What the recipe doesn't tell you
Flavour Building
The principle underlying every BBQ rub in this database — the specific layering of salt, sugar, pepper, and aromatics applied to meat before smoking. Sugar caramelises; salt seasons; pepper provides heat; paprika provides colour; garlic and onion provide savour. The rub is the bark's precursor.
The complete professional entry for The Rub: Dry Spice Application Technique: quality hierarchy, sensory tests, cross-cuisine parallels, species precision.
Read the complete technique → Why it works →