Thomas Coleman
New member
I'm having some friends over for BBQ next weekend and will be doing BBR on my WSM.
In the past, I have used the BRITU recipe and method. However, lately I have been looking a some other rub recipes here in the forum. K Kruger has posted a few.
The first thing I notice is that KK's recipes use A LOT less sugar - 1/4 c for KK's rib rub vs 1.5 c for BRITU. I've liked the sweetness of BRITU. I'd appreciate any comments from those who have tried both recipes. Did they miss the sweetness? Can more sugar be added to KK's recipe without upsetting some delicate balance?
Couple of other questions:
* I am seeing smoked paprika in the stores. Has anyone tried this? Does the smokiness of the paprika enhance or interfere with the smokiness I get on the BBQ?
* BRITU calls for Accent (MSG). My daughter is allergic to MSG. What does Accent add to the rub? Is there something I can substitute? How will the rub be affected if I leave out the MSG altogether.
Thomas
In the past, I have used the BRITU recipe and method. However, lately I have been looking a some other rub recipes here in the forum. K Kruger has posted a few.
The first thing I notice is that KK's recipes use A LOT less sugar - 1/4 c for KK's rib rub vs 1.5 c for BRITU. I've liked the sweetness of BRITU. I'd appreciate any comments from those who have tried both recipes. Did they miss the sweetness? Can more sugar be added to KK's recipe without upsetting some delicate balance?
Couple of other questions:
* I am seeing smoked paprika in the stores. Has anyone tried this? Does the smokiness of the paprika enhance or interfere with the smokiness I get on the BBQ?
* BRITU calls for Accent (MSG). My daughter is allergic to MSG. What does Accent add to the rub? Is there something I can substitute? How will the rub be affected if I leave out the MSG altogether.
Thomas