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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: LightningBoldtz on January 09, 2018, 08:20:32 AM

Title: Let's talk Rubs
Post by: LightningBoldtz on January 09, 2018, 08:20:32 AM
OK so as I am watching the videos from "All things BBQ" and watching his use of small batch rubs, which look amazing I am starting to wonder if I should change my method of rubs.

My MO has traditionally been to buy what I can find on sale, but when we are talking McCormicks rubs who knows the age of the batch.

I have considered doing my own rubs but honestly, I think the spices would go stale by the time I use them up. 

So now I am thinking small batch rubs might be the way to go.  What do you do?
Title: Re: Let's talk Rubs
Post by: Mike in Roseville on January 09, 2018, 08:36:12 AM
I make my own and buy commercial examples.

Honestly though, for most people, commercial rubs are a better deal. They are usually fresh and fine-tuned if you buy them from a BBQ site.

You can run into “freshness” issues buying individual ingredients as well when trying to build your own.

Buying commercial rubs in bulk quantities can even be a better deal if you cook large quantities, do competitions, or cater.

I have really changed my tune on buying commercial rubs. Try some small bottles or samples of a few and see what you like.


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Title: Re: Let's talk Rubs
Post by: JDann24 on January 09, 2018, 08:43:18 AM
I make a couple batches a year of the Memphis Meathead Dust. Goes great on pork and chicken.
Title: Let's talk Rubs
Post by: HoosierKettle on January 09, 2018, 09:00:26 AM
I’ve always used Tony’s mixed with brown sugar for pork and chicken and make one time batches. I’ve used several rubs and all are good but I’ve gone back to my original way.

I’ve combined all my commercial rubs into one shaker and use it once in awhile.

I will lay down a base coat of equal parts kosher salt and medium grind pepper on my pork and I think that has made the biggest difference in end product.


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Title: Re: Let's talk Rubs
Post by: hawgheaven on January 09, 2018, 09:09:44 AM
I use Mad Hunky rubs and brines exclusively... Check them out!

http://madhunkymeats.com/ (http://madhunkymeats.com/)
Title: Re: Let's talk Rubs
Post by: LightningBoldtz on January 09, 2018, 10:28:13 AM
I use Mad Hunky rubs and brines exclusively... Check them out!

http://madhunkymeats.com/ (http://madhunkymeats.com/)

I think they are Michigan made, bonus for me
Title: Re: Let's talk Rubs
Post by: LightningBoldtz on January 09, 2018, 10:36:39 AM
I use Mad Hunky rubs and brines exclusively... Check them out!

http://madhunkymeats.com/ (http://madhunkymeats.com/)

Hawg Heaven
08/31/2012

Okay, here’s where I’m at… this stuff ROCKS!!! I compete in BBQ competitions, and have been in the middle of the pack with the results. Since I’ve started using this rub on my ribs, I have been in the top 10… A win is coming up Rich, I know it! Not only is this an excellent rub for pork and ribs, but an excellent rub on chicken and beef. It is an overall great base to start with, if you wish to add your own twist to it… don’t be afraid, it will take it! Try it folks… believe me, it truly ROCKS!!!
Title: Re: Let's talk Rubs
Post by: PorkPatrol on January 09, 2018, 10:56:52 AM
I like to keep my rubs simple. Salt. Pepper. Olive oil. Mayyyybe some brown sugar and granulated garlic. Doesn’t go stale because I use all of those ingredients continually. Plus, I feel as if many spices nuanced flavors are lost in the smoke.
Title: Re: Let's talk Rubs
Post by: michaelmilitello on January 09, 2018, 02:35:34 PM
I have settled on making my own.  I have two I use primarily.   The first is 1/2 black pepper, 1/4 kosher salt, and 1/4 seasoned salt.   I use this for briskets.  The second is a homemade version of harry soo’s slap yo daddy rub tweaked to my liking.   I use this on pork and chicken. 


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Title: Re: Let's talk Rubs
Post by: michaelmilitello on January 09, 2018, 02:39:01 PM
I have settled on making my own.  I have two I use primarily.   The first is 1/2 black pepper, 1/4 kosher salt, and 1/4 seasoned salt.   I use this for briskets.  The second is a homemade version of harry soo’s slap yo daddy rub tweaked to my liking.   I use this on pork and chicken. 


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[/quote
Here’s the slap yo daddy rub.  It’s pretty simple.  I omit the cumin.  You can dial up the sweetness if sensitive palletes don’t like the heat. 



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Title: Re: Let's talk Rubs
Post by: mhiszem on January 09, 2018, 03:40:17 PM
I like Amazing ribs Memphis dust for anything pork.


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Title: Re: Let's talk Rubs
Post by: SMOKE FREAK on January 09, 2018, 06:05:55 PM
I use Mad Hunky rubs and brines exclusively... Check them out!

http://madhunkymeats.com/ (http://madhunkymeats.com/)

Mad Hunky products kick ass...Seriously...I've never had one of Rich's products that didn't exceed my expectations...

And sometimes I make my own... 8)
Title: Re: Let's talk Rubs
Post by: Mike in Roseville on January 09, 2018, 08:10:52 PM
The ones that have really have impressed me are the Simply Marvelous and BPS rubs. Just flat out great!

Soo’s Jailbird Chicken is another favorite, along with some of the Oakridge offerings.

