First off! Thanks guys for the vote of confidence and recommendation.
So onto rubs.
All the above is true.
Certain shelf products are good. John Henry's, Tony's, Lotta Bull, Jacks Old South, Dizzy Pig, BGE, Grub Rub, Byrons Butt Rub and may others as well. All basically the same--ingredient-wise. I had so many of them in the beginning that I just mixed all together and all combined they still tasted the same. Frankly, there are so many me-too rubs and sauces out there that no way I intend to compete for shelf space. For our competitions we start from scratch. Why? Because rubs are so easy to make and
freshness counts.
Rubs are like fresh cooked pulled pork. No restaurant can touch fresh cooked and pulled pork or brisket right from the smoker unless they pull it as soon as it's done and serve on the spot. That's why being a judge on the circuit provides you with the best product possible. Nothing wrong with the commercial approach but in most cases, the product has been stored, reheated and thus, loses it's bark and flavor. This is proven at every competition I go to. Vendors never win because they use yesterday's product for turn in. In fact, at this weekends pool party folks wanted my product over the supposed best in town, which sat right beside mine. Why? Because I made the rub the day before and served my product right off my cookers.
We took first place in the states most heated and coveted bbq hash competition last year. I remain convinced it's only because our ingredients to include meat rubs were fresh. I saw a bunch of frozen and bottled stuff being used by others which for me is a no-no in my cookbook.
Freshness rules!!So back to rubs. Same freshness rule applies. The fresher the grind the more oils extracted and the better the rub. Take Sam's recipe as an example, which is an excellent base. If you fresh grind the ingredients he listed and use immediately it will kick any packaged products azzzz right off the shelf. Why? Cos it's fresh and the oils extracted are far more potent.
Guys it's sooooooooo easy to make your own rubs. And as another poster pointed out the ingredients are so basic. Just discover your own personal add-in's. Maybe a little apple, cherry, peach or whatever flair creates your bliss.
Go to
http://www.penzeys.com/ . Order some fresh favorites and course grind. You'll be happy you did and it's fun.
Happy cooking!!
PS and Hint---My rub recipes are no different than any of those listed above. Again, I simply make them fresh and add in what
compliments the meat. I do
NOT sauce the meat which makes the
freshness of the rub all the more important.
And BTW----Often nothing more than salt and pepper is best served.
Okay Stan----your turn!!!!!!!!