F
fritz
Guest
I’m thinking about making up a rub for ribs. I know I want to use Worcestershire powder. Some questions:
• Any flavors to stay away from that might compete with the Worcestershire powder? I’ve never used it before. Does a little go a long way?
• In general, any cardinal rules? i.e. Flavors/spices that compete with each other?
I’m in the sweet/salty ballpark for this rub (looking for that umami, hence the Worcestershire powder). This would be for 3 slabs of babys.
Thanks!
• Any flavors to stay away from that might compete with the Worcestershire powder? I’ve never used it before. Does a little go a long way?
• In general, any cardinal rules? i.e. Flavors/spices that compete with each other?
I’m in the sweet/salty ballpark for this rub (looking for that umami, hence the Worcestershire powder). This would be for 3 slabs of babys.
Thanks!