This is kinda like "don't do what I do, do what I say."
The first I used, I used Lawrys ONLY because I wanted a throwback to Angelos of Forth Worth and that's their thang. I do agree that finer salts in conservative amounts (not like I did in that video) go on first. This can be your celery, onion and garlic salts. Now in my case, since I only had lawrys I used my rub second... which actually is where my signature is... for instance I have a lot of Paprika, CELERY SEED, in there... but lower amounts of salt in it because it was tweaked to be my all purpose rub (eggs to potato salad to ribs to armadillo eggs). The final rub doesn't have to be my combination of no salt lemon pepper, pepper and montreal... just make sure everythang is large grained and rubbed in. So... no the second layer is not pepper (unless you want it to be) but it can be flavors.
So 1st layer (Fine Salts Carrier pulling the next layer.)
2cnd layer is Signature Flavor (Granulates, powders, low salt rubs)
3rd layer is large grains (pushing the two other layers flavor in sort of)
Cavat - If you are using finer grain salts and want to omit the first step then its a texas two step... close to Billy Bones Wall I Guess. That makes a fine product too.
Its kinda like
Layer one (fine salts)
Layer two (Dusts, powder granules)
Three (large cracked thangs)
I would say if can even omit the first two and just use large grains and its quite good.
The answer is no... throwing it all together in one rub is not the same.
I think some have missed out on some of the funkiness of this thread. I hope I am interpreting it right myself. :biggrin: My interpretation of the 3 layer rub was to have a finer grain salt on first. This will help carry flavor inward and get things all "stanky". The second layer is your peppers and other seasonings. Then the 3rd layer was a course grain salt to help with the bark. Funk, please correct me if I'm wrong.