Ingredients For Rub/Marinade vs. Sauce?

Discussion in 'Sauces, Rubs & Marinades' started by deke dirt, Jun 3, 2010.

  1. deke dirt

    deke dirt Newbie

    Good folk,

    I am studying some books on flavor affinities and am thinking about making my first sauce.

    However, if I have a set of complimentary ingredients I decide I want to use, to go with my (say) pork spare ribs, how should I decide which ingredients should go into the rub/marinade and which should be used to create a sauce?

    Do you all have a simple method for deciding this?  Or does it even matter?

    Hope you can help!

    Thanks,

    Derek
     
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I have a very simple method -your decision should be based on what tastes good to you. My advice is to do some research on rubs, marinades and sauces, mix up some that appeal to you and give them a try or post here and ask for opinions on the recipe. If it tastes good it is good IMO.
     

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