Rub question


 
Frank C. in NY

Frank C. in NY

TVWBB Member
I'm pretty sure it's just my OCD kicking, but I'll ask anyways. Is there any issue with using a rib rub for other cuts? Shoulders, short ribs even chicken?

The rubs I speak of are Meatheads Memphis Rub and the Texas Sugarless rub from our site.
 
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The first time I did beef back ribs I used the same rub that I put on my spare ribs. I found the seasoning to be overwhelming and now I use a lot less seasoning on beef ribs.
 
Like Hamilton says it's about what you like. I keep 4 rubs (my own) on hand, one for shoulders (only because I have a pp recipe that I like and always make the same). I also keep a big container of a basic rub I use on ribs and take this (mother rub) and add for different rib cooks. I also keep one for beef and one for chicken. It's BBQ and the flavor combinations are endless.
 
One thing I love about BBQ is the endless possibilities. To me, it all comes down to personal preference on taste, and using your imagination. Experiment & find out what works for you. The people who figured out chocolate goes well with peanut butter and that brown sugar is delicious on pork ribs are heroes of mine. Those discoveries weren't made by coloring between the lines.
 
There's very little difference between my pork rubs (ribs, roasts, etc) and my chicken & beef rubs are nearly identical to each other two. The real only difference is my Pork rubs have brown sugar and my beef/chicken do not
 
I use a variation on the memphis dust on my ribs, shoulders, and sometimes chicken. Mostly the ribs, and shoulders though.
 
I'll use pork rub on chicken.

Beef rub is unto itself and often it's just coarse ground black pepper (Tone's Restaurant), Kosher salt and perhaps some granulated garlic.
Montreal Steak Seasoning is similar and makes a good beef rub.
 
I would view it as a pork rub and not just a rib rub, in my opinion. I've used a rib rub I found online for a pork butt not long ago. I liked the flavor profile and the list of ingredients, and I felt that they translated well. Plus, it was the only rub that I've liked and had access to. I didn't have to order it online and pay for shipping. I found all the ingredients at the grocery store.
 
I use my KC style sweet rub on ribs and shoulder, and a TX style kick at the end rub on my brisket and chicken, and a basic rub (salt, pepper, garlic and onion powder, cumin and paprika) for burgers and chicken -
 
Good to hear the different responses. I made both rubs and really didn't want to waste them. I enjoyed both of them for what they offered, but they both really didn't hit my "spot" for my favorite. I hate wasting things and enjoyed them enough to use them up and then move to something new.

Joe you brought up about Montreal seasoning. I use it for all my steaks I have done on my gasser in the past. I can't imagine them with out it. :)
 
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