Really want to like Oakridge BBQ rubs...

tjsp

All the Oakridge BBQ rubs looks great and taste great with a little dab of the finger. However, when I season meat and dry brine it in the fridge over night, the cook the next day produce bland results. I have tried them all. The most recent one being the Special Ops Brisket Rub. I did this on some meaty short ribs. I also did a couple with Holy Cow rub and the comparison between the two was night and day. Has anyone else noticed this? I also have had similar results with the Santa Maria, Monte Crusto, etc. Its not that I want a salt lick of a rub, just something that will hold up. I shouldn't have to salt in addition to this rub should I? Curious if anyone else has had similar reactions...

lousubcap

I prefer light salt content rubs.  That said, I find Oakridge's Brisket rub too sweet for me.  I find their other rubs to be fine.  I use the habanero death dust to amp up many a rub/food concoction.  I have not tired Holy Cow.  FWIW-

tjsp

Thanks Lousubcap for your comments. I get your preference perspective but from my understanding salt suppose to bring out the natural flavors of whatever you are seasoning. The other supporting seasoning ingredients aren't doing anything on their own from my experience with these rubs. Like mentioned, they taste really good out of the bag. I will try adding additional salt next time to the portion I am looking to use for next cook and see what happens. 

Lit

Don't use as much at the beginning then add more 3/4 of the way through the cook. A lot of ribs get bland on low and slows. The holy cow is such a rough grind it does hold up better than most rubs. 

jtcBoynton

If you don't like them, don't use them.  There are plenty of options to choose from.  Unless your relative owns them or you have stock, you don't need to "Really want to like" them.  Rubs are a personal taste so some may love a rub while others do not.

tjsp

jtcBoynton said:

If you don't like them, don't use them.  There are plenty of options to choose from.  Unless your relative owns them or you have stock, you don't need to "Really want to like" them.  Rubs are a personal taste so some may love a rub while others do not.

Yea, I get that and practice that ideology on most things. The quandary that I have is that I do like them when tasting them from the bag. Lit's comments make sense due to the fineness of the rub themselves. A more courser rub will maintain the profile better. I will try the 3/4 cook method next time. 

EggMcMic

I have not had that issue, but I have only used Carne Crosta and I put it on steaks only for the sear. That might be why it maintains the flavor...

Eggcelsior

I have exactly the opposite effect. Meat Church(at least the ones I've tried) aren't spectacular, and I love Oak Ridge with the exception of the Special Ops(sugar on brisket is a no-no for me). I season the night(or 2) before, but I then reason again right before cooking.

tarheelmatt

tjsp said:

All the Oakridge BBQ rubs looks great and taste great with a little dab of the finger. However, when I season meat and dry brine it in the fridge over night, the cook the next day produce bland results. I have tried them all. The most recent one being the Special Ops Brisket Rub. I did this on some meaty short ribs. I also did a couple with Holy Cow rub and the comparison between the two was night and day. Has anyone else noticed this? I also have had similar results with the Santa Maria, Monte Crusto, etc. Its not that I want a salt lick of a rub, just something that will hold up. I shouldn't have to salt in addition to this rub should I? Curious if anyone else has had similar reactions...

I would like to see a picture of your seasoning of the meat.  

Theophan

This is probably dumb, but if you like the way it tastes straight from the jar but it seems bland on the meat, maybe you're not putting enough on?  If you like the way it tastes but wish there were more of that same taste, how about doubling how much you put on?

Carolina Q

Meathead advocates, when making a homebrew rub, that you leave out the salt. He recommends salting the meat prior to the cook. Salt only. Then, add your no salt rub right before the meat goes on.

I actually tried that once, though with just a pinch of salt. For me, letting it sit there stewing in even a tiny sprinkling of salt was overwhelming. Can't imagine what I would have had if I had added what most people probably would. Inedible, I would think. So, I added a little salt to the rest of the blend and seasoned (the next cook) just before the meat went on. Much better. No more salting in advance for me.

Maybe that's your problem. Like many folks, you need a ton of salt before you even notice. Try sprinklng some on in advance (by itself), then adding the Oakridge right before the meat goes on the grill.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html

saluki2007

tarheelmatt said:

tjsp said:

All the Oakridge BBQ rubs looks great and taste great with a little dab of the finger. However, when I season meat and dry brine it in the fridge over night, the cook the next day produce bland results. I have tried them all. The most recent one being the Special Ops Brisket Rub. I did this on some meaty short ribs. I also did a couple with Holy Cow rub and the comparison between the two was night and day. Has anyone else noticed this? I also have had similar results with the Santa Maria, Monte Crusto, etc. Its not that I want a salt lick of a rub, just something that will hold up. I shouldn't have to salt in addition to this rub should I? Curious if anyone else has had similar reactions...

I would like to see a picture of your seasoning of the meat.  

I think you are on the wrong forum again Matt.

jtcBoynton

tjsp said:

jtcBoynton said:

If you don't like them, don't use them.  There are plenty of options to choose from.  Unless your relative owns them or you have stock, you don't need to "Really want to like" them.  Rubs are a personal taste so some may love a rub while others do not.

Yea, I get that and practice that ideology on most things. The quandary that I have is that I do like them when tasting them from the bag. Lit's comments make sense due to the fineness of the rub themselves. A more courser rub will maintain the profile better. I will try the 3/4 cook method next time. 

A number of the spices that are in rubs do not taste good before cooking.  If the rub is really good tasting raw, the salt, sugar and pepper may be the predominate spices.  A bit of the harshness gets cooked out. I don't think that the taste of a raw mix is a good indication of how well you will like the mix after cooking.

bigbadben

We love oak ridge rubs. Low and slows, hot and fast, or SV. One of my favorites. I never rub the night before.  I rub the meat then place on the grill.  

DoubleEgger

The Santa Maria is my go to on steak now 

Meeeshigan22

Generally use Holy Cow on beef ribs, never disappoints. Used the special ops that I had left over from a brisket cook last week, thought it was very good.