What types of rubs do BBQ judges prefer?

5/9/2013

QUESTION

Hey, first of all I would like to thank you for creating a website that truly does help the up and coming bbq cook that really wants a chance at breaking into the top 10 in contests...and maybe walking with a trophy. Trends are tough to "follow" not knowing if it was a one time table of judges or not....so wow is all I gotta say about having access and feedback from real enthusiasts and judges....with pics to back it up, My question is in regards to Rib Rub flavor profiles. I feel like I've come full circle in my outlook on rib rubs but just want your opinion....are judges preferring more complex with pushing the limit of heat? or are the simpler flavor profiles with the heavy sweetness still scoring high, or a combo. I know its kind of a loaded question and everything is subjective at the end of the day but hey its worth asking.. thanks a lot. Ive gone from 5 ingredient rubs to 16 ingredient rubs and kind of settled in the middle.

Eric Pratt
Florida

Gary Glen link

5/9/2013 02:00:42 pm

Rubs don't matter! Overall taste does. Balance rub, sauce and smoke with a well cooked piece of meat...that's what matters

Paul H (KCBS CBJ & Cook)

5/9/2013 02:01:23 pm

Yeeeeaaup. That's a hard one to answer. I'll just have to give my perspective and you can take what everyone else says and try to average it out to please us all. That's the challenge. There is no one right combination that will get all judges to agree on a 9 for Taste. Remember, trophies come from the 3 judging categories: Taste, Tenderness, and Appearance. Mastering one will not get you a trophy.

But as for my preference, I like a clean profile of flavor that doesn't overwhelm the texture of rib meat with sugar coatings or gritty herbs. I prefer sweet heat, more on the heat side.

The challenge of sweet can lead to evidence of cooking skill, if it's sweet and not blackened, proper temps were used to avoid carmelization of the sugars. A sweet flavor of the rub can be a good indicator of the skill of the cook and if the tenderness and appearance back it up, it will do well with me.

Heat should be applied carefully. Different heaters can cause different reactions with different judges. I grow and love my habaneros, jalepenos, Thai chilis, etc. and like to feel a burn. But when judging at a competition, if your entry is lingering with excessive heat, it's going to score lower because it's potentially bleeding into other entries. Plus, depending on the event there could be an elderly element (The Fountains Blaze-off in MO, for example, is at a retirement home and each table gets a retiree judging) - and for some of them, their tastebuds are so tired that heat would just aggravate them. You have to gauge the competition and adjust your heat levels. Or go for a milder heat element. It's ok to play it safe.

Another thing to consider is that sauce can alter your flavor profile of your rub. If you sauce, and have a good vinegar element in that sauce, you can enhance the heat in your rub accidentally and make it too spicy. That's why most hot sauces have vinegar. Even if you sauce in the box, the heat of sitting in the box and then getting to the table can enhance the spiciness. Hot wings that are hot are spicier than cold hot wings (to me at least).

Lots to consider, eh? I generally avoid the extremes of sweet or heat, chances are there's at least one judge that can't take the heat or doesn't like sweet.

Balance is key.

Paul H (KCBS CBJ & Cook)

5/9/2013 02:12:19 pm

Sorry if the above was just heat & sweet, I coulda gone on forever about flavors.

Ultimately, I'm not judging garlic, onion, or coriander, nor sweet, heat, or in between. I'm judging ribs. A.k.a. Meat. If there's an overwhelming garlic flavor, it scores lower with me in taste because I taste garlic, not pork.

Dan KCBS CTC,MCBJ

5/9/2013 02:06:52 pm

Brown sugar with chilies(not particular,like em all) onion,hot paprika,salt and pepper and a touch of garlic. Maybe add a little espresso if the meat is beef .

Jim H - CBJ SBN/KCBS

5/9/2013 02:16:31 pm

While I can often discern certain components of a rub, the content or even taste doesn't matter. What matters is how the rub enhances the flavor of the meat. For example, a rub that by itself is salty may not come across as salty given the meat, smoke and any sauce that may be present. Bottom line: balance is what's important! If the meat tastes good, it shouldn't be ONLY because of the rub. It should be a combination of elements rendering individual elements as almost non-descript. Remember, we judge meat ... not sauce, rub, smoke or other non-meat elements!

Greg MCBJ/KCBS

5/9/2013 02:16:52 pm

I don't dissect the flavor profile of the rub or sauce. If the finished flavor of the sample is palatable and pleasant, and the meat is tender, that is what counts. You can't win it on rub alone

Keith - CBJ

5/9/2013 02:33:37 pm

Someone above me mentioned balance. Good word to remember. Another reminded - it is a meat contest and not a rub contest. Also very true.

