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Old 11-13-2017, 11:20 AM   #1
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Default Why not us BBQ sauce and dry rub

At the Vandy game , someone gave me a bottle of the Why not us BBQ mustard based sauce. Is it any good? Think I'm going to do some ribs this weekend and give it a go.

Also when I dry rub my ribs I use damn near everything in the old worn out spice rack so I think I'm going to buy new worn out spices from the store and go again. normally it's chili, paprika, onion, garlic , cumin, nutmeg, sugar, S & P. Anybody do anything much different?
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Old 11-13-2017, 11:48 AM   #2
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Default Re: Why not us BBQ sauce and dry rub

I am sure all the so called experts on the forum will let you know, since they are all masters.
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Old 11-13-2017, 12:16 PM   #3
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Default Re: Why not us BBQ sauce and dry rub

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Originally Posted by Nassau Gamecock View Post
At the Vandy game , someone gave me a bottle of the Why not us BBQ mustard based sauce. Is it any good? Think I'm going to do some ribs this weekend and give it a go.

Also when I dry rub my ribs I use damn near everything in the old worn out spice rack so I think I'm going to buy new worn out spices from the store and go again. normally it's chili, paprika, onion, garlic , cumin, nutmeg, sugar, S & P. Anybody do anything much different?
I use all of those but use brown sugar as opposed to sugar

I think it is a matter of taste
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Old 11-13-2017, 12:30 PM   #4
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Default Re: Why not us BBQ sauce and dry rub

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Originally Posted by DrZyn View Post
I am sure all the so called experts on the forum will let you know, since they are all masters.
Judging by the number of expert playcallers we have on the board, I'm sure we have a ton of professional pit-masters as well.
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Old 11-13-2017, 12:44 PM   #5
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Default Re: Why not us BBQ sauce and dry rub

By no means am I a master, but here is my opinion. When you use both a dry rub and a suace you over power the meat with flavor and you start to not taste the meat. Also, most rubs and sauces use the same spices and flavors. So, to me, it a bit of an overkill to do both. I prefer to brine my meat for 24-48 hours then dry rub or sauce cook.

Again: this is an opinion.
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Old 11-13-2017, 12:52 PM   #6
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Default Re: Why not us BBQ sauce and dry rub

yes, brown sugar. I normally dry rub over night, wipe off the rub and sauce lightly at the end. during cooking I baste with a water/vinegar/lemon/Wostershire baste.
Of course, they would let me know their opinion and thoughts- that's why I posted the thread. I didn't expect people to call me up via mental telepathy.
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Old 11-13-2017, 01:40 PM   #7
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Default Re: Why not us BBQ sauce and dry rub

I use a dry rub. No sauce, light glaze only. Penzey's is my fav spice company
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Old 11-13-2017, 02:47 PM   #8
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Default Re: Why not us BBQ sauce and dry rub

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Originally Posted by ShutTheSuccop View Post
I use all of those but use brown sugar as opposed to sugar

I think it is a matter of taste
I cut out sugar from my diet Jan 1 so I replaced the sugar in my rub with cinnamon. I actually like it better.
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Old 11-13-2017, 02:49 PM   #9
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Default Re: Why not us BBQ sauce and dry rub

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I use a dry rub. No sauce, light glaze only. Penzey's is my fav spice company
You use a commercial -Penzey's - rub?
I like mustard sauce... even on my Cheerios
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Old 11-13-2017, 05:05 PM   #10
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Default Re: Why not us BBQ sauce and dry rub

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I cut out sugar from my diet Jan 1 so I replaced the sugar in my rub with cinnamon. I actually like it better.
huh...that is really interesting! I may have to try that!
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Old 11-13-2017, 05:14 PM   #11
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Default Re: Why not us BBQ sauce and dry rub

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Originally Posted by Nassau Gamecock View Post
yes, brown sugar. I normally dry rub over night, wipe off the rub and sauce lightly at the end. during cooking I baste with a water/vinegar/lemon/Wostershire baste.
Of course, they would let me know their opinion and thoughts- that's why I posted the thread. I didn't expect people to call me up via mental telepathy.
Tell me more!
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Old 11-13-2017, 06:59 PM   #12
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Default Re: Why not us BBQ sauce and dry rub

Coriander, tumeric and just a pinch of cinnamon would be good additions. I am a mustard sauce lover too.
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Old 11-13-2017, 08:38 PM   #13
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Default Re: Why not us BBQ sauce and dry rub

I start with a light rub - 24 hrs or so in the fridge, wipe off, then on the smoker with wood I have available- adjustments to local conditions (no oak tree within a hundred miles) - with a sauce pan of equal H20, apple vinegar, few tosses of Worcestershire, half a lemon and baste until about 45 minutes out then apply some mustard based sauce- homemade or store bought. This is what my Dad did and I grew up with this- simple baste and fire placement control is the key.The flavour of the rub starts to come thru and the mustard base - normally homemade finishes off at the end. Realize ribs for me are maybe 2-3 times per year tops, so things change each time.

and by the way - happy birthday to the Wingman on the 14th - my Dad's first son and my brother!

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Old 11-13-2017, 10:09 PM   #14
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Default Re: Why not us BBQ sauce and dry rub

Whenever I can think of a witty comeback, I'll post it here.

Thinking...thinking...thinking...

Oh, thanks for the card. I appreciate it.
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Old 11-13-2017, 10:31 PM   #15
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Default Re: Why not us BBQ sauce and dry rub

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Originally Posted by Nassau Gamecock View Post
You use a commercial -Penzey's - rub?
I like mustard sauce... even on my Cheerios
I use some of their blends but I buy many of their single spices
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Old 11-17-2017, 10:09 AM   #16
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Default Re: Why not us BBQ sauce and dry rub

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Originally Posted by Nassau Gamecock View Post
You use a commercial -Penzey's - rub?
I like mustard sauce... even on my Cheerios
I'm stealing and paraphrasing a quote, but I love it so much that I like to dab a little behind my ears when I'm having a bad day!
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