Post-Cook Rub

J Hasselberger

TVWBB Pro
Does anyone use rub after the cook and before serving?

I saw a cook at a local competition dust some rub on his ribs before presentation and asked why. He said it added a little extra flavor for the judges' first bite. Made some sense, so I have been trying it. The key seems to be to apply it very lightly. I got a joke gift of "Special Sh*t" from a friend and it works nicely. It has regular rub ingredients with a finer texture, plus a touch of msg.

Jeff
 

timothy

TVWBB Hall of Fame
I use some in a finishing sauce when pulling pork, but never added it as is.
Good tip.

Tim
 

Timothy F. Lewis

TVWBB Hall of Fame
I don’t generally use one, no big reason, I just don’t.
I got some it the “Aw S—-“ not very impressed. It’s OK but, nothing very special.
 

Bob Bass

TVWBB Guru
Beside that finishing rub, it also matters on which side of the item it is applied .... All about specific taste buds and their location...
 
Last edited:

Bob Correll

TVWBB 1-Star Olympian
I've added a little directly to pulled pork, and in the finishing sauce.
A coffee grinder should turn a regular grained rub into a fine grain.
I'll have to dig out my old coffee grinder.
 

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