Layering rubs

[PeterD]

I've been watching the last couple of seasons of BBQ Pitmasters and I've seen a few competitors layering rubs (a sweet, a hot, etc). Is there any real advantage to doing this? I've generally been alternating between Harry Soo's SYD and Chris Lilly's published rubs with good success, but wondering what I could get by layering instead of just using the one rub.

Also a "heat" question. I generally use two kinds of chiles: cayenne for heat and ancho for flavour. Cayenne is definitely a "BAM" kind of heat and ancho has very little at all. What I'm looking for is a chile (in powder form) that creeps up on you, maybe a minute or so after you dig in. I've tried other folks' ribs and many of the better ones do exactly that. Mine are good, but not that good

 

[Bill]

not sure about your first question, but try some chipotle powder to take care of your second, the smokey flavor will hide it's heat for a second or so. I've also found that a good amount of sweet will hide the heat for a bit.

 

[DarylB]

I never really thought about it but I guess I layer "rubs" on ribs. My general rub has no sugar and I like a fairly sweet sauce so I have always cooked with the rub and add sweet sauce later. With ribs, I'll add brown sugar and/or honey later in the cook. Then I will sometimes hit it with the original rub on top of the sauce so I guess I layer and didnt know it.

 

[Gary S]

not sure about your first question, but try some chipotle powder to take care of your second, the smokey flavor will hide it's heat for a second or so. I've also found that a good amount of sweet will hide the heat for a bit.

I try to fool the wife with Chipotle all the time. It doesn't work she still complains but not instantly. I really like Chipotle because of it's delayed heat and do what Bill does too. Sweet does hide the heat a bit!

 

[PeterD]

Well, neither one of us likes overly spicy food and I'm somewhat afraid that chipotle may be too hot for us. Generally when I'm doing a rib rub or brisket rub I use no more than a teaspoon or two of cayenne in 2 cups of rub, and it's still "BAM" up front. I'm trying to delay the heat but not augment it. Flavourful but delayed heat is ideal.

 

[Dave Alvarado]

Well, neither one of us likes overly spicy food and I'm somewhat afraid that chipotle may be too hot for us. Generally when I'm doing a rib rub or brisket rub I use no more than a teaspoon or two of cayenne in 2 cups of rub, and it's still "BAM" up front. I'm trying to delay the heat but not augment it. Flavourful but delayed heat is ideal.

Chipotles are just smoked jalapenos, more mild than cayenne peppers.

 

[Dwain Pannell]

I believe I've seen a couple other threads running around lately addressing this layering issue. You might ck them out to see what others have said on them, too.

I've seen the Pitmasters episodes but I've not combined/layered rubs. Chris Bman says he combined 1 part Bad Byron's with 1 part Turbinado Sugar on a 8 butt cook. I have been considering that since I have the butt in the freezer, and Bad Byron's and T Sugar in the spice rack but that's about it for me.