Competition rub question

Derrick D · 01-21-2013, 07:50 AM

For My Texas competitors what rubs have you been having luck with on the trail ribs and chicken particularly.

Balls Casten · 01-21-2013, 10:16 AM

I would maybe look here ...
http://www.bbq-brethren.com/forum/forumdisplay.php?f=37

thillin · 01-21-2013, 05:03 PM

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.

Derrick D · 01-21-2013, 05:17 PM

Yup i'm starting at Irving then Cops for kids.

K-Train · 01-21-2013, 05:24 PM

I'm not from, or in Texas but try Texas BBQ Rubs. Website of the same name I think.

thillin · 01-22-2013, 06:48 AM

Quote:

Originally Posted by Derrick D

Yup i'm starting at Irving then Cops for kids.

Cool, look for the red Spicewine with the Brethren logo and teh grey toyhauler.

jmoney7269 · 01-22-2013, 06:53 AM

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

Derrick D · 01-22-2013, 07:45 AM

Quote:

Originally Posted by thillin

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.

Derrick D · 01-22-2013, 07:47 AM

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.

jmoney7269 · 01-22-2013, 08:01 AM

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.

JS-TX · 01-22-2013, 09:00 AM

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.

jaestar · 01-22-2013, 09:01 AM

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.

jmoney7269 · 01-22-2013, 09:19 AM

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.

82's BBQ · 01-22-2013, 10:44 AM

Try http://bigronswebsite.com/

bruno994 · 01-22-2013, 11:00 AM

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.

01-21-2013, 07:50 AM	#1
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	Competition rub question For My Texas competitors what rubs have you been having luck with on the trail ribs and chicken particularly. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

01-21-2013, 10:16 AM	#2
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	I would maybe look here ... http://www.bbq-brethren.com/forum/forumdisplay.php?f=37 __________________ Doug Kingfisher Backyard Bonanza w/stoker ABS PitBoss Yoder YS480 "I thought you just ate?" "Yes but that was what I like to call fist lunch."

01-21-2013, 05:03 PM	#3
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	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. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

01-21-2013, 05:17 PM	#4
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	Yup i'm starting at Irving then Cops for kids. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

01-21-2013, 05:24 PM	#5
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	I'm not from, or in Texas but try Texas BBQ Rubs. Website of the same name I think. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

01-22-2013, 06:53 AM	#7
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	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 __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

01-22-2013, 07:47 AM	#9
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	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. __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

01-22-2013, 08:01 AM	#10
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	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. __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

01-22-2013, 09:00 AM	#11
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	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.

01-22-2013, 09:01 AM	#12
jaestar On the road to being a farker Join Date: 06-01-11 Location: Adel, iA Downloads: 0 Uploads: 0	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. __________________ Jaestar BBQ FEC100 XL BGE 22.5" WSM 18.5" WSM 22.5" Weber Kettle x2 500 Gallon UBS Bradley Smoker Super-fast Orange Thermapen

01-22-2013, 09:19 AM	#13
jmoney7269 is one Smokin' Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	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. __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

01-22-2013, 10:44 AM	#14
82's BBQ On the road to being a farker Join Date: 01-21-12 Location: Danville, IL Downloads: 2 Uploads: 0	Try http://bigronswebsite.com/ __________________ www.82sbbq.com

01-22-2013, 11:00 AM	#15
bruno994 On the road to being a farker Join Date: 06-14-12 Location: Buna, Texas Downloads: 0 Uploads: 0	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. __________________ Hale of a Good BBQ...Just say NO to bad BBQ...Pitmaster Apprentice...Custom built RF trailer pit...