Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

BBB vs Cow Crust

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    BBB vs Cow Crust

    I’m new here, so apologies if it’s been asked before, but when would you use Mrs O’Leary’s Cow Crust vs Big Bad Beef Rub?

    #2
    Welcome to the Pit!

    BBB on Saturdays and Cow Crust on Sundays?

    I'm waiting to see as well.

    Comment


      #3
      Personal preference, I dry brine over night with Suckle Busters Texas 1836 dry rub then coat with my version of Mrs O'leary's right
      Been getting great results

      Comment


        #4
        I like both rubs, have used Mrs. Oleary's on prime rib and NY strip roasts before. They have different flavor profiles.

        That said - guys, this doesn't belong in the recipe only section. Cleanup on Aisle 5 Huskee - this needs to be in a discussion thread, not recipes.
        Last edited by jfmorris; December 31, 2020, 09:08 AM.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          Got it, thanks

        #5
        Excellent question that I hadn’t given much thought to before.

        I personally use Cow Crust when I’m smoking beef roasts and the like where I don’t need extended time in the cooker to render fat and breakdown tough fibers. Cow Crust is herb heavy and longer cooks just dry out and burn them. I can’t even imagine things like Baltimore Pit Beef without Cow Crust.

        I use BBB (Or something similar) on longer cooks such as plate ribs, brisket, and chuck where the powdered version of the seasonings are not going to burn. (Onion and Garlic powders for instance.)

        Comment


          #6
          Welcome to The Pit.

          Comment


            #7
            Good question. I use BBB all the time on steaks and love it (add 1/2 tsp gr. Cumin - delicious). I used Mrs O’Leary’s on my Christmas roast. Not impressed. Wrote in my BBQ journal to use BBB next time. FWIW....

            Comment


              #8
              I'd say I use BBBR when I want a bolder "make no mistake -- this is barbecue" flavor profile.

              I'd use Cow Crust when I want more of an herby "Sunday roast beef" flavor -- Jim's prime rib is a perfect example.

              I tend to reach for BBBR more than Cow Crust when cooking outdoors, but that's just me and how I cook.

              Comment


                #9
                When you want, that is what I do. Depends on the meat as well, Pork, beef, fowl, game (is snake considered game?).
                Sometimes I use SPG, or just salt and pepper works fine. I have found all rubs are good, just some are better than others.

                Welcome from NW Oregon.

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Truth

                #10
                I agree with brisket, beef ribs, even steak being BBBR territory; and prime rib, tri tip and sliced chuck being more Cow Crust. But, CC still has a good kick to it, especially if you put it on generously. I did a rack of beef ribs with it last night and they were awesome. You can't go wrong really.

                Comment


                  #11
                  It depends on my mood, and palate, before the cook. I've been known to sprinkle a pinch of CC in the bag on strip steaks, before dropping them in the sous vide

                  Comment


                    #12
                    I use BBB when I’m smoking, and Cow Crust when I’m not.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker



                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts


                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker


                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order


                    The Cool Kettle With The Hinged Hood We Always Wanted


                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special


                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review