rubs

[brucesieg]

anybody know any good sights for buying rubs, used a few but not too happy

[nmayeux]

I've bought a few, but likewise have not been to happy. However, I have had much success with experimenting with the rub recipes in the files section.
Noah

[kcquer]

http://www.hawgeyesbbq.com/

Fairly good selection at reasonable prices.

Frankly I've never bought a rub I liked. I prefer to make my own, which is much cheaper too.

[Bigmista]

Am I the only one having problems getting to the Southern Flavor website?

[willkat98]

Am I the only one having problems getting to the Southern Flavor website?

yep its farked

Same price at the Bass and Duck. If you buy more than one can, call them (SoFlav) cuz you can get 3 cans for 19.99 unlike from their retailers.

1-888-SFlavor

Here is a retailer. REMEMBER, this is season salt, not a rub per se

http://www.bassbuckandduck.com/southern_flavor.htm

[frognot]

Haven't found anything better that Solidkick's rub that he sent me in a sauce trade. :D

But for store bought, Grub Rub is good.

http://www.grubrub.com/

[Jorge]

Haven't found anything better that Solidkick's rub that he sent me in a sauce trade. :D

But for store bought, Grub Rub is good.

http://www.grubrub.com/

I'll second that. Love it on pork, good on chicken, and use it on steak now and then (usually a ribeye since it seems to really work better with more marbling)

[willkat98]

Grub Rubb on Butts is awesome.

I put Blues Hog on alot of stuff too.

3 Guys Smokin Pork powder is da bomb too, but I think the team slplit up. Only Cookswithfire had access to it locally in Oklahoma

[brdbbq]

Haven't found anything better that Solidkick's rub that he sent me in a sauce trade. :D

But for store bought, Grub Rub is good.

http://www.grubrub.com/

I'll second that. Love it on pork, good on chicken, and use it on steak now and then (usually a ribeye since it seems to really work better with more marbling)

You got a third here for what's it's worth.

[The_Kapn]

One of our members, Kevin, makes some awesome rubs and spices.
www.homebbq.com
I think he has 10 varieties now to fit almost any taste.
Great stuff.

May be something in there you like.

TIM

[icemn62]

I generally mix my own, or better yet convince my wife to mix some up for me.

[willkat98]

Am I the only one having problems getting to the Southern Flavor website?

Wow, go check it again Mista.


Finally dumped the old piece o crap site.

http://www.southernflavor.com/

[Bigdog]

Am I the only one having problems getting to the Southern Flavor website?

Wow, go check it again Mista.


Finally dumped the old piece o crap site.

http://www.southernflavor.com/

Mista,
Buy the 3 pack of SF Charbroil, Garlic and Cajun in the large size for $ 20. It is the best deal IMHO.

[parrothead]

Finally dumped the old piece o crap site.

And set up for ordering on line. It's about time.

[dapittboss]

You should try to make your own. There are a lot of good books with some very tasty recipes out there. That's one of the fun aspects of BBQ, IMO. I like to try a rub, then tweak it to my personal taste. Plus, it's very inexpensive to make them.

[Ron_L]

I really liked Mary's Cherry Rub on butts and ribs. Its just a little bit on the sweet side. You can get it through Hawgeyes or at their own web site...

http://www.marysgourmetfoods.com/index.html

Blues hog is also very good!

[willkat98]

Okay, I'm reviving this thread under the context of "rubs" and not necessarily where to buy them.

Watching Food TV now, and they mentioned "rubs" where invented in 1950's by CJ Stubblefield (sp) which we all know is Stubbs brand. Then they went to the factory where Stubbs BBQ Rub is produced.

It is made in Louisiana by the fat fark on a scooter, Paul Prudhome. What the hell happened to the Stubbs brand? Was it sold off to him?

Dont get me wrong. Nothing against Prudome. He has a line of sodium free chili powders that are the schitz. Just thought Stubblefiled's woulda been run by someone in Texas or something

[roknrandy]

Tk might be able to sell you a container or two :mrgreen:

[Jorge]

Okay, I'm reviving this thread under the context of "rubs" and not necessarily where to buy them.

Watching Food TV now, and they mentioned "rubs" where invented in 1950's by CJ Stubblefield (sp) which we all know is Stubbs brand. Then they went to the factory where Stubbs BBQ Rub is produced.

It is made in Louisiana by the fat fark on a scooter, Paul Prudhome. What the hell happened to the Stubbs brand? Was it sold off to him?

Dont get me wrong. Nothing against Prudome. He has a line of sodium free chili powders that are the schitz. Just thought Stubblefiled's woulda been run by someone in Texas or something

Not sure if the line was sold or not. They may be farming out the production.

