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Baby back combo rub experiment

TechsasJim
TechsasJim Posts: 2,252
in EggHead Forum
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.  


LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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Comments

  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    I’m going to venture this will be a good outcome.  Standing by
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Legume
    Legume Posts: 15,936
    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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • pgprescott
    pgprescott Posts: 14,544
    👍🏻 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!
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  • Langner91
    Langner91 Posts: 2,120
    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!
    Clinton, Iowa
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  • pgprescott
    pgprescott Posts: 14,544
    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!
    😁
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  • BlueRidgeSmokers
    BlueRidgeSmokers Posts: 107
    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. ]

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  • bbracey21
    bbracey21 Posts: 319
    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? 


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  • littlerascal56
    littlerascal56 Posts: 2,110
    Got a couple rubs to try on ribs this week!
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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    I would call that a winner!!  Nice job 
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • caliking
    caliking Posts: 19,779
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Those ribs look great man!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • BlueRidgeSmokers
    BlueRidgeSmokers Posts: 107
    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"
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  • Ragingirishman2
    Ragingirishman2 Posts: 636
    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. 
    XL BGE
    Plainfield, IL.
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  • lkapigian
    lkapigian Posts: 11,549
    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
    Visalia, Ca @lkapigian
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  • TechsasJim
    TechsasJim Posts: 2,252
    Thanks y’all.   I’ll keep fiddling around.   So many permutations…
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • pgprescott
    pgprescott Posts: 14,544
    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. 
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  • Ragingirishman2
    Ragingirishman2 Posts: 636
    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
    XL BGE
    Plainfield, IL.
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  • BlueRidgeSmokers
    BlueRidgeSmokers Posts: 107
    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.


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  • Legume
    Legume Posts: 15,936
    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.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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