British BBQ Society Forums

Hey!

So I've been watching a lot of BBQ pitmasters lately, and one of the things I've noticed is the amount of rub they put on is much much more than I normally do. It looks like a rack of ribs is kinda caked in it. So I thought I'd try this sort of amount of rub.. however it seems like it's prevented the formation of the bark! Which is sort of the opposite of what I wanted!

So how much rub do you guys put on? cake it on or go lightly?

Not quite finished cooking yet so fingers crossed it all works out in the end

One thing I have decided on today is that I'm kinda done cooking on the OTP, it's a lot of faff... I desperately need to upgrade!


Jaba

Still working on that myself

Had you let the rub fully melt into the ribs?

I think I could have let it melt in a bit longer but I was rushing as usual! It had about 25 minutes and I think It could have done with a bit longer. When it's fully melted in will it have a grainy appearance at all? or shiny/wet?

MrJaba wrote:I think I could have let it melt in a bit longer but I was rushing as usual! It had about 25 minutes and I think It could have done with a bit longer. When it's fully melted in will it have a grainy appearance at all? or shiny/wet?

Looks like a lumpy sauce. a lot of these guys also put brown sugar on top of the dry rub to help draw out that liquid and "melt" the rub in - I found that this can make everything a little too sweet though (so made a rub that had no sugar in and added it separately on top after).

Don't forget the guys are seasoning for a massive flavour hit in competition not for someone to eat a rack in a sitting.

Turned out pretty well in the end, bit too spicy and not the best flavour I've had on a set of ribs but nice texture & bite at least.

Chicken I was super happy with though, finally got nice bite through skin and super tender and juicy!



Still, need a decent BBQ though, faffing with the OTP is getting old!

Depending on the meat you're using, you could consider a "primer" on the flesh first - I know a lot of people that slather mustard or ketchup on the meat before applying rub. I don't do this myself (I put some butter on chicken to help rub stick).

I do use a little brown sugar in most of my rubs and it does indeed help it "melt". It also counterbalances the spice to an extent. I don't use much sugar though.

Also, you'll hear different opinions on this, but I'm in the camp that says the rub is called a rub for a reason. Don't be shy, get in there and massage that big ol' butt!

ETA The OTP isn't a bad smoking device if it's a big un.... I started out on a miniature oil drum that was falling to pieces. I now have an ECB that's falling to pieces..... would kill for a Weber!

I still can't get rubs right. Every one I have tried has had a cakey, grainy texture, which is why I stick to salt, pepper and garlic powder most of the time now

I dry rub mine the night before......Then apply a little more before a cook.