BBQ Freak
Babbling Farker
Swamp Boys , Slap Yo Daddy , Blues Hog and Oakridge .
I am building a "wall of spice" to hold about 48 1/2 pint and pint mason jars with spices
weather you buy them or make them, don't waste them. mix your rub with a little worshtershire sauce or yellow mustard to your prefered ratio and smear it on. use only what you need!
I oil lean meats, such as chicken breasts and pork loin, to help seal in moisture. Otherwise, I apply rub on the meat without any other coating. The moist meat holds the rub just fine.Along the lines of this^^^^ Does anyone prefer to make a paste vs just rubbing it on the meat (oiled or otherwise)? pros/cons?
Take a pic of that !!
Seconded!
I'm sure it's tidier than mine:
(Plus the two normal spice racks on the counter.)
That's my thought process in buying rubs instead of trying to recreate the wheelI now buy all of my rubs, after years of trying to reach the apex of rubs, I gave up. Yes, anyone can make a rub, but making balanced rubs with multi-layers of flavor at home is not an easy task. You will even find that many pit masters use commercially prepared rubs in competitions.
The commercial rub is already made, tested, tried, and proven to be a winner.
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