In a lot of BBQ, the rub is a flavouring component and the sauce is a finishing component. Think dry marinade. The rub typically doesn't burn in a conventional BBQ because of the humidity in the cooking environment. If you wanted to get a similar effect to BBQ, I'd put on the rub and let the flavours penetrate into the meat overnight, then wash it off and dry the meat before vacuum sealing and cooking it sous vide. Then dry and sear on high heat (deep frying gives excellent results) and then apply a sauce.
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In as lot of BBQ, the rub is a flavouring component and the sauce is a finishing component. Think dry marinade. The rub typically doesn't burn in a conventional BBQ because of the humidity in the cooking environment. If you wanted to get a similar effect to BBQ, I'd put on the rub and let the flavours penetrate into the meat overnight, then wash it off and dry the meat before vacuum sealing and cooking it sous vide. Then dry and sear on high heat (deep frying gives excellent results) and then apply a sauce.
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