Country Time Lemonade Powder in a Rub

[Mike Batsarisakis]

I was perusing some bbq books yesterday at the local bookstore, Paul Kirk's Championship BBQ and Ray Lamp's championship bbq both of which are excellent. I can't recall which of the two, but one of them uses country time leomonade powder in one of their rub mixtures. It sounds like a clever idea. Has anyone ever tried it in one of their rubs and if so how did you like it? Please advise.

 

[Rick Soliman]

Never tried it. And I dont think it was Ray.
Thanks
Rick

 

[Rita Y]

You're right, Rick. Paul Kirk uses lemonade powder (Country Time) in recipes in Championship BBQ and also in Championship BBQ Sauces.

Rita

 

[David Lohrentz]

I think there are better ways to get those flavors while having better control over exactly what is in your rub. For lemon flavor -- lemon powder or better yet, fresh grated lemon zest if doing a paste, marinade or brine (plus lemon juice for the latter two). For sugar, I think we know what the options are there. What else does country time have other than a bunch of ingredients whose names are difficult to spell or pronounce? And how would you know how much sugar you have in your rub if adding country time?

 

[Rita Y]

A good substitute would be Kevin Kruger's lemon, lime, orange, or grapefruit dust here. .

 

[Bob H.]

Besides the Country Time, Tang works in interesting ways mixed into a rub for chicken.

 

[Mike Batsarisakis]

Country time lemonade powder seemed like a unique ingredient to add in a rub recipe. Personally, I would substitute something more natural like zest. But of course I never tried it and was wondering if someone did. So, if anyone has ever tried it in a rub, I would love to know their thoughts. Mike.

 

[Dave Witt]

Mike give it a shot...mix up a small batch of rub and try it on something cheap like chicken..

 

[Mike Batsarisakis]

Perhaps...but I would defer to someone who has already tried it.