Sorry if im in the wrong place on this one.I always use my fav rubs(homemade and some competition teams rubs).They always turn out good.Then I got to thinking,after I sauce said meat at the end do I lose the rub flavor with adding sauce?I know this will be called something like a dry rib instead of a wet rib ect.I know it comes down to preference.Sauce no sauce both come out great.But I guess im asking if you notice a taste difference with your fav rub and then when you sauce you can still taste the rub.Im sure it depends on how strong your rub is.Im a over thinker on this BBQ thing.But I love trying new ways to not screw up.lol.
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No, what you're doing is 'laying' flavors, which is exactly what you should be doing. I often start with 'Simply Marvelous - Season All, let it absorb then put on my main rub, for example 'Pecan' from SM, then at the end of the cook I add my sauce, I often thin the sauce out with some apple juice (that way the sauce doesn't overpower my rubs) or just serve em'naked and let my guest sauce their own ribs. I think your doing it right. good Job! -
I agree. To test the theory, try doing ribs with no rub. Just sauce them up before serving. I did that once....once!!!
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It is gonna totally depend on yer rub(s), an' yer sauce(s)
Strike th' right balance between 'em, an ya have layers of flavor.
Experiment, take notes, find th' spot that matches yer desired flavor profile...
Simple as pie, shouldn't take much more than th' rest of yer life... like th' rest of us.
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Exactly! If I can cook / experiment the rest of my life I'll be a happy man. Having fun and eating well is my goal!Originally posted by Mr. Bones View PostIt is gonna totally depend on yer rub(s), an' yer sauce(s)
Strike th' right balance between 'em, an ya have layers of flavor.
Experiment, take notes, find th' spot that matches yer desired flavor profile...
Simple as pie, shouldn't take much more than th' rest of yer life... like th' rest of us.Comment
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Mike Mills talks about that some in his book Peace Love and Barbecue.
He mentions building and layering flavors. You want to compliment or build off of but not mask.Comment
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I usually do most with a sauce, but one part dry for me as I really like just the rub flavour.Comment
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Your question is a really good one. I never put rub on after I apply sauce or even when I don't sauce. A buddy of mine always does. I really think his stuff is overpowering and I am tasting his rub not the meat. He thinks mine lack the "after-taste". My wife agrees with me and his wife agrees with him. Go figure. Who knows what they say behind our backs.Comment
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I like to dry rub, then sauce to finish, and sprinkle some dry rub on top before serving. a lot of guys will say that a raw rub presented like that doesn't add any flavor bc it needs to be smoked out. I like it with my ribs. everything else I go the Aaron Franklin route with s&p only.Comment
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Thanks everyone,Love different responses always gives me a new thought.Layers of flavor seems to be the way to go.Maybe go with a thinner layer of sauce for me next time.I didn't goop it on but just changing my technique.Thanks everyone....Comment
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ReDDoG .... personally, I do not sauce most things .... I start with salt very early in the process, basically 24 hours before cooking. then I add my water soluble flavors about an hour before cooking ... pepper, garlic, various herbs and sugar ..... then I start adding in smoke when I'm cooking ... and heat ... heat is an important component of flavor because of the changes it brings about in the surface of the meat, plus breaking down connective tissues and rendering fat ... then, depending on the meat, I may add another layer by wrapping ... and even adding things like a beef broth .......... my experience, though, is that saucing tends to hide the layers of flavor that I built up throughout the cook.
My two cents worth :-)Last edited by ecowper; April 12, 2017, 03:29 PM.Comment
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