a variation on a theme

[sparky]

trying something else.

i was told that the new rubs are for layering flavors.  ok, so a layer of jallelujah w/ garlic and a layer of money & LL w/P.



onto #336 @ 275°.



oh ya.  time for a little FL.



good color on them.





my favorite part.



out of FL.



i will say they are some of the prettiest ribs i have ever cooked.



everyone has different taste.  my wife and i took a bite of bones from each rack.  well, i guess i don't like layering flavors because we thought they were way icky.  the taste was awful to us.  it was the 1st time that i ever threw a rack of ribs out.  it just wasn't the flavor that appealed to us.

[mikecorn.1]

Dam, that socks. No way to salvage the rack? Pulling the meat and mixing it with some BBQ SAUCE for sammies? Just a  thought. .


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[TentHunteR]

Actually Sparky, if you think about it, you layer flavors with almost all of your rib cooks.

Remember, layering isn't limited to rubs. One layer can be the rub, another layer can be a spritz, braising liquid, honey/butter, etc. and another can be a glaze or sauce.  Even your choice of smoke and how much you apply is another layer of flavor.

I think you just found a layered combo of rubs that you didn't like (I can see where that combo would just be too much).

[teesquare]

Well -  "a" rub could be considered layers of flavor. You already have (usually) 4 or 5 major taste components in one rub.

And - there are many rubs ( most ) that have several ingredients in common. So, many times when you combine a couple of rubs - there are several common or "over-lapping" flavors - so they work together well.

For me - it is confusing to my taste buds, so I usually don't do it...BUt - I admire Sparky and others for mixing stuff to make taste the way YOU want.

Nothing else is more important than that!