Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: GoAnywhereJeep on March 31, 2018, 07:25:49 AM
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Hey Gang,
I have been meaning to try out the Texas Rib Candy that I have seen shown on YouTube channels and have read about on forums. I ended up trying my hand at recreating it. In the process of making the video, I found that I was out of rub so I made up a batch of rub using the list of ingredients I read on the side of a Killer Hogs bottle.
While I do not know if I got the flavor profile exactly right, the candy finishing sauce is a great idea and I will probably do something similar on my rib cooks going forward. The finishing sauces is a lot like the juice or juice/vinegar combo that you may already be spraying on your ribs. What makes the Rib Candy what it is, is by increasing the sugar content and adding a heat-activated thickening agent. Rib Candy uses pectin and in this recipe I used arrowroot.
The Killer Hogs rub seems to be a fairly simple paprika based rub using ingredients that I usually include in the rubs that I make anyway (salt, pepper, sugar, garlic etc). The ingredient that I found unique was the use of dehydrated orange peal. That was fairly easy to find in the supermarket. Glad I tried this because I really like the flavor that the orange peal brings to the rub. It really makes a difference - at least to my pallet. I will be using the dehydrated orange peel in more of my future rubs.
edit: A bonus to making your own rubs is that you can leave the MSG out. Malcom's rubs all seem to contain MSG.
Sorry for a 40 minute video but i hope you like it and that others try to make their own too. I am verbose, what can I say? I also show highlights of the rib cook and the sauce going on. The thing about arrowroot is that it seems to settle so you have to keep shaking the bottle and it also makes the concoction look a little cloudy. It clears up once it gets heat activated.
Enjoy!
https://youtu.be/bsI3HiTwMH4
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Okay, I used the rub on salmon and have been instructed by the family to do it exactly like this every time.
[attachment deleted by admin]
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Ok...
One thing about Killer Hogs “The BBQ Rub” is that while it does have msg...one of the ingredients Malcolm uses is extractives of paprika. Not sure if that makes a difference...but no other rub (or paprika combo) gives a color like that one.
@JordanW and I did some wings this weekend and while we agree other profiles had a better flavor,
Killer Hogs “The BBQ Rub” offers the best color.
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Ok...
One thing about Killer Hogs “The BBQ Rub” is that while it does have msg...one of the ingredients Malcolm uses is extractives of paprika. Not sure if that makes a difference...but no other rub (or paprika combo) gives a color like that one.
@JordanW and I did some wings this weekend and while we agree other profiles had a better flavor,
Killer Hogs “The BBQ Rub” offers the best color.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I noticed that as well and not sure how to incorporate it into the recipe. I also have a couple of different brands of Paprika and some are redder than others. Safeway Organics is among the least red for example.
The dehydrated orange peal really makes a difference to me and I will be using it in rubs for now on. The dark cherry juice that I used in the spray and the candy finishing sauce seemed to also add a good amount of color.
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What form does the dehydrated orange peel come in? Powder? Pieces? Also, it looks like a SnS in that Summit, you recommend? Will have to watch vid later, salmon looks great
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What form does the dehydrated orange peel come in? Powder? Pieces? Also, it looks like a SnS in that Summit, you recommend? Will have to watch vid later, salmon looks great
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It is a medium coarse powder. It does not specifically say dehydrated but it does say orange peal and it is dry. I really like the flavor that it brings to the rub.
McCormick Gourmet also has a California Lemon Peal powder that i may try out.
I think these products allow you to use what would otherwise be lemon and orange zest in your dry rubs.
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GAwJ I dig that you are home brewing that rub, it is a good one. I'll try that.
But I usually ask for "Extra MSG."
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What’s wrong with MSG?
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GAwJ I dig that you are home brewing that rub, it is a good one. I'll try that.
But I usually ask for "Extra MSG."
I almost always make my own rubs, even garlic salt where I use the salt, pepper and garlic separately (and the Lawry's Garlic Salt could be sitting on the counter staring me in the face).
Yeah, MSG is a flavor enhancer. It is probably in a lot of other things that I like.
What’s wrong with MSG?
Probably nothing. I am just old school and grew up with the idea that it was bad for you - too much of it anyway.
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GAwJ I dig that you are home brewing that rub, it is a good one. I'll try that.
But I usually ask for "Extra MSG."
