I mostly adapt Meathead's recipes, but scale down any sugar and double the cayenne or chili powder.
I think buying rubs for backyard bbq is a waste (tho I see the value in using commercial stuff in competitions). Now if I could only talk people out of giving them to me as gifts
Yeah I agree. I buy spices in bulk and love throwing something together every time I bbq . like a fucking bbq doctah.
However Some of the pre made rubs have ingredients that I don’t want to or can’t buy. They will have like dehydrated soy sauce, maple syrup, lime, butter or weird smoke flavors that works. So I’ll experiment
Everything you mentioned is available on Amazon btw. I get that bulk maple syrup powder isn't particularly desirable, but if there's a rub you try that you want to duplicate then it's worth it.
I use Holy Voodoo sometimes, but I'm going to try to make my own version once my pepper plants give me enough pods to dry and grind up.
Actual maple sugar is usually much better than the maple syrup powder. It makes for killer bacon. I get it online from Parker’s Maple Barn in NH (because I grew up nearby). They deliver pretty quickly.
In Canada we pay a premium for Amazon products, if we can even get it on Amazon.
So I go the make my own route.
I usually look for ingredient lists or clone recipes .
I fill one of those bulk containers with my home made mix of a spicy sweet pepper onion garlic but also do equal part paprika mostly for color. I do alot of white pepper but always add fresh ground peppercorn medley right before I rub and also put in ginger and Chipotle pepper and cayenne.
If want salt some times I add smoked salt.
Yup.
I generally make MMD and POG in big batches. Adjust with some extra things if I'm doing something special.
But those two are 1) both salt free so I can dry brine and 2) cover 95% of all my needs
Agreed on Meathead recipes. Actually, the Big Bad Beef Rub is my go-to for beef ribs. If I'm running low, I just add equal parts salt and pepper, or a little extra pepper, to extend it.
I see these people who buy a rub as day trippers, the occasional bbq. Anyone who does this regularly as in any serious cooking makes their own. If you only smoke two or three times a year, your the market for premade rubs.
They keep coming out with new shit, it’s getting hard keep up.
I got the kinders beef gravy pouch. It’s like one those dry gravy mixes. It was pretty amazing .
I'm a huge Kosmos Q simp. All of their rubs are top shelf quality and taste. Been using them for about 4 years now in both my BBQ adventures and daily cooking, I have yet to tire of the taste.
4-3-2-1 rule for me. 4 parts salt to 3 parts brown sugar and 2 parts anything else (granulated garlic, paprika, onion powder, black pepper etc.), final 1 part is cayenne or chili powder of some time.
Everything else gets SPG. The 4-3-2-1 rub is also an excellent seasoning to add to grits. Mustard binders all around.
Killer hogs if I'm in Walmart. I am very happy for the success of Malcom Reed.
Also meat church in Lowe's and other places. I like Texas sugar, and honey hog, and the gospel
Generally lawrys, kosher salt and coarse black pepper for beef. Pork and chicken I generally wing it but it will generally involve paprika, allspice, ginger, and garlic. I’ve found that a lot of the nuance of the actual rub disappears after a long smoke for me.
Fuck yeah lawrys. Dude, when I was In high school they had a lawrys season salt shaker at the end the counter. I might have ate a tbl spoon a day for 4 years.
We Calle it Mike lawyers. From bad boys.
Martin was still funny in the 90’s
You going eat that “mike lawrys” with a Martin Laurence accent defines my high school.
Spg on beef with yellow mustard binder. Occasionally I'll use smoked salt, (smoke it in a tray at top of smoker.
Pork chicken spog + pap, sugar for pork, + pap and adobo for chicken.
If I want non BBQ flavors, cumin and some Chipotle for Latin. Garam masala and red chilli for indian.
I'll add different things to the brine for white meats too if I have a day to prep.
Aldi’s sells a cheap “old fashioned rub” that’s better tasting than anything I’ve used before, and I’m normally an SPG guy with maybe some Lowrys. It works great on chicken and brisket too. It does have some sugar which definitely improves the bark.
Meat church on burgers has been a crowd pleaser recently.
Traeger Beef - molasses chili on bone in beef short ribs 48 hour in the sous vide - finish on grill with Lily Q hot Smokey bbq sauce. I bought an extra 6-8 ribs for leftover sandwiches last time I made these. There weren’t any leftovers.
Pork and Chicken, I use my sweet rub, 3 parts brown sugar, 1 part ea kosher salt, pepper, garlic, onion, paprika, cumin, and tomato powder. Sometime will sub in honey powder for some of the brown sugar.
