Two Rubs: 1 for Pork and 1 for Beef?

  • Thread starter Thread starter Shawn
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Shawn

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I have a single rub I use for both pork (ribs included) and brisket. I have done well using the single rub, but I have noticed that some use a seperate rub for pork and one for brisket. Does anyone use seperate rubs for pork and beef? If so, why?
 
Shawn,

I don't have any one or two rubs. I use a lot of different recipes.

One thing I have noticed is that most pork rub recipes include more sugar than recipes for beef (most beef rubs I see don't have any). I don't know why this is, maybe one of our resident experts can explain.

Jim
 
Great questions. My untrained opinion is that beef has flavor profile or taste that is different compared to pork. That said, the simple answer theoretically, is there should be a best rub for beef and a best rub for pork. I may be wrong but that is what I surmise.

That having been said, with my limited experience, I attempt to make the best rubs I can. Guess what, I use them on both beef and pork.

Think about wine, white for chicken or fish and red for beef. That theory was dispelled ages ago.

As for sugar in a rub, my opinion is that it is often over used just like salt.
 
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