Layering Rubs

MothersBBQ · Joined: 24 Feb 2013 Posts: 15

I been seeing a lot of comp teams and BBQ Pitmasters that layer different rubs on their brisket and butts. They layer a salty with heat then a sweet. What are your thoughts on this? Why not make a good rub that hits all the flavors that would be in each layer?

Thanks
_________________
Always listen to Mother!

k.a.m. · Posted: Jun 07 2014 Post subject: Re: Layering Rubs

CraigE · Posted: Jun 08 2014 Post subject:

I agree k.a.m.!

Brisket ain't supposed to be sweet IMHO. Pork yes but not beef. Now I've never cooked competition BBQ, but I've used dozens of rubs and even make my own depending on time constrains and mood, but I've never "layered" either.
_________________
Smokin Heifer BBQ
In God We Trust!

Reborn Oyler 700
Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker

necron 99 · Posted: Jun 08 2014 Post subject:

I'm not a competition cook (yet - but I aspire to be soon!).

The only thing I 'layer' rub on is pork ribs, just because I don't want to mix sugar with a spice mix I also use for beef. The first 'layer' is just the sugar.

IMO this trend probably has more to do with limiting how much each competition team member knows about the makeup of each rub mix a team uses, in case of folks defecting to another team or splitting off on their own. Just nobody's said that was the reason . . .
_________________
Let's hope SoEzzy can ditch his heavy hand on photos in 2016!

MothersBBQ · Joined: 24 Feb 2013 Posts: 15

Good point.

Bigg C's ol Q · Posted: Jul 04 2014 Post subject:

I've been seeing that too. I tried it on my last ribs but didn't find it to be that big of deal. I even tried the honey and brown sugar when I wrapped. Didn't like the honey. But I do like a little apple juice and bourbon and a little sauce in my wrap...but that's another story..lol. But I do season the meat before it goes on and before I wrap or if I don't wrap, an hour before it comes off. Don't know if that counts for that type layering.

That's a good point Necron made. Never thought of that.
_________________
Live life by the 3 B's...
BBQ, BEER and BOURBON

CharGriller
WSM 18'5 (FINALLY)
Brinkmann Smoke n Grill
Old Fashioned Webers

k.a.m. · Posted: Jul 04 2014 Post subject:

In my opinion it would be a pretty hostile environment in a teams site if limiting knowledge of the prep work was left to the chief cook. There has to be some trust between members for a team to function as one, I am sure there has been defectors on teams but to be honest it doesn't really matter because a lot of it has to do with judges and the chief cooks ability to make his or her rubs and techniques work.
In competitions you are looking for a one bite wonder because that is all you get with a judge so you need to make it count.
Layering rubs can afford you a multiple taste sensation if done properly but it can also backfire on you.
If the different flavors do not set well with a judge you get scored low.
I do not layer because in my opinion we have well rounded rubs that work for their specific needs.
These are just my thoughts, I hope it helps. Very Happy

_________________
Always remember slow and steady wins the race.

Hybrid Cooker

CraigE · Posted: Jul 04 2014 Post subject:

K.a.m. I agree, though I've never cook at a competition level, I've never understood the layering in regards to rubs. Now marinades, then rubs and the sauces yes, but nut just rubs applied at the same basic times as I've seen in t.v.

If you're applying a rub (.i.e. a powder) in any variant sweet, salty, spicy, savory etc... Imo no matter which order, they are going to blend unless allowed enough time in between applications. Now from what I've read, heard and seen regarding competitions, the time truly needed is not there.

Now you can control the amounts of course, if you allow one later to "crust" for lack of the technical term then apply another "powder" I can see layering but not as I have seen depicted on the shows.

It would be interesting to see someone who does "layer" their rubs do a blind test. Take the same spices, but in one batch combine them all on two different pieces of meat and see if blind tasters could tell the difference. Just my 2 cents. Now I await the flames! Shocked

_________________
Smokin Heifer BBQ
In God We Trust!

Reborn Oyler 700
Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker