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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


View Poll Results: What is the preferred type of dry rub you use most of the time?
An original homemade rub 42 35.00%
A commercially sold rub 43 35.83%
A BBQ cookbook rub recipe followed "to the letter" 3 2.50%
A commercially sold rub that I like to "doctor up" 8 6.67%
A BBQ cookbook rub recipe that I like to "doctor up" 24 20.00%
Voters: 120. You may not vote on this poll

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Unread 11-16-2011, 05:52 PM   #46
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Quote:
Originally Posted by jestridge View Post


just because it homemeade doesn't make it good.But some of you people that complaing about commercial rub use charcoal briquett with a chunck of wood and think that bbq go figure
Stickburner bayy..bbeee!!
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Unread 11-16-2011, 09:29 PM   #47
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Quote:
Originally Posted by Ryan Chester View Post
Just because you make your own rubs does not mean you truly understand how to properly pair spices to create an optimal blend. Sure you can throw some common ingredients together which may taste fine but there is MUCH more to creating a top-notch rub than that. We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen.
If you and your food scientists are producing a rub that I can not buy the ingredients for then I doubt I will ever buy a commercial rub.

I do NOT need any scientific ingredients that can not be bought at a high end spice supplier.

I thought spice rubs are made out of spices?

I guess not.......

Last edited by sandiegobbq; 11-16-2011 at 09:48 PM..
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Unread 11-16-2011, 09:33 PM   #48
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Quote:
Originally Posted by sandiegobbq View Post
If you and your food scientists are producing a rub that I can not buy the ingredients for then I doubt I will ever buy a commercial rub.

I do need any scientific ingredients that can not be bought at a high end spice supplier.

I thought spice rubs are made out of spices?

I guess not.......
I never said we are buying ingredients you couldn't buy. Not sure where you got that from.
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Unread 11-16-2011, 09:43 PM   #49
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Quote:
Originally Posted by Ryan Chester View Post
I never said we are buying ingredients you couldn't buy. Not sure where you got that from.
He isn't crazy.

You said something like "some of the ingredients would not be found in our kitchens."

I wasn't crazy about that answer, either.
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Unread 11-16-2011, 09:47 PM   #50
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Quote:
Originally Posted by Ryan Chester View Post
I never said we are buying ingredients you couldn't buy. Not sure where you got that from.
Here is your quote:

"We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen."

To me that means that I can not buy ingredients that were made by God.

What are you saying in your quote?
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Unread 11-16-2011, 09:54 PM   #51
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Quote:
Originally Posted by btcg View Post
He isn't crazy.

You said something like "some of the ingredients would not be found in our kitchens."

I wasn't crazy about that answer, either.
I never said that either.
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Unread 11-16-2011, 10:05 PM   #52
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He just re-posted your quote, RC.
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Unread 11-16-2011, 10:05 PM   #53
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Quote:
Originally Posted by sandiegobbq View Post
Here is your quote:

"We commercial guys work with chemists and food scientists to hand select specific ingredients to produce a product you are not capable of doing in your kitchen."

To me that means that I can not buy ingredients that were made by God.

What are you saying in your quote?
I specifically mean we create a rub with a process you could not duplicate in your kitchen. Working side by side with a chemist, Hand selecting specific ingredients at the facility that pair well with each other, grinding each ingredient to the desired consistancy, using perfectly calibrated scales for measuring, etc. Most people can not do that in their Kitchen.
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Unread 11-16-2011, 10:07 PM   #54
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It's my understanding that food scientists rework the recipes mostly to save money on ingredients: if you make something taste the same with a lower priced ingredient, that equals more profit.
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Unread 11-16-2011, 10:09 PM   #55
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Quote:
Originally Posted by btcg View Post
He isn't crazy.

You said something like "some of the ingredients would not be found in our kitchens."

I wasn't crazy about that answer, either.
That's not at all what I said.
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Unread 11-16-2011, 10:10 PM   #56
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Quote:
Originally Posted by btcg View Post
It's my understanding that food scientists rework the recipes mostly to save money on ingredients: if you make something taste the same with a lower priced ingredient, that equals more profit.
What are you basing your assumption off of?
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Unread 11-16-2011, 10:11 PM   #57
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Quote:
Originally Posted by Ryan Chester View Post
That's not at all what I said.
We can all see that he reposted your quote. So it's a moot point.
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Unread 11-16-2011, 10:12 PM   #58
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Quote:
Originally Posted by Ryan Chester View Post
I specifically mean we create a rub with a process you could not duplicate in your kitchen. Working side by side with a chemist, Hand selecting specific ingredients at the facility that pair well with each other, grinding each ingredient to the desired consistancy, using perfectly calibrated scales for measuring, etc. Most people can not do that in their Kitchen.
Grinding to the desired consistency?
To me I don't see the real issue with the grind size as I have ground tons of spices and never had an issue with a spice being ground to the wrong consistency.

Scales for measuring? How exact does it need to be?
If I made some rubs and they were 1 gram off I doubt it would make a difference at all.

To me it is the right spices and finding the right balance and taste.

Micro millimeters of spice sizes and weight of each spice granule is not going to make a difference in my opinion.
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Unread 11-16-2011, 10:15 PM   #59
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Quote:
Originally Posted by Ryan Chester View Post
What are you basing your assumption off of?
I make sauces, and rubs too. Some are posted on other web sites, and are quite popular.

In making them for myself, I looked into doing large batches, so I'd have them on hand.

So I read several threads on other parts of this site where people who have also done this, discussed the process.

Search the site: I'm sure they're all still there.
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Unread 11-16-2011, 10:29 PM   #60
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Quote:
Originally Posted by sandiegobbq View Post
Grinding to the desired consistency?
To me I don't see the real issue with the grind size as I have ground tons of spices and never had an issue with a spice being ground to the wrong consistency.

Scales for measuring? How exact does it need to be?
If I made some rubs and they were 1 gram off I doubt it would make a difference at all.

To me it is the right spices and finding the right balance and taste.

Micro millimeters of spice sizes and weight of each spice granule is not going to make a difference in my opinion.
If you were in the business you would understand the importance. Those are all EXTREMELY important factors. Consistancy is huge. If you ground everything the same consistancy, you would have a rub with no visual depth. Some spices like pepper for instance taste completely different depending on the mesh (coarseness). This is why we grind each spice individually to get the desired coarseness.

Weights need to be exact when you are dealing a commercially available product. Our customers expect the very same product each time they buy it so we cant just add a little of this and a little of that. It's call quality control which has to be strict. In addittion distributors such as SYSCO require proof of how you control/guarantee that each bottle is exactly the same as the other. If you can't do that, you don't get the account. I'd say thats pretty important!

I sold to the Four Seasons in NY, NY last year. We had to prove lots of stuff that "wouldn't make a difference in your opinion".

I hope this sheds some light for you.
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