Is this a thing? Have you ever done it?
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Do people put dry rubs on meatloaf?
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Club Member
- Aug 2017
- 7557
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Primo XL
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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I have used different rubs with good success. The wife usually slathers on her brown sugar, ketchup and mustard goop on it when it's done, so a rub with brown sugar works pretty good.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
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- Nov 2014
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- Land of Tonka
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John "J R"
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- Jul 2014
- 2031
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
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Hank's Signature Steak Rub
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Erik S.
I crust my meatloaf for sandwiches in butter or clarified. Add BBBR to it no matter how you regular day before meatloaf was cooked. It's truly heavenly when it's crusted with butter and season!! But of course I plan for my leftovers so..... I guess their Firstovers!
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I don't. There are usually plenty of herbs and spices mixed into the meat and I don't want or need another mix of stuff rubbed onto the exterior. Occasionally I'll glaze the surface with something.
I guess I'm one of the few that rarely places strips of bacon on a meatloaf. If I want bacon on a loaf I'll make a bacon weave and make a fattie.
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Club Member
- Nov 2016
- 201
- Cheyenne, WY
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Green Mountain Grills Daniel Boone
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Original Fireboard
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I don't put rub on the outside, but I include some in the stuff that goes into the raw meat mixture. Just a little goes a long way for flavor.
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I often include internal, mixed in ingredients, as well...makes fer a treat, when served.
I also, sometimes/often, add rub to th' exterior...
I, like many I have learned from, like/embrace th' 'Layers of Flavour' mentality...
Brine/marinade, season/rub, cook, spritz/mop, sauce/caramelize/top/finish....
I reckon I see a meatloaf in th' same light... a hunk of meat needin' cooked/a Tabla Rasa.
Reckon I've never injected one, thus far, but tomorrow is another day, God willin', an' th' crick don't rise, so who knows?
YMMV
In my experience, ain't too many Bad Ways to make a meatloaf, 'ceptin fer, mainly, undercookin' it, or overcookin' it, been' my experience, lol!Last edited by Mr. Bones; October 3, 2017, 08:42 PM.
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Yon meatloaf beckons, to rub or not to rub, that is the question. We should gather our minds and havest a poll, then rig it.
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