Season v. Rubs

[Stewey]

My buddies and I got into a discussion this week about rubs. I don't know why, but I get annoyed with the ideas of "rubs." Yes, I some of them are tasty, but what ever happened to simple seasonings? (not to mention, I usually burp the flavor of rubs for about two days after the meal).

For me, I prefer simple seasonings. For example, take a good rack of ribs or a good cut of steak and just add salt and pepper and maybe a couple of other seasonings [I keep my favorite combo to myself ] and that's it! I have never seen a restaurant that simply seasons their ribs. Most restaurants drench them in bbq sauce before and after cooking OR use a rub.

Simple or rubs....your thoughts?

[oldschool1982]

Stewey,

The discussion you and your buddies just had has been happening since the invention of smoked meats and grilling. IMHPO rubs are nothing more than the seasonings you speak of. They're just a more complex blend in most cases. But the intended purpose is to add depth of flavor.

Yet use of rubs for me is limited to smoking of meats only. I never believed in more than a good 4:1 S&P, use of Lawrys(sp?) seasoning and maybe even a little garlic on other meats like portioned steaks or most roasts.
Marinades have their place too in grilling, roasting and smoking. I guess it all depends on what you are trying to achieve with the food. Rubs do help create a great crust on smoked meats and if you develop them to work with the intended meats and sauce it only heightens the flavor and enjoyment of the food.

If you've ever been to a competition you'd see that these folks either hit the mark or to put it another way "couldn't hit the broad side of a battleship with a barn". I never understood why they use some of the combinations they do since when you get all the flavors in your mouth... the flavor on your taste buds act less like the Boston Pops and more like the Mayberry Marching Band. Even when they brush their meats with apple juice or other glazes to enhance the looks it changes the flavor drastically.

Years ago I knew Kevin Rathbun when he was at Nava in Atlanta(not name dropping here just a point about balance and depth of flavor). He had perfected that balance. I was the Exec at another restaurant in Buckhead and after my shifts I'd often stop in for a bite to eat. He would then, in a friendly competetion, challenge my taste buds. I'll tell ya the depth and balance of the dishes he would present to me were down right inspiring and even that's an understatment. Not to much of one or another and the flavors were all layered. Then when you think you had it pegged something else would appear on your pallete all the while the main item of the dish wasn't lost.

For me rubs/seasonings when used in balance with the food add depth of flavor so isn't that' the intention when using them in the first place?

[Devotay]

I've always interepreted the difference as one of quantity and time. Seasoning is a sprinkle right before, during, and/or after the cooking process. Since the rub works like a marinade, their more of it and it is rubbed into the meat well before cooking.

Also, when I'm doing most of meats for the smoker, I moisten the rub with just a little oil to help it stick to the meat.

If you're burping the flavor 2 days later, my guess is your buddies used old garlic.

[Stewey]

I tend to agree with Devotay that rubs are more similar to a marinade--to me, rubs flavor the meat, not season it.

And yes, the ever lasting rub flavor could possibly be old garlic...but I tend to think (and this will sound really weird) that many rubs tend to be too "powdery" based. Similar to, for example, paprika where it is a floury/powdery texture.

The reason why I blame the base texture rather than old garlic is because...um...well lets just say this. One time, about a full day and a half after eating smoked prime rib with a rub, I had unintentional reverse peristalsis (for those of you unfamiliar with that term, look it up). BUT the only thing that "appeared" were left over "floury remnants" of the rub--nothing else. Very wrong.

Don't get me wrong, I enjoy a good rub. Especially when ribs are smoked, but I would like to see more restaurants use simple seasonings and not rely so much on rubs and bbq sauce.

[Suzanne]

My 2¢: Top quality product, cooked properly, needs nothing more than a little salt to bring out its inherent flavor.

BUT #1: Anything more is gilding the lily, if used properly: rubs, marinades, etc. can add flavor interest, and in some cases add to the texture contrast of the finished item (think about a nice spice crust). This can be good.

BUT #2: Most cooks -- professional as well as home -- don't have access to the best product, so what they are starting from doesn't necessarily have the best flavor/texture/etc. on its own. Thus, they feel they have to goose those characteristics with lots of spices and such. This can be done well if the cook knows what s/he is doing.

BUT #3: Some folks -- again, pros as well as amateurs -- have no sense of what makes food good, so they throw on too much other stuff because they just don't know what to do. Even too much of a good thing can ruin what they think they're making "better."

[diane]

Yes Suzanne I agree. I just can't bear it if the seasoning, (rub) becomes the point of the dish. Ruins sweet little lamb chops, and beef, beef, what beef, all I can taste is cayenne pepper (or something). Having ten thousand spices, seasonings, is not necessarily a good reason to use them. I appreciate it is not exactly ribs, or BBQ, but I wouldn't dream of putting anything but salt on my pork crackling.

[bigwheel]

The taste of bbq is real subjective. Meaning if your daddy served up raw scorched chickens basted with Kraft sauce over Gulf Light..that prob the way you like it too. If your cooking comp you got to give em whut they expecting to find. If you gonna eat it yourself make it like you like it. Meaning of course..try a few rubs and see whut you think. Try salt n peppa on a batch and see if it got the magic. Facts is in Texas folks expect a sweet rib for some reason..prob cuz there mama liked sweet ribs. Main danger on ribs is getting them too salty. There aint much meat there guess thats why they call em bones. Real easy to oversalt the little bit of meat which remains if you take away the bones. Just thinking out loud here of course.

bigwheel

Originally Posted by Stewey

My buddies and I got into a discussion this week about rubs. I don't know why, but I get annoyed with the ideas of "rubs." Yes, I some of them are tasty, but what ever happened to simple seasonings? (not to mention, I usually burp the flavor of rubs for about two days after the meal).

For me, I prefer simple seasonings. For example, take a good rack of ribs or a good cut of steak and just add salt and pepper and maybe a couple of other seasonings [I keep my favorite combo to myself ] and that's it! I have never seen a restaurant that simply seasons their ribs. Most restaurants drench them in bbq sauce before and after cooking OR use a rub.

Simple or rubs....your thoughts?

[ironchefin'06]

Seems to me that most restaurants cook the crap out of the ribs, sauce the **** out em and think they are the best in town. Just because they're tender doesn't make them good. To me, good rubs and natural smoke are the way to go. They should still have some texture to them, not completely fall off the bone. That takes the fun out of eating them. As far as the sauce goes, just enough to glaze them a little and let that caramelize real nice and sticky like.

Peace,

Chef Mike

[Devotay]

An excellent article on how to use rubs well is posted HERE

And Part II is posted HERE

[cliveb]

Rubs and seasonings are supposed to enhance, not to mask the flavour of the main dish, be it chicken, meat, fish - or even vegetables.
I personally avoid garlic AND onion powder like the plague. Yukky stuff! If you want to add garlic flavour, use a fresh clove or two, then use your rub.