Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Yamaha FJR Motorcycle Forum:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Knifemaker" data-source="post: 1444263" data-attributes="member: 1075"><p>Yep, looks great Fred. There are several (actually a lot) of pork rubs on the market. I usually don’t use them because I always dry brine my ribs first, as they all contain salt, I worry about over salting. <img class="smilie smilie--emoji" loading="lazy" alt="😬" title="Grimacing face :grimacing:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f62c.png" data-shortname=":grimacing:" /></p><p> I did a pork loin awhile back, and didn’t brine, just used a store bought rub. (I did let it sit on the pork for 5 hours) results seemed to be similar to brining and using Memphis Dust.</p><p> My nose and tastebuds tell me that they all are basically the same, the only difference seems to be in the amount (and type) of pepper used. Some are “chunkier” than others, some more finely ground. Still not sure what’s better there. </p><p> I have used mustard, olive oil, mayonnaise, and even butter as “rub glue”, and again, haven’t found a noticeable difference in taste, but did find mayonnaise and butter seemed to diminish the smoke ring. (Likely because of the higher fat content.) </p><p> Next cook I plan to try using honey.</p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1444263, member: 1075"] Yep, looks great Fred. There are several (actually a lot) of pork rubs on the market. I usually don’t use them because I always dry brine my ribs first, as they all contain salt, I worry about over salting. 😬 I did a pork loin awhile back, and didn’t brine, just used a store bought rub. (I did let it sit on the pork for 5 hours) results seemed to be similar to brining and using Memphis Dust. My nose and tastebuds tell me that they all are basically the same, the only difference seems to be in the amount (and type) of pepper used. Some are “chunkier” than others, some more finely ground. Still not sure what’s better there. I have used mustard, olive oil, mayonnaise, and even butter as “rub glue”, and again, haven’t found a noticeable difference in taste, but did find mayonnaise and butter seemed to diminish the smoke ring. (Likely because of the higher fat content.) Next cook I plan to try using honey. [/QUOTE]
Insert quotes…
Verification
Post reply
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
Top