Brisket rubs

[Shaun @ Tru6]

Yeah, I appreciate how thorough he is and all of his experimentation in the name of best (subjective of course) possible product.

[javadog]

Hickory and mesquite are more traditional in Texas barbecue, the switch to oak by some has been a more recent thing in relative terms. What species of oak do you use? Is it that you like the flavor better or is it because it doesn’t burn as hot?

[cabmandone]

Originally Posted by javadog

No barbecue needs sauce. Barbecue sauce is what you buy for your kids when they’re six, so they eat their f’ing dinner.

No rub, a Carolina style basting sauce to keep things moist while cooking, no sauce. Salt and pepper is all you need.

Nine out of 10 people have no idea how to smoke meat. They think they know, but they don’t.

You do know there are differing styles of "Carolina sauce" and those "Carolina sauces"... are bbq sauces... don't you?

[javadog]

Originally Posted by cabmandone

You do know there are differing styles of "Carolina sauce" and those "Carolina sauces"... are bbq sauces... don't you?

Yes, and I don’t use any of them. Nor should you.

I’m talking about the basics. Salt and pepper, hickory wood, vinegar-based basting sauce. Pork ribs and shoulder.

That is opposed to rubs, baby backs, fruit tree woods, glazes, sauces, any beef products, and other such crap.

I’m interested in the process of smoking meat, not interested in the crap that commercial restaurants and many backyard cooks do to dumb it down.

[cabmandone]

Shaun,
The guy talked about prepping ribs early in the video. So do you fall into the score the membrane or remove the membrane group. Years ago I would score it. Now I just remove it.

We might need to move this to PARF since BBQ is pretty much a religion for those who truly enjoy it.

[Shaun @ Tru6]

Originally Posted by cabmandone

Shaun,
The guy talked about prepping ribs early in the video. So do you fall into the score the membrane or remove the membrane group. Years ago I would score it. Now I just remove it.

We might need to move this to PARF since BBQ is pretty much a religion for those who truly enjoy it.

Nick, I've only smoked ribs a few times and always removed it.

I may jump on those next weekend or even during the week in place of the brisket.

[cabmandone]

Originally Posted by Shaun @ Tru6

Nick, I've only smoked ribs a few times and always removed it.

I may jump on those next weekend or even during the week in place of the brisket.

Go for broke and do both!

[Shaun @ Tru6]

or how about neither. Looks like I'm picking up a new to me 48" range next weekend.

Ribs might be during the week. Have a mighty thick pork chop to do alongside them. With so little fat I'll baste it with tallow and butcher wrap with tallot just for fun.

[cabmandone]

^^^
That thing is for late fall and winter... not grillin season!

[Shaun @ Tru6]

That thing is for what I'm making tonight, 1.5" pork chop with a black currant+peach+cognac cream sauce and caramelized onion stuffed peppadew peppers. If I had it now I'd be able to add 2 or 3 other things to the plate but that's enough for now. God I can't wait to have a professional oven again.