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Does anyone add corn meal to a rub?

post #1 of 11
Thread Starter 

I remember reading a post quite a while ago that said adding corn meal to a rub helps keep the brown sugar from clumping and may even add something to bark formation. I can't find the post so does anyone have any experience?

post #2 of 11
Thread Starter 

Well, I added 1/2 cup to Bilbo's rub. I'll let ya know.

post #3 of 11
I'm interested in the outcome... so I'm in ...
post #4 of 11

I like the idea.  Should give a bit more crunch.

 

What ya cooking, Todd?

post #5 of 11
Thread Starter 

I'm doing some baby backs. Bilbo's rub has granulated onion and granulated garlic powder and kosher salt. The reason I thought of it today I had pickling salt and garlic powder and onion powder. When I mixed everything it was the consistency of powdered sugar. The corn meal took care of that. I hope it does good on the bark and keeps the rub anti-caking when storing.

post #6 of 11
Thread Starter 

The corn meal worked out good in the rub. I needed something to help bark and it didn't seem to do anything to the flavor of the rub. I've been using pickling salt for brines and making sausage but rubs should have kosher salt. The ingredients in a rub should have some texture not just powder.(IMHO)

 

Here are the ribs. No foil no mop just rub and smoke.

 

 

 


I used my electric smoker so there wouldn't be any nasty smoke ring on the ribs..........lol.

 

I PM-ed C Farmer about the sliced potatoes he made with his short ribs and he got me up and running tonight. The potatoes are awesome. Everyone enjoyed them. I put olive oil salt and some garlic powder on them. Thanks Adam!

 

post #7 of 11
Looks real good, good to know on the corn meal.... Would have not thought of that, now gotta give it a try.... Thanks for this informative thread...

Justin
post #8 of 11
Quote:
Originally Posted by Woodcutter View Post

 

I PM-ed C Farmer about the sliced potatoes he made with his short ribs and he got me up and running tonight. The potatoes are awesome. Everyone enjoyed them. I put olive oil salt and some garlic powder on them. Thanks Adam!

 

So did you slice these tators, then Olive oil & Garlic powder them or what?

post #9 of 11
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks real good, good to know on the corn meal.... Would have not thought of that, now gotta give it a try.... Thanks for this informative thread...

Justin

Thanks Justin! If the corn meal does keep the brown sugar from clumping up while the rub is the cupboard, I will be using all the time.

 

Quote:
Originally Posted by Palladini View Post
 
Quote:
Originally Posted by Woodcutter View Post

 

I PM-ed C Farmer about the sliced potatoes he made with his short ribs and he got me up and running tonight. The potatoes are awesome. Everyone enjoyed them. I put olive oil salt and some garlic powder on them. Thanks Adam!

 

So did you slice these tators, then Olive oil & Garlic powder them or what?


I put down a wooden spoon on each side of the potato to stop the knife blade from going all the way through. Then drizzled olive oil and sprinkled the garlic powder and salt on top. I decided to make them late in the smoke so the potatoes were made in the oven so they could catch up cooking to the ribs. They were in the oven at 400 for about an hour. Next time I will do them in the smoker.

post #10 of 11

Ribs look great, and them taters are awesome.

 

We make them all the time.

post #11 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Ribs look great, and them taters are awesome.

 

We make them all the time.


Thanks Adam! I couldn't decide what to make with the ribs last night. We enjoyed the taters.

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