Q: Dr. BBQ,
How much of an impact on flavor do you think a rub has, considering the fact that I am saucing the meat at the end?
A: Hi Lee,
I think it has a big impact because of the caramelization that occurs during the cooking process. Think of it like a roux, the flavor develops into much more than just flour and fat. Even if you char the sauce at the end it can’t replace that slow caramelized meat and rub combo that we call “bark.”