Go to the Recipe: Sweet and Spicy Kansas City Barbecue Rub
You recommend putting on the rub shortly before smoking, but after sous vide cooking. I've been putting my rub on pre-sous vide. Is there a problem with this technique?
- originally posted by Christopher Hubing
If your rub has salt in it, you can end up lightly curing the texture of the meat, which is not what we usually prefer.
It does have salt, but I don't perceive it becoming "hammy" after a 48 hour low temp cook @ 143F. I'll have to do a side by side, one with rub pre sous vide and one post and see which is preferred. Huzzah, I have an excuse to fire up the immersion circulator (not that one is ever needed)!
Let us know which way you end up preferring.
This rub is amazing, It made someone cry tears of happiness this past weekend. The fresh fallen snow helped keep my temps in check. I would love to see more rubs. Even more so a recipe development series on it. Just curious as to why no garlic powder was used?
Just not the direction I was going. You can add some for sure though.
- originally posted by Grant Lee Crilly
MSG? WTF! ... please explain Chef Steps!
This has been discussed a lot elsewhere on the site. Personally, I've looked all of the published literature in credible science journals and believe the whole MSG thing is a myth. It naturally occurs at extremely high levels in everything from tomatoes, parmesan (those crunchy crystals are MSG), milk, and the list goes on. We have evolved taste receptors that are sensitive to msg because it indicates a food is loaded with easily digestible protein. Using MSG adds a robustness to the flavor (umami would be the buzz word) that also lets us reduce the salt level to avoid overly curing the meat, without diminishing the flavor. BUT, this is simply our opinion, feel free to leave the MSG out of the recipe if you prefer to avoid it.
Thanks Peter!
I have been using Turbinado sugar for rubs. It doesn't blacken as easily and lets the meat have a nicer red color. I am curious if you have tried this before?
Two questions: Brown or Yellow mustard seeds? Are those mace and cumin weights really that high?
Wouldn't it be better to leave the salt out of the rub and do a dry brine prior to the rub instead? Also, most of the meat I can find is "enhanced", so as a result wouldn't this be another reason for leaving the salt out?
49 g of cumin, is that a typo?
Is it toasted before grinding?
When do you need to use Instacure/Prague Powder No. 1 for meats that are going to be smoked for many hours? I've read that the smoke can lead to less oxygen/more botulism, but I've never seen anything definitive on why/when you need to take the added precaution.
Had the hubbies use this rub on pork ribs the other day and it was so delicious. Left out the msg and mace because we just didn't have any, but I would recommend this rub.
How would you recommend to change the rub for beef ribs?
Will this be good on a brisket I'm going to smoke it over the 4th of July
This was ok the mace was little too much for my taste. I used the spice rub with the 36 hour sous vide method and add an 1/8 tsp of liquid smoke excellent texture. The inside flavor the meat was great! Next time I will back off the mace and go for 1/4 tsp of liquid smoke.
Catch up on the Science Buddy... I use it all the time, including with all my friends who swear they are allergic, if I don't tell them it is in there they don't have a reaction.
Besides, it is the Dihydrogen Monoxide that is the real killer and that is already in the meat.
Omg, this rub is so tasty but I agree with David Tanaka, I only had a small amount of mace (less than half the amount called for) any more would have been over powering. I made the pulled pork and made tacos with it, the family was happy! So easy, so delish! Thank you.
I noticed the Kansas City rub from World Spice already includes salt. The ultimate modernist bbq guide recommends 2% salt for the pork shoulder dry brine; should I reduce that by some amount?
No need to reduce the salt amount in the dry brine. When it is all chopped or pulled you will need all of the seasoning.
