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Char Crust Rubs
Someone just told me about these rubs. Anyone have any experience with them?
I have used a couple of them and the only one I like is the Peppercorn Garlic, on a steak or beef roast. Mostly I use Dizzy Pig Products
I tried them a few times. The flavor was decent, but I didn't get a crust, but a rather mushy breadish coat. Perhaps I just needed to boost the temp, but I believe I followed the instructions.
I can see that, they are a very fine grind, the flavor is pretty good, but you will definetly not get a crust.
I measured my result against what my mother routinely made, sort of a high standard. With ordinary ingredients in the 1950s & 60's, her pork chops and steaks usually had a fine crust. Nothing mushy, and sometimes a slight thin lifted crust/skin. Whatever she put on the meat, she did cook it at maximum.
The Naked Whiz
I tried a couple of them but just couldn't get into them. I too never got a crust, even following the instructions. I'd rather stick to rubs alone.
The Naked Whiz
I've used them in the past and liked them very
much; never had a problem obtaining a crust on
steak or pork.
i have used them and would agree with most of the eggers. The flavor is very good on them, but it isnt much of a crust. Good on flank steak.
If you are looking for a crust or bark, as others have said, they do not get it. That said, some of them have a pretty good flavor in our opinion. We really like the garlic/peppercorn on fish.
They got pretty beat up on a few BBQ forums a few years ago, and I'll admit the some of the ones I've tried are not as robust as other seasonings, but there is a place for them. Roto is my favorite, and they do say it is more of a seasoning and not to expect a "crust" when using it. I use the garlic peppercorn, but not for grilling. I use it when braising country (shoulder) ribs, it gives the broth a great flavor.
Barbecue is not rocket surgery
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