Weber seasonings are also quite good too! One of their rib rubs I didn’t quite care for (tasted like the seasoning on bbq potato chips), but most others are legit!


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Title: Re: Let's talk Rubs
Post by: vader06 on January 10, 2018, 07:09:03 AM
I make my own Rub which I got a recipe from a book called Peace, Love and Barbecue by Mike Mills.  I added my own twist to the rub and made it my own.  It is good on everything pork, poultry, fish and beef.  It is good stuff.
Title: Re: Let's talk Rubs
Post by: HoosierKettle on January 10, 2018, 07:18:38 AM
Smokevide turned me onto hogs n heat. Their rub is great but they make my favorite all purpose seasoning.


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Title: Re: Let's talk Rubs
Post by: Bubblehead on January 10, 2018, 07:27:07 AM
I used to make my own but have gotten lazy over the years.  I usually pick up 1-2 new rubs per month to try out.  Some get reordered but many are one-timers.  I am really liking Oakridge and Kosmos lately.
Title: Re: Let's talk Rubs
Post by: gengle on January 17, 2018, 07:07:14 AM
Been using these for quite some time ... https://www.oakridgebbq.com/
The Carna Crosta, Secret Weapon, Santa Maria get me through most everything. I do lines of the Carna Crosta straight off the kitchen counter with a McDonalds straw!
Title: Re: Let's talk Rubs
Post by: tmartin on January 17, 2018, 07:23:16 AM
I like to make my own based on Meathead's recipes and a few others I've tried here or there.  I have a really good spice merchant in town who puts alot of emphasis on keeping his stock as fresh as possible and sells it all by weight.  I can buy as little or as much as I need so I don't have a container sitting and growing stale.  Since I don't mind mixing them myself I usually make maybe a month or two's worth at a time so it's always fresh.
Title: Re: Let's talk Rubs
Post by: Mike in Roseville on January 17, 2018, 08:21:58 AM

Been using these for quite some time ... https://www.oakridgebbq.com/
The Carna Crosta, Secret Weapon, Santa Maria get me through most everything. I do lines of the Carna Crosta straight off the kitchen counter with a McDonalds straw!

Both of those are excellent! The Carne Crosta is one of the best coffee-based rubs I have ever had.


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Title: Re: Let's talk Rubs
Post by: wessonjb on January 17, 2018, 06:39:17 PM
I have quite a variety of different commercial rubs. My favorite is Killer Hogs , Victory Lane , and Oakridge. Least favorite is Meat Church. Bought 4 rub combo and wasn’t impressed with all 4. Dizzy Pigs is great too


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Title: Re: Let's talk Rubs
Post by: MikeRocksTheRed on January 18, 2018, 09:19:32 AM
I usually stick with Mortons Seasoned Salt, garlic powder, and onion powder on lots of stuff.  For pulled pork ribs, I've been using this rub recipe:  http://allrecipes.com/recipe/236114/pork-roast-with-the-worlds-best-rub/ .  I love the ginger powder in this rub.

I've gotten into some of the Weber seasonings and am a big fan of the Weber Beer Can seasoning.  I've gotten a few rubs recently as xmas gifts and picked up Killer Hogs rub as well.  Killer Hogs  BBQ Rub is really good stuff on pork as well as steaks.  It's very low salt if not no salt, so depending on the application I will add salt.  It is AMAZING on popcorn!!!!  I think starting to use rubs has made some food more interesting instead of my old go to that I used on almost everything.  A pork steak with Killer Hogs BBQ rub is one of my new favorites.  I also used the killer hogs on a couple of wings last night that turned out very good.
Title: Re: Let's talk Rubs
Post by: Shoestringshop on January 19, 2018, 06:07:24 AM
I use a lot of different rubs. I know I need a larger spice rack. I’m building a new one this summer.

(https://uploads.tapatalk-cdn.com/20180119/57197cd74a0c7d492910b969ffb84158.jpg)

I also make a few of my own for shrimp poorboys, and pork shoulder from time to time


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Title: Re: Let's talk Rubs
Post by: namtrag on January 22, 2018, 06:19:48 PM
I love the John Henry’s Mojave Garlic Pepper, and their Sugar Maple Rub.  I also make my own using my brother in law’s recipe, but i substitute in @CatskillSmoker’s maple sugar for the brown sugar.


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Title: Let's talk Rubs
Post by: Black Dog on January 22, 2018, 07:44:46 PM
I always make my own rub and feel that’s a rather important step in developing “your own” BBQ!  Twenty plus years ago I took the BBQ class offered by Paul Kirk, the Baron of BBQ, in Kansas City.  I know he has a lot of critics, and say what you will about his recipes, but I learned a lot about the basic spice ratio’s in rubs. 
I use a base of Lawry’s season salt, Lawry’s garlic salt, onion salt, fresh cracked black, fresh toasted cumin, fresh toasted coriander, paprika, chili powder of some type, sugar, and a couple other odds and ends, depending on what I’m cooking.  Everything is dried ingredients to begin with, so the shelf life is pretty good.  I usually make two or three quarts at a time and store what I don’t use in the freezer.  It stores quite well...
The rub I am dying to try is using some of Catskillsmokers maple sugar!  It is definitely going on my next butt or ribs.  Gotta be tasty!


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