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Do we over thing rubs sometime?
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mikeb9550
Posts: 95
This last weekend, I didn't have any rub made up or store bought. So I just seasoned my baby backs with a a little lawrey's, pepper, pepprika, anda touch of garlic and onion powder. Just sprinkled it on. Didn't use any sugar. After 4 hours, i brushed them with a little honey then sauced them about 15 min at the end. They were the most beautiful mahogany color and the taste was just perfect.. I am always looking for the perfect rub but in reality keeping it simple is what yielded the best ribs to date. Cooked them low unfoiled like I always do 250 ish.
Comments
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I agree. Sometimes I get the same impression too.XL owner in Wichita, KS
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+1. Variety is the spice of life. I'm always trying to do things in a different way.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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what you used are the basics for most store bought rubs.....first thing I do when I pick up a bottle of rub or sauce is read the ingredients....quick way to see what's shaking in the bottle.......loltwww.ceramicgrillstore.com ACGP, Inc.
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Sometimes i think it is just the amount of rub that we use, and not the rub itself! I have had ribs where the rub is "overpowering" and just cut back the amount and it comes out perfect?
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Basics, you used the basics. The honey as part of the glaze and finish helps with the texture and color. Home made rubs are a staple in my house, we use quality ingredients. Usually from Penzey's. Keep the spice/herbs fresh.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:Basics, you used the basics. The honey as part of the glaze and finish helps with the texture and color. Home made rubs are a staple in my house, we use quality ingredients. Usually from Penzey's. Keep the spice/herbs fresh.
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
My fav rub on meat is super simple - salt, cayenne, cumin. Once in a while I just put that on meat and it tastes so good. Its fantastic on pork and beef.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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CANMAN1976 said:Skiddymarker said:Basics, you used the basics. The honey as part of the glaze and finish helps with the texture and color. Home made rubs are a staple in my house, we use quality ingredients. Usually from Penzey's. Keep the spice/herbs fresh.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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