Can’t taste different rubs

[k1o2l3e4]

I’m cooking on a uds that I put together. I feel like I can’t taste the different rubs I try at all. I was putting chunks of wood on but decided to stop thinking I might be putting too much and covering up the rubs but they seem to taste the same. Any idea why this is or what I am doing wrong. I tried sprinkling a little of the rub on again after I unwrapped them last time and could taste the rub then.

 

[bill ace 350]

How heavy are you putting it on?

Generally I rub chicken and ribs, and put a fairly heavy coat on..

Lightly oil the chicken first and coat of mustard on the ribs.

 

[voyager 663rd]

Gotta know: can't taste the mustard if used. It's only meant to hold the rub on BUT if you let the rub sit for an hour or so while your smoker is coming up to temp, the salt will draw out some moisture and the rub will stick "naturally" to the meat.

 

[whistlepig]

If I put too much rub on it takes away from the taste of the meat. A good rub can taste bad if too much is used.

 

[chef k-dude]

You didn't tell us what you are smoking, only that you wrapped whatever meat that is. I stopped smoking the smithereens out of stuff years ago. Some people use so much smoke you are still burping it up for days.

I dont think I have ever bought a rub and you didn't tell us what those were that you are using that you cant taste either. Rubs are to enhance the meat flavor, not overtake the flavor of the meat, so they are supposed to kind of be in the background with the exception of rub forward presentations which can be dusted right before plating or served at the table for shaking over the meat.

 

[thirdeye]

I’m cooking on a uds that I put together. I feel like I can’t taste the different rubs I try at all

Is the lack of rub flavor only when cooking on the new UDS?

Meat cooked on drum smokers (especially larger barbecue meats) have a unique flavor from the fats dripping into the coals. The flavor is similar to real "open pit" barbecue. Maybe that is confusing your taste buds?

 

[normanaj]

The amount of time your rub sits on the meat makes a big difference.Minimum for me is overnight but I usually will go 24hrs.

 

[millerbuilds]

The amount of time your rub sits on the meat makes a big difference.Minimum for me is overnight but I usually will go 24hrs.

Agreed, I like to Dry brine, so I put the salt on 24 hours out. Then 10-12 hours out I add the rest of the rub and back to the fridge.

For what it is worth, for the UDS, couple things I have learned over the last 10 years of running a drum:
1- Charcoal must be well lit and do not add food until the white smoke goes away and you are at temp for 30 minutes
2- It does not take much wood in a UDS, I find it amazing what 2 small chunks will do.
3- Kingsford for what ever reason changed for me in 2020 and ruined meat in the UDS. I would literally add zero wood and my wife would complain that all she could taste was bitter smoke (I did not find it that bad, but it was not great) we switched to B&B Briquettes and have not looked back.
4- Make sure your food has been out and warming to room temp for 30 - 60 minutes.

- Jason