Rub Question


 
D

Doug KC

TVWBB Fan
I cooked some briskets yesterday and have a question on the rub. The rub I was using was Plowboy's Bovine Rub. I really like the flavor and it has a touch of heat which is nice.

I was in a time crunch so I applied the rub about 1 hour before cooking. I cooked them at 250 and wrapped in foil when they hit about 170. Before I wrapped them I noticed that areas of the bark were black and very hard. Usually at this point, 6 hours into it, the bark isn't that dark and definetly not hard. I'm curious as to what would cause that on this cook. Could it be from ashes blowing around? Could it be the rub makeup? I don't have the bottle in front of me, but I'm pretty sure it's light on the sugar. Could it be not letting the rub work into the meat for very long before cooking?

I am at a loss on what caused it because the WSM never went through a temp spike. Any ideas?

Thanks,
Doug
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug KC:
I cooked some briskets yesterday and have a question on the rub. The rub I was using was Plowboy's Bovine Rub. I really like the flavor and it has a touch of heat which is nice.

I was in a time crunch so I applied the rub about 1 hour before cooking. I cooked them at 250 and wrapped in foil when they hit about 170. Before I wrapped them I noticed that areas of the bark were black and very hard. Usually at this point, 6 hours into it, the bark isn't that dark and definetly not hard. I'm curious as to what would cause that on this cook. Could it be from ashes blowing around? Could it be the rub makeup? I don't have the bottle in front of me, but I'm pretty sure it's light on the sugar. Could it be not letting the rub work into the meat for very long before cooking?

I am at a loss on what caused it because the WSM never went through a temp spike. Any ideas?

Thanks,
Doug </div></BLOCKQUOTE>

What you're referring to is typically caused by burnt sugar. I have not tried or know anything about Plowboys rub, but would it by chance have either brown or white sugar in it? In either case, they're both white sugar (brown is white sugar with molassass) and white sugar will burn faster than say Turbinado sugar. But, with that said, your temps you stated and the times you stated would not burn sugar that quickly.

Did the meat have any bitterness at all? Another sign of burnt sugar.

Letting the rub sit on the meat for 5 minutes or 5 hours would not have caused this either.
 
i am sidin with Larry sugar is liekly the cause.

personally i dont use rubs or rub recipes that have sugar in em. i put sugar if wanted in the sauce. i dont think sugar adds enough to meat to warrant the bad things that can happen when smoking with sugar rubs.

another source of sugar is basting with soda water or fruit juices. if i feel the need to baste meat i use beer and that is purely for creating better drippings that are to be use later for a sauce or au jus type thing.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Merka:
i am sidin with Larry sugar is liekly the cause.

personally i dont use rubs or rub recipes that have sugar in em. i put sugar if wanted in the sauce. i dont think sugar adds enough to meat to warrant the bad things that can happen when smoking with sugar rubs.

another source of sugar is basting with soda water or fruit juices. if i feel the need to baste meat i use beer and that is purely for creating better drippings that are to be use later for a sauce or au jus type thing. </div></BLOCKQUOTE>

OMG, I wonder what you said when you saw the sugar content in the Wolfe Rub recipes???
icon_eek.gif
icon_razz.gif
 
I used the same rub at Platte City 2 weeks ago and didn't notice a problem like that. We cooked in the 240-260 range and foiled at 165.
 
You must log in or register to reply here.

 

Back
Top