BBQ Poll

[Hardcore]

So I was just wondering what was the preferred method. Dry rub, bbq sauce, or both.

 

[Blackz32tt]

dry rub for marination, sauce on the side for extra flavour

 

[Swampfox21]

depends on what kind of meat it is really. nothin better than mustard base BBQ sauce for pulled pork... ok, vinegar base gives it a run for its money

 

[jmatkins]

When at all possible, dry rub over night and the last hour of cooking I start basting the sauce.

 

[dpmrpa]

So I was just wondering what was the preferred method. Dry rub, bbq sauce, or both.

Read my text :grin:

 

[L8A]

Dry rub to start and finish off with a sauce bath on the grill.

 

[BigFoot]

rub, cook, then sauce it at the end.

 

[danthebugman]

I prefer sauce, the wife prefers dry rub...the source of many a debate :grin:.

Dan

 

[Docbp87]

Cook with a rub, then sauce when you serve.

 

[BEN(SWEDEN)]

Sause, I usualy go with a 3 step 2 day marination!:applause:

 

[SuperKrishna]

I use Smoking Guns BBQ rub on almost everything.

 

[Slow Burn]

dry rub on the fly, both if u have a few hours to prep...

 

[5280Duc]

Spread a light coating of Dijon mustard on entire rack, add liberal amount of dry rub (for a sweeter rib add brown sugar to rub). Wrap in plastic leave at room temp for about an hour before cooking. Low and slow 225*. When you can pick the rack up from the end with tongs and they bend at a 45 degree angle they are perfectly done. Meat pulled back from bone ends about 1/4" is also a sign of a well cooked rib. Serve sauce on the side for those who want it. You`ll be suprised how many people will pass on the sauce once they start eating.

 

[theribdoctor]

I do things slightly differently....

I brine in a salt and sugar brine, then I either dry rub, or lately I've taken my dry rub and added ketchup and honey mustard and made a wet rub....and then smoke over hickory.

 

[5280Duc]

I do things slightly differently....

I brine in a salt and sugar brine, then I either dry rub, or lately I've taken my dry rub and added ketchup and honey mustard and made a wet rub....and then smoke over hickory.

How long do you soak in the brine and how long do you smoke for. I have been using the 3-2-1 method. Do you foil them at any time during the cook?

 

[tazbigdog]

Dry rub for a couple of hours if possible, slow cook and then add sauce at end.

 

[strife]

When at all possible, dry rub over night and the last hour of cooking I start basting the sauce.

^Winner!!!!

 

[theribdoctor]

How long do you soak in the brine and how long do you smoke for. I have been using the 3-2-1 method. Do you foil them at any time during the cook?

hour in the brine, dry or wet rubbed just long enough to get the coals up to heat...and i try a 3-2-1 method, i have been foiling lately, works nicely.

 

[mhlatke]

I typically use a chipotle/smoked paprika flavored dry rub and finish with a sauce. Love a spicy vinegar based marinade/sauce for pork.

 

[swat253]

Rarely use a sauce - if anything, it's Worcestershire. Most often add enough spices that would be equal to a rub. Sometimes, I like going as simple as salt and black pepper and let the wood smoke take care of the rest.