BBQ dry rub and Coffee/Bourbon sauce

Scottw · 10-15-2008, 09:32 PM

Friggin awesome man! Have you used the sugar in theraw instead of brown sugar?

Volt · 03-03-2009, 07:21 AM

Quote:

Originally Posted by Scottw

Friggin awesome man! Have you used the sugar in theraw instead of brown sugar?

If I follow your question... The brown sugar is really needed for the caramelization. It creates sort of a "crust" for lack of a better worrd and offsets the spices. The meat really ends up with a sweet vrs hot taste, but definitly don't let this imply the meat is "sweet". Just the best I can describe it.

Kreth · 03-03-2009, 07:33 AM

I'll have to try this. I've never done a rub with brown sugar. I usually use garlic/sea salt/cumin/paprika/white pepper/sage/savory (about a Tbsp of each is plenty for a good-sized steak), and a bit of curry instead of chili powder or cayenne.

eternal rider · 07-07-2009, 11:27 AM

I tried this rub on a brisket over the 4th. It was great. The only problem I had with it was the were no nothing left after everybody got done.
The brisket sat overnite with this rub and then 12 hrs in the smoker with apple wood for about 12 hrs. I t came out tender and juicy.

10-15-2008, 09:32 PM	#1
Scottw Going Commando Join Date: Oct 2008 First Name: Scott Location: Sussex, NJ Posts: 2,815 Trading: (6)	Re: BBQ dry rub and Coffee/Bourbon sauce Friggin awesome man! Have you used the sugar in theraw instead of brown sugar? __________________ "Ray when someone asks you if your a GOD you say yes."

03-03-2009, 07:33 AM	#3
Kreth Ronin smoker Join Date: Jan 2009 First Name: Jeff Location: Oneonta, NY Posts: 3,620 Trading: (14)	Re: BBQ dry rub and Coffee/Bourbon sauce I'll have to try this. I've never done a rub with brown sugar. I usually use garlic/sea salt/cumin/paprika/white pepper/sage/savory (about a Tbsp of each is plenty for a good-sized steak), and a bit of curry instead of chili powder or cayenne.

07-07-2009, 11:27 AM	#4
eternal rider Still Watching My Back Join Date: Oct 2008 First Name: Harland Location: Lost in the Ozone Posts: 215 Trading: (32)	Re: BBQ dry rub and Coffee/Bourbon sauce I tried this rub on a brisket over the 4th. It was great. The only problem I had with it was the were no nothing left after everybody got done. The brisket sat overnite with this rub and then 12 hrs in the smoker with apple wood for about 12 hrs. I t came out tender and juicy. __________________ just a old hippie that don't what to do. Should he hang onto the old or grab onto the new

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