Last week at a competition in Austin, I realized I'd been overthinking my brisket rub for years.

3 comments

3 Comments

So what was the big thing you realized you were doing wrong... was it the salt, the sugar, or just using way too many spices? I've been down that road before, adding a little of this and that until it's a mess. It's easy to get lost trying to make it perfect and forget the basics. I'm really curious what made it click for you at that specific event.

the_gray3mo ago

Honestly it was the sugar. Kept trying to balance the heat with it. At that cookout, my buddy's kid took one bite of my ribs and just drank a whole juice box. That was the wake up call. You're right though, @davis.ivan, you start adding stuff to fix other stuff and it just snowballs. Got back to just salt, pepper, smoke. Let the meat itself do the talking.

jessew831mo ago

My buddy Jerry did the exact same thing with his brisket last summer. He dumped a whole bottle of molasses in and we had to pour our own drinks to wash it down.