Rub vs salt/pepper vs "let the seasoning in the pit flavor it"?

Baby Back Maniac · Feb 28, 2019

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 · Feb 28, 2019

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 · Feb 28, 2019

I prefer Rubs......

mcyork28 · Feb 28, 2019

Thanks for posting.

EyeBurnEverything · Feb 28, 2019

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 · Feb 28, 2019

EyeBurnEverything said:
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 · Feb 28, 2019

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 · Feb 28, 2019

pjtexas1 said:
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 · Feb 28, 2019

SmittyJonz said:
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 · Feb 28, 2019

I'm all about the rub.

luke duke · Feb 28, 2019

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

jermoQ · Feb 28, 2019

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 · Feb 28, 2019

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

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SirPorkaLot · Feb 28, 2019

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

Smoking Cajun · Feb 28, 2019

luke duke said:
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....

Smoking Piney · Feb 28, 2019

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

I LOVE closed minded opinions like this. I guess your taste is universal and crosses all boundaries?

No room for variety and change; no chance to open up your mind on this?

sudsandswine · Feb 28, 2019

Smoking Piney said:
I LOVE closed minded opinions like this. I guess your taste is universal and crosses all boundaries?

No room for variety and change; no chance to open up your mind on this?

Not an uncommon position here, along with turning up of the nose about some sauce. Whaaaaaateevver. Different regions have different styles, I can appreciate them all. :thumb:

BillN · Feb 28, 2019

Regardless of what rubs I have used I always end up going back to SPOG.
IMO SPOG mixed...
2 oz Kosher Salt,
2 oz Course Ground Pepper,
1 oz Granulated Onion Powder,
1 oz Granulated Garlic Powder
allows the flavor of the meat to shine through.

Happy Hapgood · Mar 1, 2019

Thanks again for another Excellent video Justin. You tell it like it is and I sure get the point of your presentation. :clap2::clap2::clap2:

rwalters · Mar 1, 2019

Loved the video! Love your LSG!! All dem’ ribs looked good to me...

How often do you find yourself feeding that pit a stick on average?

Rub vs salt/pepper vs "let the seasoning in the pit flavor it"?

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