Different rubs on same piece of meat

[cody0707]

I want to try different rubs and different flavor profiles without having to cook up a ton of meat. Can I put a rub on one half of a rack of ribs then put another rub on the other half? Is there an easier way to try out different rubs without cooking a ton of meat?

 

[SMOKE FREAK]

You can do that...Or you could cut the slab in half and keep the rubs separated...Keep track of which is which...

 

[IamMadMan]

You can also cube up a pork butt or shoulder and coat each cube with a different rub.

 

[Texastoast]

If you have two rubs you like that are quite different yet complement each other (sweet and heat, honey sweet and brown sugar sweet, etc) you can try putting one on the top of the ribs and the other on the bottom. As long as they complete a nice flavor profile the different flavors hitting different taste regions in your mouth can be awesome. Just another way to play around with your spices!

 

[BBQ Freak]

You can do that...Or you could cut the slab in half and keep the rubs separated...Keep track of which is which...

this is what I do too :thumb:

 

[KevinJ]

Sure you can do that, here is one I did with 2 racks using 4 different rubs. Let us know how it goes.

http://www.bbq-brethren.com/forum/showthread.php?t=224135

 

[cpw]

this is what I do too :thumb:

Same here.

 

[ShadowDriver]

I want to try different rubs and different flavor profiles without having to cook up a ton of meat. Can I put a rub on one half of a rack of ribs then put another rub on the other half? Is there an easier way to try out different rubs without cooking a ton of meat?

Might I also suggest using the sausage chub (aka the nekkid fatty) as your vehicle for rub exploration?

Buying 3-4 sausage chubs for $10-12 or so is a great way to try 3-4 different rubs! They generally cook in about 60-90 minutes (for the 250-275F range). They freeze well, and there's pretty much no end to what you can do with 'em once they're smoked.

If you're dead set on the rib option, I'll add my vote for cutting the rack in half and such.

Enjoy!

 

[Metron]

Country style pork ribs and individual Beef Short Ribs, bone in or boneless, work well for me when trying out different rubs with smaller amounts of meat.

Cutting racks in half or thirds works well too.

 

[16Adams]

deleted. Misread

 

[smoke ninja]

If you have two rubs you like that are quite different yet complement each other (sweet and heat, honey sweet and brown sugar sweet, etc) you can try putting one on the top of the ribs and the other on the bottom. As long as they complete a nice flavor profile the different flavors hitting different taste regions in your mouth can be awesome. Just another way to play around with your spices!

That sounds like fun. I like mixing complimentary rubs but the sandwich effect would be cool.