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Need a more mild dry rub.....

post #1 of 11
Thread Starter 
My wife has trouble with acid reflux from time to time. Now being that I am new to smoking and have only really smoked 3-4 times for us as meals we are noticing that she has flair ups after chow is done.

Well, after yesterday's ribs and venison roast it happened again!

I smoked the venison and 1/2 of the ribs. The other half of ribs(hers) were just slow cooked on the grill without any smoke and then sauced for the last 45 minutes of cooking.
All the meat was dry rubbed with a home made rub that I tweaked a little from one on here that I found.

About an hour after we ate she starts complaining that her reflux is acting up again. She's never had a problem with anything cooked and sauced before, until we started smoking and using dry rubs. So, we kinda came to the conclusion that it is probably the rub and not the smoke.

I can't remember what rubs I made up each time, but they have basically all been the same ingredients....

Garlic Salt
Onion Salt
Brown Sugar
Black Pepper
Cumin...except for yesterday
Dry Mustard

I'm hoping to find a nice mild rub that will enhance the meat and not give her a flare up. The next smoke will be without any rub at all just to make sure it isn't the smoke. If she is good than I would like to have some suggesstions for the next time.

Thanks in advance!
post #2 of 11
Can't get much simpler than SPOG. Salt Pepper Onion Garlic. Start there and see how it goes. Then add other ingredients one at a time. After each cook see how things are. Next cook add another element. That way you can determine what the cause is. Try a smoke with no seasoning at all, cause maybe it is the smoke.
post #3 of 11

Might not be the rub or smoke at all, but the sauce/mop might be the culprit, especially if it is store bought.  Another possibility might be the creosote building up on the meat
 

post #4 of 11
Quote:
Originally Posted by dirtsailor2003 View Post

Can't get much simpler than SPOG. Salt Pepper Onion Garlic. Start there and see how it goes. Then add other ingredients one at a time. After each cook see how things are. Next cook add another element. That way you can determine what the cause is. Try a smoke with no seasoning at all, cause maybe it is the smoke.

That is a good idea.....  Maybe start with a wood like Alder or Maple...   Reserve harsh strong wood like Mesquite for down the road....   If she has allergies, like to nuts, stay away from Pecan or Walnut etc..... 

 

Dave

post #5 of 11
I have some of the same issue, but usually takes a couple hours to kick in...... Sounds like she is more sensitive than I am......

I agree with the just smoke. If no flare up. Do same thing then add only salt and pepper. If no flare up add one other ingredient and so on. This way you can ease into a good rub for your family to enjoy.

I also find that processed garlic and onion will increase my chances of a flare up. Some brands are better then others for me, so keep an eye on that as well.

I may have missed it, but did not see what type of smoker you use. I saw you have done on a grill, so assuming gas grill. Check the wood chips and see if there was anything added to them. Maybe even try a different type. Hickory, oak and misquite can be strong, try a milder type like apple or cherry.......

It will be a process, but in the long run you will be able to know more of what to look for before she eats and plan for possible flare up.......

If I can help let me know.

Jeramy
post #6 of 11

I have bad acid reflux - am still pretty new to smoking, did my 4th yesterday , and so far the rub or any of the meat for that matter has not caused my reflux to flare up.

 

I have used a couple different store bought rubs - Stubbs and McCormick I believe,  and Jeff's recipe which I will be sticking with.

post #7 of 11

I made a pork loin meal in the Slow Cooker yesterday; they used 3 Cups Brown Sugar, 1 Tbsp Dijon Mustard and 1 Tbsp Balsamic vinegar, as a rub before going ion the slow cooker.  Then in the last hour I added 1/2 cup Brown Sugar mixed with 2 TBSP cinnamon.  When done, this tasted sweet and delicious.  Both I and the better half said, this would go good with ribs, I agreed, mind you, mine will be smoked and hers will go the grill, seeing she does not like smoked foods.

 

This not a dry rub, more like a hard to spread paste.

 

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post #8 of 11
Thread Starter 
Quote:
Originally Posted by radio View Post

Might not be the rub or smoke at all, but the sauce/mop might be the culprit, especially if it is store bought.  Another possibility might be the creosote building up on the meat


May sound like a strange question, but does the sauce really change all that much in that last hour or so of cooking that it makes that much of a difference? It is the same bbq sauce we always use....and yes its store bought lol

 
post #9 of 11
Thread Starter 
Thanks for all the feed back! This place is a nice change of pace from some other forums I'm on (hunting forums) where too many people spend too much time bashing each other!

The wood chunks I use are cherry so as stated above more mild of a smoke. Looks like some good ole plain S/P will be the next seasoning prior to putting a nice hunk of muscle in the smoker.

Someone asked what kind of smoker I have. Its just a cheap grill and smoker combo. Propane grill on one side and offset smoker on the other side.

Does the type of smoker make that much difference as well....remember Im a newbie.
post #10 of 11
No the type of smoker does not really make a difference. Just helps with the direction of advice.

I would try the S&P for your next run. See what happens. If no flare up then smoke is ok and it is the spices. If flare up then it is the smoke. If it is the smoke you can play with how long in the smoke or change the wood.
post #11 of 11
I too have the same ailments. I use very few sauces in cooking. I dry rub qith spicy rubs and use a hot white sauce on chicken. I get no symptoms from this , but use sauces and I'm up all night. Which isn't bad if I have something to smoke all night too. I eat no onions, they kick my butt.
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