Spice question?

edlee74 · Joined: 15 May 2008 Posts: 11 Location: Missouri

Hello to all. I'm new here and the forum seems to be quite handy. I was wondering if anyone could tell me what spice or spices you use to make a rub have that tangy taste? Any help would be greatly appreciated.
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Thanks to all:
Lee
Sikeston, Mo.

Mike Lawry · Posted: May 15 2008 Post subject:

What you cooking?

To me , I get tang mostly from sauce.

Vinager, Lemon, Lime. Thats tang to me.

Mike Lawry.

edlee74 · Joined: 15 May 2008 Posts: 11 Location: Missouri

Hi Mike. I'm trying to develop my own rubs for pork and beef. I have the blend for my chicken that I have done very well with at the comps. and will not change that.The ribs and butts usually place in the top ten, and the brisket usually ranges from 10 - 20. Not nearly good enough. So I'm trying to perfect my rubs that I use for the pork and beef. I have changed the rubs around a little and competed at 2 comps. since and have placed 6th overall and the last comp reserve champion (few and far between). We usually placed in the top ten before but the only thing that saved us was the chicken and pork. The brisket Sucked! So I guess the main thing is the brisket, but the pork needs help to. I have been buying different rubs that are tried and proven trying to identify what's in them and go from there. I really like the the taste of Willingham's Wham seasoning and the tang it has. The only ingredient I could find in that rub that give it a tang was sodium diacetate, but I haven't been able to locate it to buy it. I have tried all the spice company's I colud find and it seems no one has it. I better stop cause I could talk this all day. Sorry 'bout the long post. So to make a long story short beef and pork.
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Thanks to all:
Lee
Sikeston, Mo.

BigOrson · Posted: May 15 2008 Post subject:

Wham's pretty salty. Look for some Worcestershire powder. Might just be the 'tang' you're looking for.

Mike Lawry · Posted: May 15 2008 Post subject:

Try a powdered citrus to the beef rub.

Cumin or sage to the pork.

Im a fan of Wickers marinade for pork + chicken.

Just my 2 cents.

Mike Lawry.
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edlee74 · Joined: 15 May 2008 Posts: 11 Location: Missouri

Thanks Mike and BigOrson for the input. I do use Wickers and worcestershire sauce now with my marinades and it does a nice job if used right for my taste buds. I have thought about the worcestershire powder but wasn't sure about the flavor, but that's only because I have no experience with it as well as the citrus powder. I believe I'm going to give it a whirl. So what should you expect from the citrus when used in rubs? What kind of life does it give rub? Thanks for the help guys.
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Thanks to all:
Lee
Sikeston, Mo.

BigOrson · Posted: May 15 2008 Post subject:

I really can't speak to the citrus powder (although I could make a case for it, I don't really have any experience with it), but I like the 'tang' that worcestershire powder gives a rub.

Granted, you have to add a lot of it to get any perceived result. But, given the flavor that Lea and Perrins adds to any number of Cajun dishes (the powder isn't the original Lea and Perrins recipe), I like the added flavor in my rubs.

I suppose you could get the same effect if you scored your brisket and used L&P instead of mustard to adhere the rub to the meat. Quite frankly, I don't smoke much brisket, so my experience might not be applicable.

It's an idea, though. Can't hurt to try it.

edlee74 · Joined: 15 May 2008 Posts: 11 Location: Missouri

Thanks for the insight Big Orson. Ya you're right about it won't hurt to try. The guys who have produced those famous blends didn't do it on the first try I bet. Probably even thought screw this a time or 2 as well. But I do thank evryone's insight and thoughts.
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Thanks to all:
Lee
Sikeston, Mo.

SierraScott · Posted: May 15 2008 Post subject:

For good "Tang" in rubs, I use coriander and cardamom... easy on the cardamom. Add some dried or fresh zest of citrus if that doesn't do it for you, ya might even find some Citric Acid for cooking at your local Cash & Carry (or similar store) to add some tang. You can also spritz with lime and pineapple juice during the cook.
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Scott

Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker

Harry Nutczak · Posted: May 15 2008 Post subject:

Tang? citrus powder??

Not for nothing, but I wonder if the drink mix named "Tang" might just add that Tang your looking for!! instead of trying to find citrus zest.
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