---k---
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Chicago, IL - West burbs
I'm newer to smoking my own BBQ and still searching for the flavor profile I like best. A while back, I posted a thread asking how people experiment. http://www.bbq-brethren.com/forum/showthread.php?t=94004 Some good suggestions there.
Today, I finally got back around to it. To do my experimenting, I picked up 1 lb of ground pork and then divided into eight approximately equal pieces. I balled these up, flattened out, and then put 1/4 tp of rub on each side of the patty. I don't know if this is too much or not enough, but we'll see. I left the rubs on the surface, because I wanted the flavor to pop out. I then left the patties sit in the fridge for about 1:30 while I mulched the leaves in my yard. The patties then went on my UDS chugging along at 230*. They aren't done yet. The plan is to share with my wife and serve with mashed potatoes and corn.
This isn't a shoot out to pick a winner (not possible), and the plan isn't perfect. For example, I think the fine rubs have an advantage over the course rubs. I'm sure there are other things, but it is a start. we'll see how it turns out...
The rubs I'm testing are ones I've had on hand (no particular order):
Lawry's Seasoning Salt - old favorite in our house for meats of all kind. It felt wrong to exclude it.
Yardbird - by Plowboys. A Brethern Fav.
Heffer Dust - by Spicewine
Pig Powder - Lee Ann Whippen's, I picked this up when I visited her new Chicago restaurant.
Bronzeville Rub - from TheSpiceHouse.com
Rasta Joe - My brother gave me a sample. He bought it from a local grocery store in Indiana. Looks like a local product from Plymouth, IN.
Memphis Dust - I made this using a recipe from AmazingRibs.com
Rudimentary Rub - I made this with a recipe from Gary WiViott's, Low & Slow, but the cayenne pepper was cut in 1/2. I've used this several times as I followed his book.
I'll let you know how it turns out later tonight....
Today, I finally got back around to it. To do my experimenting, I picked up 1 lb of ground pork and then divided into eight approximately equal pieces. I balled these up, flattened out, and then put 1/4 tp of rub on each side of the patty. I don't know if this is too much or not enough, but we'll see. I left the rubs on the surface, because I wanted the flavor to pop out. I then left the patties sit in the fridge for about 1:30 while I mulched the leaves in my yard. The patties then went on my UDS chugging along at 230*. They aren't done yet. The plan is to share with my wife and serve with mashed potatoes and corn.
This isn't a shoot out to pick a winner (not possible), and the plan isn't perfect. For example, I think the fine rubs have an advantage over the course rubs. I'm sure there are other things, but it is a start. we'll see how it turns out...
The rubs I'm testing are ones I've had on hand (no particular order):
Lawry's Seasoning Salt - old favorite in our house for meats of all kind. It felt wrong to exclude it.
Yardbird - by Plowboys. A Brethern Fav.
Heffer Dust - by Spicewine
Pig Powder - Lee Ann Whippen's, I picked this up when I visited her new Chicago restaurant.
Bronzeville Rub - from TheSpiceHouse.com
Rasta Joe - My brother gave me a sample. He bought it from a local grocery store in Indiana. Looks like a local product from Plymouth, IN.
Memphis Dust - I made this using a recipe from AmazingRibs.com
Rudimentary Rub - I made this with a recipe from Gary WiViott's, Low & Slow, but the cayenne pepper was cut in 1/2. I've used this several times as I followed his book.
I'll let you know how it turns out later tonight....
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