Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Lemonhead78 on December 13, 2017, 05:48:37 AM
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First forgive me if this is the wrong forum. I just like you guys lol. Well I wondered if their was a way to cut down on the smokiness of my cooks and a couple guys recommended Stubbs briquettes. I went to lowes and got them last night. They are at least 4 times the price I can get the kingsford for. That being said if it works I don't mind the $$$. When I was their I spent a lot of money. I bought 2 other products. 2 jars of bone suckin sauce ( thicker style ) and three little pigs rub. Have any of you guys used these ? I'll be sure to give my review after xmas. That's when I intend to use them. How long do you guys let the rub sit on the meat before cooking ? . I see Noah does it with no wait. I spent too much at this point to try the slawsa. Is that stuff worth getting ? It looks like this hotdog relish that they serve at a legendary hotdog joint called rutts hutt in Clifton nj. Anyhow I asked a few questions and if anyone wants to chime in I'd appreciate it. Thanks guys
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First forgive me if this is the wrong forum. No problem! I moved it to General Discussions for you. More people are apt to see it here. I just like you guys lol. Thanks - THAT is the MOST important part of an internet based discussion forum we think :) Well I wondered if their was a way to cut down on the smokiness of my cooks and a couple guys recommended Stubbs briquettes.Another tip is to allow a little more time before you load your PBC with meat. As the charcoal becomes fully engaged and glowing red-to white hot - it will burn at it's "cleanest". This will also be at the hottest temps that the charcoal produces for you - so watch your cook times and use a digital thermometer to confirm doneness. I went to lowes and got them last night. They are at least 4 times the price I can get the kingsford for. That being said if it works I don't mind the $$$. LUMP charcoal will generally burn cleaner than briquets.When I was their I spent a lot of money. I bought 2 other products. 2 jars of bone suckin sauce ( thicker style ) and three little pigs rub. Have any of you guys used these ? I'll be sure to give my review after xmas. Both are very popular, and tasty. Which is better....is up to your tastebuds. And - don't be afraid to experiment with those by adding other ingredients to make them "yours". As well - look at our recipes thread section for sauces. You may find something there to try as well. Always remember that sauces with a good amount of sugar will burn easier, and at lower temps. So, most folks will apply the sauces as a glaze near the end of the cook. Usually 15-20 minutes before the time they intend to remove the food from the cooker.That's when I intend to use them. How long do you guys let the rub sit on the meat before cooking ?With rubs - the salt content of the rub is important to help figure out how long one can leave the meat to "self-marinade". Higher salt = shorter time so the meat does not adsorb too much salt. . I see Noah does it with no wait. I spent too much at this point to try the slawsa. Is that stuff worth getting ?It is SLAWSOME! It looks like this hotdog relish that they serve at a legendary hotdog joint called rutts hutt in Clifton nj. Anyhow I asked a few questions and if anyone wants to chime in I'd appreciate it. Thanks guys
Hope this helps!
T
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sometimes you'll find Stubbs for half price during some sales. I like Stubbs, I like the flavor it gives. I believe they are 9.99 for a 14lb bag. I've tried Bone Sucking Sauce and really enjoy that one but haven't tried that rub, I normally make my own. I generally put my rub on about an hour before cooking. I like the rub to "sweat" into the meat juices if that makes sense.
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I don't know if you are new to grilling, but I remember when I was. I knew nothing. I asked this question, "am I supposed to rinse the rub off before I put the ribs on the grill?" Though I'm sure that caused a few chuckles, I only received calm and assuring responses.
This is the right forum for you whether you are a rookie or a seasoned veteran (no pun intended).
I'll let others advise you on the technical questions, but I will say that SLAWSA is a great condiment for hot dogs and burgers, etc. I have been a fan and supporter since their Kickstart errors beginnings.
B T W, be sure to follow up to let us know how you're doing.
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I was turned on to this rub from the guys and gals on this site and I really like it. Only thing I will do is cut out the salt if I dry brine before the rub down.
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe