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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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Unread 01-21-2013, 07:50 AM   #1
Derrick D
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Default Competition rub question

For My Texas competitors what rubs have you been having luck with on the trail ribs and chicken particularly.
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Unread 01-21-2013, 10:16 AM   #2
Balls Casten
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I would maybe look here ...
http://www.bbq-brethren.com/forum/forumdisplay.php?f=37
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Unread 01-21-2013, 05:03 PM   #3
thillin
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I will tell you that I do well with some heat applied. Are you cooking many comps this year? Irving next month will kick off our year.
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Unread 01-21-2013, 05:17 PM   #4
Derrick D
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Yup i'm starting at Irving then Cops for kids.
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Unread 01-21-2013, 05:24 PM   #5
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I'm not from, or in Texas but try Texas BBQ Rubs. Website of the same name I think.
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Unread 01-22-2013, 06:48 AM   #6
thillin
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Quote:
Originally Posted by Derrick D View Post
Yup i'm starting at Irving then Cops for kids.
Cool, look for the red Spicewine with the Brethren logo and teh grey toyhauler.
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Unread 01-22-2013, 06:53 AM   #7
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Reos and Harley's! That's it it's good stuff! Reos is made in Huntsville, Harley's is made in giddings. I have walked quite a few times in big comps from a tang brine and Harleys on chicken
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Unread 01-22-2013, 07:45 AM   #8
Derrick D
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Quote:
Originally Posted by thillin View Post
Cool, look for the red Spicewine with the Brethren logo and teh grey toyhauler.
Sweet we've met before in Irving one year and cops for kids I believe with Tony.
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Unread 01-22-2013, 07:47 AM   #9
Derrick D
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Yea i've been making my own rubs flavor profile is good for me but i've only made final table a few times no money so this year i'm trying something diffrent.
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Unread 01-22-2013, 08:01 AM   #10
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The rub has gotta be the right amount of savory. Specialty spices in exotic rubs can hurt you sometime. Last year, we always made finals tables in 2 of the 3 Categeories. I figured this little secret out just a little over a year ago. If you think it tastes good and has just the right amount of salt and smoke, add more and you will do great. If its possible, I oversalted a brisket and walked 4th out of 38 teams. Last year, at a big music festival cookoff, I over salted ribs so I brushed on some orange clover honey very light to cut it some, 1st ribs 44 teams. Cookoffs can be a crapshoot sometimes, just FYI.
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Unread 01-22-2013, 09:00 AM   #11
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J$ is on the money ^

My approach (now) is a slighly salty savory rub (think layers) and a semi-sweet w/heat sauce to complement it. Look for some nice straight bones with lots of meat and cook them really tender. I took this approach at my last comp and finally got a walk - 2nd place. Sweetness will vary depending on where you cook at here in TX.. at least that's my understanding.
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Unread 01-22-2013, 09:01 AM   #12
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Evidently all that is used in Texas is salt and pepper...or at least that is what Aaron Franklin says multiple times on every Pitmasters episode.
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Unread 01-22-2013, 09:19 AM   #13
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Well, honestly, what else do you need to cook good BBQ? Maybe a little mop. I Personally hate glazed ribs, I like em dry cooked over coals with a little mop simple rub. Remember that is a BBQ gameshow, not reality tv. I have eaten at his restaurant, gotten the grand tour from him and he's one helluva nice guy, just like mixon in real life. Even though franklin likes it simple, he makes a hell of a good espresso tx BBQ sauce.
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Unread 01-22-2013, 10:44 AM   #14
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Try http://bigronswebsite.com/
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Unread 01-22-2013, 11:00 AM   #15
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I agree with J$ as well, but I think a good brine for the chicken halves is more important to Texas chicken success than the rub. Salty, spicy, bold.
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