Rub "Precognition"

Discussion in 'Sauces, Rubs & Marinades' started by insight, Feb 25, 2010.

  1. insight

    insight Meat Mopper

    Is one able to gauge the basic finished/cooked/smoked flavor of a rub by tasting the rub PRIOR to applying it to the meat?

    In other words, can you tell/pigeonhole what yo' food will taste like by tasting the rub PRIOR to smoking it?

    If it's true, then I precognitively noted (tasted) that the paprika negatively affected my first attempt at Jeff's Rib Rub and I will "taste as I go" in the future.

    Thanks in advance.

    (I suppose I could of just asked if you guys taste as you go when you mix up your rubs.) [​IMG]
  2. john3198

    john3198 Smoking Fanatic

    Good question. I will have to try that and see. I think you will get an idea, but the smoke changes everything, so not sure.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    You will get a general idea of how the flavor will be but after smoking and spritzing it will change quite a bit.
    When doing Jeff's rub what kind of paprika did you use?
    Basic store bought paprikas have very little flavor and are best to be avoided, if you want to get the best flavor you should try and find a Spanish or Hungarian (my personal favorite) paprika and give that a try, though go for a sweet or smoked as some hot paprikas can alter the rub to be a bit too spicy for some.
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great reply, concise and informative. I'd follow the suggestions.
  5. timtimmay

    timtimmay Action Team

    I taste the rubs before I put them on. It really only gives me a general idea of which section of the flavor spectrum it is in. Its really nothing like the finished flavor.

    Its kinda like judging how a car performs by listening to what the engine sounds like reved up in the driveway. You can tell about what kind of ride it can offer, but its nothing like hopping in and hitting the road.
  6. bman62526

    bman62526 Smoking Fanatic

    Another factor is how MUCH of the rub you use.

    Some rubs might do better in smaller quantities when applied to meat, where as other milder rubs might do your meat better by laying it on thick.
  7. insight

    insight Meat Mopper

    Very insightful and thought-provoking posts!!!! You folks ROCK as usual! THANKS! [​IMG]

    Now....... why can't my extended family be as magnificent as you guys are, I acks you, huh???
  8. dnovotny

    dnovotny Smoke Blower

    next time take your paprika and place it on a cookie sheet and smoke it..stir it up every hour for about 2-3 hour .. this makes a smokey taste to your meat..think your like it..
  9. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    I too taste my rub before I apply it and make any adjustments as needed. Fire it up brings up a great point about paprika as well. I only use spanish paprika in my rubs as I find it does have more flavor then the standard paprika you find. Although, if I'm just throwing a pork chop on the grill and don't want to throw the smoker box on, I'll substitue the spanish paprika for some smoked.

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