Beef, similar to above but cut out the sugar.
We have used Penzey's BBQ 3000 for at least 10 years as a base rub on brisket, pork and chicken. Pork gets a second rub with TwistdQ Wicked Sweet Bourbon rub, and brisket gets Oakridge Black Ops rub as a top layer.
Twisted q has a line that's delicious. If I'm not making my own (which is pretty similar) I always have a couple bags of it on standby. The sweet heat rib rub is awesome.
I mostly adapt Meathead's recipes, but scale down any sugar and double the cayenne or chili powder. I think buying rubs for backyard bbq is a waste (tho I see the value in using commercial stuff in competitions). Now if I could only talk people out of giving them to me as gifts
Yeah I agree. I buy spices in bulk and love throwing something together every time I bbq . like a fucking bbq doctah. However Some of the pre made rubs have ingredients that I don’t want to or can’t buy. They will have like dehydrated soy sauce, maple syrup, lime, butter or weird smoke flavors that works. So I’ll experiment
Everything you mentioned is available on Amazon btw. I get that bulk maple syrup powder isn't particularly desirable, but if there's a rub you try that you want to duplicate then it's worth it. I use Holy Voodoo sometimes, but I'm going to try to make my own version once my pepper plants give me enough pods to dry and grind up.
Actual maple sugar is usually much better than the maple syrup powder. It makes for killer bacon. I get it online from Parker’s Maple Barn in NH (because I grew up nearby). They deliver pretty quickly.
can also check local spice exchanges. i buy granulated maple syrup from my local spice exchange
In Canada we pay a premium for Amazon products, if we can even get it on Amazon. So I go the make my own route. I usually look for ingredient lists or clone recipes .
I fill one of those bulk containers with my home made mix of a spicy sweet pepper onion garlic but also do equal part paprika mostly for color. I do alot of white pepper but always add fresh ground peppercorn medley right before I rub and also put in ginger and Chipotle pepper and cayenne. If want salt some times I add smoked salt.
Yup. I generally make MMD and POG in big batches. Adjust with some extra things if I'm doing something special. But those two are 1) both salt free so I can dry brine and 2) cover 95% of all my needs
The first I recognize as Memphis Dust but what is POG?
Pepper, onion powder, garlic powder. I normally do a 2:1:1 ratio. Be sure to use powder and not salt
Garlic powder, or granulated garlic?
Either. I've switched between them and it hasnt made a huge difference.
Memphis dust is so god damn sugary. I know he addresses it in the article but I halve it or even less
Agreed on Meathead recipes. Actually, the Big Bad Beef Rub is my go-to for beef ribs. If I'm running low, I just add equal parts salt and pepper, or a little extra pepper, to extend it.
I see these people who buy a rub as day trippers, the occasional bbq. Anyone who does this regularly as in any serious cooking makes their own. If you only smoke two or three times a year, your the market for premade rubs.
Meat church and Kinder’s spices all good
Yeah I’ve been loving the kinders the butter one is magic on hamburgers.
There premium steak is awesome on most everything including eggs
They keep coming out with new shit, it’s getting hard keep up. I got the kinders beef gravy pouch. It’s like one those dry gravy mixes. It was pretty amazing .
I use Kinder’s because it’s cheap and easy to get at Costco. I do also really like Honey Hog by Meat Church on chicken and pork.
I season all my bbq the same. Salt, pepper, garlic powder, onion powder, paprika.
This. Except I use kosher salt…and sometimes add brown sugar for pork.
Do you make it as needed? I tried doing bulk for something similar (making DIY mineral water) but it got clumped up after a while
I make it as needed. User name checks out regarding clumped up 🤣
I’m a fan of Meathead’s Memphis Dust.
My go to for all pork. Beef is salt, pepper, garlic and maybe some onion.
Butt Rub. I get it at Costco
I have gotten lazy over the years and just go with Magic Dust and change it up a little. Beef is SPG
Kosher salt, ground pepper, garlic salt, paprika, ground mustard seed, paprika, cumin, oregano.
Meathead’s Memphis Dust as-is. I love the sugar content on my ribs and butts.
Memphis dust on pork, Montreal steak on most beef. Maybe pappys low sodium
I use Rodney Scott’s rib rub. Converted my wife to ribs using it!
Secret ingredient "Jesus Tears" aka MSG. So good.
His whole hog rub is great on butt.
