I got a great question today:
“Hey Malcom. this is going to be the first time using the bbq rub. I will be doing my 2nd comp in 2 weeks thinking of using it in the comp any suggestions on how to use it. There will be some of the best in the southeast in the Live Oak fl would like to do good in it. Thanks for any suggestion.”
I use The BBQ Rub. on all of my contest meat.
For chicken I lightly season the top and bottom after it comes out of the brine. To get it to stick to the skin and underside I spray each piece with PAM cooking spray.
For ribs and pork butts it all about layering the flavor. I use a binder of plain yellow mustard (light coat) and an initial coat of rub. Each time I baste the meat I add a little more rub (just enough to keep the color where I want it not too heavy)
For brisket I use an initial seasoning of Kosher Salt, Coarse Ground Black Pepper, Granulated Garlic, and Onion Powder. Then I layer on a little The BBQ Rub. Just before it goes on the cooker I top it off with Montreal Steak Seasoning.
And I gotta say, we’ve had some pretty amazing results this year using The BBQ Rub!
Malcom Reed
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Watched the video, what does the mustard do for the pork and what flavor does it add? Looks good can’t wait to try your recipes. Thanks.
The mustard is just a binder. It helps hold the rub to the meat. Mustard is my favorite because it is a flavor that works well with pork. But I’ve seen people use vegetable oil, honey mustard and even Italian dressing. But in my opinion… regular, old mustard is the best option.