Rubb's

Unknown

We all know that this forum is one of many shared ideas. Since being an Egger for the past two years, I have learned a lot from this site. The first time I did butts on my Egg, I did the rubb thing learned on this site. Mustard, kosher salt Turbonado sugar and other things. Here in South Carolina where bar b q is as good as it gets, most cooks use open pits. The only thing most use is salt and pepper.
I don't know of any restaurant or local bar b q lover here that doesn't use hickory and only hickory. This past Saturday,I did two butts on the Egg. I only put salt and black pepper on the meat. I put it on the Egg stable at 275. For the next six hours it stayed at 275. When I went to bed at midnight, it had dropped to 225. I bumped the vents just a little and went to bed. At 4 am, my beeper was going off and I didn't hear it right away. Dead sleep. lol When I checked the temp, the meat was 210 internal. I went outside and the dome temp was 310. I took the meat off and wrapped it in foil and put it in a cooler. These butts had only cooked for ten hours. Although they were not huge in size, when I pulled them the next morning about 10:00, they were very warm and pulled great. The flavor is great and with my own sauce recipe, it is killer bar b q.
So I think from now on, I will stick to salt and pepper and natural taste of the meat and hickory.To each his own. [p] Chef Jerry

HolySmokes

Jwirlwind,[p]To each his own! If that's what you've developed and what you like, you're doin' what you ought to. You didn't say if your cook was with hickory, after the intro...[p]I've spent alot of time as well both tasting others' rubz and developing my own. Since I have four kids 12 and 10, and they're not into huge amounts of spice, I've worked through a number of permutations as well. From recipes found here on the forum, to dissecting professional rubz under the microscope (oh no, mr. bill!), to trying my own new favorite ingredients in rubz, I've slowly come to use mixtures that create what I like.[p]It's (smoked chiles) hot, only so-so sweet, pungent with herbs, and very little salt. My kids like it (long curve up the heatscale, but it's working), and we get alot less sugar and salt in our diet; both a medical and taste preference. It shows the minimum extra flavor and allows a small amount of smoke, or smokes with less flavorful woods, to come through.[p]Your doing it with a sauce afterwards is not that different, it's still flavoring. I prefer to use subtle flavors throughout. For me, many finishing sauces are way too sugary and thick, though they sure make ribz look good.[p]I certainly agree with your "flavor of the meat should be there".
best, HS[p]

locolongball

Jwirlwind,[p]My neighbors are always walking by and smelling my food cooking on the egg. This past Sunday they noticed I had been cooking on the egg all night long and wanted to know what I had in the green monster. They were very excited to learn it was a pork roast. He said, "Well we are from South Carolina and we know how to cook some BBQ." "Did you just Salt and Pepper for the rub?" "Nope," I said. I used a little mustard and Dizzy Pig Course Dust. Well, they went inside and I started pulling the pork. Being the neighbor that I am, I took over a few helpings of my creations for them to try. 5 mins later he was knocking on my door. He said, "South Carolina or not, you can make some damn good BBQ" That was Awesome! "Best I ever had!"
To each his own I guess. :-)

Unknown

Jwirlwind,
South Carolina is as good as it gets?! Beep beep, beep.

Wise One

Saywhat, until you have had SC BBQ hash, you have never really had BBQ. ;-)

Unknown

Wise One,[p]What is SC BBQ Hash and would you please post the recipe? Thanks.

Tired Jim

HolySmokes,
Your rub sounds good. We would also like to reduce the salt and sugar in our diets. Could you be more specific about how you prepare your rub?[p]Thanks.

Unknown

Two years apart????[p]Holysmokes![p]Lee[p]

HolySmokes

QSis,
sorry, didn't see your reply earlier...
one 12yr old and triplet 10yr olds.[p]busy place!
HS