Greg Edwards-268690 (9/17/2014)
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Anyone have some good rub / sauce recipes?
Looking at trying to mix my own.
Although I tend to like more heat than my wife and neighbors.
I make my own rubs all the time. I don't however measure anything so not sure I can really share. I spent the first 10 years of my career as a chef so I just make it up as I go. Next time I mix some up I will write it down (if it is any good). I don't generally use any sauce on my bbq unless it is pulled pork/chicken.
If you like interesting and somewhat non-traditional you might want to check out this place. http://stores.soulardspiceshop.com/[/url] My inlaws live in St Louis which is how I found out about this place. They have a couple of mixes that are spectacular rubs. Their website sucks to find stuff but it works. The orange chipotle on ribs is out of this world. The lime chipotle is also good but not as good as the orange imo. They have "soulard grill" and "cherie's rib rub". These are both blends they make which are quite good on their own. However I have taken these and mixed them which makes the outcome even better. Also, if you like heat they have a cajun (no salt) which is excellent. Many cities have a similar spice shop but I have not been to a better one than this. Their other standard spices are awesome because they are really fresh due to the volume they sell.
I will check it out.
Orange Chipotle sounds great.
I too tend to not measure and make it up on the fly when cooking.
The neighbor is from KC, so he usually brings back some Gates for both of us when he comes back from a visit.
Dry rubs are hard to find up here, usually just sauces.
Mostly looking for some general ingredients, and general amounts to start with.
Someday I'd like to get to a BBQ Pitmasters event.
When my wife got me a smoker a couple years ago, she wanted to do a brisket.
I laughed, and told her we need to start out simpler.
Then she watched a show where that was one of the cuts.
Hasn't asked since.
Maybe it was the overnight cook they did.
She understood my initial reaction though after seeing the time involved.
Honestly the meat from competition bbq is not really that good to sit down and eat. Ribs must be undercooked or they have no chance. The meat MUST stick to the bone. And they use spare ribs which I find horrible. I much prefer baby backs for eating. The deal with competition is that you have to get as much flavor as possible into a single bite. It is like creating an amuse bouche from just meat. The flavor of the small bit is spectacular but would be way too intense for a meal. It is kind of fun though to see all the crazy stuff people do at those events. Some of those people are completely overboard.
What generally happens is that each team will prepare lots of food for all their friends and family that are there. They will also prepare a very small amount of "entry food". The huge amounts of food are awesome and the entry food is guarded like gold bouillon at Fort Knox.
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