Dry Rubs

[Danny Mo.]

Anyone have any good dry rubs to recommend? Something you can buy online or is it better to make your own. I know, I know...no right answer.

 

[Grayson Wagner]

McCormick makes a good Apple Wood rub, in Texas we have rubs by Stubbs. Not sure if their rubs are available in PA..

 

[Chris H.]

Hey Danny,

Here are my current go-to rubs:

Pork butt -- loving the Championship Rub by Chris Lilly found right here on this site. Just put some plus the injection on some butts I have on my 22 WSM right now!

Ribs -- HUGE fan of the Zero to Hero rub by Rod Gray found here

Brisket -- i try to keep it simple, 1 part kosher salt, 1 part coarse ground black pepper with a little bit of garlic powder thrown in

All purpose -- The Slap Yo Daddy by Harry Soo is nice for chicken, pork chops, etc.

Good luck!

 

[Bob Ivey]

McCormick makes a good Apple Wood rub, in Texas we have rubs by Stubbs. Not sure if their rubs are available in PA..

The Stubbs should be available on Amazon.
Check this link
http://www.amazon.com/exec/obidos/ASIN/B00A8LZOTS/tvwb-20

As for rubs, I normally make my own on the fly.

 

[Chuck Simon]

After buying a few not so good rubs, I decided to start making my own. If I have to tweak the rubs I buy to my liking might as well make my own. Plus if I run short, I just make more. I can give you my recipe if you would like.

 

[Bill Farmer]

I like Billy Bones' rubs. His beefmaster is great for Brisket while his original is great on all pork. I add some XXX Cherry rub to everything with the other rubs


http://www.billybonesbbq.com/

 

[S.Six]

I'm a big Bad Byron's Butt Rub fan. I get it online by the gallon. www.buttrub.com

 

[Danny Mo.]

I'll take it Chuck. Never hurts to have more info. I usually slather on some mustard, then brown sugar, garlic, chili powder, thyme, salt, pepper, cumin...and whatever's left!! Thanks guys.

 

[Rita Y]

Kevin Kruger's BUTT RUB FOR JANE has gotten a lot of attention over the years. I love it.

Kevin makes all of his rubs salt-free so you can use as little or as much as you like without under- or over-salting the meat. Salt the meat first and let it stand for a few minutes until it begins to moisten, then sprinkle on the rub.

Rita

 

[Chuck Simon]

4 TBS brown sugar, 6 TBS white sugar, 3 TBS paprika, 1 TBS chili powder, 2 TBS kosher salt, 1 TBS black pepper, 1 TBS granulated garlic, 1 TBS onion powder, and 1 TBS oregano.

 

[Gene_N]

I'm a fan of the Henley rub found in this site. I add more pepper (cayenne, chipotle) and less season-all. I use it on everything and have a shaker of it for daily cooking.

 

[Tom Golden]

Make your own. Duplicate one if you have to but I found that we like a specific mix for which I could not find a commercial one. Plus lots of them add chemicals etc.

 

[ChadVKealey]

I usually mix up my own. Most commercial rubs have lots of salt and I need to watch my sodium intake. Ive been loving Meathead's Memphis Dust since discovering it last Summer. I tweak it a bit based on where I'm using it, but found it to be great on chicken, ribs and pork chops. For butt, I use Chris Lilley's injection/rub recipe, but cut the salt in half. I don't do brisket enough too have a regular, but I bought a big jar of meadow Creek brisket rub last Summer that's pretty good, but still salty for my taste. I just go really light with it or dilute with some other ingredients, like more paprika and garlic powder.

 

[ChadVKealey]

PS: nice to see another Philadelphian on the boards. I live out in Montco, but work at Drexel in University City.