Does anyone here layer their rubs?


 
Earl D.

Earl D.

TVWBB Super Fan
I've been hearing about "layering rub" and was wondering if anyone here had any good examples that they have tried.
 
I don't layer, however I do prefer my ribs dry and after removing from the smoker I'll dredge in 1:1 ration of water and vinegar and then dust with another layer of rub, slice and serve. Probably not what you're talking about but love this technique and your rub doesn't get masked by sauce.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I don't layer, however I do prefer my ribs dry and after removing from the smoker I'll dredge in 1:1 ration of water and vinegar and then dust with another layer of rub, slice and serve. Probably not what you're talking about but love this technique and your rub doesn't get masked by sauce. </div></BLOCKQUOTE>

Oh, that's layering rubs? Then I'm a BIG FAN!!! I completely agree, Larry!

Earl, I've been using that recipe as well. LOVE IT.

To the newbies, just realize that for some reason in "Big Bob Gibson's BBQ Book", Lilly's rub amounts for some of the recipes are off. Probably want to double most of the recipes.
 
Yes, I picked the method up from Chris Lilly after he did it on the Today show. I think it's in his book that I own too.
 
I have a buddy who layers his rub. He starts with garlic salt, the sprinkles on onion powder, then on and on with 7 or 8 different seasonings. As I watched him it was pretty obvious to me that this was nonsense. There was no layering happening. The grains of seasoning were not stacking up and balancing on top of each other. It was silly. But it's how his grandma used to do it, so there must be something to it.
 
Actually, I was talking about applying a layer of base rub, letting it sit for 30 minutes, then applying another type of rub over that. I have read where others are doing that for greater flavor.

But I do like the Chris Lilly method also.
 
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