Welcome!


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.

Announcement

Collapse
No announcement yet.

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

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • bbqLuv
    commented on 's reply
    I enjoy a good rub, Salt and Pepper, or SPG to enhance the flavor of the meat.

  • bbqLuv
    commented on 's reply
    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.

  • Starsky
    replied
    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

    Leave a comment:


  • Old Glory
    replied
    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.

    Leave a comment:


  • rickgregory
    replied
    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.

    Leave a comment:


  • willxfmr
    replied
    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.

    Leave a comment:


  • smokin fool
    replied
    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.

    Leave a comment:


  • Jim White
    replied
    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?

    Leave a comment:


  • Michael_in_TX
    started a topic Layering of flavors (multiple rubs), I get it now

    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.)

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

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


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


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


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


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our†complete review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order