Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Barbeque Rub?

What do you use? I just mix brown sugar, with whatever spices seem good at the time.

paprika, salt, black pepper, raw sugar, and cayenne pepper

I like salt and pepper.

Salt and pepper here as well.

Sometimes I’ll spice it up a bit. Add a little garlic, chili powder, sugar, and coffee.

For red meat I've tried a bunch and settled on this from a Bobby Flay recipe.

3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper

I use sugar, paprika, thyme, rosemary, powdered hot pepper, season all salt. I mix it is a pint container. It is never the same, but usually tastes the same after smoking. I use a lot of it.

I love celery seed, but don’t particularly enjoy it on bbq. Don’t know why.

Smoked paprika is great stuff! That and a bit of celery seed is killer in scrambled eggs!

This is my favorite on most anything cooked low and slow.
Dr BBQ's (Ray Lampe) Big Time Rub
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup firmly packed brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
2 tablespoons ground nutmeg

For pork butt's and the like, I use Byron's butt rub mixed with a little Alpine Touch seasoning. About 3/4 butt rub with 1/4 Alpine Touch.

I smoked a pile of 1" thick pork chops for our SIL's grooms supper and used a rub I created by mixing a bunch of chit together that was really, really good. Sure wish I had written that down!

If a brisket, Montreal Steak seasoning. Babyback ribs--then Dr. BBQ. Full spares--salt & pepper.

For dry rubs I’ve always found less is more. Obviously there are thousands of combos. I try not to do more than three or four spices at a time.

OK Pugs

NOW I'm salivating!

12 parts salt, two parts granulated garlic, one part pepper by volume. This is the basic for "Santa Maria Style BBQ", which originally came From the ranches in Nipomo & Guadalupe CA.

The Swiss, Jocko's, Far Western, Shaws have made a stadium full of money using this on aged meat for fifty years at their restaurants and it is simple to make. Sometimes I'll add a bit of Lowrey's to the basic mix for chicken or pork.

Sheeeet Allan..........................................

Gonna try that.

My wife makes a really good Cajun rub, I'll se if I can get the ingredients list.

I make my own, too . . . I make up a good sized batch and store it in an air-tight container until I use it all and need some more.

2 cups - Morton Tender Quick salt
3/4 cup - dark brown sugar
1/8 cup each - ground black pepper, dried rosemary, dried thyme, dried sage and dried marjorum.
Grind the spices in a food processor and add the salt and brown sugar to mix . . .

I like sage a lot, so usually add more. Sometime ground cayenne finds its way in, but not often.

I dry rub the intended victims, wrap and store in the fridge for at least 4 hours for smaller cuts and overnight for larger cuts. Works good on pork butts, pork ribs, bison ribs, beef ribs and poultry of all kinds. Personally, I'm not fond of beef brisket but I think it would do well with that, too.

There are so many good commercial rubs on the market right now that it's not worth mixing your own. I personally know the guys that won the KCBS Team of the year in 2016 and 2017 and the American Royal in 2017. They both use a combination of off the shelf rubs. In fact if you go to Penzy's and buy all the stuff you need you would have a $80.00 bag of rub. Just my opinion of course, if you want to make your own, carry on.

Mike

Memphis dust. Google it. Fantastic.

There's a lot of garbage in pre-mixed rubs. I usually mix my own.

Having said that, got some from these guys as a corporate gift or something. Interested enough in it that I might order some more.

https://www.oakridgebbq.com/