Rubs and Paste

[Bones]

When I first started using rubs I just applied rub to whatever I was cooking. I read about applying worsteshire sauce and then the rub which forms a paste. My question will all rubs form a paste if worsteshire sauce is applied before the rub?

Bones

[grillmaster]

Yes it will matter of fact if i'm not mistaken that is how Bill the proprietor of this great forum does it himself.

[bigwheel]

I've tried Wooster and Mustard both as bases to make the rub stick a little mo betta. I like mustard best for everything. I do not use it on chicken or other filthy barnyard avians. Might be good just never tried it.

bigwheel

[DoubleBarrelSmoker]

when I first started BBQing i used Worstershire. But one day I didnt have any I rinsed my ribs with water and applied my rub and it formed a paste. So thats how I do it ever since.

[Bull]

I've tried Wooster and Mustard both as bases to make the rub stick a little mo betta. I like mustard best for everything. I do not use it on chicken or other filthy barnyard avians. Might be good just never tried it.

bigwheel

I agree with BW. I like to use mustard as well Dijon Mustard:thumbs:

[Half Fast BBQ'n]

A good way to do your rub is to mix it, with XXX, in a bowl until you get it to the consistency (pasty) that you like. then pour it onto the meat and rub it in. I use Kikoman Teriyaki sauce with my Texas BBQ Rub. Of course there are many different ways to do it.

[redneck cooker]

I use Kikoman Teriyaki sauce



:shrug::dis:What you rubbin Fried rice?:joker::roflmaoha0:

[Buckeye]

:dis:What you rubbin Fried rice?:joker::roflmaoha0:

Yeah I think so. Herd him tell that rice..."me rub you rong time".:roflmaoha0::roflmaoha0::roflmaoha0:

[High Cotton Tom]

Yeah I think so. Herd him tell that rice..."me rub you rong time".:roflmaoha0:

:roflmaoha0::willynilly::roflmaoha0:....that's just wrong!

I'm a mustard guy. :thumbs:

For ME it's just easier to work with. :shrug:

[Buckeye]

Mustard only sumtimes now. Gitt'n away from it cuz it's jus too daggum messy.:banghead:

[joe arras]

Mustard only sumtimes now. Gitt'n away from it cuz it's jus too daggum messy.:banghead:

Just rub them on a couple slices of bread and start a sammich

I use either mustard or worchestershire

[Ed Embry]

I spray with PAM and then apply rub.

[TexLaw]

I use mustard AND Worcestershire. Whaddya think of them apples?

I expect that any rub with enough powdered ingredients would make a paste. The sugar and salt content also matters a bit, but I don't think that's an issue with most rubs.


TL

[cappy]

A good way to do your rub is to mix it, with XXX, in a bowl until you get it to the consistency (pasty) that you like. then pour it onto the meat and rub it in. I use Kikoman Teriyaki sauce with my Texas BBQ Rub. Of course there are many different ways to do it.

Hooray - another user of Teriyaki! I thought I was alone in this world for doing that.

[Woodman]

Try using rub and ONLY rub. Save time, mess, and money.

[Half Fast BBQ'n]

:dis:What you rubbin Fried rice?:roflmaoha0:

TEXANNNNNNA!
I'm offended.

:roflmaoha0::roflmaoha0:

Don't knock what you ain't tried boy :dis:


Cappy, some of us have class.

[Texana]

TEXANNNNNNA!
I'm offended.

:roflmaoha0::roflmaoha0:


Sorry but I cant hear you ......

[Half Fast BBQ'n]

Sorry but I cant hear you ......

Where's and Administrator when I need one!? :shrug:

[redneck cooker]

Where's and Administrator when I need one!? :shrug:

Nobody listens to you!:willynilly:and you need some tutoring...:banghead:

[Buckeye]

Seddle down Dreem Teem. :roflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0:

[Woodman]

And so, it begins anew........

[redneck cooker]

Seddle down Dreem Teem. :roflmaoha0::roflmaoha0::roflmaoha0::roflmaoha0:

Hey dont be a dream team hater..:roflmaoha0:..we can always use a half-*****ed beer-tender on the team..:joker:

[Buckeye]

Hey dont be a dream team hater..:roflmaoha0:..we can always use a half-*****ed beer-tender on the team..:joker:

Well then....call Ivy back! :handclapping::rofl3::rofl3::rofl3:

[WBC]

We use the Woo and rub on everything except chicken. Chicken gets Italian dressing mix, the recipe can be gotten on our Tried and True recipe section.

We've used MANY brands of woo over the years. Lea and Perrins is expensive, but it's much thicker and easier to work with. If we're cooking huge amounts not for comp, we use French's, which is thinner, but if we're cooking for ourselves or for comp, we always go back to L&P. If you're not cooking HUGE amounts of meat like we do, stick with L&P.

Using mustard can boil down to a regional thing. Ive never thought about using a nice Dijon like Grey Poupon. Think I'll experiment next cook........

[Over Dunn]

I spray with PAM and then apply rub.

Rib wise, I've tried most of the ways mentioned, including terriaki. I'm with you, Big E, Pam spray works best for me. I give em another hit of mist after the first turn in the black barrel.:twocents:

OD

[Half Fast BBQ'n]

Hey dont be a dream team hater..:roflmaoha0:..we can always use a half-*****ed beer-tender on the team..:joker:

:roflmaoha0:

You guys are killin me.:roflmaoha0:

[TexLaw]

We've used MANY brands of woo over the years. Lea and Perrins is expensive, but it's much thicker and easier to work with. If we're cooking huge amounts not for comp, we use French's, which is thinner, but if we're cooking for ourselves or for comp, we always go back to L&P. If you're not cooking HUGE amounts of meat like we do, stick with L&P.

Using mustard can boil down to a regional thing. Ive never thought about using a nice Dijon like Grey Poupon. Think I'll experiment next cook........

I agree that Lea & Perrins is the best stuff out there, and you don't feel the penny pinch unless you go through a lot of it. When I was growing up, I didn't know there were other Worcestershire sauces out there, and I still barely acknowledge those others. :D

On mustard, though, I have not sound it worth messing around with dijon or other mustards when smoking. The main flavor that comes through from the mustard is the vinegar, by the time you have something on the pit for several hours or more. If you really want more mustard flavor on something like that, dried and ground mustard seems to work better. For something that is only cooked a few hours or less (or grilled), though (like pork loin, pork tenderloin, chicken, and what have you), different mustards do come through.


TL

[redneck cooker]

Well then....call Ivy back! :handclapping::rofl3::rofl3::rofl3:

No...I need one that can stay sum-what sober!!!:idea::shrug:

[Buckeye]

No...I need one that can stay sum-what sober!!!:idea::shrug:

Well in that case......give me a holla. Ain't no prob fer me ta do a haf ***** job.:roflmaoha0::roflmaoha0::roflmaoha0:

[M38A1]

I started out with the mustard and graduated to Woo. Then I started using Dr. Pepper with good results. If the Dr. Pepper isn't around, then it's back to woo.

I've got a brisket, two butts and three racks of spares with woo/wild going right now in fact. Some yardbird and sausage in there too. :D

[redneck cooker]

Well in that case......give me a holla. Ain't no prob fer me ta do a haf ***** job.:roflmaoha0::roflmaoha0::roflmaoha0:


I no dat is rite, my brutha!!:roflmaoha0::roflmaoha0:

[Buckeye]

No need ta agree so stronglee, bro.:dis: