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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turning a BBQ rub into a paste....

edited November -1 in EggHead Forum
I was watching a BBQ show on tv this past weekend. It was the Diners, Drive-in's and Dives show...[p]They had a BBQ restaurant on the show. He specialized in ribs. When showing his techniques, he took a traditional dry rub and mixed it with worcheshire sauce in order to create more of a paste. [p]He then applies the paste directly to the ribs as opposed to mustard. He said that the paste makes a better bark than a dry rub. [p]I am going to try it but was wondering if anyone else had used that technique. [p]Thanks,


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