Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on September 25, 2017, 08:46:37 AM
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If you have one or more commercial rubs that you use, please share the rub and what meat(s) you use it on.
If you have a homemade recipe and care to share, please post it and also add to the recipe board.
Thanks!
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I really like the rubs from Butchers BBQ (David Bouska) who was on BBQ Pit Masters. Ever since I found his rubs and injections I been using 95% of his stuff and my food tastes better than ever. Very happy with his Competition Rub, Premium Rub, Cherry Rub and Honey Rub. My family really likes it so when I find something everyone likes I stick with it. His Brisket injection is excellent and so is his pork injection. I'm lucky as I have two dealers that carry a good amount of his stuff.
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Simply Marvelous Cherry- All Pork
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(https://lb8t3q-ch3301.files.1drv.com/y4mQyxqXtqzD7trSU7r1myDY4mOAoK3UqyYv43syrfbtQA1-ZHye01VVN98z3HnxNIpzcscfKL9WjKQqSGMOlzlH_1K744NOUyy5keok2fP4V6HP63BQScEsD8_7mA-1ftlVQwVNgKAecTdGR1Vm8WBc218h2H-y_gM_9qCurio5pXpNHWZYp5uumxDlI0-bNMQiuT5aveJdl18LMwPcPudfg?width=106&height=256&cropmode=none) (https://paqfog-ch3301.files.1drv.com/y4m7tA6XNSaXwsUmVQ1eA0DyIdCNW9W_s_SzD8ynFu_euTs_tk0QLa2KP8XLQegNrH4P-pNP8kJwTVbfXFCbTvGtE2B8POMcrwu89DYQqS458r-yTKCu20mKIQZlutwLFdFKg3kacX6aCw1FdqUaHkTsq0-1oKoAunra-l6vE_O4aASMC3gQkEgNk9Q3qQqczkb_LMSogxrYIxaVftm6r1kTA?width=103&height=256&cropmode=none)
For burgers and steak. They're as plebeian as Old Spice, but I'm essentially uninformed.
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My favorite rub for everything else.
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From Bruce Aidell's "Great Meat Cookbook"
A COFFEE RUB
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An adaptation from Meathead
Chocolate SAUCE / GLAZE
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My wife is a mexican/tex Mex hound so I make alot of those type of meals. This is my all purpose tex mex rub. Pretty standard ingredients, but there is something about it. Just a nice balance to it. I do use it on almost every brisket I make as well. I add 1 tsp of espresso powder to 1/3 cup of the rub for brisket.
1/4 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cumin
1/4 cup New Mexico chili powder
1/4 cup black pepper
2 tbs cayenne
1/2 cup sweet paprika
Good mixed into rice, beans, taco meat, enchilada sauce, etc
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My favorite rub has to be Fast Eddy's rib rub recipe. My kids even like it!
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Smokin Brothers - Plus the Kitchen Sink is my go to rub esp for pork
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pretty much any recipe by Paul Kirk
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My pork and chicken rub that I used to make. I have so many commercial rubs that I don't make this much anymore. I enjoy several Cabela's rubs for ribs - maple jalapeno, pecan honey, BBQ ribs, Kansas City to name a few. I am also a fan of the Montreal Steak and Hamburger rubs mentioned earlier.
1 Box granulated light brown sugar
1 tablespoon cayenne pepper
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
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For commercial rubs, I like Texas BBQ Rub's Grand Champion.
However, since I discovered Meathead's Memphis Dust (for pork and chicken) and his Big Bad Beef rub, I just make my own.
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My pork and chicken rub that I used to make. I have so many commercial rubs that I don't make this much anymore. I enjoy several Cabela's rubs for ribs - maple jalapeno, pecan honey, BBQ ribs, Kansas City to name a few. I am also a fan of the Montreal Steak and Hamburger rubs mentioned earlier.
1 Box granulated light brown sugar
1 tablespoon cayenne pepper
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
I would sure hope it's sweet first when using a BOX of sugar.
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FMT, surprisingly it is not candy sweet.
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1 Box granulated light brown sugar
1 tablespoon cayenne pepper
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
How big is that box of granulated light brown sugar? In my store the smallest is 1 lb. It's granulated but not "light brown". The light brown sugar isn't granulated and is 2 lbs. Which would you select or would you go to another store?
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I have three go too's, depends on what I am cooking and how.
- For most smoked meats (brisket, pork shoulder, ribs, burnt ends) I use Meatheads Memphis dust. Great balance of broad rich flavor and the white sugar adds a nice light finish.
- For pork loins, pork chops, chicken I have started using Rectec Ron's Steakhouse Rub. Nice favor that compliments pork and chicken very well.
- Steaks & Burgers, I tend to use mostly Montreal Steak seasoning. It also works well on porkchops.
