A caterer in Tulsa told me my rub was too polite and he was right

He said I was using five spices when the meat needed three, and after I cut it back to salt, pepper, and a little smoked paprika on a brisket last Saturday, the bark actually came out darker and the folks at the church fundraiser asked what I changed, so has anyone else had to simplify a recipe to make it better?

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stellam891mo ago

Three spices on a pork butt changed everything for me last summer.

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hugog431mo ago

Did you ever feel like you were just throwing stuff in there to sound fancy at cookouts? I used to put like seven things in my rub and honestly nobody could tell the difference, the meat just tasted busy. Cutting it down to three let the brisket actually taste like beef, which is kind of the point.

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