Rubs, sauces and other favourite additions.

[DirectDrive]

For steak (or any beef cut) this is hard to beat...
(Montreal users take note)

[HoosierKettle]

For steaks, I stick to EVOO, salt and pepper.

Same here.  I started doing simple salt and pepper on my steaks at my wife's request at first and now prefer them that way.


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[Travis]

For steaks, I stick to EVOO, salt and pepper.

+1


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[Darko]

For steak (or any beef cut) this is hard to beat...
(Montreal users take note)

What is the difference?

[DirectDrive]

For steak (or any beef cut) this is hard to beat...
(Montreal users take note)

What is the difference?

More "good stuff" and a sh!t ton less salt.
Does not "over-power" the beef.

[swamprb]

I will put a shout out for the Oakridge BBQ line of rubs and brine mix.

Plowboys products

Redneck Cooker products

Dizzy Pig Seasonings

Smoky Okie products

Ritters BBQ rubs

Goya or Badia Seasonall

Bad Byrons Butt Rub

Old Bay

Tony Chacere's Cajun

Johnny's Seasoning

saltpepperoniongarlic

[Darko]

For steak (or any beef cut) this is hard to beat...
(Montreal users take note)

What is the difference?

More "good stuff" and a sh!t ton less salt.
Does not "over-power" the beef.

Thanks. I saw this at my local supermarket. I'll give it a try.

[EricD]

I picked up that Chicago Steak at my local grocery store.   Didn't care for it.   I like the Montreal much better. 
@Lumpwood, off the shelf, if it has HFCS it gets put back on the shelf.   I've been using the Weber series sauces lately.    I just got my Oakridge BBQ Sample pack and am looking forward to trying it this weekend.
Have you checked out www.Amazingribs.com?  Meathead has some really good sauce and rub recipes there.  I've made a bunch of those.  There isn't a huge BBQ calling around here....so not a great selection of BBQ stuff.

[Geezer]

I still like to experiment with different rubs and seasonings but, it's just hard to beat a little EVOO with some salt and pepper.

[Cellar2ful]

About 10 years ago, my wife was diagnosed with high blood pressure. This caused us/me to find ways to reduce the salt in our diet.  A lot of of the off the shelf rubs and spices have a lot of salt. For anyone looking for a healthier alternative or are on a salt restricted diet, Dean and Deluca rubs and spices have no added salt. Their ingredients are strictly herbs and spices. I am not saying I don't use any salt, but it allows me to control the amount of salt I/we add to our foods. The rubs and spices I now use seem to add much better flavors to our food.  My opinion seems to be validated as when I BBQ for friends and family, they all want to know what spices I use and where they can obtain them. I have listed the ingredients in the event anyone wishes to make their own.

Rub for poultry  -  http://www.deandeluca.com/food/spices-seasonings/dean-deluca-herbs-for-poultry 
                             ( Marjoram, sage, savory, thyme)

Rub for fish        -not listed on their website but can order by phone 800-221-7714 
                             (Fennel,sage,rosemary,thyme,bay leaves,marjoram, parsley)

Rub for pork      -unfortunately recently discontinued *I am now making my own using the same ingredients
                           (Mustard powder, onion,coriander, ginger, garlic,peppercorns, cinnamon, granulated honey (sugar honey), dried chiles, nutmeg, cloves

I also use Mrs Dash no salt lemon pepper on my fish. They have a complete line of salt free spices. My wife uses the Fiesta Lime on her chili and soups like it is "crack".  Most supermarkets carry them otherwise they can be ordered on line. 



Steaks             -Trader Joe's lemon pepper (has salt but only 3% which is minimal) and 1/2 hour marinade of Basque Meat Tenderizer  -  https://www.basquecompany.com/ 
                           

[wessonjb]

Love Killer Hogs rub and BBQ sauce !


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[msuiceman]

for steaks, I usually just do the Lawry's Seasoned salt, and some fresh ground black pepper.

For pork rubs, I make my own but it closely mimics the bone suckin' sauce rub, though with a little kick.

For everything else, it just depends what I'm in the mood for. sweet, spicey, bourbon flavors sometimes, etc.

[guitarfish]

I thought I was the only one. Tony's and brown sugar is what I use often as a rub but I use Tony's in almost everything as a seasoning.


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We call it KISS(keep it simple stupid)rub
1 prt brown sugar
1/2 prt original Tony's
1/2 prt McCormick's salt free Garlic n Herb
work's great as a brine as well 1/2 cup to a gallon

[Shoestringshop]

Can't pick , So This is my go to for my BBQ!

[PB-UK]

Riverside garden centre, UK's biggest Weber retailer, sells everything online too. They do the killer hogs and a whole lot more too....huge imported selection.


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