Matching rubs to sauces

[Bob Correll]

Just wondering if any members try to match their rubs for the sauce being used.

For example: no or low sugar rub if using a sweet sauce.
Or a sweet rub if using a tangy or spicy sauce.

Seems to make sense, but not sure if it makes that much of a difference.

Bob

 

[K Kruger]

Very much so, I do. And not just sweet/tang/spice. Particular flavoring of one (herbs, aromatics, fruit components) dictates where I go with the other. Often I start with the sides first. Depending what I am making for sides, I'll figure the rub from there, then the sauce - or the sauce then the rub.

 

[Don Irish]

I would love to read some specific examples of this...I learn so much here.

I especially like the idea of sweet/spicy combo...which works best - sweet rub, spicy sauce or the other way? I'd guess sweet sauce/spicy rub might be easier to control...but this is just a guess. Great thread potential here.