bonehead762
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- Modesto, CA
hot sauce
Only thing I can say to that pic is...HUBBA, Hubba.
hot sauce
Interesting. I use oil on lean meats for moisture retention, never thought about oil solubility. Thanks!I used to use mustard until I saw that Johnny Trigg was using peanut oil as a base for his rub. I tried it and really liked the flavor that the ribs had, then I did a little research (amazingribs.com I believe) and I read that the spices in a rub are largely oil soluble and by putting the rub in oil the spices release more of their own natural oils, thereby enhancing their flavors.:wink:
I've found that pretty much any cooking oil will work and I use it on just about everything I cook. I use light tasting olive oil mostly but regular vegetable oil works fine as well.
Johnny Trigg's method was to slather with the oil, rub the meat down and then let the rub "liquefy" (as he put it) for about 30 minutes or so before putting the meat on the cooker.:-D
IMO the less rub the better a rib is not meant to be a delivery system for rub & sauce to your piehole. Some of the best BBQ I ever ate had nothing more than plain old table salt used for the rub. It's all about the meat not how you can disguise it.
I prefer hotsauce it brings flavor & pop mustard, not so much.
I prefer hotsauce it brings flavor & pop mustard, not so much.
Have either of ya'll ever tried Sriracha for that? With the garlic flavor that it has I'd bet it'd be a good flavor adder!:thumb:I'm a hot sauce over mustard convert as well.