That chat with a line cook about seasoning paste vs. dry rub changed my whole approach

I was breaking down a case of pork shoulders last Tuesday at 6 AM and this kid Kevin (22 years old, been cooking 4 years) tells me he thinks dry rubs are a scam for BBQ. He said the paste method locks in way more flavor because it has acid to break down the meat surface. At first I laughed it off, but then I tried it on a batch for our Sunday special and the texture was genuinely better (we sold out by 2 PM). Has anyone else switched to paste or am I just late to the game?

2 comments

2 Comments

mason.margaret10d ago

Switched about a year ago and haven't looked back. The paste gives you that deeper flavor that dry rub just can't match, especially on pork.

oliver8118d ago

@mason.margaret what paste do you use that gives that deeper flavor?