Do you keep trying new rubs?


 
Jeff R

Jeff R

TVWBB Pro
I have been using the same rub recipe for years. I have been wanting to try something new as things were getting boring, but every one that I came across has mostly the same ingredients so I never changed. Recently found Meatheads Mempis Dust and since it was vastly different, I gave it a try. Wow, it is really good. So now I faced with a new favorite and wonder if I should keep trying.

Do you have go to always, or do you contantly use something new.
 
Absolutely!

Life is too short and there are a lot of really good rubs and seasonings available.

I have the rubs that I use when I compete for the most part, but when I am at home everything is fair game. In fact I just cooked some pork cutlets with Mrs. Sippy Sweet Rub that I got as a trial from the maker. It ROCKED, and I'll buy it when I run out.
 
I stick to Blues Hog rub for most everything, but if someone gave me something better to try, I'd use it.

I DO try lots of different sauces, though. Will probably own 1 of everything in the store sooner or later.
My favorite sauce is Blues Hog original.
 
As long as they don't have msg. I'd get in trouble with the Missus there.

A few weeks back, I finally picked up some Plowboys Yardbird from Bass Pro Shop in Nashville. I haven't been disappointed at all, for ribs, and especially chicken. Good stuff, and it really looks good on smoked yardbird.
 
There is not a huge selection here in FL. But I have not really searched. I make my own rub & sauce after many years of trial & error and hearing about peoples recommendation such as to sweet, to hot, to much ketchup etc... If you guys have any recommendations of stuff that I can find in FL please provide. For the most part I have been on the same sauce and rub recipe for the last two years.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
As long as they don't have msg. I'd get in trouble with the Missus there.

A few weeks back, I finally picked up some Plowboys Yardbird from Bass Pro Shop in Nashville. I haven't been disappointed at all, for ribs, and especially chicken. Good stuff, and it really looks good on smoked yardbird. </div></BLOCKQUOTE>


Doesnt yardbird have MSG in it? almost positive it did
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Bjork:
Doesnt yardbird have MSG in it? almost positive it did </div></BLOCKQUOTE>

I'm pretty certain they have changed all of the Plowboy recipes and none of them include MSG anymore.
 
I make a new rub every time I cook and need one. Too easy - and I find commercial rubs too loaded with the unnecessary: salt, sugar, paprika, etc.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Bjork:
Doesnt yardbird have MSG in it? almost positive it did </div></BLOCKQUOTE>

I'm pretty certain they have changed all of the Plowboy recipes and none of them include MSG anymore. </div></BLOCKQUOTE>

someone over on a different site had just got a bag of Bovine Bold and it had msg in it. Fresh batch. Im not in anyway against msg, Im just saying that Im pretty sure atleast some of thier products include it. the thread became a flame fest by a msg nazi
 
After every smoke I review the results and think about what to do different the next time.I have mixed my own rubs and then varied them based on the results. Even with commercial ribs I like to review and decide if it needs something different.
By all means keep trying different mixtures for your rubs. If nothing else it gives you a reason to fire up the smoker for another session, as if we really need that justification.

Mike
 
I switch it up every time and if I come up with one I really like I'll write it down. Spices get stale quickly after being ground up so I don't keep much on hand for any length of time.
 
I have a number of rubs in the pantry but mainly use variations of Chris Lilly's 6 Time Championship. However, I still use Bovine Bold for beef and Suckle Busters Hoochie Mama or Hog Waller when I want a change for pork.
 
Sorry to change the subject, but is there something wrong with this forum? I have been unable to make any new posts today and it does not seem to be my computer. Can somebody tell me if there is something wrong with the website? Thanks.
 
I make my own from recipes I find. I have modified Chris Lilly's Rub for Butts but went back to his recipe as that's what everyone likes. My family loves Meathead's Memphis Dust on ribs. Once I find something my family likes I'll stick with it. I'm still working on Chicken and Brisket.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson:
Sorry to change the subject, but is there something wrong with this forum? I have been unable to make any new posts today and it does not seem to be my computer. Can somebody tell me if there is something wrong with the website? Thanks. </div></BLOCKQUOTE>
I haven't been having any trouble viewing or posting today, Jeff.
 
When I first came to this site in January, I pretty much had no idea of what to use . But with all the fine gentlemen here I learned of ones I have never new existed. I now have a pantry full of rubs. I look for new ones, but pretty much use Blues Hog on my ribs. Chicken I change it up depending on what I am feeling at the time. BBQ Guru has a lot of the rubs that the guys use here, so I ordered one of each
icon_smile.gif
. So Richard if you wanted to order any online that is a good source of what the pros here use. As always to all of you wonderful guys,(and gals), thank you so very much for your kindness,consideration, and patience for those onus that are not as seasoned (pardon the pun) as all of you
icon_smile.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Bjork:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Bjork:
Doesnt yardbird have MSG in it? almost positive it did </div></BLOCKQUOTE>

I'm pretty certain they have changed all of the Plowboy recipes and none of them include MSG anymore. </div></BLOCKQUOTE>

someone over on a different site had just got a bag of Bovine Bold and it had msg in it. Fresh batch. Im not in anyway against msg, Im just saying that Im pretty sure atleast some of thier products include it. the thread became a flame fest by a msg nazi </div></BLOCKQUOTE>

Going by labels of what was on the shelf a month or so at Bass Pro, "Bovine Gold" includes MSG, but "Yardbird" does NOT. This is easy for me to remember, because that's why I didn't buy the "Bovine Gold". "If Mama ain't happy..."
 
On Blues Hog, from a judge's perspective, I think too many people are using it. Both the rubs and the sauce. The flavor is distinct enough that it's pretty easy to pick out when it's being used. Doesn't mean that Blues Hog is a bad product, but it does get old after a while.

I make my own and try other things. Lately I've been using a local product - Smackers. Love the hell out of the stuff at the moment.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I make a new rub every time I cook and need one. Too easy - and I find commercial rubs too loaded with the unnecessary: salt, sugar, paprika, etc. </div></BLOCKQUOTE>

That makes a lot of sense. Especially since today I was told to cut out salt! Can you believe that lol
 
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