Comments on: 3 racks 3 rubs 3 steps 3 results http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/ A network of 15 food and wine related sites. Fri, 21 Nov 2008 19:02:36 +0000 http://wordpress.org/?v=2.0.4 by: Stephen Smith http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49548 Mon, 01 Oct 2007 18:39:03 +0000 http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49548 I am a faithful user of ButtRub on all my BBQ, including ribs. In my experience, the amount of ButtRub required to produce superior product is less than is required for many other commercial rubs - significant because it does not contain sugar and has less salt. The amount of salt in ButtRub is substantially LESS than many rubs, and with the high concentration of other and more expensive spices - not salt - it is extremely possible you simply used WAY too much ButtRub to season your ribs properly. I suggest you lightly use only ButtRub on the ribs for the initial cooking time, and add your "Fruit-Flavor" during the last - short portion - of cooking. That will also prevent the sugars in the fruit from burning. Respectfully submitted, Stephen I am a faithful user of ButtRub on all my BBQ, including ribs. In my experience, the amount of ButtRub required to produce superior product is less than is required for many other commercial rubs - significant because it does not contain sugar and has less salt. The amount of salt in ButtRub is substantially LESS than many rubs, and with the high concentration of other and more expensive spices - not salt - it is extremely possible you simply used WAY too much ButtRub to season your ribs properly.

I suggest you lightly use only ButtRub on the ribs for the initial cooking time, and add your “Fruit-Flavor” during the last - short portion - of cooking. That will also prevent the sugars in the fruit from burning.

Respectfully submitted, Stephen

]]> by: Robert Fernandez http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49540 Mon, 01 Oct 2007 17:37:53 +0000 http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49540 Don't get me wrong folks. I think Butt Rub is a great product and it has won numerous awards on the BBQ circuit. Since that post was written, I've used Butt Rub in many cooks, but not as the primary seasoning. For this cook, I was playing and experimenting. This was not the definitive test of Butt Rub. Look at those ribs - are they competition quality? I think not. Mr. Chism you'll be getting a private email from me. I'd love to take you up on your offer. Don’t get me wrong folks. I think Butt Rub is a great product and it has won numerous awards on the BBQ circuit. Since that post was written, I’ve used Butt Rub in many cooks, but not as the primary seasoning.

For this cook, I was playing and experimenting. This was not the definitive test of Butt Rub. Look at those ribs - are they competition quality? I think not.

Mr. Chism you’ll be getting a private email from me. I’d love to take you up on your offer.

]]> by: CockeyeBBQ http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49530 Mon, 01 Oct 2007 16:46:40 +0000 http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49530 You can't complain about the man himself, Mr. Chism commenting on your article. :) And I think he is no doubt correct. Butt Rub is a great seasoning, but you can't douse your ribs with it, unlike the other 2 you used. Still interesting that how you seasoned your ribs will most likely be how _most_ people do it. Resulting in a salty, overly seasoned end product. I foil my ribs. And I ain't shamed to admit it. But I do it mostly so when you slice them for turn-in you'll have nice clean, sharp edges. Whenever I cheat and don't foil, I'll end up with a stringy edge, just not something I prefer for my presentation. I've never used applesauce either, but thanks for the tip. I'll give it a shot at our next practice session. You can’t complain about the man himself, Mr. Chism commenting on your article. :) And I think he is no doubt correct. Butt Rub is a great seasoning, but you can’t douse your ribs with it, unlike the other 2 you used. Still interesting that how you seasoned your ribs will most likely be how _most_ people do it. Resulting in a salty, overly seasoned end product.

I foil my ribs. And I ain’t shamed to admit it. But I do it mostly so when you slice them for turn-in you’ll have nice clean, sharp edges. Whenever I cheat and don’t foil, I’ll end up with a stringy edge, just not something I prefer for my presentation.

I’ve never used applesauce either, but thanks for the tip. I’ll give it a shot at our next practice session.

]]> by: byron chism http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49312 Sun, 30 Sep 2007 18:48:05 +0000 http://wellfed.net/2007/09/27/3-racks-3-rubs-3-steps-3-results/#comment-49312 Type your comment here. If Butt Rub was too spicey and salty you used too much. Thats not the products fault its the cooks. Butt Rub has no sugar so if you used it as generously as you did the other rubs you simply over sessoned you product. I have used Butt Rub to win many Rib awards including 1st place at the American Royal Invitational World Championship but not with applesuce thats for sure. I will be glad to show you how to cook the championship caliber ribs using Butt Rub that way you will realize you were the reason thr Butt Rub ribs were not good. Type your comment here.

If Butt Rub was too spicey and salty you used too much. Thats not the products fault its the cooks.
Butt Rub has no sugar so if you used it as generously as you did the other rubs you simply over sessoned you product.
I have used Butt Rub to win many Rib awards including 1st place at the American Royal Invitational World Championship but not with applesuce thats for sure.
I will be glad to show you how to cook the championship caliber ribs using Butt Rub that way you will realize you were the reason thr Butt Rub ribs were not good.

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