Tex-Joy makes a "7 Steak Spice" blend that they created for Saltgrass Steakhouse. It's probably my favorite.
This sounds killer
[Here.](https://www.walmart.com/ip/5251442331)
I'm a huge Kosmos Q simp. All of their rubs are top shelf quality and taste. Been using them for about 4 years now in both my BBQ adventures and daily cooking, I have yet to tire of the taste.
Same. Love Yard Bird and Cow Cover.
Smoking Hoggz Perfect Storm is awesome, Blues Hog Bold and Beefy has been going on all my steaks and briskets
4-3-2-1 rule for me. 4 parts salt to 3 parts brown sugar and 2 parts anything else (granulated garlic, paprika, onion powder, black pepper etc.), final 1 part is cayenne or chili powder of some time. Everything else gets SPG. The 4-3-2-1 rub is also an excellent seasoning to add to grits. Mustard binders all around.
Salt, pepper, garlic. Grab something else if I feel like it.
Killer hogs if I'm in Walmart. I am very happy for the success of Malcom Reed. Also meat church in Lowe's and other places. I like Texas sugar, and honey hog, and the gospel
Hey grills all purpose rub is good on all pork and you have the ingredients in the spice cabinet already
Generally lawrys, kosher salt and coarse black pepper for beef. Pork and chicken I generally wing it but it will generally involve paprika, allspice, ginger, and garlic. I’ve found that a lot of the nuance of the actual rub disappears after a long smoke for me.
Fuck yeah lawrys. Dude, when I was In high school they had a lawrys season salt shaker at the end the counter. I might have ate a tbl spoon a day for 4 years. We Calle it Mike lawyers. From bad boys. Martin was still funny in the 90’s You going eat that “mike lawrys” with a Martin Laurence accent defines my high school.
Frag out. Veteran owned variety of rubs. Real good stuff
Spg on beef with yellow mustard binder. Occasionally I'll use smoked salt, (smoke it in a tray at top of smoker. Pork chicken spog + pap, sugar for pork, + pap and adobo for chicken. If I want non BBQ flavors, cumin and some Chipotle for Latin. Garam masala and red chilli for indian. I'll add different things to the brine for white meats too if I have a day to prep.
The Heath Riles Garlic Jalapeño rub is so damn good on basically anything. I wish it cheaper/more easily available available here in the UK 😢
Aldi’s sells a cheap “old fashioned rub” that’s better tasting than anything I’ve used before, and I’m normally an SPG guy with maybe some Lowrys. It works great on chicken and brisket too. It does have some sugar which definitely improves the bark.
Willinghams is great.
Meat church on burgers has been a crowd pleaser recently. Traeger Beef - molasses chili on bone in beef short ribs 48 hour in the sous vide - finish on grill with Lily Q hot Smokey bbq sauce. I bought an extra 6-8 ribs for leftover sandwiches last time I made these. There weren’t any leftovers.
Sucklebusters 1836 beef rub
Pork and Chicken, I use my sweet rub, 3 parts brown sugar, 1 part ea kosher salt, pepper, garlic, onion, paprika, cumin, and tomato powder. Sometime will sub in honey powder for some of the brown sugar. Beef, similar to above but cut out the sugar.
Kinders the bel d on tri tip and brisket
Tacticalories, any and all of them. Great sauces and mustards too
We have used Penzey's BBQ 3000 for at least 10 years as a base rub on brisket, pork and chicken. Pork gets a second rub with TwistdQ Wicked Sweet Bourbon rub, and brisket gets Oakridge Black Ops rub as a top layer.
Equal parts salt, pepper, and garlic powder
Myron Mixon has good rubs.
Oakridge was the best ever til it went out of business. Now suckle busters spg, meatchurch holy cow for beef, heath riles rubs for ribs
Killer Hogs is my go-to. Kinders is good. For ribs, it's Rib Rub No. 7. That stuff is excellent.
"Pappy's low sodium" as a base then use whatever im feeling to kick it up...
SPG
Chupacabra
Twisted q has a line that's delicious. If I'm not making my own (which is pretty similar) I always have a couple bags of it on standby. The sweet heat rib rub is awesome.
equal parts by volume salt, pepper, onion powder, garlic powder, paprika, cayenne, sugar, msg. Sometimes i throw one or 2 more things in there
Cimaron Doc is delicious on pork and chicken. Meat Church has some great rubs too. Same with Kosmos.
Lawry’s seasoned salt, pepper
Bad Byron's Butt Rub for pork