The new Joy of Cooking says that rubs and mops are almost irrelevant. The smoke is the thing. What do you think? acarriii
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Not sure what context it was in, but there have been studies done that prove marinades only penetrate to a depth of 5mm. So, as a tenderizer, marinades are of no help.
For someone to say that there is no taste difference in various rubs and marinades, that is simply not true. However, if they were talking about the finished product with a generous slathering of sauce, as most people do, then they may indeed have a point. Simply because the dousing in the sauce will be the only flavor you taste.
Witness my experiments with Jumpin' Jim's contest chicken technique. The thighs are submerged in your sauce of choice for 1 hour and I found there is NO difference in the type of rubs you use......the sauce overpowers everything. Obviously not a bad thing in this instance as Jim was the overall winner in the chicken category.
That's why most BBQ aficianado's only use a little bit of sauce on their Q...NOT a generous slathering.
For someone to say that there is no taste difference in various rubs and marinades, that is simply not true. However, if they were talking about the finished product with a generous slathering of sauce, as most people do, then they may indeed have a point. Simply because the dousing in the sauce will be the only flavor you taste.
Witness my experiments with Jumpin' Jim's contest chicken technique. The thighs are submerged in your sauce of choice for 1 hour and I found there is NO difference in the type of rubs you use......the sauce overpowers everything. Obviously not a bad thing in this instance as Jim was the overall winner in the chicken category.
That's why most BBQ aficianado's only use a little bit of sauce on their Q...NOT a generous slathering.
I think a lot has to do with what you are cooking. For instance, I personally would agree with Joy of Cooking for briskets. I rarely use a rub on brisket and never mop them.
However, I find a lot of difference in ribs. I personally like a good dry rub on ribs, that sets overnight and then I like to mop them with a light coat of sauce at the end.
So, I think it depends a lot on your personal likes and dislikes and on what you are cooking.
Stuart
However, I find a lot of difference in ribs. I personally like a good dry rub on ribs, that sets overnight and then I like to mop them with a light coat of sauce at the end.
So, I think it depends a lot on your personal likes and dislikes and on what you are cooking.
Stuart
Great post and welcome to the group!
I agree with the others and disagree with the Cookbook. By the way, according to the Culinary Institute of America, they say brining doesn't have any effect.
See what the experts (Joy & CIA) think!
Do what works for you (see, keep a log again!)
I don't think a rub does much for a brisket or mop (like Stuart says).
Too much sauce can kill any flavor.
do what feels good. Just don't par-boil the ribs and cover it with sauce and call it "Q" (won't mention how many restaurants).
Everyone here knows Smokin' if a fan of rubs, mops, slathers, marinades, sauces and everything. Put there is a proper mixture of what works with what.
Just my 3 cents (that's 2 cents worth of opinion with inflation added).
Smokin'
I agree with the others and disagree with the Cookbook. By the way, according to the Culinary Institute of America, they say brining doesn't have any effect.
See what the experts (Joy & CIA) think!
Do what works for you (see, keep a log again!)
I don't think a rub does much for a brisket or mop (like Stuart says).
Too much sauce can kill any flavor.
do what feels good. Just don't par-boil the ribs and cover it with sauce and call it "Q" (won't mention how many restaurants).
Everyone here knows Smokin' if a fan of rubs, mops, slathers, marinades, sauces and everything. Put there is a proper mixture of what works with what.
Just my 3 cents (that's 2 cents worth of opinion with inflation added).
Smokin'
According to Paul Kirk via his class and book, the rub is what seperates the taste more than anything else (smoke, mop, cut of meat, etc.) I have not completely verified that theory but I can tell you from experiance my pork butt's taste much better with a good rub than with just salt and pepper. As everyone mentioned, try some different combinations and see what you like.
John
John
I think you guys are right. I believe Joy of Cooking was refering to a very long smoke. After 7 hours, the smoke does seem to dominate everything else you've done...
EXCEPT, I think there is one other effect of the rub that survives. I'm using a bit of brown sugar along with the paprika, etc. After a longgggggggggggggg smoke, the black crust must surely be partly due to the rub. Caramalized gooooood stuff, mixed with smoke.
Must be true. People kill to get the crust!
EXCEPT, I think there is one other effect of the rub that survives. I'm using a bit of brown sugar along with the paprika, etc. After a longgggggggggggggg smoke, the black crust must surely be partly due to the rub. Caramalized gooooood stuff, mixed with smoke.
Must be true. People kill to get the crust!
But didnt we read that brining works by osmosis and the salt/flavorings do get into the muscle??
In many marinates, there is oil.
Brines are water based and therefore would be more apt to penetrate the meat...
I know we all agree that brining helps chicken, but what about brisket? What is ya'lls experience? Or pork butts, or loins??
In many marinates, there is oil.
Brines are water based and therefore would be more apt to penetrate the meat...
I know we all agree that brining helps chicken, but what about brisket? What is ya'lls experience? Or pork butts, or loins??
quote:Originally posted by acarriii:
The new Joy of Cooking says that rubs and mops are almost irrelevant. What do you think?
Irrelevant to what?
Rubs add flavor complexity as do mops. The acid content of mops promote tenderness while keeping food moist through the smoking process.
Next time you're at a Q-off, go around and try to confiscate all the rubs and mops...you'll find out real fast how irrelevant they are.
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Topchef
BBQ...it aint rocket science, it's ZEN