OK, well maybe not bragging rights.... but we did have a win in a 15 contestant field for a baby back rib cook-off with the local fire dept in a benefit for the firefighters burn institute.
Karubeque preformed like always.... GREAT!
I was fielding more questions about "what the heck is that", "the Karubeque," than taking care of business! Bill should get orders from some of the enthusiasts for sure!
At least I hope so!!
Memphis Dust would be a great place to start, and then go from there making adjustments to end up with a rub thats yours. As per Meatheads advice, I now use white sugar and brown sugars both. I agree, it makes for a better bark. There are many similar components such as chile powders, however i'm using three different kinds. New Mexico, Ancho and Pasilla Negro more or less in equal proportions.
Sorry... ran out of characters!
I also replace rosemary with coriander, and use cayenne, white and black peppers.
Also omitting the salt and dry brining is a great technique. It allows you to add more rub latter, while not adding more salt.
I saw on either this site or another where someone tried to use a KBQ in a competition and they were told because of the exposed flame and coals they would have to be in an area away from everyone else over where the burn barrels where located. I don't know if others have run into similar issues or not.
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