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Bad Byron's plus brown sugar?

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Tailgate215
Tailgate215 Posts: 17
in EggHead Forum
The only knock on Bad Byron's that I have heard is that it's too salty.  Indeed, salt is the first ingredient on the label.  I think I might have heard that some BB fans add brown sugar to take the edge off.  Is that right? 3 Boston butts want to know.  Superbowl buffet of pulled pork planned.  If so, how much do you recommend?  Thanks in advance ....
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I do a 50/50 mix of BBBR and Dizzy Dust a lot of times. Good on butts and excellent on slow cooked chicken.  Unless your doing low and slow be careful with the sugar because it will scorch around 325°.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    No matter how much sugar you add, the salt in BB's is still there. If you want less salt, find another rub. Or mix your own.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I add BS to get a better crust. Or, depending on the subject, I add BS to make others crusty.
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  • dmchicago
    dmchicago Posts: 4,516
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    Versatile, that BS.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Lowcountrygamecock
    Lowcountrygamecock Posts: 416
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    Everybody loves Bad Byron’s but I hated it. I trashed the bottle from Costco that I bought. I tried cutting it 50/50 with brown sugar and it still tasted like straight cayenne pepper.  I love spicy food but there’s no way that bottle was right. It was inedible. Part of me wants to try another bottle but it’s not worth it. Too many good rubs out there. 
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  • dmchicago
    dmchicago Posts: 4,516
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    Lowcountrygamecock said:
    Everybody loves Bad Byron’s but I hated it. I trashed the bottle from Costco that I bought. I tried cutting it 50/50 with brown sugar and it still tasted like straight cayenne pepper.  I love spicy food but there’s no way that bottle was right. It was inedible. Part of me wants to try another bottle but it’s not worth it. Too many good rubs out there. 
    You didn't take it back?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • littlerascal56
    littlerascal56 Posts: 2,104
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    You definitely don’t want a salt based rub on pork.  Use a sugar based rub.  I buy this in 5# bags to fill my shaker bottles. It’s good stuff on pork!

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  • Lit
    Lit Posts: 9,053
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    I do Byron’s mixed with oak ridge dominator sweet rib rub and it’s really good. 
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  • gamason
    gamason Posts: 406
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    Oakridge Rubs for the win.

    Snellville,Ga.

    LBGE

    Minimax

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  • Tailgate215
    Tailgate215 Posts: 17
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    OP here...decided to go with Dizzy Pig coarse..will post results.
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  • Webass
    Webass Posts: 259
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    Mattman3969 said:
    I do a 50/50 mix of BBBR and Dizzy Dust a lot of times. Good on butts and excellent on slow cooked chicken.  Unless your doing low and slow be careful with the sugar because it will scorch around 325°.  
    If you're going to use sugar use turbinado . It doesn't burn. 

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    From everything that I have read turbinado will start to scorch at 350. It will take the highest heat out of the sugar family. A lot of folks on here are running 350 plus for turbo butts that is why I always mention the issue with high heat and sugar.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • GregW
    GregW Posts: 2,677
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    You might try the amazing ribs Memphis Dust recipe. I omit the rosemary, because I don't this is good on pork- you may like the rosemary.
    The Memphis Dust recipe contains no salt. It's easy to make.
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  • Dobie
    Dobie Posts: 3,364
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    I like BB on shoulders and butts, if you need to sweeten it up put some peach preserves on the end as a glaze.
    Jacksonville FL
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  • lightningque
    lightningque Posts: 68
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    littlerascal56 said:
    You definitely don’t want a salt based rub on pork.  Use a sugar based rub.  I buy this in 5# bags to fill my shaker bottles. It’s good stuff on pork!

    have you tried his AP rub?  I have some also and I find it to quite salty.  I have been using Weber "steak N Chop" as an AP rub and its less salty.  Just curious
    1 large in challenger cart and 1 mini-max , too many dang accessories  

    Baton Rouge LA 

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  • Grilltastic
    Grilltastic Posts: 74
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    I mix 1/2 BB with 1/2 sweet rub o mine on butts and ribs. Excellent results
    Boynton Beach, Fl
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  • Mickey
    Mickey Posts: 19,674
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    If in the area be sure and go by to see his trophy room. We have went to Seaside FLforthe past20+ years and abut 10 years ago found his place was only about 10 miles away. Super nice people. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • littlerascal56
    littlerascal56 Posts: 2,104
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    lightningque said:
    littlerascal56 said:
    You definitely don’t want a salt based rub on pork.  Use a sugar based rub.  I buy this in 5# bags to fill my shaker bottles. It’s good stuff on pork!

    have you tried his AP rub?  I have some also and I find it to quite salty.  I have been using Weber "steak N Chop" as an AP rub and its less salty.  Just curious
    No never tried his AP rub.  Have always made my own, as I don’t use much salt.
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