Recent content by Burton Short

thanks guys. one other quick question. I understand using the granulated onion and garlic, is there a granulated chili powder from Penzy's or another spcie shop? I would like to eliminate all of the powders if possible so that I can ensure that I don't run into this problem again.

sorry guys, i guess a recipe would help since it is the rub I thought was the culprit. my basic rib rub... 2T paprika 1T garlic powder 1T onion powder 1T chili powder 2T brown sugar 1t cumin 1t ginger 1/2t alspice 2t black pepper 1t chipoltle powder (I think that is everything, don't have it...

strange question... my latest batch of ribs had an almost gritty or dusty texture to the bark. I'm assuming this was from the rub that I put on since the glaze was fairly simple and had very little ground or powdered ingrediants. have any of you experienced this problem? if so how did you...

Great info guys, I really appreciate it!!!

Thnaks guys, any idea where to get dired/powdered cider vinegar? sounds strange but I've also seen this in some of the store bought rubs I've used as well.

I've seen this ingredient in a number of different store bought rubs and I was wondering if you guys knew where to purchase it. I would love to try it with a steak rub I'm working on.