Originally posted by Padrefan98: First of all what does Savory mean in regards to rubs?
Second, I heard on BBQPM the other day one of the Chef's use the phrase "my rub has Phosphate in the Rub". What do phosphate's do?
Maybe David(Butcher BBQ), can help us out a little? I just don't understand how phosphates used in rubs can help much? I use MSG in rubs to help "pop" the flavors, but I only use phosphates in injections...maybe I'm missing something here.
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