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In Reply to: Weekend Smoking issues. posted by CowboyCliff on July 18, 2011 at 10:00:45:
I haven't read any of the other replies to your question, so I don't know if I'm repeating anything that has already been said...
First off, it is my strong opinion that you have way too much salt in your rub...when I first started making rubs, I purchased a book by a well respected author in which most if not all the recipes were presented with a nearly one-to-one salt and sugar ratio and after trying a few of those recipes, I too felt that there was way too much salt, so I cut way back on the amount of salt.
For the few competitions I've muddled in I've usually used somebody elses commercially prepared rubs, but for personal use if I was to throw together the recipe that you presented, I would probably have made sure that the salt quantity was no more than half that of the sugar. (I probably would have also omitted the coffee.)
About 'dosing' your meat twice with rub...for personal use I wouldn't do it...I might have done it once or twice but don't do it anymore because it never seemed advantageous...basically I just sprinkle on the rub and put the meat almost immediately in the smoker.
If you're going to fuss over building your own rub, try making very small quantities (VERY SMALL QUANTITIES!), perhaps two different recipes at a time, and present them fully cooked on meat to your family or friends as an 'A' or 'B' test and ask them which one they like best. As you hone in on which flavor profile your diners prefer, you can tweak and adjust your ingredients per their opinions before increasing your test batch quantities.
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