Favorite Rubs

[MrHoss]

I have tried some commercial rubs but do better making my own. The one exception has been the stuff Dizzy Pig makes. Tried their Cow Lick beef rub and the original Dizzy Dust and really like both.....with the beef rub being somewhat better for what it is. I love that stuff on all beef.

[1buckie]

@MrHoss 

Try out Dizzy's "Swamp Venom" if you can find it......tremendous.....I'd use it all the time if the places I know to carry the brand had that one.....

[bbquy]

@MrHoss 

Try out Dizzy's "Swamp Venom" if you can find it......tremendous.....I'd use it all the time if the places I know to carry the brand had that one.....

@1buckie I love the Dizzy Pig Rubs too! How spicy is the Swamp Venom? There are no stores around me that sell it either so have to order from their website.

[1buckie]

Swamp Venom is pretty zingy, but not in a way you'd expect.....that's what I like about their stuff, it's constructed from herbs & spices & not much else & they shy away from the standard burn your face off heat with cayenne, habanero, etc.

[bbquy]

Swamp Venom is pretty zingy, but not in a way you'd expect.....that's what I like about their stuff, it's constructed from herbs & spices & not much else & they shy away from the standard burn your face off heat with cayenne, habanero, etc.

@1buckie Thank you that is very helpful! I love the heat but my wife...Not so much.

[1buckie]

@bbquy  You can buffer heat with fine ground turbinado sugar......it comes in sort small pellet form, so if you grind it down a bit it will fit right in & doesn't burn anywhere near as easy as brown sugar....

[bbquy]

 That's great news! Thank you....you learn something new every day!

[SmokenJoe]

Made a rack of ribs in Portland on my old 22" (that I gave to my Grandson when he moved to PDX) when my wife and I were babysitting the dog.  Bought some "Three Little Pigs" rub at the local Bi-Mart.  Cooked at 260F till the rack folded w/ a slight tear from the bone.  Not to "hot", best ribs you ever made was her comment.  Got to go w/ that for the forseeable future.      SJ

[THUNDERDOME]

I still make my own rubs, but they usually start with a high quality commercial rub.
Simply marvelous: sweet seduction, cherry, pecan, peppered cow are all AMAZING
Big Poppa Smokers: Money, Sweet Money - Freaking BITCHIN!!
Oak Ridge BBQ has some magical rubs too

My advice: don't get cocky. try some of of these respected rubs and be prepared to get blown away.

Agree 100%. There's sooo many good rubs available commercially, that I just stopped messing w/ my own for the most part.

For now I usually use Mad Hunky GP as a base, then use the West Coast Offense rubs mixed in with it. I also really like Rod Gray's EAT BBQ Rubs. Love Tatonka Dust + SM Peppered Cow on beef.

[Winz]

. I also really like Rod Gray's EAT BBQ Rubs.

+1 
Of all the commercial rubs I have tried, the EAT rubs are my current favorite.  Bold, spicy, but not hot.  Use "zero to hero" if you like sweet.   "The most powerful stuff" is appropriately named and is a great base to start with if you like to tweak and make it your own.


I recently tried their IPO BBQ sauce.  I am not normally a vinegar based sauce fan, but it strikes the PERFECT balance between tangy and sweet.


Winz

[bbquy]

Has anyone tried the Weber rubs? I've seen the commercials and was curious.

[Matt_T]

A lot of rubs find their way into my house some good some bad. I like "melt your face off heat" sometimes and other times I want savory and other times I want sweet. I think you can see my point here. Try them all don't get locked in - explore. If you're doing a big cook for a ton of people - yeah you go to your money maker. But for tonight I'm trying out some of Weber's Garlic Sriracha!

Check back in soon - they just went on...



I figured why not - let's see if Weber's Rubs are worth their weight in...salt...



Cheers -

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[Matt_T]

Twas good - heat and flavor but nothing that was over powering.

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[bbquy]

@Matt_T  Thanks for the feed back. If I try ant of them I'll give my feed back as well.

[Matt_T]

@bbquy thanks please do. I liked this one and so did my neighbor - he is the benefactor to most of my grilling experiments.

Four thumbs up -

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