I think the bottom line is to make sure whatever you use only serves to complement and enhance the meat. Too sweet is a turnoff. Too hot - I've seen judges get mad when their palates get burned out for the day by a rib.

Less is more with the rub on ribs that are smoky and cooked right, I think.

Doug KCBS MCBJ & CTC

5/9/2013 03:03:27 pm

I had another Cook/Judge say it best when he said that "He cooks to try to offend the least." Sometimes it is not about being great for one judge, but being good for everyone at the table.

Ike, CBJ/KCBS

5/9/2013 03:08:44 pm

I love rubs that enhance the flavor of the meat because after all bbq is about the flavor of the presented meat. Too much bbq sauce or too much heat will ruin the meat and also sway the judge's score. Keep it simple and you will do fine.

Dick-MCBJ/CTC

5/9/2013 03:19:43 pm

I agree with Keith. The purpose of the rub is to enhance and complement the meat. If the rub overpowers the meat, it is a loser. The cook must also be aware that many people are very sensitive to heat. I personally can stand heat and spice, but many people ( including BBQ judges) dislike any food that is spice hot.
If your rub helps give the rib a nice comfortable flavor, you have a winner. I would suggest trying the rub on many different foods with many people of all ages and get there response. I believe that a rub that adds a low to medium amount of heat (spice), keeps the meat juicy (does not dry out the meat), and adds a mild sauce (not too sweet or vinegar flavor), will best please most judges.
Please remember that we judge meat and if the rub is overpowering or the meat is over sauced it will cost you points.
Hope this information helps you. GOOD LUCK !!!

Frank KCBS MCBJ CTC

5/10/2013 01:13:30 am

The focus must be on the meat. Does the great pork flavor come out? Is it juicy? Any rub used should enhance the meat and be balanced with no one component standing out (sweet, salt, hot, spice, smoke, etc.). Judges do not have the same ability to taste various components. Challenging, but most of the commercial/homemade rubs out there will do the trick if used correctly and the other elements of the cook are well executed. When making rib tips I am often amazed at how good they taste when using only three ingredients - salt, pepper and maybe a little garlic powder.

Tom - CBJ w/ KCBS, MBN, NCPC & comp cook

5/10/2013 02:27:40 am

Like most of the previous judges who have commented on this topic, I am of the notion that the rub (if used) should be only one part of the overall flavor profile of the rib. As has been stated on numerous occasions - this is a "meat" contest and not a rub or sauce or smoke or whatever contest; HOWEVER, I disagree just slightly – as this is a "BARBECUE" contest - thereby ALL components of the "meat" must be taken into consideration. I’ve actually heard a CBJ state that they ignore all the flavor of the entry except the meat – which to me means that they aren’t judging to the intended purpose of the sanctioning organization. The purpose of the rub/sauce/smoke/etc. is to “enhance” the flavor of the meat.

A good balance of meat, rub, sauce, and/or smoke is necessary for a high score in the Taste category. Any dominating flavor that overpowers other flavors will reflect negatively in my score - that includes too much heat/spice.

Don

5/10/2013 03:29:53 pm

I do not like a rub that overwhelms the meat with sweet or heat, there needs to be balance so that the rubs and sauces used are not the star. The meat and the quality of the cook should be what is pronounced and judged. I love BBQ but it is the quality of the preparation that I enjoy, not the products used on the meat. A well prepared meat stands on its own.

cheri kcbs

5/11/2013 04:50:20 am

I don't believe that rub is what we are judging on. It is the overall look, taste, and texture. I do not judge on my personal favorite flavors, if we did that then the competitors would not be judged fairly.

Tina CBJ a d KCBS Cook

5/11/2013 11:18:33 am

A balance of flavor is important. It is hard to get the balance of the salt,sweet and heat and then cordinate with your sauce. I judge based on the Flickr of the meat and not the rub and how well it enhances the meat. Too much salt or pepper or bitter papirika can ruin a good piece of meat. Be sure your sauce (if you use one) goes well with your rub! I also find that large pieces of herbs in a rub can get a bitter taste and a crunchy burnt texture.

Justin IBCA CTBA LSBS KCBS competitor link

8/27/2013 09:41:21 am

A rub can be different from a seasoning. Rubs tend to be lower in salt and you can use them heavier. In my opinion the only discernable tastes in BBQ is salt, sweet and heat and maybe a specialty spice or 2. One of my BBQ secrets no joke is smoking my kosher salt before making the rub that way all you have to do is very lightly smoke the meat. Also another good practice is brine injecting. A low salt solution 4-6% really helps bring out the flavor of the meat. Remember that salt is the carrier of flavor. We also have the GCs to prove it

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