I guess it was doomed to get bumped again! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-22-2011, 09:21 AM	#66
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Actually, I think this other thread below has the most complete list of ingredients I tested. The thread you are currently reading was just the first one I posted here on this subject. I made two other posts after testing some other things, with the one below being the most recent one. http://www.bbq-brethren.com/forum/sh...ad.php?t=62646 Also, you mentioned you were starting to make rubs. You may or may not find this spreadsheet helpful. In case you do find it helpful here's a thread with a "spice matrix" I built while studying and researching ingredients and flavor matches. http://www.bbq-brethren.com/forum/sh...ad.php?t=80042 __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-22-2011, 09:59 AM	#67
Cheech Knows what a fatty is. Join Date: 07-26-08 Location: Cutlerville Michigan	Thanks for this post, it is people like you that bring so much value to this forum. A big hearty thanks.

12-16-2011, 08:00 PM	#68
mike101521 Wandering around with a bag of matchlight, looking for a match. Join Date: 03-08-11 Location: Chicago	This is awesome. Great work!

12-17-2011, 11:06 AM	#69
vhram Full Fledged Farker Join Date: 03-02-11 Location: california	Wow , thanks for the info. You put alot of work into this.