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Just had a convo with a caterer that made me rethink my whole rub approach
Was talking to this guy Jerry who does comp BBQ in Kansas City last weekend. He told me I was way overthinking my rub by using like 15 different spices and that simple is better for bark. Said he only uses salt, pepper, and a touch of garlic on his brisket and wins plaques with it. Got me wondering how many of us are just piling on ingredients because we think more is better. Has anyone else had a caterer or pitmaster tell you something that made you strip it all back?
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jason32810d ago
Did you try cutting back just to see what happens?
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claire9589d agoMost Upvoted
Why would I cut back just to see what happens? That's like poking a hornets nest to see if they're actually mean... If it's working fine right now, why risk getting into a bad place mentally or physically just for an experiment? I've tried that before with caffeine, ended up with blinding headaches and zero focus for a week. If something's keeping you stable and functional, I'd say leave it alone unless there's a real problem.
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