I'm relatively new to smoking, and in the last month or so have produced some good smoked meat on my new 008: baby back ribs, butt, a Fattie and tomorrow a chuck roast. But for all of these, I have used one rub (which has worked nicely thus far).
But what I'm wondering is - will I "OD" from the taste from just using the one rub, and wouldn't it make sense to have a few rubs to rotate through? The related question is do you find that different rubs have a significant effect on the end product?
You would think the effect might be significant, but maybe it's largely the wood smoke flavor and the type of meat that are the most important variables.
Do I need another rub?