This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Layering of flavors (multiple rubs), I get it now

  • Filter
  • Time
  • Show
Clear All
new posts

    Layering of flavors (multiple rubs), I get it now

    When i first started down this journey about a year or so ago, one thing that I always thought was odd was how many YouTube videos and blog posts used multiple rubs on pork, especially ribs.

    I always thought this was extremely haphazard and, in the case with commercial rubs, wow that can be a lot of salt.

    But, now, after the ribs I made this weekend, I get it. These were the best ribs I have made to date. Nearly perfect. I only used one rub: Killer Hogs (Malcom Reed) The BBQ Rub. Great bark, excellent color, good straightforward BBQ flavor.

    Yet, surprisingly, the flavor, while great, was....one-dimensional. For the leftovers, I played around a bit. Specifically, I brushed the ribs with some of Max Good's Sweet Cognac sauce, and then dusted on some of Killer Hogs Hot BBQ Rub.

    Wow. This increased the depth and interest of the flavors spectacularly. I now can see why people mix or at least layer rubs on ribs.

    (Granted, my profile was bark + tacky + dry rub, but I am specifically referring to the resulting flavors rather than texture.)

    So I definitely am going to experiment with multiple rubs, being mindful of the salt. (I tried doing a Texas-style rack (salt and black pepper only) a while back and I really over-salted it.)

    (Also, to be clear there is nothing wrong with The BBQ Rub. Malcom routinely combines it with other rubs on his videos.)

    I don't watch YouTubes, so this may be a dumb question, but would there be any advantage to mixing multiple rubs before applying them so that the salt doesn't get too high the way it would when applying them over one another?


    • bbqLuv
      bbqLuv commented
      Editing a comment
      Good point, and I would add over seasoning to point of tasting the rub over the meat.
      "Candied Ribs", as it were. Most of the videos I have watched were for competitions and to sell their products, and that is okay.
      BBQ videos for friends, family, and catering are different. Seems to be simpler.

    This is something I have experimented with.
    When smoking any kind of pork I use Sucklebuster's Hogwaller sometimes as the base dry rub other times as a cover on my homemade dry rub.
    For beef, Sucklebuster's Texas 1836 the same way.
    Jim White I find Sucklebuster's has a high salt content but I do like they're flavor's.
    So when I make my own dry rub I ulilize very little to no salt.
    Kinda find a happy medium.


      I'd love to hear more as you experiment. I generally only use one rub at a time, but would be very open to changing things up if it makes a difference.
      Jim White That's a heck of a good question. I'd like to know the answer to that as well.
      Last edited by willxfmr; March 23, 2021, 10:42 PM.


        So when I do this in regular cooking I'll add X (whatever flavor I'm wanting) at various times. For example, I'll add some dried Italian seasoning at the start of a red sauce, and at the end.

        For rubs, I can see doing a few things:

        1) Apply the rub early, more later, more even later. Same rub all the way through.
        2) AS above, but different rubs. Maybe one with some sugar early on, etc.
        3) As above (either 1 or 2) but with a mob sauce in between.


          For pulled pork I will use one rub to season the meat while smoking and then add a different rub when I shred the meat. It definitely adds flavor. I have been trying different rubs adding small amounts until it tastes good.


            I have made ribs using my rub for smoking them and then dusting with another after they're done. Sometimes I'm concerned about actually masking the pork flavor by using too much seasoning


            • bbqLuv
              bbqLuv commented
              Editing a comment
              I enjoy a good rub, Salt and Pepper, or SPG to enhance the flavor of the meat.


          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read our†complete†review

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker

          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them

          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker