Doublerub

Doublerub, often written as double rub, is a culinary technique used in barbecue to apply a dry spice mixture to meat in two separate passes. The term is more commonly spelled with a space or hyphen, but variants without a space appear in some recipes and blogs.

Procedure and use: After patting the meat dry, an initial layer of dry rub is applied and massaged to distribute it evenly. The meat is then allowed to rest, sometimes in a refrigerator, to let the flavors adhere. Before cooking, a second layer of rub is applied. This second rub can emphasize different flavor notes—such as sweetness, heat, or smoke—and may contribute to a thicker crust or bark as the meat cooks.

Purpose and characteristics: The two applications build layered flavor and enhance crust formation. The second rub often introduces additional sugars, salt, or spices to refine the overall profile and help sustain seasonings through the cooking process. The exact composition and timing of the two applications vary by recipe, regional style, and personal preference.

Notes and variation: The term is most common in American barbecue communities. It is distinct from a single, continuous rub and from marinades or brines, which involve different methods of flavoring. Doublerub techniques can be adapted for different meats, including pork, beef, and poultry, depending on the desired flavor and crust.