Posted: 3/27/2013 7:37:13 AM EDT
| Anyone using Chili Powder? |
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Sure - why not? I am starting to believe that the rub doesn't really make a huge difference in the end product. When you look at a brisket, for example, the crust only makes up a small part of the meat itself. If the meat was cooked well, the rub won't make much difference. The same goes for a poorly cooked piece of meat; the rub isn't going to save it. |
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Quoted:
Sure - why not? I am starting to believe that the rub doesn't really make a huge difference in the end product. When you look at a brisket, for example, the crust only makes up a small part of the meat itself. If the meat was cooked well, the rub won't make much difference. The same goes for a poorly cooked piece of meat; the rub isn't going to save it. Is Sugar essential to the Crust? |
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Quoted:
Not really. The best brisket in the area (Franklin's BBQ) is made with nothing but salt and pepper. Texas BBQ is not big on sweet. I agree, sugar is not necessary. Franklin bbq is awesome, just salt and pepper and a good product to start with. If you do use sugar, you have to understand that sugar burns more quickly than spices do. IMO sugars should only be used in rubs for low and slow OR high heat if you are blackening. Otherwise, if you're cooking at high temps you don't want sugar in your rub unless you want to taste burnt flavor. chili powder, paprika, garlic powder can be a foundation for almost any grill rub, and you can add any millions of combinations onto that. |