Thanks for watching!

Thanks for that knowledge Michiel. I can imagine how that would be very good. May you and yours be well Sir.

Tell us how it turns out!

allthingsbbq Will Do!

We’ll add it to the list.

Two things: a) "Chefs" use fancy ingredients and b) this channel is all about product placement. Go to www.atbbq.com/thesauce/how-to-make-all-purpose-barbecue-rub/ (the link above gives you a 404 error) and you'll see that all the froufrou stuff is for sale.

Absolutely sub everyday components into the recipe. This is a rough guide, play with the ingredients, have some fun.

@@emmgeevideo It's not like they're hiding it. They literally say at the end of every video to visit their website if you want to buy the stuff they're using. I mean, they're running a business, dude. Why wouldn't they showcase the items they sell? Regardless of whether you buy anything, the recipes ideas on this channel are pure gold.

tewl bocks I know they are running a business and good for them. This is the honest truth: Saturday I’m getting my Yoder YS640S pellet grill. The biggest reason is because in most episodes, “Chef” Tom casually says “Today we are cooking on the Yoder YS640 pellet grill...” as if he just happened to pick that one out. Well, after a while it looked pretty good to me. I could have bought it from any Yoder dealer but because I learned about it from the “Chef’’s” videos, I felt obligated to spend my money ($2500) with them. Mr. Lynch request was “the one thing I would like to see is alternative suggestions...”. My point was much the same as yours - they are in business and they aren’t making videos out of the goodness of their heart. They are selling many of the items that are used and therefore are unlikely to offer “alternate suggestions”. Two of the KZfaq channels I watch regularly are How to BBQ Right and Cowboy Kent Rollins. Both have many more subscribers than ATTBQ. Both sell rubs, gadgets, etc., in their online store. Both use and feature their rubs in their videos. No problem. But you’ll always hear them offer alternatives. My beef with the “Chef” is that he’s a little too much of an act. The product placement isn’t as well handled as his colleagues. I wish he would say, “I know this ingredient might be hard to find, but you can find it in the ATTBQ web store.” Many KZfaq creators have affiliate relationships with Amazon. They’ll say, “If you like what I’ve told you and you want to buy this gizmo, please check out my affiliate link - it helps support the channel.” I think that’s great. It feels honest to me. The “Chef” feels slightly less honest to me. Tommy Boy (which I was told by one of his coworkers is what they call him off camera) has to be “Chef” Tom on camera. He could simply use his real name like almost every KZfaq and Food Channel personality does. But they want “Chef” to be their brand. Fine. I don’t think most people associate “chef” with “all things BBQ”, so it doesn’t resonate with me. To me it’s a gimmick and one more thing that doesn’t feel honest or sincere. That’s my line of thought...

@@emmgeevideo Glad to see you supporting the channel with your purchase. Yoder makes a fine product and I'm sure you'll be happy with it. Full disclosure: I've never ordered anything from the ATBBQ store. Not that I wouldn't, I just haven't seen anything I can't duplicate or live without yet. Look, I get your point and I can't speak for Tom, but I don't see it the way you do. To me it seems he's simply taking pride in his profession and the education it took to get him there. He is, afterall, a classically trained chef, as in he went to culinary school. I mean, if you went to med school, wouldn't you want to be called doctor? Is part of it an act or branding? Certainly. But I think there's an element of that in every KZfaqr and it does serve to separate them from the other BBQ channels. Off camera I doubt Malcom and Kent are exactly as they appear in their videos. They also have to make it entertaining enough for folks to watch. I believe the good KZfaqrs create a persona rooted in their own character (think personality dialed up to 11) and overall, I find both Tom and Britt to be pretty genuine people in their deliveries.

He was dancing inside :)

Not sure what he used in this video. I've found that "powders" will cause the rub to clump more quickly. I like to use granulated.

Very true

I know. Make a video about a rub we can make from ingredients we can buy anywhere. WTF is turdonabo anyway?

@@ardoinjc Turbinado sugar is "partially refined sugar that retains some of the original molasses." You can find it at most grocery stores!

@@ardoinjc 3 parts smoked paprika or good paprika 1 part garlic powder 1 part onion powder 1 part seasoned salt 1\2 part cumin About 3 parts brown sugar to taste. Man this stuff is good. You are welcome😁😁😁

February 31st

From Chef Tom: For long smoked meats, you probably wouldn’t miss it, but I prefer the smoked ingredients for the overall flavor of the seasoning. It adds smokiness to shorter cooked items and fortifies the smoke flavor of everything else.

@@allthingsbbq ok thx I might give it a try on some chicken as well...👍

This is the “on-camera” grill. The production crew cleans every interior surface after every single cook. Like, thoroughly.

Cold smoke with an amazing tube

nice!

Wade Jameson it’s very little sugar. You could also make a rub without sugar. In TX, they just use S and P.

Yeah I noticed the quick cut away from the food when it was about to expose the inside hahahah not further shot of the chicken for the remaining minute. Don't think it came out great either

Dhiven Govender if it’s cooked slowly enough, it’ll actually be pink. That’s the best!

From Chef Tom: For long smoked meats, you probably wouldn’t miss it, but I prefer the smoked ingredients for the overall flavor of the seasoning. It adds smokiness to shorter cooked items and fortifies the smoke flavor of everything else.

izemanevobike When using a pellet grill the smoke is never as thick as if you use a stick burner due to the fan this can help add more smoke flavor and it is delicious! If using a pellet grill and you want more smoke you can use an amazing smoke tube as well those things rock!

@@allthingsbbq Ok. So I'll see if i can find anything smoked here. Not easy to find here. At least not at local stores. Thanks!

Hello Michelle, here's the link - www.atbbq.com/thesauce/how-to-make-all-purpose-barbecue-rub/. Thanks for watching.

Cool story, bro. But no one cares.

Its typically not for brisket. So, I don't understand your problem putting it on chicken or pork loin. But, if you don't like sugar, I totally understand you.

Third ingredient: smoked salt. Yeah I’m out too.

@@yvindranheim856 he means who the hell has smoked sugar.

I hear ya so I'll hook you up. 3 parts smoked paprika or good paprika 1part garlic powder 1 part onion powder 1 part seasoned salt 1\2 part cumin About 3 parts brown sugar to taste. This is legit and easy with no special ingredients. Enjoy p.s. use the best paprika you can find. I

@@michaellane8244 Its not like its getting ruined by not using smoked sugar. It was a unique twist to make us think how to make it our own. So, add something we have or just use regular sugar. It seems a lot of people don't listen to him.

They’re on order. All sold out!

Please, sub everyday ingredients in place of the smoked ones. Enjoy the rub!