- Jun 20, 2008
- 53
- 11
Hello all! As my first post I just wanted to give some background. I lived in New England for a most my life and visited some hole in the wall BBQ joints and thought their BBQ was great. Once down south, I attended a BBQ competition and fell in "real" BBQ. I then visited some hole in the wall joints and was still disappointed with them compared to the competition style BBQ. I then took matters into my own hands and have cooked 3 dozen racks of ribs, and finally found was I looking for.
I bbq mainly ribs, occasionally butts, chicken and brisket.
For the ribs, I notice vast differences from my rub recipe and bottled BBQ sauce. I didn't know if there was any rules or guide lines in order to flavor match your rub to the sauce. For my sauce, I just use KC Masterpiece with a 4:1 of honey. Again, any suggestion of how to "favor match" a rub to that glaze?
I bbq mainly ribs, occasionally butts, chicken and brisket.
For the ribs, I notice vast differences from my rub recipe and bottled BBQ sauce. I didn't know if there was any rules or guide lines in order to flavor match your rub to the sauce. For my sauce, I just use KC Masterpiece with a 4:1 of honey. Again, any suggestion of how to "favor match" a rub to that glaze?