I almost always make my own rubs, even garlic salt where I use the salt, pepper and garlic separately (and the Lawry's Garlic Salt could be sitting on the counter staring me in the face).
Yeah, MSG is a flavor enhancer. It is probably in a lot of other things that I like.
What’s wrong with MSG?
Probably nothing. I am just old school and grew up with the idea that it was bad for you - too much of it anyway.
MSG is old school ;)
I have the LBJ Presidential BBQ Cookbook from the 60's and his pit master has it in a bunch of recipes.
Agreed. Its good in moderation, but I wouldn't use it all the time...everyday.
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Hey gang, I did another rib cook this weekend using this recipe. I'm telling the family that these are called "Killer Candy" ribs.
Minor differences in today's cook.
On the rib rub, I used regular brown "cane" sugar instead of the light brown (and not necessarily cane) sugar that I used in the video. Also, instead of the ancho chili powder, I used "chili powder" which is a blend of spices.
On the candy finishing sauce, I used the same juice/vinegar mixture that I used last time and that I use in the spritzer. The difference is that I used a ton more sugar to give it a little more syrupy consistency before it is applied. I also used filtered/clear apple juice. I also used liquid pectin instead of the arrowroot. Because i jacked up the sugar content so much, I used the candy sauce more sparingly and applied it just once in the last 20 or so minutes of the cook. You need to get the sugar/pectin ratios correct to get it to gel once it hits the hot ribs. So far, arrowroot and pectin seem to work about the same. The arrowroot just makes the liquid look cloudy until it gets heated up then it gets very clear. In the sauce with the liquid pectin, it looks great in the bottle because of how clear it is.
Here are some pics of the finished product....
This is two of the thee racks of non-spicy ribs in this batch.
(https://i.imgur.com/ye4W313.jpg)
I made one rack of ribs spicy. For this I used the left over rub from the first cook in the OP above and added up some ground up dried piri piri pepper that I keep around. And then to the candy sauce, I added a couple of generous teaspoons of cayan pepper powder. It turned the candy sauce a little cloudy.
(https://i.imgur.com/YPduvlV.jpg)
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MSG is the KCBS contest secret finishing dust!
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MSG is the KCBS contest secret finishing dust!
So maybe I will give MSG a try in my rubs. IIRC, it can be purchased in the spice rack aisle.
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MSG is the KCBS contest secret finishing dust!
So maybe I will give MSG a try in my rubs. IIRC, it can be purchased in the spice rack aisle.
I never serve it to kids. I only put a dusting on right after the meal is done and all other finishes have been applied.
Once in a while is fine and in contest its an unspoken given to shake some MSG on top of your turn in box.
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accidental double post. please delete this copy.
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MSG is the KCBS contest secret finishing dust!
Once in a while is fine and in contest its an unspoken given to shake some MSG on top of your turn in box.
Grabbed some MSG at the store this morning.....
(https://i.imgur.com/aoskarg.jpg)
(https://i.imgur.com/fjgcfeT.jpg)
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I never realized Accent was simply MSG! Granted, I haven’t seen it put on anything in years, but my grandma swore by it when I was a kid. Mind blown!
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I never realized Accent was simply MSG! Granted, I haven’t seen it put on anything in years, but my grandma swore by it when I was a kid. Mind blown!
Available in 10 lb buckets!
https://www.amazon.com/Accent-Flavor-Enhancer-lb-case/dp/B00B042FX0
I'm going to try use Accent in lieu of salt in my next batch of this rub.
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We stopped using it years ago. Might wanna read up on it...
https://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx (https://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx)
Just sayin'... 8)
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I have generally avoided MSG since a kid and I have never cooked with it before but it is in a lot of things that we end up consuming anyway even if you are selective about what you eat.
Anyway, the dehydrated orange peel is part of what makes Malcom's rub taste great. At least IMHO. I have not tried the actual version with MSG in it but suspect that it would have more of that umami taste that is associates with MSG. The dehydrated orange peel has found a permanent home on my spice rack and I will be using it in a lot of future rubs. The MSG (Accent) is just on my shelf for some experimenting since I have not used it before. I plan to use it sparingly to displace some of the salt content. If you look at the ingredients on The BBQ Rub, MSG is one of the last ingredients listed (IIRC, ingredients are supposed to be listed in the order of their quantities). Salt, sugar, garlic and the orange peal are listed ahead of the MSG.
