Author Topic: Rub Test  (Read 2400 times)

Offline PMillen

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Rub Test
« on: April 18, 2012, 08:03:38 pm »
I love my OBS but neither my wife nor I can find a rub that we like.  I'm rather tired of testing rubs on complete meat cuts.  My plan is to treat individual country style ribs with a different rub on each one (or on two).  We can do a taste test and perhaps determine our
favorite(s).

What's the best way to mark the ribs so we can track its rub?  I guess I could mark them with toothpicks; one pick, two picks, three and so on, but there must be a better way.

BTW, is there a better method for evaluating rubs?
Paul
Grill 1:  Ubiquitous Weber Kettle
Grill 2:  Gasser
OBS w/Dual Probe Auber PID
Cookshack PG-500

Offline Scotty Dog

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Re: Rub Test
« Reply #1 on: April 18, 2012, 08:53:33 pm »
Cut your ribs into sections.  Three ribs, Four ribs.......  Or invite me over and I can help with the tasting.

Offline Habanero Smoker

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Re: Rub Test
« Reply #2 on: April 19, 2012, 02:15:46 am »
That is a good way to test rubs on pork; or Scotty's way. When I am smoking the same cuts at the same time and I'm doing something different with each cut, I will mark them with toothpicks. Such as 0 toothpick for rub A, 1 toothpick for rub B, 2 toothpicks for rub C etc. Make sure you right it down, it is easy to forget what number of toothpicks identifies which rub.


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Offline Shasta bob

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Re: Rub Test
« Reply #3 on: April 19, 2012, 06:30:45 am »
Instead of poking the meat with a toothpick. I suggest try the silicone rubber bands and mark your ribs with them. Just my 2 cents.
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Offline PMillen

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Re: Rub Test
« Reply #4 on: April 20, 2012, 05:23:57 pm »
Thanks for your thoughts.  I'll try to find some silicone bands.  If I can't, I guess I'll poke 'em.
Paul
Grill 1:  Ubiquitous Weber Kettle
Grill 2:  Gasser
OBS w/Dual Probe Auber PID
Cookshack PG-500

Offline Habanero Smoker

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Re: Rub Test
« Reply #5 on: April 21, 2012, 01:41:50 am »
You may find the toothpicks a lot easier to apply and remove. It's not going to have any significant effect on the outcome of the meat.


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Offline slowpoke

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Re: Rub Test
« Reply #6 on: April 22, 2012, 05:14:40 am »
Just a thought,I make my ribs only two ways and at the same time. One is wet and one is dry rub(15 spice).It makes it easy to tell.LOL
One full rack of each,done 221.If I did want to mark my ribs,steak markers would be my choice.Have fun trying all them sauces.
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