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In Reply to: rubs posted by kydave. on February 13, 2011 at 06:30:13:
For me, I think a smaller rub won't handle the heat/cooking process so well and will tender to lose it's flavor. Think salt, there's a reason Chefs use Kosher salt to handle the cooking process better and retain it's flavor, unlike table salt.
Uts the "fine" grind at the end of the cook or even as a seasoning after the cook.
Heat tends to cook the flavors out of a lot of rubs/spices.
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