I feel like there are so many good ones out there that it really doesn't make sense to make your own unless you want to do something really out of bounds. For a standard pork shoulder or rack of ribs, I'm not sure it makes that noticeable a difference.
Spoken right from the church of meathead.Ill tell you why.
Salt.
Store bought rubs all have salt, no doubt some are really tasty. But they should start selling them in a 2 pack, salt separate from rest of spices.
You should not have rubs with salt in it for things like Brisket, pork shoulder , Ribs, etc..... Salt should be used on its own first as a Dry brine either overnight or a few hours ...... and only then right before your stuff goes on comes the rub, without salt.
Salt penetrates. Spices dont.
This is pretty close to mine. No onion flakes, brown sugar and tsp of cinnamon.Make my own but from a recipe that I found online. Sauce is a different story. Sweet Baby Ray's Sweet and Spicy is the flavor of the day, but I've used Mr. Stubbs and various others as well.
My rub for pork and poultry (works well on beef too) is roughly this:
- 1 tbsp unrefined sea salt
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp onion flakes
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/4 cup organic turbinado cane sugar
- 1/4 cup paprika
Says the guy who paid a thousand dollars for a bushel of sticks. Nonsense. Every recipe in this thread has salt in it.Ill tell you why.
Salt.
Store bought rubs all have salt, no doubt some are really tasty. But they should start selling them in a 2 pack, salt separate from rest of spices.
You should not have rubs with salt in it for things like Brisket, pork shoulder , Ribs, etc..... Salt should be used on its own first as a Dry brine either overnight or a few hours ...... and only then right before your stuff goes on comes the rub, without salt.
Salt penetrates. Spices dont.
Of course they do. If you could read like a 3rd grader you would see that salt and rub have 2 different uses. You are a smart guy and a good cook. They both go on . Just at separate times. Try it my way once. Get back to me .Says the guy who paid a thousand dollars for a bushel of sticks. Nonsense. Every recipe in this thread has salt in it.
This recipe specifically recommends, and discusses the reasoning & purpose for salting in advance, as well as not having salt as an ingredient in a rub.Use this quite a bit too.
Meathead's World Famous Memphis Dust Rub Recipe
This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.amazingribs.com
Im exclusive to my boy’s rubs. A full line up. Tony’s Smokin Again. The covfefe rub is off the charts. There’s also a no salt, a jamaican, seafood, smoky paprika, everything bagel and a couple others coming out soon. He’s in local grocery stores as well as Bogner’s hun.
TonysSmokinAgain - Etsy
Shop Versatile craft seasonings. From meat to veggies! by TonysSmokinAgain. Top shop for gifts. Buyers bought gifts from this shop and gave them 5-star reviews!.www.etsy.com
I like the idea of this. But I don't like that I can't see an ingredient list.
Thats a heck of a point. Im going to let him know to show the backside with the ingredient list right now.
If theres one in particular youre looking at let me know. Ill gladly post it for you here.
Thanks for this link!Use this quite a bit too.
Meathead's World Famous Memphis Dust Rub Recipe
This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.amazingribs.com
Nice. I smoke meats once a week (so trial and error has been a way of life for me) and the only distinctly addition thing I do is brining and cumin. It’s very personal but, I have tested countless mixtures - and I taste and respond to what others like. Cumin adds another unique smokiness that might be worth a try. I’m also a regular hickory user. Although, other woods are terrific as well. I’m a huge fan of electric smokers as temperature is everything with any protein. I also rack it up for a fat drip with kielbasa or a fatty meat. Temp varies between 215-225 depending on the protein and desired finishing time. I have hard smoked for short times and finished it in the oven at a lower temp. So much to learn and try... I’m brining in apple juice with salt this week. I’m a huge fan of brown sugar glazed on ribs. Also going to try something with a brisket flat that might be interesting. Fun stuff...Make my own but from a recipe that I found online. Sauce is a different story. Sweet Baby Ray's Sweet and Spicy is the flavor of the day, but I've used Mr. Stubbs and various others as well.
My rub for pork and poultry (works well on beef too) is roughly this:
- 1 tbsp unrefined sea salt
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp onion flakes
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/4 cup organic turbinado cane sugar
- 1/4 cup paprika
My experience, along with others who smoke regularly, is that people are timid with salt. Additionally, sugars caramelize which can create a nice shell outside of the smoke ring - so it needs careful attention to how, when and where. Brown sugar is just molasses and white sugar so use and time it right. Endless possibilities preparing and eating animal flesh. Mmmm...Nice. I smoke meats once a week (so trial and error has been a way of life for me) and the only distinctly addition thing I do is brining and cumin. It’s very personal but, I have tested countless mixtures - and I taste and respond to what others like. Cumin adds another unique smokiness that might be worth a try. I’m also a regular hickory user. Although, other woods are terrific as well. I’m a huge fan of electric smokers as temperature is everything with any protein. I also rack it up for a fat drip with kielbasa or a fatty meat. Temp varies between 215-225 depending on the protein and desired finishing time. I have hard smoked for short times and finished it in the oven at a lower temp. So much to learn and try... I’m brining in apple juice with salt this week. I’m a huge fan of brown sugar glazed on ribs. Also going to try something with a brisket flat that might be interesting. Fun stuff...