Competition Rubs/Flavour Profiles - Help please
Me and my team-mate are going to start competing next year - The UK season starts in May, so I'm starting to put some rubs together now for practice - We don't have anywhere near the availability of proprietary rubs over here and to be honest, I've always liked making my own anyway.
Now, I'm pretty happy with my rubs for backyard cooking, but I know that in competition you're looking for those mind-blowing, multi-layered "one-bite" flavours that will make you stand out from the crowd.
So my question is - What are the flavour profiles I'm looking for in each category? I know sweet with a bit of heat as a general rule, but what will take my rubs from backyard favourites to competition quality?
As a rule when cooking at home - Pork (shoulder & ribs) I tend to use rubs that are salt/sugar/paprika led, Beef I generally go Dalmatian with the occasional addition of the usual suspects (onion, garlic, cumin), but I know this probably wont get me anywhere in competition - and as for chicken, I use the same as I do for pork but am a bit lost as to where to take this for competition standard.
I realise that nobody will what to give up their secrets, but I was hoping y'all might be able to give me an idea of what profiles I'm looking for and what direction to take these rubs forward to get that required flavour.
I should add that I prefer to stay away from anything "artificial" - MSG & other enhancers.
Thanks in advance for your help!
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Last edited by Pooky; 10-02-2013 at 02:48 PM..