- Feb 22, 2010
- 5
- 10
I have been reading the entries on rubs and have tried some of them and found 1 or 2 that I really like. However I have also read that some styles or types of rubs are appropriate for certain meats like a chicken rub, or a rib rub or a brisket rub, is there any validity to this view and if so want are the factors to consider when “building” a rub for a given meat?