British BBQ Society Forums

Buttrub is an off the shelf rub see www.man-food.co.uk

RobinC wrote:Buttrub is an off the shelf rub see http://www.man-food.co.uk

Cheers.

Steve W

Tiny wrote:Sounds amazing, just 1 q. when releasing the skin do you put your rub on the skin, between skin and joint or both? my thought would be that at such low temps the skin would not go crisp but more rubbery like the elastic band you used to get on proper bacon. I will attempt my first shoulder this weekend weather permitting and I was going to take the skin off completely and make scratchings to accompany beer during the cooking process......


Let me know your approach
Cheers
Tiny

I put the rub on the meat then I poured boiling water over both sides of the skin (away from the meat of course) to take a lot of the surface fat out of it and it crisped up beautifully just sitting on top of the meat. I like the scratching idea as a snack while you smoke. I am going to have another go at it this weekend as well - trying out some different rubs.

Pecker wrote:

ConorD wrote:That's the brilliant thing I took the meat off the BBQ at midnight and transferred to the oven - just made sure that it had a tight seal of tin foil which helped keep it from drying out - on ~100c till the morning.

I did have to keep topping the coals (and refreshing the wood chips) every 2.5-3 hours in the day though.

Hi Conor, just piecing together the timetable.

You did it on the barbecue for 12 hours (midday until midnight) at c.250f, then into an oven at 100c from midnight to 6am, then 3 hours resting in foil, right?

Oh, and what's in the rub?

Cheers.

Steve W

Yup you got it. Buttrub is an off the shelf rub - they sell it in a farm shop near me - http://www.buttrub.com/

Buttrub also sponsor a team. I find pure Buttrub to "punchy" so use 2/3rds BR to 1/3 of their jubilee seafood seasoning which lessens the hit. (as recommended by the team at Rudgewick)

Right, I'll admit to being a bit puzzled. From everything I read here, you lot are a pretty expert bunch who've got things down to the final degree. Weights, termepatures, times, recipes, the lot.

Of all the things I make in the kitchen, the easiest is a dry rub. As far as I can tell, this Butt Rub looks pretty basic, very few ingredients, no secret ingredients: onion, garlic, salt, pepper, paprika and chipotle, nothing 'exotic' that you can't pick up at any supermarket, apart from the chipotle, which you can buy from Amazon, and other online stores.

I'd have thought it was the last thing you'd buy off the shelf instead of making yourselves.

Is it just convenience, or is there something special about this rub that's not immediately apparent?

Cheers.

Steve W

I don''t think you will find anyone (or very few) in a competition setting using Butt Rub. As a rub it is perfectly fine but its not difficult to make something with a similar flavour profile at home. I occasionally use it if I can't be bothered to make something of my own but I doubt I will be buying anymore of it.

Pecker wrote:Right, I'll admit to being a bit puzzled. From everything I read here, you lot are a pretty expert bunch who've got things down to the final degree. Weights, termepatures, times, recipes, the lot.

Of all the things I make in the kitchen, the easiest is a dry rub. As far as I can tell, this Butt Rub looks pretty basic, very few ingredients, no secret ingredients: onion, garlic, salt, pepper, paprika and chipotle, nothing 'exotic' that you can't pick up at any supermarket, apart from the chipotle, which you can buy from Amazon, and other online stores.

I'd have thought it was the last thing you'd buy off the shelf instead of making yourselves.

Is it just convenience, or is there something special about this rub that's not immediately apparent?

Cheers.

Steve W

Indeed it is, just as KFC have 11 different herbs and spices, by your own experince in following recipes it's the proportions that give the taste, just a small difference in proportion of one ingrediant changes the taste and flavour completely.
By having a flavour profile you like, and knowing which ingrediants it contains a commercially available rub can set you on the path to nirvana. Once you've got the cooking right then, IMHO, is the time to "tinker" with your own rubs & sauces.
Others will have different opinions, but that is mine.
The other way is to start off with the basics i.e. S&P then add to that until you get the balance you like. Once that grouping is established add another flavour till you like that blend, then add again. A year or so later (if you only bbq in the warm and dry) you may have your perfect rub for ribs. Then choose chicken and start again

And of course it is called "butt rub", and the ealing comedy nature within me would purchase it for no other reason, oooh matron.

Cheers
Tiny

Tiny wrote:And of course it is called "butt rub", and the ealing comedy nature within me would purchase it for no other reason, oooh matron.

If I had my pedant's head on I'd point out that that's more Carry On than Ealing...
...but I break up for the Summer today, so I won't bother.

And, quite apart from that, I agree.

Who could not buy a product called 'Butt Rub'?



Steve W