A buddy at a competition told me I was overthinking my rubs

I was at the Memphis in May competition last spring and a guy named Dave watched me mixing my rub for like 10 minutes. He just said 'you're trying too hard, pick 3 flavors and let the meat breathe.' I was using 8 different spices trying to be fancy. I dropped down to salt, pepper, and paprika on my last brisket and it took first in my category. Now I keep it simple and adjust cook temps instead of hiding things in the rub. Anyone else had someone call them out on overcomplicating things?

2 comments

2 Comments

lilycraig23d ago

Dave was 100% right. Keep it stupid simple.

tessa36822d ago

Not just simple, simple means you actually understand the problem well enough to cut the fluff.