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[ArborAgent]

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.

[Bentley]

Granulated = Turbinado?

[Bar-B-Lew]

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

[pmillen]

https://www.amazon.com/Domino-Sugar-Light-Brownulated-14-Ounce/dp/B0029JZ4GK

Thanks.  I'll look for it.

[Jcorwin818]

My go to rub is Texas Brothers Bar B Que Rub.

[pz]

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.

[SmokinHandyman]

Blues Hog Rub
Killer Hogs is good also

[Rick]

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.

[Fire708]

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.

[Al_T]

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.

[Clonesmoker]

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.

[SmokinHandyman]

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).

[DE]

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.

[Osborn Cox]

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.

[texasbrew]

I like Meat Church Holy Cow for beef and Texas BBQ Rub grand champion for pork.