Rub Question

[Joseph Flannery]

I was wondering, if I grill something like say tri-tip with the same rub I plan on using on Brisket, would the results be the same? The reason I ask is because I cooked a brisket this weekend and wasn't impressed with the rub. I thought that if I did a test grill to see how the rub worked with similar kinds of meat with different cooking styles (smoking vs grilling).

I don't think there's nothing worse than cooking for 11 hours and not being impressed with the results. But that's what practice is for, right?

 

[Keri C]

Your general flavor profile will be the same, although you may see some difference due to the sugar content. The sugar in the rub might caramelize more or burn a bit at higher grilling temperatures whereas the lower smoker temps wouldn't have the same effect. My general finding has been, though, that if I don't like it on grilled meats of a certain type, I won't like it on smoked meats of the same variety.

Keri C, smokin' on Tulsa Time

 

[Darwin Hoel]

It's been my experience that a complex rub loses a lot when subjected to 18hrs of smoke. I use salt, pepper, and some hot chili powder on briskets and other long smokes. Home made rubs can get expensive. At least I think so. I get a large selection of exotic chili powders from a gal in New Mexico to blend with the rubs I make and they are pricey. Keep the spice blends simple on those and the really good rubs I use on grilled meats and even in pan fried dishes and corn on the cob and grilled veggies. D