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First time for Bad Byron's Butt Rub
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RRP
Posts: 25,898
Since I keep seeing Bad Byron's mentioned here I bought some today to use on baby back ribs on Labor Day. I have read where some people feel it is too salty, but since I always hit my ribs with coarse kosher salt in addition to whatever rub I'm using I'm not concerned. I see it specifically says NO sugar so there's no worry of burning, but any other hints I should be aware of? TIA
Re-gasketing America one yard at a time.
Comments
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Only advice I have is to make sure you buy the BIG can. That stuff good on EVERYTHING! Our favorite is Butt Rub Chicken! It's also good on Pizza
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Hello Ron
Some people have reported it to be too spicey for their tastes. As I have been known to lick the inside of Tabasco Sauce Barrel I am unaware of this "heat". :woohoo: -
RRP: Byrons is good stuff, and it isn't too salty if used right. Just don't treat it like a sugar loaded rub. Just a nice liberal sprinkling, don't pack it on, and you will love it.
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Welcome to the club! I hope you enjoy it. If you want a good bark you should use mustard first. If your not worried about the bark and just a great flavor then the rub is all you need.
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Ron,
I like it! There is some sweetness in it and it has a pretty good heat factor. Great on ribs too. I'm out of it and doing a couple of butts tomorrow for Saturday and I'm going to have to make a rub.
SteveSteve
Caledon, ON
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I too have heard a lot about it. Where do you get it?Dave San Jose, CA The Duke of Loney
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Spread it on and enjoy :woohoo: I feeel the same way about DP rubs, have never found them in a store and have too many rubs in the cabinet to justify ordering new just yet :S
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Smitty.
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I'm lucky as my local BGE dealer carries it along with the whole array of Dizzy Pig rubs. Otherwise you can order it from here as they have quite an offering of rubs and sauces plus some of the lowest S & H charges on the Internet!
http://www.hawgeyesbbq.com/BBQ-Rubs.htmlRe-gasketing America one yard at a time. -
That stuff is great, Ron! I use it full strength on butts, but, dilute it a bit for ribs and wings by a factor of 2-3 parts BBR to 1 part Turbinado Sugar.
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Thanks to all of you! Personally I have always preferred a nice dusting of rub directly on moistened ribs, followed by a smear coat of yellow Frenches mustard and then another hit with the rub. Think that may be too much Bad Byron's? I plan to serve the ribs that way with some Blue's Hog Sauce on the side so we can taste the results of the BBBR without it being compromised. That make sense?Re-gasketing America one yard at a time.
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I don't think that would me to much, I usually do mustard, heavy coat of Butt Rub and then dust it with DP Swamp Venom.
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I love BB. I use it a lot. I only used it once on ribs, but i put a lot on them. They were to spicy. I mix it with Turbinado sugar for wings 2 parts BB to 1 part sugar. I would suggest you try that on ribs.
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It was my original purchase and still one of my favorites. I think it requires less rub for the full impact than others. My two cents.. Keep On Eggin'Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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