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5 Spice vs. BBBR?

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    5 Spice vs. BBBR?

    I’ve enjoyed the Beef Short Ribs, Texas Style (plate ribs) several times, but want to change it up a bit. Has anyone substituted the Chinese 5 Spice Powder Rub for the Big Bad Beef Rub?

    #2
    I love 5 spice and I use it in my own rubs. I haven't used it on its own as a rub though. It sounds like an interesting idea. Maybe you should give it a shot and let us know ho it tastes? BBR contains white sugar to help facilitate crust formation so you might miss that with 5 spice alone.

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Nice "catch" on the sugar!

    #3
    Here's a rub recipe of mine.

    Attjack Asian Rub #2
    • 1/2 cup Chinese Five Spice
    • 3/4 cup firmly packed dark brown sugar
    • 3/4 cup white sugar
    • 2 tablespoons ground black pepper
    • 2 tablespoons ground ginger powder
    • 1/4 cup garlic powder
    • 2 tablespoons onion powder
    • 2 tablespoons lemongrass powder
    • 2 teaspoons cayenne
    • 2 Tablespoons red pepper flakes

    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Of course, mountainsmoker. Let me know what you think of it.

    • mountainsmoker
      mountainsmoker commented
      Editing a comment
      Thank you I have two empty jars of rub that need filling so will make a jar of yours as I make them.

    • Craigar
      Craigar commented
      Editing a comment
      Well I'll be darned. My wife was going through the pantry the other day and asked me what I had in mind with the 1 lbs baggie of 5 spice powder I picked up at a market last fall. This recipe will help clean out the pantry.
      Last edited by Craigar; October 16, 2019, 12:26 PM.

    #4
    For some reason I thought Five Spice had to be used sparingly as a seasoning because its flavors are so strong.

    I'm eager to try your rub recipe on pork, Attjack . Thanks!

    Kathryn

    Comment


      #5
      Thanks Attjack. Will try that rub. Nice way to give some meat an Asian flare. What have you used it on?

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        I like using it on pork ribs and pork shoulder.

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