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-   -   Rub vs salt/pepper vs "let the seasoning in the pit flavor it"? (https://www.bbq-brethren.com/forum/showthread.php?t=269748)

Baby Back Maniac 02-28-2019 04:58 PM

Rub vs salt/pepper vs "let the seasoning in the pit flavor it"?
 
I know this seems kinda crazy to question whether or not a rub matters...or at least how much it matters but after the experiments with the spritz and the wrap test in the spring of last year (which I didn't talk about but this video also kinda reinforced those results), I'm not taking anything for granted.

So basically there were tests going on here. One was to see how much of a difference a full flavored bbq rub compared to just salt/pepper or just skipping the seasoning altogether. Does it really matter...both when layering on the flavors or just straight through backyard style?

The second test was to see how much I could edit around all the noise going on in my back yard when my neighbors were getting a new roof put on about 60 feet away. lol.

This one was a TON of editing. Hope you enjoy.

Thanks for watching, guys.

https://youtu.be/NvOmv8gABI4

EyeBurnEverything 02-28-2019 05:21 PM

Rubs absolutely matter. For better, or worse, till death do us part. That said, i was never a fan of S&P. Bovine Bold is my go to.

SmittyJonz 02-28-2019 05:35 PM

I prefer Rubs......

mcyork28 02-28-2019 05:36 PM

Thanks for posting.

EyeBurnEverything 02-28-2019 05:53 PM

After watching most of your video, i now realize you are adding a "glaze" to all the ribs. So they all have a rub. In this case you're basicly adding a brown sugar rub to the ones without S&P and the Gque rub.

Baby Back Maniac 02-28-2019 06:30 PM

Quote:

Originally Posted by EyeBurnEverything (Post 4144563)
After watching most of your video, i now realize you are adding a "glaze" to all the ribs. So they all have a rub. In this case you're basicly adding a brown sugar rub to the ones without S&P and the Gque rub.

I'm sorry. I don't understand. Can you explain again?

pjtexas1 02-28-2019 06:37 PM

20-something years ago my uncle used to make ribs with just a mustard slather. They were not too bad. I thought you were gonna cook them with just smoke?

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Baby Back Maniac 02-28-2019 06:45 PM

Quote:

Originally Posted by pjtexas1 (Post 4144598)
20-something years ago my uncle used to make ribs with just a mustard slather. They were not too bad. I thought you were gonna cook them with just smoke?

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one rack was cooked with just smoke.
One was cooked just with S&P
One was with "The rub"
These were cooked straight through like this.

The other 3 racks were the same as the above accept I wrapped and layered on flavors. I clearly should have done a better job of explaining it.

The problem is whenever I do these experiments, I prefer to isolate it down to one variable but people get mad so I did one set of ribs straight through I one set wrapped, sauced and glazed.

Baby Back Maniac 02-28-2019 06:48 PM

Quote:

Originally Posted by SmittyJonz (Post 4144557)
I prefer Rubs......

I do too but was surprised how good the salt/pepper tasted. Even the naked cooked just in smoke was better than I thought it would be. Just needed salt. If it wasn't a direct comparison I don't think "normal" people would miss all the other stuff we tend to add.

bbqwilly 02-28-2019 06:49 PM

I'm all about the rub.

luke duke 02-28-2019 07:33 PM

If you can't make a piece of meat taste good with just S&P, you need to work on your technique.

jermoQ 02-28-2019 09:00 PM

Thanks for shooting this video! :clap: It is interesting. I am not totally sure, but growing up, my grandpa would cook his ribs naked, or at most with S&P. I have never done naked ones before, but the smoke flavor is there, and I can see it affecting flavor too.

Home Farm BBQ 02-28-2019 09:05 PM

Salt is king in the sea of seasonings. Good video.


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SirPorkaLot 02-28-2019 09:05 PM

Pork only needs salt and smoke to shine.
People in NC have known this for generations.

Itís not new news, but it doesnít hurt to remind folks of that regularly

Smoking Cajun 02-28-2019 09:30 PM

Quote:

Originally Posted by luke duke (Post 4144628)
If you can't make a piece of meat taste good with just S&P, you need to work on your technique.

The cajun in me has to add a little garlic powder....


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