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Old 09-16-2013, 11:33 PM   #16
On the road to being a farker
Join Date: 08-28-13
Location: Springfield, IL

The first thing you might consider changing is "using someone else's rub". Try to to clone it.

Use "staples" and, of course, spices are staples.
Don't depend on a commercial rub.

I don't use apple sauce, but, it's a mass-produced "staple" product.
You should be fine with that.

Think about this:
Even making/bottling your own sauce...
What if????
What if that commercial rub disappeared from the market place?
What would you do then?

(not to mention --- whatever you're paying for a commercial rub -- it's too much)

Ketchup, vinegar, etc... ain't gonna just "vanish" on ya.
Rule of thumb (mine, anyhow): If it's been available for the last 50 years, use it. Otherwise, don't.
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Old 09-17-2013, 03:56 AM   #17
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

BBQ sauce... what's that (sorry, I am in TX)? Just kidding. Sounds like some good advice you have here.
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Old 09-17-2013, 05:11 AM   #18
Diesel Dave
Quintessential Chatty Farker

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Join Date: 08-23-13
Location: Reading MI

Hal$UK makes some great points.
Consider the cost of making it all from "scratch" compared to readily available staples.
If you make it to the big market, adding the from scratch aspect to this, the cost could become out of most consumers reach.
Yes there are people that will pay the high dollar for sauces, but is there enough to keep things going?
Just adding food for thought

My brother produces liniment for horses, a company that's over 100 years old. As the cost of inputs goes up, his price goes up and the sales go down.
Keeping it all "in line" is a very difficult thing to do since you have no control over the market of some products.
This is something to keep in mind as well.

I wish you the best in your venture
IMBAS Certified MOINK baller

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

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