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Rub Texture????

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    Rub Texture????

    I always do ribs dry and serve sauces on the side but the dry rub does have a bit of a grainy texture to it. Id like to eliminate that if I could

    I thought about milling my rub to make it finer. Anybody have any thoughts on this? Other solutions?

    #2
    you could run the rub through a coffee grinder to make it finer if you have something in it that is pretty coarse. I can't say i have had this issue though so i don't know. Maybe go lighter on the rub? or put some EVOO on first?

    Comment


      #3
      I do oil first for sure. Its a pretty fine texture. I'm going to try and run some thru the spice ginger just to see. I may have to warp 10 it in the Ninja.

      Comment


        #4
        How long do you let the rub sit on the ribs before putting them to the heat?

        Comment


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          Ahhh, I think your on to something. Not long. Like 45 to an hour.

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Go at least four hours in the fridge and see what that does. I just run mine through a simple cheap sifter from wal-mart.

        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          I'm on this like a rat on a chetto Thx

        #5
        what spices are in your rub? and can you help elaborate on grainy?

        Comment


          #6
          MMD / silica sand, very fine

          EDIT:

          RUB is MMD

          TEXTURE is silica sand
          Last edited by Jon Solberg; August 11, 2014, 04:04 PM.

          Comment


            #7
            After I mix my MMD I tumble it and then but about a cup at a time in my mini blender and grind it to almost a powder state and then store it. I have a greek seasoning that o like to use as a rub and it is extra course out of the jar. I do the same for it and it is great.

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              #8
              What is MMD and why would you want it in your rub?

              Comment


              #9
              Well i looked through the ingredients and the only thing i would be curious about is the white sugar. but a coffee grinder should knock everything down.

              Comment


              • Jon Solberg
                Jon Solberg commented
                Editing a comment
                Thanks JR
                I agree, I'll run that threw a mill once. I think Jrods tip will pay big as well between the two things look bright. See what happens this weekend.

              #10
              I use my food processor to make rubs have a lighter texture

              Comment


              • Jon Solberg
                Jon Solberg commented
                Editing a comment
                I like that idea. I always process my brown sugar but never thought about processing the combined rub.

                Thanks Grant

              #11
              I dry & crush my brown sugar before making the rub. No grainy texture in my rub.

              Comment


              • Jon Solberg
                Jon Solberg commented
                Editing a comment
                I got a get off my backside do that drying thing. man I'm just lazy I'm thinkin

              #12
              Spread your brown sugar out on a paper plate, thin layer to the edges. I think one reg size p-plate will hold about 1/2C quite easily. Pu tit in 230* oven for 20-30 min. Pull out, as it cools it makes some crackling sounds. Once cool adn hardened, bend the plate to loosen the brown sugar 'cookie' and slip it into a gal-sized ziplock bag, roll with rolling pin or glass jar, I use a full spaghetti or similar jar. Roll until it's all dust. Keep your rub bag sealed so it doesn't re-constitiute itself from ambient humidity or it may clump again after several days. If so it's only slightly.

              Comment


              • Jon Solberg
                Jon Solberg commented
                Editing a comment
                Question, did you ever try granulated brown sugar?

                OR do you think granulated (white) sugar could be part of my problem?

              #13
              Never have. I use granluated white sugar too and haven't noticed this. I would've guessed the juices from the ribs would meld the rub into a slight glaze and eliminate the grainy texture....I'm not sure why you have this.

              Comment


                #14
                I think Jrod has the answer with my short rub sit time. I'm going to 1: test my rub with a 4 hour sit. Then 2: test my rub with a run thru the mill on a short sit,

                I think that one or the other will have a similar outcome. I dont know but it will be fun to get to the bottom of this mystery.

                Which is why we're here right? The journey. opps sorry wrong journey.
                 

                Comment


                • boftx
                  boftx commented
                  Editing a comment
                  Ah Grasshoppa, one must avoid the windshields on the road to BBQ fullness.

                #15
                Jon try not rubbing your ribs on White's Beach. It could be the sand

                Comment


                • boftx
                  boftx commented
                  Editing a comment
                  Once again, there are just too many responses that are just plain wrong to that.

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