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I’ve never had a bad experience with Oakridge BBQ rubs.
I use the Carne Crosta rub on steaks. The Santa Maria on tri tip, the black ops on brisket, the death dust on beef ribs, and dominator on baby backs.
They’re all excellent rubs.
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Granulated = Turbinado?
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It is actually Domino Brownulated sugar...not very easy to find anymore. My brother makes a similar rub with it. He buys it by the 50# bag since he uses several hundred pounds of rub a year for his business.
https://www.amazon.com/Domino-Sugar-Light-Brownulated-14-Ounce/dp/B0029JZ4GK
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https://www.amazon.com/Domino-Sugar-Light-Brownulated-14-Ounce/dp/B0029JZ4GK
Thanks. I'll look for it.
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My go to rub is Texas Brothers Bar B Que Rub.
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I like Bad Byron's Butt rub for anything pork, John Henry's Stockyard Steak Seasoning for most things beef, and John Henry's Texas Chicken Tickler for poultry. Frankly however, my sense of smell (therefore taste) is not that good, so most things taste pretty much the same to me.
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Blues Hog Rub
Killer Hogs is good also
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I have a pretty extensive collection of rubs that I'm using right now. I wish I could simplify it down but if something is scoring well, I won't change anything about it. I also layer 2- 4 different rubs on everything at competitions.
I'm shocked Rod Gray's EAT BBQ hasn't been mentioned. "Zero to Hero" is a great all purpose rub. Provides great color and is a great top coat on Pork and chicken. I also like his "Most Powerful Stuff".
Other brands that I use at every competition are Loot n Booty, Slabs, , Smokin Guns, Kozmo's, Simply Marvelous, and Oak Ridge. Some of those are ground into a finishing powder and not technically used as a rub.
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My favorite commercial rub is bad Byron’s butt rub. Love that stuff! For grilling, we use Chef Merito’s steak and meat seasoning so much we have it on Amazon auto ship every three months from spring to fall.
The only rub I’ve made myself was the recipe from BBQing with Franklin. It’s simple but I really like it.
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The old salt and pepper on beef is hard to beat. I do modify that a little, S&P plus Worcestershire powder a little granulated garlic and Turbinado sugar. Turbinado sugar does not burn and if you add a little just gives a little depth of flavor. Before I dry rub my brisket or beef ribs I rub coconut amino acids on the meat it makes the dry rub stick better. The aminos are amazing on beef. I also spritz my beef about once an hour with a mixture of Braggs vinegar and apple juice. I mix it till it taste like a strong kombucha. Keeps the meat moist and also builds nice flavor. The acid/vinegar seems to balance the flavors nicely.
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My pork and chicken rub that I used to make. I have so many commercial rubs that I don't make this much anymore. I enjoy several Cabela's rubs for ribs - maple jalapeno, pecan honey, BBQ ribs, Kansas City to name a few. I am also a fan of the Montreal Steak and Hamburger rubs mentioned earlier.
1 Box granulated light brown sugar
1 tablespoon cayenne pepper
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
I would sure hope it's sweet first when using a BOX of sugar.
I've used Meatheads rub once and then took it from there and added my own ingredients like subbing white for turbinado sugar, adding a small amount of of cinnamon and some ground coffee. I cut way back on the rosemary though as it tends just to overpower a bit. Since I dry brine I don't add salt to my rubs.
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My pork and chicken rub that I used to make. I have so many commercial rubs that I don't make this much anymore. I enjoy several Cabela's rubs for ribs - maple jalapeno, pecan honey, BBQ ribs, Kansas City to name a few. I am also a fan of the Montreal Steak and Hamburger rubs mentioned earlier.
1 Box granulated light brown sugar
1 tablespoon cayenne peppe
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
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For Brisket I use (until my supply is used up) Tatonka Dust.
For Baby Backs I use Fast Eddy's Championship Rub.
BTW, if anybody else who used to use Tatonka dust has found something close, please share.
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My go to rub for just about everything (which is mainly pork and chicken) is Oakridge BBQ’s Secret Weapon. Perfect balance of sweet and heat for my family, and not too salty so that I can still use it on brined chicken. For Beef I use just good old salt and pepper.
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I like Meat Church Holy Cow for beef and Texas BBQ Rub grand champion for pork.
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For poultry I use Jan's Rub only. As has been said, "Jan's would make a brick taste good". I'm surprised it wasn't mentioned.
For ribs I like any sweet rub, finished with a bourbon sauce. I like the bourbon sauce from "Smoke & Spice" but recently was given a jar of Bourbon Molasses Barbecue Sauce by Stonewall Kitchen and it is now my new favorite.
For pulled pork it's only Roxy's Mustard Sauce. Yankees don't use mustard sauce but everyone that's had it has asked for the recipe.
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For pork I like Squeal for chicken I like Yardbird