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.)
Comment