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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-28-2019, 04:58 PM   #1
Baby Back Maniac
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Default 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
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Old 02-28-2019, 05:21 PM   #2
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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.
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Old 02-28-2019, 05:35 PM   #3
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I prefer Rubs......
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Old 02-28-2019, 05:36 PM   #4
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Thanks for posting.
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Old 02-28-2019, 05:53 PM   #5
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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.
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Old 02-28-2019, 06:30 PM   #6
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Quote:
Originally Posted by EyeBurnEverything View Post
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?
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Old 02-28-2019, 06:37 PM   #7
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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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Old 02-28-2019, 06:45 PM   #8
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Quote:
Originally Posted by pjtexas1 View Post
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.
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Old 02-28-2019, 06:48 PM   #9
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Quote:
Originally Posted by SmittyJonz View Post
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.
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Old 02-28-2019, 06:49 PM   #10
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I'm all about the rub.
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Old 02-28-2019, 07:33 PM   #11
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If you can't make a piece of meat taste good with just S&P, you need to work on your technique.
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Old 02-28-2019, 09:00 PM   #12
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Thanks for shooting this video! 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.
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Old 02-28-2019, 09:05 PM   #13
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Salt is king in the sea of seasonings. Good video.


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Old 02-28-2019, 09:05 PM   #14
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Pork only needs salt and smoke to shine.
People in NC have known this for generations.

It’s not new news, but it doesn’t hurt to remind folks of that regularly
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Old 02-28-2019, 09:30 PM   #15
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Quote:
Originally Posted by luke duke View Post
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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