Chicken or Beef Stock

[trillo15]

Hey Everyone..

Does anyone use chicken stock when doing up chicken rub? Or beef stock for a beef rub?

Thanks in advance!

 

[smokinq13]

When i do a brisket, I'll use better than boil...
That paste stuff for making broth.. and I'll use that as my base layer for my rub to stick too

 

[trillo15]

When i do a brisket, I'll use better than boil...
That paste stuff for making broth.. and I'll use that as my base layer for my rub to stick too

Right on. I am trying to create my own rub and I know the chicken and beef stock in the powder form, pack some big flavor. I am trying to create a savory rub for chicken. Most examples that I have found are sweet and spicy with cayenne and chili.

 

[slapaho_injun]

I use beef base paste when I pressure cook my chuck roasts. I also use chicken base for chicken dumpling soup, chicken noodle soup and for reheating pulled pork in the crockpot ....I also use the vegetable base for my homemade minestrone soup I do in the pressure cooker. Much cheaper overall compared to buying any of the broths and much better flavor than bouillon cubes.

 

[smokinq13]

Only way to find out is to try!

 

[gmc2003]

I've used beef bouillon granules a few times.

Chris

 

[MattQ]

If you’re using a pre-made product, just be careful with salt levels. Better Than Bouillon, which is also what I use in both beef and chicken forms when I don’t have frozen stock has a good level of salt. So, if you use as an adherent, just be aware that you’ll already have some salt on the meat before you add the rub.