Another thing I read and I don't know if it is true or not is that orange (citrus?) can offset the effects that some feel when consuming MSG.
Though I am definitely in the camp of folks who avoid it when possible, I also am not convinced that it is as bad as some make it out to be.
https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm328728.htm
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Ribs & salmon look great!
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We stopped using it years ago. Might wanna read up on it...
https://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx (https://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx)
Just sayin'... 8)
Given some research, Mercola seems like a quack. There are plenty of sites from reputable scientific studies that cannot co-relate any issues to MSG.
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Ribs & salmon look great!
Thanks. Just wait until I add some 100% pure MSG to that rub!
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We stopped using it years ago. Might wanna read up on it...
https://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx (https://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx)
Just sayin'... 8)
Given some research, Mercola seems like a quack. There are plenty of sites from reputable scientific studies that cannot co-relate any issues to MSG.
Could be. I just posted it for reference. We stopped using MSG years ago, due to all the bad press and ill effects it can inflict. Just sayin' 8)
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So it looks like my DIY and maybe the Killer Hoggs The BBQ Rub are both a copy of Kinders..?? Has anyone tried both the Kinders and the Killer Hoggs? Comments?
The Killer Hoggs explicitly says "MSG" but the Kinders uses a pseudonym: "extracts of yeast."
source:
https://lifespa.com/sneaky-names-for-msg-check-your-labels/
I just discovered this by chance. I was not looking for a duplicate for either my DIY or the Killer Hoggs but was in the store looking for a ready-made BBQ rub to make some chicken for the kids because no time to make up my own rub today.
It is pretty close to the same ingredients list between these two brand names. No dill in the Kinders or the DIY.
Now I want to do a taste test between the two and compare them to my attempted DIY copy.
(https://i.imgur.com/EGA5H7C.jpg)
(https://i.imgur.com/zFFnRFL.jpg)
Edit:
Ingredients list on the Killer Hoggs....
(https://i.imgur.com/s8ajuXE.jpg?1)
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I made up a new batch of rub and candy sauce and probably have used these DIY recipes now for about half dozen cooks now.
I tried a pork butt with the rub and candy sauce and it came out decently. I did not wrap the butt at 160 this time. I just let it run all the way past 195 unwrapped. The mistake was leaving the wrap off.
Chicken came out okay too but not perfect. I was out of the DIY rub and used some Stubb's Chicken (a very different flavor profile). The candy sauce at the end added good texture and flavor but the combo of this particular candy sauce and the rub was not the best choice.
Anyway, today's ribs (using pectin and MSG)....
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I made up a new batch of rub and candy sauce and probably have used these DIY recipes now for about half dozen cooks now.
I tried a pork butt with the rub and candy sauce and it came out decently. I did not wrap the butt at 160 this time. I just let it run all the way past 195 unwrapped. The mistake was leaving the wrap off.
Chicken came out okay too but not perfect. I was out of the DIY rub and used some Stubb's Chicken (a very different flavor profile). The candy sauce at the end added good texture and flavor but the combo of this particular candy sauce and the rub was not the best choice.
Anyway, today's ribs (using pectin and MSG)....
Looking Good! Love that color and shine. Dam I can smell them!
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So it looks like my DIY and maybe the Killer Hoggs The BBQ Rub are both a copy of Kinders..?? Has anyone tried both the Kinders and the Killer Hoggs? Comments?
I haven't had that particular Kinder's rub in a while...but I don't think they are quite the same. Similar? Maybe. But a lot of rubs are really similar or follow a similar blue print. I still have some Killer Hogs and can perhaps grab that Kinders at the store to compare them.
The Killer Hogs is definitely on the sweeter side.
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I can tell you, Malcom's rub is no copy. I remember him and Waylon making it long before they started bottling it. Ingredients change when it is commercially bottled for shelf life and such. And it's Killer Hogs with only 1 g in Hogs. His rub does gives pork that magic mahogany color. And it definitely is on the sweeter side.
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@Mike in Roseville, @Missippijim
I ended up trying the Kinder's a couple of times. The natural smoke flavor is the difference. Kinder's is not the same as Killer Hoggs and I personally do not like the smoke flavor to come from the seasoning and do not really like the Kinder's as a result. That bottle will probably remain unused in the spice rack until it is time to throw it away.
