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New trend of online video cooks using 2 barbecue rubs
Posted on 8/15/23 at 7:29 pm
Posted on 8/15/23 at 7:29 pm
If you’re like me, you’ve noticed the surge of barbecue rubs on the market since online bbq videos have gained popularity.
Have you noticed the trend of these video makers using 2 brands of barbecue rub on the same meat? I keep seeing this. They use bottle A rub and then add bottle B rub.
I really have no point to this topic other than I’m seeing it daily now. I think a rub should stand on its own, with a few exceptions.
Have you noticed the trend of these video makers using 2 brands of barbecue rub on the same meat? I keep seeing this. They use bottle A rub and then add bottle B rub.
I really have no point to this topic other than I’m seeing it daily now. I think a rub should stand on its own, with a few exceptions.
9
Posted on 8/15/23 at 7:35 pm to SixthAndBarone
They make the videos so you will buy the rub. Next they will be doing three.
Posted on 8/15/23 at 7:52 pm to SixthAndBarone
quote:This is common in competition BBQ circles.
using 2 brands of barbecue rub on the same meat? I keep seeing this. They use bottle A rub and then add bottle B rub.
Posted on 8/15/23 at 8:12 pm to SixthAndBarone
I tend to agree. The only thing I do if I have two is a general AP and then something more specific on top.
Posted on 8/16/23 at 1:40 am to SixthAndBarone
I have mixed rubs long before any videos.
I think cooking is made for trying things and not always following the norms. It’s a chance to be creative in your own kitchen/Backyard. You already know what your meats tastes like with the one rub and probably have had it the same way lots of times. What does it taste like with another added? Why not see what half a rack of ribs tastes like out of the three to five you may do?
I think cooking is made for trying things and not always following the norms. It’s a chance to be creative in your own kitchen/Backyard. You already know what your meats tastes like with the one rub and probably have had it the same way lots of times. What does it taste like with another added? Why not see what half a rack of ribs tastes like out of the three to five you may do?
Posted on 8/16/23 at 11:13 am to SixthAndBarone
Interesting. I never use a rub and only a season-all. (T Boys usually).
Is the “rub” better and if so, how. Serious question.
Is the “rub” better and if so, how. Serious question.
Posted on 8/16/23 at 11:23 am to SixthAndBarone
I like using a combo. Some are more sweet and some are more salty. Combine the two for great flavor.
I've actually been using spicy honey as a binder for my pork butts and using Meat Church's spicy honey hog rub. The bark has a nice a kick!
I've actually been using spicy honey as a binder for my pork butts and using Meat Church's spicy honey hog rub. The bark has a nice a kick!
Posted on 8/16/23 at 12:11 pm to Quatrepot
Rub and season all are basically the same, they just call bbq seasoning “rub”. Of course, there could be different flavors. BBQ rubs usually have a sweetener or sugar.
My thought is to find a rub or seasoning that you like. If one’s not sweet enough, find one sweeter. I just think these video people are overdoing it because they are trying to make it look good. But if you think 2 rubs taste better, go for it.
My thought is to find a rub or seasoning that you like. If one’s not sweet enough, find one sweeter. I just think these video people are overdoing it because they are trying to make it look good. But if you think 2 rubs taste better, go for it.
Posted on 8/16/23 at 6:51 pm to SixthAndBarone
If doubling up the rubs I would be concerned about the double amount of salt. Can fix spice but can’t fix over salting.
Posted on 8/16/23 at 7:25 pm to SixthAndBarone
I have developed new packaging for my rub, thanks to the Better Than Bagel folks.
Snazzy, ain't it?
As far as using two rubs, I add half of what I want and then add the other a moment later.
I'd share the exact recipe for my rub, but it is a top secret blend.
I might develop a salt free version by drawing a line through the salt ingredient.
Snazzy, ain't it?
As far as using two rubs, I add half of what I want and then add the other a moment later.
I'd share the exact recipe for my rub, but it is a top secret blend.
I might develop a salt free version by drawing a line through the salt ingredient.
This post was edited on 8/16/23 at 7:27 pm
Posted on 8/17/23 at 8:13 am to BigDropper
quote:
This is common in competition BBQ circles.
Using pre made rubs in a BBQ competition? What is this amateur hour?
But BBQ rubs are really just a pre-mix ratio of a handful of common ingredients we all have in our cupboards. I'm always surprised when someone will dedicate 3/4 of a day to cooking a piece of meat but won't dedicate 2 minutes to mix their own rub. Figure out the ratios you like. Add or subtract other ingredients to target a specific type of flavor. Mixing your rub is half the fun.
Posted on 8/17/23 at 8:17 am to MeridianDog
quote:
MeridianDog
I like the idea of allspice in a bbq rub. Thanks for sharing
Posted on 8/17/23 at 12:03 pm to DeoreDX
quote:ignorant...
Using pre made rubs in a BBQ competition? What is this amateur hour?
First, no one said anything about premade rub.
Second, if I make my rub before the competition, it's technically a premade rub.
Third, many professional BBQ competitors retail the proprietary blends that they use in competition.
Fourth, did I already say you sound ignorant?
Posted on 8/17/23 at 1:47 pm to SixthAndBarone
You’ve been watching Jake Ellington haven’t you?
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