Testing New Rubs

[krj]

So what is your go to way to try out new rubs you have bought or made yourself?

 

[normanaj]

I put the rub on food,cook it and then eat it.

 

[thirdeye]

For a taste test of a new rub or when in the building mode of a home-made rub I will cut some strips of flour tortilla and lightly brush them with melted butter, then sprinkle the rub on. In a pan I warm them with the rub up, then flip for about 10 seconds, then do my taste test.

It's funny because with very few exceptions I rarely use a rub the way it's advertised. For example I have a Canadian Chicken rub I like on pork. And a sweet rib rub I like on winter squash. I don't know if you have used Plowboy's Yardbird rub, but I was one of the beta testers. When the final product came out it was touted as a chicken rub, then Todd won the American Royal and had used Yardbird on chicken and pork entries. Needless to say Yardbird became very popular but he changed the label.... it was still Plowboy's Yardbird but he added "Designed for chicken, great on pork".

 

[krj]

For a taste test of a new rub or when in the building mode of a home-made rub I will cut some strips of flour tortilla and lightly brush them with melted butter, then sprinkle the rub on. In a pan I warm them with the rub up, then flip for about 10 seconds, then do my taste test.

It's funny because with very few exceptions I rarely use a rub the way it's advertised. For example I have a Canadian Chicken rub I like on pork. And a sweet rib rub I like on winter squash. I don't know if you have used Plowboy's Yardbird rub, but I was one of the beta testers. When the final product came out it was touted as a chicken rub, then Todd won the American Royal and had used Yardbird on chicken and pork entries. Needless to say Yardbird became very popular but he changed the label.... it was still Plowboy's Yardbird but he added "Designed for chicken, great on pork".

Oh that's a rather smart way of testing. There are about 5 or 6 rub recipes I want to try out and it's not really feasible to do multiple butts/ribs...tasty but not feasible. I had considered doing small cheap cuts of the three main proteins just to see how the rubs pair with at least the flavor of each meat along with the addition of the smoke. But I do like how economical your tortilla suggestion is.

 

[Buckeye02]

For a taste test of a new rub or when in the building mode of a home-made rub I will cut some strips of flour tortilla and lightly brush them with melted butter, then sprinkle the rub on. In a pan I warm them with the rub up, then flip for about 10 seconds, then do my taste test.

It's funny because with very few exceptions I rarely use a rub the way it's advertised. For example I have a Canadian Chicken rub I like on pork. And a sweet rib rub I like on winter squash. I don't know if you have used Plowboy's Yardbird rub, but I was one of the beta testers. When the final product came out it was touted as a chicken rub, then Todd won the American Royal and had used Yardbird on chicken and pork entries. Needless to say Yardbird became very popular but he changed the label.... it was still Plowboy's Yardbird but he added "Designed for chicken, great on pork".

It had been about a year since I had any of the Yardbird rub. I seen some at Meijer and grabbed one. I was shocked at the taste. I ruined a rack of ribs. There was so much salt in it this time my wife nor myself could eat the ribs. Which is weird because that was one of my go to rubs

 

[thirdeye]

Oh that's a rather smart way of testing. There are about 5 or 6 rub recipes I want to try out and it's not really feasible to do multiple butts/ribs...tasty but not feasible. I had considered doing small cheap cuts of the three main proteins just to see how the rubs pair with at least the flavor of each meat along with the addition of the smoke. But I do like how economical your tortilla suggestion is.

As a minimum it lets you know if one particular flavor is lacking. For example I make my own Garlic Pepper Seasoning, and a Sweet Garlic Pepper Seasoning. I have no issues in adding a layer of either one of those, then adding a layer of a store-bought rubs onto ribs or something. For me layering is much easier than figuring out one rub that has all the flavors I want.

 

[thirdeye]

It had been about a year since I had any of the Yardbird rub. I seen some at Meijer and grabbed one. I was shocked at the taste. I ruined a rack of ribs. There was so much salt in it this time my wife nor myself could eat the ribs. Which is weird because that was one of my go to rubs

That's odd, I wonder if something went haywire when it was packaged. I haven't had any Yardbird for a couple of years.

