Rub question

I've been using it for a year or so. Love the Wild.

I have been using it for over a year and think it's the best! I make a paste with wischiere (I know I mispelled it)sauce and rub everything down just before smoking. Get their black pit gloves for 10 bucks if you don't have them yet I use them all the time.

Tried it and it was (for me) exactly like Head Country. Same color, same taste.

Rubs are fun to experiment with, or a small batch and see what you think.

H/C is available in the stores locally (in Oklahoma), so it's cheaper and no shipping

I have tried numerous rubs and have yet to find one that really stands out for me. I always taste them from the bottle first for saltiness and sweetness and heat. I am still not sure what to really use to bring the great pork flavor out throughout the meat. I find the ones that are heavy on paprika can be a bit bitter and bland sometimes, the sweeter ones after cooked on the meat don't taste all that sweet. Which I do like a bit of a sweet falvor to the meat. I am curious about ones that are heavy on black pepper. I wanted to order some various ones online to try so any suggestions is great. Most of the local grocery stores around where I live carry very minumal brands and selections and so far my spice cabinet is just getting fuller with no real stand outs. I will try the Head Country as mentioned above since it's readily available for online order. I am working on a small start up catering business and really need something that fits to most folks taste but has that WOW factor as well. Thanks for any feedback on what to try next.

quote:

Originally posted by Kim Logue:
.... bring the great pork flavor out throughout the meat...

Personally, for me, pork doesn't HAVE a taste. It picks up smoke and other flavors (rubs, injections, marinades, etc) but as the Other White Meat, by itself it just doesn't have a special taste.

As for the issues with Rubs you point out Kim, I'd suggest you build your own. While it's a lot of fun and takes a lot of trials and time, it will get you more what you want than ordering commercial.

There probably isn't a commercial rub I don't doctor.

Also, it will take some learning, but a LOT of ingredients in rubs will "cook out" and thus it will taste one way in the bottle, one way on pork on way or beef. I also tend to reseason for that reason.

Different ingredients just cook differently.

Thanks for the response guys gonna look into texas bbq rub and head country.