Bad Byron's Butt Rub?

BullyQue · July 2011

What are your thoughts on it. They just started stocking it at our local market.

SmokinParrotHead · July 2011

I've used numerous things on my butts, and I always go back to the tried and true BBBR. I like all of the Dizzy Pig rubs, and I use them almost exclusively with the exception of two other rubs, BBBR and a local coffee based rub that is phenomenal.

RRP · July 2011

You asked for personal opinions so I'll come forth. I bought it - used it once - then threw the rest of it in the trash!

Firetruck · July 2011

Love it, one of my favorites.

BobinFla · July 2011

Buy it.

It's a "Power Rub" meaning that you don't use it straight. Most use it 50/50 with Turbinado sugar.

I could name 50 competition teams that use it but then I'd have to kill you :silly: (or they might kill me!) :whistle:

Seriously, it's very popular on the competition circuits. It DOES have a lot of salt, but as I mentioned above, it is intended to be mixed with something.

BOB
buys it by the gallon jug B)

SmokinParrotHead · July 2011

Seriously? What didn't you like about it?

One other thing to add for the OP, I had a friend come over and eat some of the Q that I made one day and he went to the local Egg store and picked up a large container of BBBR. A few weeks later I was at his house and he had already put hurting on the bottle so I asked him what he had been putting it on and he said "everything". He was serious, he puts it on everything.

"Sparky" · July 2011

It's way too salty for my taste,but you may like it.Give it a shot

Oblio · July 2011

The folks I cook for seem to like it, I rarely bring home leftovers from my church offerings. Works nice on pork ribs also.

SmokinParrotHead · July 2011

What? I've never mixed it with anything. I guess maybe I'm doing it all wrong.

BobinFla · July 2011

I bet he didn't "cut" it with anything, and it was too salty!

BOB

SmokinParrotHead · July 2011

Damn.....now I'm thinking I should have been cutting mine, lol. I freaking COVER mine with BBBR and don't cut it with a thing. What do you use with yours??

BobinFla · July 2011

Nah. If you like it, it's NOT wrong.

Just the way many competition teams use it.

You know those big jugs of Pork Rinds @ Sam's Club? Yeah, add straight Butt Rub. That big jug will just disappear! :whistle:

BOB

Oblio · July 2011

The folks I cook for seem to like it, I rarely bring home leftovers from my church offerings. Works nice on pork ribs also.

BobinFla · July 2011

:laugh: :laugh: :laugh: :laugh: :laugh:

See my other reply to you! :laugh: :laugh:

BOB

Austin Smoker · July 2011

Love it on butts and wings, straight on butts but cut 3:1 with turbinado on wings. I don't use it on beef or ribs, but know many that do.

But, to each his own.

SmokinParrotHead · July 2011

LOL. I didn't realize I was talking to the same person in both posts. Thanks for the reply!

Morro Bay Rich · July 2011

I'm with RRP. Tried it and then tossed it in the garbage can. TOO MUCH SALT.

tpc1 · July 2011

I bought a big container of it early in the year. I like it on steaks and roast's but not on pork. But i will try to mix it after reading the post's below.

Kokeman · July 2011

I like it a lot. It is salty but we like our salt. I use it straight on pork butt, and mix it 50/50 with turbinado sugar for chicken wings and breast. I even like it on tator tots.

Capt Frank · July 2011

As others have said, it is very salty, Byron himself will tell you so. I mix it 2parts Byrons, 1 part brown sugar and 1 part paprika. Got some ribs on right now getting ready to pull. I like Memphis style ribs, served with a dry rub and sauce on the side, Blues Hog Original and Tennessee Red mixed, gotta go, it is time to eat

:woohoo:

P7030018 by Capt Frank1, on Flickr
:cheer: :cheer: :cheer:

chrisnjenn · July 2011

I like it and use it a lot on my butts. Everyone I know likes it. Good, quality product. I love other rubs like Dizzy Pig, but on pork butt this is one of the best.

thebtls · July 2011

I have MORE BBBR in my cabinet than ANY other spice, I think it's a quart jar...

Basscat · July 2011

Waaayyyyy too salty for me, but as usual, YMMV. Might be OK if cut with other less salty things, as others have said. I really like his Jubilee Seasoning on fish.

tpc1 · July 2011

I bought a big container of it early in the year. I like it on steaks and roast's but not on pork. But i will try to mix it after reading the post's below.

tpc1 · July 2011

I bought a big container of it early in the year. I like it on steaks and roast's but not on pork. But i will try to mix it after reading the post's below.

BobinFla · July 2011

SmokinParrotHead wrote:

LOL. I didn't realize I was talking to the same person in both posts. Thanks for the reply!

:laugh: :laugh: :laugh: :lol: :lol: :lol:

BOB

FSM-Meatball · July 2011

I like it. My buddy swears by it and uses it on almost everything.

I will add it to brown sugar as a rub for ribs and butts.

Mickey · July 2011

Use it all the time. Very good rub. As his Jubilee is also very good on seafood.

Oblio · July 2011

Grrr .... Firefox keeps reloading the old tab that I posted, I killed it now, sorry 'bout the duplicate posts, still like the rub though and will try the cut version too

BB1857 · July 2011

Tried it on ribs and it was just awful. I didn't know it was meant to be cut so I guess it's not a fair assessment. I don't use it meat anymore but I do use it when I make BBQ sauce.

chrisnjenn · July 2011

It isn't supposed to to be cut unless you want to. I wouldn't use it on ribs. Only butts. I have specific rubs for specific meats.

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Bad Byron's Butt Rub?

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