Still kicking myself over that rub advice from a random dude at a Franklin BBQ line in Austin

Told me to go heavy on the brown sugar in my pork shoulder rub and I ignored it for three cooks until I finally tried it and the bark came out perfect with zero bitterness, anyone else had a stranger's tip actually pan out or am I just gullible?

2 comments

2 Comments

the_richard18d ago

that rub advice from a random dude" - reminds me of my buddy Mike. He was at a tailgate in Kansas City and some old guy told him to add a shot of bourbon to his sauce right before it finished. Mike blew it off for like two years. Then one Fourth of July he was drunk and remembered. Threw in some Buffalo Trace ten minutes before pulling his ribs off. Said the sauce carmelized perfect and everyone at the party asked what he did different. He never goes back now.

juliawalker18d ago

Ever try it sober and it came out the same? Bourbon's just sugar and heat, not magic.