when making a rub paste, I see that Meathead recommends using oil for his Simon and Garfunkel rub but water for O'Leary's Cow Crust. Both rubs share some ingredients so I'm curious why we should use water for one and oil for the other?
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Not sure how it might apply in this situation because like you said they share several of the same ingredients. In general though you would use oil for many herbs that are oil soluble and water where a lot of ingredients are water soluble. I personally use oil for everything, if something is water soluble it will get moisture from the hunk i'm cooking just fine. I have seen some lists of fat soluble herbs but really can't recall them at the moment, but that would be my best guess.
I'm sure somebody smarter will be around shortly.
Welcome to the pit! -
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Like DW said "Welcome"!!Comment
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Here's a link to the post Dr. is referring to:
https://pitmaster.amazingribs.com/fo...l-in-marinadesComment
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