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Is this a rub you're still experimenting with, or mostly "done" with? After I work my way through a few store-bought bottles I'd like to try making my own, one or two that would work well on basically anything that's not beef. Got quantities of ingredients you can share?
And yeah the ribs and salmon look awesome.
(Not afraid of a little MSG. Salt ... sugar ... we can't talk about it much around here but that shit kills more people each day than MSG ever will. #priorities)
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Is this a rub you're still experimenting with, or mostly "done" with? After I work my way through a few store-bought bottles I'd like to try making my own, one or two that would work well on basically anything that's not beef. Got quantities of ingredients you can share?
And yeah the ribs and salmon look awesome.
(Not afraid of a little MSG. Salt ... sugar ... we can't talk about it much around here but that shit kills more people each day than MSG ever will. #priorities)
The family says to keep making the ribs exactly like this but I keep playing with the recipe a little and I will probably make it up a little differently each time to test out adding additional ingredients.
The rub is pretty basic if you ask me and is mostly made up of spices that I put in most if not all of my rubs anyway – Paprika, sugar, salt chili powder, garlic powder and onion powder. The only thing different about Malcom’s rub for me is the inclusion of orange peel and MSG. I also tend to add more spices to my rubs. This one is pretty basic. I will probably be experimenting more with things like ginger, cumin, thyme. Killer Hoggs also has some dill in it but I don’t use dill.
FWIW, I am getting pretty consistent / repeatable results. Hope your ribs come out just like my pictures. :)
Basic Rub Recipe (attempted copy of Killer Hoggs - The BBQ Rub):
½ Cup Paprika (regular McCormick brand seems to have a nice red color to it compared to others)
½ Cup Brown Sugar
½ Cup Kosher Salt (I prefer Diamond brand here due to less sodium for the same serving size)
¼ Cup Turbinado Sugar
1 TBSP Chili Powder
4 TSP Garlic Powder
2 TSP Onion Powder
1 TBSP Dried/granulated Orange Peel (McCormick Gourmet brand)
1 TBSP Accent (MSG)
Makes about 2 cups of rub.
-Mix ingredients together thoroughly in a bowl and transfer some to a spice shaker and the rest to a mason jar to save.
-Be sure to break up all of the brown sugar lumps.
-Personally, I just apply this rub to the ribs without a binder of any kind and let the natural juices absorb the rub.
Spritzer Recipe (This is just 50% clear juice and 50% vinegar that I spray anyway):
1 Cup Clear Apple Juice
½ Cup Tart Cherry Juice
1-½ Cup Apple Cider Vinegar
Makes 3 cups of spray.
-Mix up ingredients and pour into a clean spray bottle. Keep left over in refrigerator for next time or use it for the candy sauce.
-Spray once about every 90 minutes or so.
-Skip the last spray because you will perform two to three applications of the candy finishing sauce instead.
Basic Candy Sauce Recipe (attempted copy of Texas Rib Candy):
The candy sauce is really the same as the spritzer with a LOT of sugar and either pectin or arrowroot added.
1 Cup Clear Apple Juice
½ Cup Tart Cherry Juice
1-½ Cup Apple Cider Vinegar
4 Cups granulated white cane sugar
1 Package of liquid pectin (Certo) - arrowroot can be substituted here and probably powdered pectin (Sure Gel) as well.
Makes 4 cups of candy sauce
-Mix juice & vinegar together, keeping the mixture at room temperature or below.
-Add the sugar in to the mixture. Stir it, or shake the bottle/jar to get the sugar fully dissolved.
-Once the sugar is fully dissolved, you will have a nice clear reddish syrup with no visible sugar granules.
-Add in the pectin and keep it stirred/shaken until ready to use. Put the left over in a bottle and store in refrigerator.
-Apply the candy sauce during the last ~45 minutes of the cook. Do it with two to three application using a silicone brush or mop. Apply sparingly but get a good coverage of the top surface of the ribs. Try not to let any drip off because it makes the grates pretty sticky.
-Let the Candy sauce set for ~15 minutes between applications and before pulling the ribs off of the grill.
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Thank you!
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Thank you!
The liquid Jolly Rancher sauce keeps well in the fridge. It looks so yummy that one could be tempted to just drink it out of the bottle.