The Stubbs story is a little sad like a good blues song. He ended up in Austin, flat broke. The oiginal location in Lubbock was leveled about 10 yrs. ago I think. Some friends of his got together and started producing an entire line of stuff; rubs, sauces, liquid smoke, marinade, canned beggies, and pickled serranos. Stubblefield started out cooking in a room he had in a college dorm, (The Woo for those of you that have been on the 40 acres), if I remember the story correctly. He died happy knowing that people were enjoying his food again. Later demand didn't meet production and they cut back on the line...including the pickled Serranos which I managed to stock up on before they were gone. Now down to the last jar in the fridge.

[JudgeTex]

I'm a pretty big boy w/ pretty big hands, but when that would shake your hand, his big ol' meathooks would just completely wrap around.

Now back on topic... I make my own rubs and keep 'em simple so as not to hide the taste of the meat and the smoke. They make good Christmas presents, too. That is, if you hang out with the right people.

[rbinms33]

I prefer to make my own rubs too. A good base you can start with is one part each of salt, black pepper, garlic powder (granulated), chili powder and cayenne pepper. If you don't like really spicy stuff, back off on the cayenne. From that simple recipe, start experimenting to find what you like. I've taken that base recipe and morphed it into all kinds of concoctions using anything from cinnamon to coffee to grape flavored Kool-Aid. Using sea salt instead of regular salt makes a difference. Maybe not use as much cayenne and substitute some Spanish paprika or maybe some Hungarian paprika. It'll make a difference depending on which one you use. Maybe grind up some Achiote seeds and throw in there for a little flavor and to give the meat a redder looking color. Speaking of grinding, you might want to get an el cheapo coffee grinder for those ingredients that only come in seed form so you can grind them yourself.

Just make up a small batch each time so if you don't like it you can throw it out without a lot of waste. Two main things to remember.....One, and this has gotten me several times, whenever you're in experimentation mode......make sure you write down what you did. Nothing worse than coming up with the perfect combo and then figure out you don't know what the heck you put in it. And two, remember that spices have shelf lives too. Cayenne pepper, chili powder that's been sitting on your shelf for a while won't have near the kick as the stuff you get fresh from the grocery store. And chances are, the stuff you get from the grocery store won't have near the kick as stuff you buy from a spice place like Penzey's or American Spice. Try to keep consistent on where you get your base ingredients from.

Other than that, have fun with it. There's nothing better than having people over for a bash and someone ask you where you bought your rub at. I didn't buy it.....I made it.

[jsmoker]

Just to jump on the bandwagon.... Making your own rubs is the best way I've found to truly "owning" your Q. It's actually really easy and there are tons of resources out there to help you along the way.

I've always started with a base of equal parts pepper, sugar, salt, and paprika and worked from there. Whatever you do, keep the sugar and salt ratios equal 1:1 (and any salt adds up to the total salt number - so 1/2 cup sea salt and 1/2 cup garlic salt = 1 cup salt). Pretty much, if you like a particular spice or flavor, start adding it into the rub and make a small batch to try out.

The flavor will change with cooking, but I have yet to completely ruin a piece of meat with a new rub - except for the time I forgot the salt adding up rule! Looked and smelled like brisket, but had to put it out for the deer to use as a salt lick!!! :shock:

I've said it in other posts, but Paul Kirk's book has a ton of great recipes for all areas of Q and an entire chapter dedicated to rubs. Great place to start!

[Mark]

Well, since no one's mentioned it yet, there's 100's of rub recipes right here:
http://www.bandera-brethren.com/modules.php?op=modload&name=UpDownload&file=index&req=viewsdownload&sid=6

What spices I don't grow, I buy at Costco in 16-ounce containers.

[BrooklynQ]

Linka no work. I get "Not authorised to access downloads"

[Mark]

Linka no work. I get "Not authorised to access downloads"

It worked for me. Try files/recipes/rubs

[BrooklynQ]

That works - but not the link.

[Mark]

Must be a browser issue or sumptin. Anyway, you got the info.

[nmayeux]

Well, since no one's mentioned it yet, there's 100's of rub recipes right here:
http://www.bandera-brethren.com/modules.php?op=modload&name=UpDownload&file=index&req=viewsdownload&sid=6

What spices I don't grow, I buy at Costco in 16-ounce containers.
I mentioned it in the first reply!! Anyway, that resource allowed me to start experimenting with making my own rubs. Also, due to the small size of the recipe, if you don't like it, you did not waste a lot of spice.
Noah

[dapittboss]

Well, since no one's mentioned it yet, there's 100's of rub recipes right here:
http://www.bandera-brethren.com/modules.php?op=modload&name=UpDownload&file=index&req=viewsdownload&sid=6

What spices I don't grow, I buy at Costco in 16-ounce containers.
I mentioned it in the first reply!! Anyway, that resource allowed me to start experimenting with making my own rubs. Also, due to the small size of the recipe, if you don't like it, you did not waste a lot of spice.
Noah

Good point. Many rub recipes are really large so if it's no good you waste a lot of spices. The recipes listed here are much more manageable. You can always double or triple it if you like it.