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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 01-21-2014, 03:44 PM   #1
jasonjax
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Default Anyone have a recommendation?

For a finishing rub for ribs? Commercial or otherwise? I'm doing a contest in a month or so, and I'm thinking a nice dusting at the end of the cook and glaze might add a little depth to the flavor profile, but I'm not sure what to use.

My profile is the usual sweet/tangy with a little bit of a bite, but not much.

Thanks!
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Old 01-21-2014, 04:12 PM   #2
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Not that I do as well as I'd like with ribs, I use either Smokin' Guns Gun powder or 3 Eyz ground up to a powder, depending on how much heat I want to add.

What contest are you doing?
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Old 01-21-2014, 06:45 PM   #3
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Depending on how I think things turn out i have 2 that I use. Primarily I use Butchers Honey rub for finishing. I dont have to grind it and really like the taste. If I feel i need a bit more savory than sweet I like Simply Marvelous Season All.
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Old 01-21-2014, 07:07 PM   #4
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Happy ending... Or a new rub coming from Simply Marvelous soon
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Old 01-21-2014, 07:18 PM   #5
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Quote:
Originally Posted by indianagriller View Post
Happy ending... Or a new rub coming from Simply Marvelous soon
Bingo!
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Old 01-22-2014, 09:26 AM   #6
jasonjax
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Quote:
Originally Posted by cpw View Post
Not that I do as well as I'd like with ribs, I use either Smokin' Guns Gun powder or 3 Eyz ground up to a powder, depending on how much heat I want to add.

What contest are you doing?
The Fernandina Beach Rib cookoff in March. It isn't KCBS, but it is a lot of fun.

http://www.fbeachbbq.com/rib-cook-off.html

Thanks for the responses all. I will give some of these a shot!
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Old 01-22-2014, 02:15 PM   #7
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just a tip. I let my ribs sit for an hour or two with the rub on it. Then pack the top with light brown sugar mixed with real Vermont maple syrup. Let that puppy cook and it'll glaze itself. No need for anything after. As long as you keep that temp below 250 it wont burn the sugar.
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