Dry rub granule taste on your meat!!!

bill boehm

Newbie

Original poster

Jan 8, 2013

6

10

• Jan 8, 2013

• #1

I use Jeff's rub recipe on ribs, chicken, brisket or whatever. It has a good taste to it, but when you eat the meat, you still have the rub granules on the meat. It kind of has the spices on top of the meat instead of in the meat. I let the rub sit like overnight, but it is still granular tasting on top of the meat. Has anyone used a wet rub that would not leave the granules on the meat? Or is that the way it will be with a dry rub? Thanks, Bill. 

 

bakedbean1970

Smoke Blower

Dec 8, 2012

103

11

Colorado

• Jan 8, 2013

• #2

What temp are you smoking at? I use rubs with raw sugar and they always break down into a good bark. Never taste grainy. I smoke at $250 on my pork butts. Sometimes i foil the meat. That breaks down the rub even more.

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Jan 8, 2013

• #3

Spritzing the meat towards the end of the smoke will also help.

 

bill boehm

Newbie

Original poster

Thread starter

Jan 8, 2013

6

10

• Jan 8, 2013

• #4

The rub has brown sugar in it.  Are you talking about regular white sugar, like you would put in ice tea.

 

bill boehm

Newbie

Original poster

Thread starter

Jan 8, 2013

6

10

• Jan 8, 2013

• #5

How do you Spritz the meat? Are you spraying it with something? Sorry for the dumb questions. 

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jan 8, 2013

• #6

I don't spritz.

I put my meat in the smoker and leave it alone.

As I have gotten to be an old fart?

I use less rub than when I was a young'un.

I have also found that my rubs get simpler rather than more complicated?

When I have good meat, I like to taste it.  The old saying is that the meat was perfect until the cook got ahold of it?

Good luck and good smoking.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jan 8, 2013

• #7

Venture said:

I don't spritz.

I put my meat in the smoker and leave it alone.

As I have gotten to be an old fart?

I use less rub than when I was a young'un.

I have also found that my rubs get simpler rather than more complicated?

When I have good meat, I like to taste it.  The old saying is that the meat was perfect until the cook got ahold of it?

Good luck and good smoking.

Click to expand...

 The more I smoke the more I like the KISS method, let the flavor of the meat do the talkin'!

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Jan 8, 2013

• #8

Bill Boehm said:

How do you Spritz the meat? Are you spraying it with something? Sorry for the dumb questions. 

Click to expand...

Good question. Spritzing is spraying the meat to help moisten the outer surface. I  just use apple juice and dark rum.

More info below

http://www.smokingmeatforums.com/t/69473/to-spritz-or-not-to-spritz

 

bill boehm

Newbie

Original poster

Thread starter

Jan 8, 2013

6

10

• Jan 8, 2013

• #9

What about using a wet rub instead  of a dry rub, would that get rid of the granule taste/ feel in the meats outside?

 

linguica

Master of the Pit

Sep 8, 2012

1,170

28

Centeral Coast California

• Jan 8, 2013

• #10

Bill Boehm said:

What about using a wet rub instead  of a dry rub, would that get rid of the granule taste/ feel in the meats outside?

Click to expand...

I would carefully taste it and try to determine what part of the rub is granular. Is the sugar grain too large. Maybe put the rub in an electric coffee grinder for a few seconds. Most of us have a coffee grinder used only for spices.

 

bakedbean1970

Smoke Blower

Dec 8, 2012

103

11

Colorado

• Jan 8, 2013

• #11

Bill, I use turbinado sugar in some of my rubs. It is very large grained but melts down on the meat while cooking.