Baby back combo rub experiment

TechsasJim

No clue how this will play out but for a $7 rack (big H‑E‑B sale) I figured I would chance it.   

Back up plan:   Door Dash.  

Gamecockeggman

I’m going to venture this will be a good outcome.  Standing by

Legume

I combo rubs all the time, most of the time.  It's great to layer a little of something non-traditional, like a garam masala or ras el hanout blend.  You get a nice hint of it under whatever else you use.  Wings too.

This will be good.

pgprescott

👍🏻 layering rubs should be the go to for people. I like garlic jalapeño moderate base with a heavy coat of pecan rub followed by a sweet general BBQ rub with good red color due to smoked paprika content on my ribs. 

The possibilities are simply bound by your imagination and your palette. Enjoy the ride!

Langner91

pgprescott said:

👍🏻 layering rubs should be the go to for people....

Spoken like a guy with a 20 foot by 8 foot wall of rubs!

pgprescott

Langner91 said:

pgprescott said:

👍🏻 layering rubs should be the go to for people....

Spoken like a guy with a 20 foot by 8 foot wall of rubs!

😁

BlueRidgeSmokers

pgprescott said:

👍🏻 layering rubs should be the go to for people. I like garlic jalapeño moderate base with a heavy coat of pecan rub followed by a sweet general BBQ rub with good red color due to smoked paprika content on my ribs. 

The possibilities are simply bound by your imagination and your palette. Enjoy the ride!

I've made a bit of cash at awards time combining two rubs from the same company (and their sauce straight out of the bottle).

Usually won't combine more than two rubs - otherwise it can get too ... jumbled.

Also, have a couple different ground peppers (Ghost, Reaper) to pop the heat - those get dusted-on very gently. [ One time I did that near a fire and the heat made the dust rise into my eyes and I know what it's like to be pepper-sprayed now, can't open your eyes for more than 1 second at a time. ]

bbracey21

I do enjoy combo rubs and probably do this on 80% or more of my cooks specially low & slow. 

@TechsasJim how’d it turn out? 

littlerascal56

Got a couple rubs to try on ribs this week!

TechsasJim

bbracey21 said:

I do enjoy combo rubs and probably do this on 80% or more of my cooks specially low & slow. 

@TechsasJim how’d it turn out? 

Turned out really really well.   Very savory with a bit of heat on the back end.  Wife told me to do them like that all the time.  

Gamecockeggman

I would call that a winner!!  Nice job 

caliking

I’m for it. I’ll often apply a different rub on the top vs. the bottom, to  taste different flavors as you take a bite. 

JohnInCarolina

Those ribs look great man!

BlueRidgeSmokers

TechsasJim said:

bbracey21 said:

I do enjoy combo rubs and probably do this on 80% or more of my cooks specially low & slow. 

@TechsasJim how’d it turn out? 

Turned out really really well.   Very savory with a bit of heat on the back end.  Wife told me to do them like that all the time.  

As the kids say "TFTI"

Ragingirishman2

Is there a difference between layering and combining the rubs? I would think there wouldn’t be but I haven’t tried this. I’d want to try a combination to see what the salt level would be like when finished. 

lkapigian

Ragingirishman2 said:

Is there a difference between layering and combining the rubs? I would think there wouldn’t be but I haven’t tried this. I’d want to try a combination to see what the salt level would be like when finished. 

Control

TechsasJim

Thanks y’all.   I’ll keep fiddling around.   So many permutations…

pgprescott

Ragingirishman2 said:

Is there a difference between layering and combining the rubs? I would think there wouldn’t be but I haven’t tried this. I’d want to try a combination to see what the salt level would be like when finished. 

Rarely do I use the same amount of each rub. Layer, don’t combine , IMO. 

i find the brand of ribs are a much greater factor in salt level. Some brands that pre-inject or brine their ribs are always too salty for me. I try hard to avoid them. 

Ragingirishman2

pgprescott said:

Ragingirishman2 said:

Is there a difference between layering and combining the rubs? I would think there wouldn’t be but I haven’t tried this. I’d want to try a combination to see what the salt level would be like when finished. 

Rarely do I use the same amount of each rub. Layer, don’t combine , IMO. 

i find the brand of ribs are a much greater factor in salt level. Some brands that pre-inject or brine their ribs are always too salty for me. I try hard to avoid them. 

Great point. I usually get ribs from Costco or Swift from the grocery store

BlueRidgeSmokers

Ragingirishman2 said:

Is there a difference between layering and combining the rubs? I would think there wouldn’t be but I haven’t tried this. I’d want to try a combination to see what the salt level would be like when finished. 

I've done both (layer vs mix before applying) with the same rubs. My scientific conclusion is no major difference. Pre-mixing means you can accurately maintain the same proportions from cook to cook, but for just one rack I don't go to the trouble to pre-mix.

Pre-mixing also means you're less likely to over-apply the rub; when layering, it's easy to overshoot the amount of rub.

Legume

You also don’t have to put both rubs on at the same time.  Flavors mellows on the grill, so you can put a simple rub (like spog) on first and then overlayer with a flavored rub later.