Too much rub/sauce

[gfc110660]

I recently purchased a Bradley Digital 6 rack smoker, I have made a pork butt, brisket, BB ribs, chicken wings, & pork tenderloin. So far the items that came out best were the wings & the BB Ribs. I purchased a thermometer because I read on the forum about the smoker being a bit inaccurate, so I use it and adjust the temp according to the thermometer and thats all ok. I use a rub that I have found on the internet for the brisket and pork butt & tenderloin they are simular the rubs always seem overpower and then add wet sauce and the meat seems to lose its originality and not quite as good as what I can buy at a bbq place somewhat local to me. I don't mind trying different things but if someone has any clue for me as to the best way to start off. If I marinade show I not use rub, should I temper down the rub with less chile or paprika etc. any help would be appreciated

thanks

[Gizmo]

Welcome GFC,
Flavor and taste are very much a personal thing and the best way to develop what you like is through experimentation.  Most rubs all share the same basic set of ingredients and then add a few extras to change it a little.  If you have a rubs type cook book, you can try many of the recipes in them to find one you like the best.  You can also use many from the Web as well.  After using one, cut back on or remove the ingredients you don't like.  Sometimes the rubs are just overpowering in one spice, especially salt, so if you are making your own, it is easy to adjust. 

One thing that might not be obvious and may not be consitently followed is the differenct between a rub and a seasoning.  Rubs are usually proportioned so they can be used heavily on a piece of meat and often left on for 8 hours or more.  Seasonings are typically heavier in Salt and other strong ingredients and are not good used heavily. 

As far as using a marinade and a rub, personal preference again.  Marinades are used to alter the flavor of a meat and preferably deep inside the meat tissue.  Rubs alter the flavor of a meat and may not penetrate as deeply.  The question is, does the marinade and the rub compliment each other to the result you are looking for, or do they oppose each other and give an undersirable result.

I have used a cajun butter injection marinade along with a cajun shake seasoning on a brisket and it turned out fantastic.  They were made to compliment each other.

Hopefully I answer your question.

[CT Smoker]

Hi GFC,
Here's a site with some rub recipes you might try.

http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm

You may also look for a book called "Smoke & Spice" if you haven't got it already. They've got some wonderful rub, sauce and general smokin' recipes. It is considered by many to be the 'bible of smokers.'
I'm particularly fond of 'Wild Willy's #1 rub" as a great all around rub.

http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1212375424&sr=8-1

Good luck and keep experimenting,

Brian

[Habanero Smoker]

gfc110660;
Welcome to the forum.

You may be applying too much rub to your meat. You can try less of the same rub.

Besides the seasonings in the rub, smoke is also a seasoning that can be a big factor in the final product. So choice of wood, and wood flavor is just as important as the rub that you applied.

[coyote]

Welcome to the forum GFC..........Very well put Habs. I've learned that more and more every smoke.
Again welcome aboard GFC , the world can always use another smoker 8)


Coyote

[Smoking Duck]

GFC,

One of the first things you need to do is get some sauce and rub from Iceman.  His rub is the definition of a little going a long way and his sauce is spectacular.  I guarantee that you can't go wrong with his stuff.

SD
Salesman Emeritus for Iceman Sauce