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  1. #1
    Join Date
    Mar 2009
    Location
    Broken Arrow OK
    Posts
    502

    Default another odd question.. rub affect texture?

    Will the ingredients in a rub affect the texture of the finished meat?

    I have one rub I purchased off the Net that I'm using up to get rid of it(I don't like it, but the poor starving horde at work eats it with no complaint). From the texture and based on the ingredient list, is appears to be quite high in brown sugar. I've noticed that pork with this rub is always different than pork with any other rub I use. Plus the meat always seems darker. Not necessarily drier, just darker and a softer consistency. I usually do two butts at a time, the rub on the second one varies. The source of the pork seems to make no difference. There's just always a difference between the meat with this rub and with any other rub I use.

    Anybody have any thoughts on this?
    UDS #2
    RUDS #3
    Weber one-touch
    Magic Chef fridge smoker

  2. #2
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Might have some tenderizing substance in it, like papayan.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  3. #3
    Join Date
    Oct 2009
    Location
    Denham Springs LA
    Posts
    97

    Default

    I would also think there is a tenderizer in the rub. Early on in my smoking I included a portortion of Adolfs in my rub and had similar results leading me to eventually remove it from all my recipes.
    Lang 48 mobile modified
    Chargriller Duo Pro
    Camp Chef Explorer dual 60k burners

  4. #4
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    a lot of them fancy comp bbq's will tell you that you shouldn't put any salt or sugar in rubs. usually used as a filler for the commercial stuff. i like the flavor of the salt and sugar. i like the "caramel" color of the bark that is assisted by the sugar.

    salt is the tricky one tho. make the rub put it on and let it set for 6-8 hours. anything more than that you risk a slight curing effect and possible dryer meat. the salt in the rubs pull ou the liquids in the meat, melt the rub and as the meat heats (best part of room temping your meat prior to cooking) it will absorb said "sauce". {seasoning thru osmosis}...

    if not marinating, i don't use salt in the cooking rub. my finishing "spice" has salt and brown sugar. the rub i use hawaiian cane sugar.

    i got a tub of Butt Rub, too hot for the masses. i cut that with brown sugar to get rid of it.

    keep cutting it and it'll dissappear!!
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

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