Byron's BUTT RUB, How Was It??

[NCBBQFAN]

I know that when you ask certain question in here you get a wide variety of answers and rubs are one of those items. I was going to try Bad Byron's BUTT RUB and wanted to see what some of you thought first?
Mainly did you find it to salty, or just right? Was it not sweet enough and so on. Let me know what you think before I buy.

[SoEzzy]

What are you going to do if you only get two responses, one says not salty enough, and the other says too salty?

Or too sweet and not sweet enough?
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Here's a change Robert.

I still work here!

[Canadian Bacon]

I use Bad Byrons on everything I cook almost,I find it has a nice peppery after taste,something I like. There have been other forum members here say the same thing about it.I really like the way it smells when cooking something with it,great aroma.Thats only my taste buds talkin,im sure the next post could be totally opposite .
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[Sax]

Oh yeah, I HATE it!!!!!

Just kidding, the devil made me do it. I've never tasted the stuff.
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[dads smokin again]

I used it this past weekend and I was happy with it. If you put too much on I guess it could be to spicy. It was not sweet or salty to me.

Now my wife thought it was spicy but she even thinks taco seasoning is too spicy. What I'm saying is the only way you will know is to try it.
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[texanx5]

I've used a number of cases of it and love it. I use it straight up on brisket, add about 20% turbinado sugar for butts and do a mix of 2.5 parts Bad Byron's 1 part turbinado and 1 part brownulated sugar for ribs and chicken.

Hard to beat it for a commercial, easy to obtain rub.
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old Smokey
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[Mike Lawry]

I bought a gallon of the stuff last winter. I like it + Ill say its in the Cajun spice category.

A lot of people here say its too salty, (But nothing like the Tony C stuff).

The pepper stands out to me, which I like .

No sugar what so ever in this stuff.

I asked(emailed) Byron if I should add any sugar to the rub for ribs, heres what I got.

For slow indirect cooking you can add around 25% brown sugar and it works great.
I like the natural browning without the sugar though and add sweetness with a glaze at the finish.




Mike Lawry.

[bluesman250]

Let us know that YOU think about it after trying it. I have always made my own rubs, i find that cheaper, and that way i can get them exactly how i like. But i am always interested in seeing how the commercial rubs hold up. Like i said, i have never tried that one, but have found that all of the commercial rubs i have tried to be WAY to salty(salt is cheap) and to be lacking the savory spices, or quality paprika(good paprika is not cheap).

[NCBBQFAN]

Thank's for the info, I'm looking for a premixed rub that I am happy with. I tried 4 big name ones so far and 3 of them were way to heavy in salt for me. That's why I am looking for other people experiance with this one before I buy. I guess I'll just buy the smallest jar I can and give it a try.

I have made mine in the past also but I would really like to find a permixed that works for me.

[SIMPLE Q]

If salt is not your thing you might want to stay away from Byrons. Like the others have said it has a unique peppery kick to it, but I felt was a tad bit too salty. It does color up nicely as well during the cooking process
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The Pork University

[Bryce Crane]

Saaaaaallllllllty!!!!!
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[Jeff T]

I have used BBBR and really like it on Butts and Brisket.
Give Mary`s Cherry Rub or Bone Suckin` Sauce rib rub`s a try, both are pretty good. I like a sweet rub on ribs and poultry and a peppery rub on butts and brisket.

[RKB]

I love the stuff. To me, it's just right for butts. Peppery, not too salty and no sugar. As others have said, you'll have to try it for yourself, everyone's tastes are different.

[NCBBQFAN]

Yea as I thought the respones are all over the board, I'll just buy a small amount and try it this weekend.
Thanks for all the info

[BBQMAN]

Too salty for me as well.

I prefer the original from Instant Gourmet. Salt is the third listed ingredient, as opposed to the first found in most rubs.

www.instantgourmetspices.com

Most Super Targets carry their line as well. The Steak Awake is really good on beef.

Why do most rub manufacurers use a ton of salt in their products?

Because it is cheap filler!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[Q'ing in Dixie]

BUTT RUB rocks - only rub that use on pork, use sometimes on chicken , rarelly on beef,

[NCBBQFAN]

I just happened to go by the meat supplier I use today and he had Butt Rub in a Gallon jug for $36 so I took a chance on it and bought a gal. I have a 100lb's of butts I'll be cooking next week and I'm going to give it a try. I stuck my finger in the jug and it does have a pepper taste but I don't think it will be too strong on those butts, I'll cook 3 or 6 racks of BB"S at the same time and I got three other rubs I'm going to test on them along with the Butt Rub. I'll let you all know what I think next week, it may be too salty for thinner meats like BB so I will go light on them. Again thank you all for your input. SMOKE ON!!

[lovnsmokn]

I tried it out of the jar and thought....wow good peppery flavor. My favorite....i think i will really like this.

Then i did it on an experimental butt and found it to be too salty for my liking. It is more than what i prefer, but that is just my taste and my $.02


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[Jeff T]