Layering vs blending rubs

[Pappy Q]

When using multiple rubs do you prefer to layer the rubs or blend them.....and why?

 

[Burnt at Both Endz]

Just me, but I use the one with the most heat in it first. That way I get a better feeling/sight of how thick it goes on.

 

[J&B'sBBQ]

I layer. My savory rub is 1st with my 2nd rub being for color (and some flavor).

 

[JD McGee]

Layer...savory then sweet...:thumb:

 

[ITBFQ]

Layer... because that's the way I've always done it! Seriously though, salty/savory first (light) then sweet.

 

[FamilyManBBQ]

Layer...savory then sweet...:thumb:

Is it savory in the left hand, and sweet in the right? Or, a sweet left with a savory right?:becky::becky:

I know you're one of them wrong-handed folks...please tell me you don't use the left for both!? Then again, given your success...I may need to switch hands!!

 

[cpw]

Used to layer for pork and brisket but I've been messing with my pork recipe (as usual) so I started blending. In my head I think that blending allows for more consistency. What I need to do is a side by side brisket test and see if there's any difference.

 

[Jorge]

Blend. I know the same proportions are applied each time.

 

[Pappy Q]

I had always layered for the same reasons as everyone states but begin playing with blending this winter for some of the reasons Jorge said. I did side by side and individual testing. I've really liked the blending results.

 

[cpw]

I seem to remember a thread awhile back asking this question, and Big Poppa mentioned that he blended. He even went so far as to weigh the rubs out beforehand so he know exactly how much to use. Talk about consistency!

 

[msavard]

Once the meat has been cooked and heat/moisture has worked it's magic on the rubs...

• I have a VERY hard time believing ANY "physical depth of flavor" provided by layering has much if any effect
• I have a VERY easy time believing that consistency provided by blending has a significant effect.

 

[bigdogphin]

I might blend rubs that are similar in granule size and layer if they are different in size.

 

[tduffy]

I do both depending on the category.

 

[Jason TQ]

When we did use multiple we layered. Though our last few events last year we used 1 rub across the board and it worked well.

 

[masque13]

we have mostly just applied layers, however there have been a few times I have blended......it's interesting you bring this up pappy q because me and my partner have literally been discussing the possibility of just blending our rubs.

 

[bradgreer]

Here was a really good discussion on this, including some insight from some rub makers.

http://www.bbq-brethren.com/forum/showthread.php?t=217607

 

[ArnieTex]

I like layering because I can adjust each from cook off to cook off, Texas is really big! Different areas of Texas like different bbq, maybe not way different but at least a little. Also allows to leave something out completely if you think it will help at that particular event, like the heat and or sweets, salt ect.

 

[Jorge]

I like layering because I can adjust each from cook off to cook off, Texas is really big! Different areas of Texas like different bbq, maybe not way different but at least a little. Also allows to leave something out completely if you think it will help at that particular event, like the heat and or sweets, salt ect.

At the VFW or Elks can't you just add some rub to your salt?:biggrin1:

 

[Pappy Q]

Here was a really good discussion on this, including some insight from some rub makers.

http://www.bbq-brethren.com/forum/showthread.php?t=217607

Dang, I am getting old. I remember that thread now (even commented on it) but forgot all about it. No wonder I read my cook notes everytime.

 

[Big Poppa]

I think that layering does absolutely nothing except for guaranteeing a different flavor every week....