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[Kristin Meredith]

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!

[wyd]

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.

[riverrat49]

Simply Marvelous Cherry- All Pork

[pmillen]

     
For burgers and steak.  They're as plebeian as Old Spice, but I'm essentially uninformed.


My favorite rub for everything else.

[Queball]

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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[Free Mr. Tony]

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

[ICIdaho]

My favorite rub has to be Fast Eddy's rib rub recipe.  My kids even like it!

[TechMOGogy]

Smokin Brothers - Plus the Kitchen Sink is my go to rub esp for pork

[TLK]

pretty much any recipe by Paul Kirk

[Bar-B-Lew]

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).

[sleebus.jones]

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.

[Free Mr. Tony]

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.

[Bar-B-Lew]

FMT, surprisingly it is not candy sweet.

[pmillen]

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?

[lamrith]

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.