Quote:
Originally Posted by Bigdaddydvo
I know some folks are really protective of their recipes, but could you share the rub you do? My FIL competes and has placed in the big KC competitions, so I plan on sharing his Lawrey’s based rub as soon as I get his recipe.
I use almost all commercially available rubs/injections/sauce. Lately using KosmosQ products. (
https://kosmosq.com). I’ve been successful with other brands including oakridge (
https://www.oakridgebbq.com) & simply marvelous (
https://www.bigpoppasmokers.com/simply-marvelous-rubs). Been doing competition bbq since 2012. Also worth noting that I prefer & use much simpler techniques and flavors when I cook at home.
Ribs & Chicken:
Brine (chicken only): Simple salt sugar brine for ~2 hrs.
Injections (chicken only): Chicken broth & kosmos moisture magic.
Rubs: KosmosQ Dirty Bird Hot & Killer Bee
Wrap (ribs only): margarine, honey, Brown sugar, dirty bird hot rub
Sauce: kosmosq sweet smoke sauce mixed with a bunch of honey and a little water.
Finishing rub: Ground dirty bird hot.
Brisket:
Injection: Water & Reserve brisket injection.
Rubs: KosmosQ dirty bird hot & Texas beef.
Wrap: beef consumme
Sauce: sweet smoke mixed with a bunch of the brisket au jus.
Finishing rub: usually a light dusting ground salt and msg.
Pork: My buddy does the pork. Not sure of details other than he uses killer hogs products & technique.
Our best entries are usually ribs and chicken.