 

[TNJAKE]

Pork tenderloins are a cheap vessel for trying out new rubs. I like thirdeye idea as well

 

[krj]

Pork tenderloins are a cheap vessel for trying out new rubs. I like thirdeye idea as well

I was considering doing strips of pork tenderloin, boneless chicken thighs/breasts, and maybe some stew meat for the beef. I'm not looking for amazing flavor and texture from the meats, moreso just to compare how well Rub Potion #5 is on the 3 types of meat. If RP#5 tests good on pork but not on chicken or beef, then try it on ribs or a butt.

 

[normanaj]

Pork tenderloins are a cheap vessel for trying out new rubs.

Absolutely.

I will buy larger pieces and cut them into 3 or 4 chunks and experiment.

 

[Buckeye02]

That's odd, I wonder if something went haywire when it was packaged. I haven't had any Yardbird for a couple of years.

That's kind of what a chalked it up too. I'll buy another one here later on this summer and see if it's any different

 

[browneyesvictim]

Its complicated... Generally speaking I treat seasonings different than rubs. not a hard fast rule, but I usually "season" if I am grilling and "rubbing" if smoking. However, I will try a new rub (small batch) on grilled pork steaks or chicken parts, then adjust from there. then work into making larger containers of it. Works for me this way. In fact I just dialed in a Moroccan spice rub now that is fabulous! Oh... and I've converted all my rubs to sugar free versions and cant tell the difference! I've lost 30 lbs already.

 

[bbqbrett]

I usually just try out new rubs when I cook chicken. Either on the smoker or in the oven. Cook some with a rub I use a lot and a couple of pieces with the new stuff. Then I can have a direct comparison at the time I eat the food.

 

[SlickRockStones]

I love rub. When i get a new rub I like to pour some out on a plate and inspect it. THen I spread it out in a line with a knife and just look at it some more. It smells good. Final test would be to dab my finger in it and ............hot damn! Spicy Apple is good #@&$!

 

[TNJAKE]

I love rub. When i get a new rub I like to pour some out on a plate and inspect it. THen I spread it out in a line with a knife and just look at it some more. It smells good. Final test would be to dab my finger in it and ............hot damn! Spicy Apple is good #@&$!

Sounds like how I used to test "rub" back around 1998 lol

 

[Fueling Around]

My first criteria in rubs is sugar. I don't like sugar. Second is salt. It needs to balance not lead the flavor
Well, guess who stopped purchasing $10 bottles of spice?
Wife and I went spice shopping last Saturday. $45 for a medium brown paper bag.

OH 40 + years ago I used to sample ... spice, think of the book and movie Dune before you judge me ... and Jake.

 

[Winterrider]

was considering doing strips of pork tenderloin

This is what I do

 

[tallbm]

So here's my $0.02.

Seasoning or rubs (same thing to me lol) for chicken and pork are almost always interchangeable.
So I would figure out what kind of seasoning/rub I was trying to make.

Chicken: I would then try on 2 different pieces of chicken:
-Boneless Skinless Chicken breast cut into strips or fillets no thicker than your index finger. Why cut like this? Because they grill up an roast up fast and easy this way without needing to be brined and allow you to get a true taste test of your seasoning on white chicken meat.

-Chicken quarters - covers both drum and thighs and skin so all bases covered for flavor


Pork: I would try on thin cut pork chops. Why? They can be grilled or skillet cook up or be cubed up and cooked in a skillet and again give you a true taste test in a quick and easy manner. Also they are cheap.


Beef: This is tricky.
-Sirloin Steak - I would try on sirloin to grill up to understand how it taste on steak. Sirloin is usually less expensive and is a real steak but it's just lean. You would hate to have a horrible rub tasted on a good ribeye steak thereby ruining it and spending more money

-Ground meat burgers - make some patties that are about as thick as your thumb. Season on each side and grill or skillet cook. This will give you a general beef flavor that can be roughly understood for all beef that IS NOT steak.


Last but not least. If you want an all purpose all meat seasoning, you can't go wrong with Salt, Pepper, Onion, Garlic (SPOG). Then you add a seasoning or 3 to take that flavor in any direction you desire (Asian, Italian, Tex/Mex, Steak/Chop, etc.)