Smoke or Rub?

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ddog27

Sous Chef
Joined
Mar 16, 2005
Messages
544
Location
Queen Creek, AZ
I have heard this debated before so I thought I would ask:

What do you think gives the meat more flavor: the smoke or the rub?
:happyd:
 
That's a good question...imho, both are essential. I believe a rub should compliment the meat, not flavor it. I use different rubs for beef, pork and poultry, and in some cases, different rubs for different cuts.
Same with smoke. Rubs or spices make everything better, and smoke is true in most cases. However, I'd have to say in choosing one or the other, smoke.
 
Neither. It's all about the sauce! ...just kidding. That was for you, Capt., you know I couldn't resist. Actually, I'm with Capt. on this one....if I had to choose, smoke wins.
 
LOL! Well, I feel like I need to revise my answer here. I thought it was an either/or question… :eek:

Like others here, I think both are important but rub is more important to me :!:

And then, there’s the dead horse… :)
 
Smoke is the oldest flavoring known to man, thousands of years before anything else.
Today the combination of smoke, rub is the real deal but sadly the Rev is right for most sauce is BBQ.
Learning to use all three in balance is what we strive for based on personel taste.
Jim
 
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