I've seen so many comp guy's absolutely loading heavy layers of their rub onto ribs, chicken and butts. I used 1/3 rd of what they use and I destroyed three racks of St Louis ribs last night. I tasted the rub before I used it and it didn't taste overly salty, I guess the moisture of the ribs activated the salt flavor, and yuck they turned out unedible. They were total salt licks, I was so pissed that I sh!t canned all three racks.
I don't really want to go into who's rub it was but I will say that he is a BIG youtube guy.
These ribs were one of my biggest failures in a LONG time, I was so embarrassed that I distroyed supper and wasted the money spent on the ribs, rub and pellets. What a bummer!!!
Have any of you noticed the same with commercial rubs?
I'll stick with making my own rubs from hear on out.
The ribs looked great and the texture was spot on, what a complete downer.
To top it all off my Camp Chef caught on fire when I was burning off the grates after the cook. I hav no idea how it happened as I burn it off after each use. It was not my day yesterday, but it taught me a valuable lesson, never use these grills without a high/low alarm.....NEVER!!!!!!!
I was lucky and caught it right away and unplugged it and doused the flames with the hose before it became fully engulfed in flames.
Be careful and never use these grills without a high/low alarm set. Truth be told all pellet grills should come stock with a power shut off high temperature sensor, be warned they are like blow torches and things can go wrong in a hurry.
Unplug them and DO NOT LIFT THE LID UNTIL THEY ARE COOLED DOWN!!!!!! ACTUALLY CUT THE POWER AND HIT THEM WITH THE HOSE.
I have a nice burn on the palm of my hand from grabbing the door handle to pull the cooker away from the wooden deck railing, not too smart on my part.
What a sh!tty cook yesterday!!!!!!
Today the grill will get a good power washing and a new motherboard and temperature sensor installed in it just for safety reasons.
Please learn from my mistakes, this could've been really bad if I hadn't caught it before the hopper caught fire.
And trust me when I say that my grill wasn't that dirty inside.
From now on it will get cleaned much better after each use.
That was a close call!!!!
Dan.
I don't really want to go into who's rub it was but I will say that he is a BIG youtube guy.
These ribs were one of my biggest failures in a LONG time, I was so embarrassed that I distroyed supper and wasted the money spent on the ribs, rub and pellets. What a bummer!!!
Have any of you noticed the same with commercial rubs?
I'll stick with making my own rubs from hear on out.
The ribs looked great and the texture was spot on, what a complete downer.
To top it all off my Camp Chef caught on fire when I was burning off the grates after the cook. I hav no idea how it happened as I burn it off after each use. It was not my day yesterday, but it taught me a valuable lesson, never use these grills without a high/low alarm.....NEVER!!!!!!!
I was lucky and caught it right away and unplugged it and doused the flames with the hose before it became fully engulfed in flames.
Be careful and never use these grills without a high/low alarm set. Truth be told all pellet grills should come stock with a power shut off high temperature sensor, be warned they are like blow torches and things can go wrong in a hurry.
Unplug them and DO NOT LIFT THE LID UNTIL THEY ARE COOLED DOWN!!!!!! ACTUALLY CUT THE POWER AND HIT THEM WITH THE HOSE.
I have a nice burn on the palm of my hand from grabbing the door handle to pull the cooker away from the wooden deck railing, not too smart on my part.
What a sh!tty cook yesterday!!!!!!
Today the grill will get a good power washing and a new motherboard and temperature sensor installed in it just for safety reasons.
Please learn from my mistakes, this could've been really bad if I hadn't caught it before the hopper caught fire.
And trust me when I say that my grill wasn't that dirty inside.
From now on it will get cleaned much better after each use.
That was a close call!!!!
Dan.
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