View Full Version : Question for the competition cookers

02-26-2012, 09:19 PM
When you compete do you use a commercial rub or do you have your own?

02-26-2012, 10:04 PM
I make my own for competition or just cooking at the house. I've personally not found a commercial rub I really like, at least not any of the regularly available grocery store ones. They always seem heavy on the salt and light on the flavor.

02-27-2012, 02:12 AM
When we first started competing, we made our own rubs. Now that we have been doing competitions for a while, our mindset has changed. We use commercial rubs for almost all of the 4 meats we turn in. The commercial rubs are tweaked slightly depending on the category.

Our flavor profile seems to be much more consistent and we have finished a lot higher than when we used our own rubs.

You should consider posting this in the Competiton forum, you'll get many more responses there.

Best of luck.

Rich Parker
02-27-2012, 05:29 AM
I use some homemade rubs and some commercial. The commercial ones I use are tweaked to my liking.

02-27-2012, 06:05 AM
Yep, both. I have a couple from scratch that are outstanding, and I also use a commercial line for comps. I tweak the commercial ones a bit, make blends, etc. No sense reinventing the wheel, some commercial stuff is pretty dang marvelous, wink wink.

Lake Dogs
02-27-2012, 06:21 AM
My own, but not against using commercial rub(s). For the most part, for my liking, they're either too sweet or too salty.

big brother smoke
02-27-2012, 07:46 AM
I use my own :tongue:

02-27-2012, 08:38 AM
I use my own, but it is a commercial rub.

02-27-2012, 09:35 AM
I use my own rub on two of the meats and tweeked/mixed/blended commercial rubs on the other two.

02-27-2012, 10:12 AM
Ribs/Pork our own. Chicken/brisket commercial.

02-27-2012, 10:32 AM
We've used both, and we've done well and done terrible with both. In my opinion, use whatever you like the taste of, regardless of whether you made it yourself or bought it. Right now we are using both commercial rubs and sauces.

02-27-2012, 10:36 AM
Love " Byrons BUTT RUB " on anything pork, and chicken, but too salty for beef....just saying.

02-27-2012, 10:41 AM
I used to make my own and did ok. Now I use commercial and do better.

02-27-2012, 11:06 AM
i use both commercial and home made, but the home made rub i have blended by a co-pack so i get the same profile and its a lot cheaper to buy 5lbs from him that my buy ingredients for 5lbs. I also use a lot of Simply Marvelous products (cheap plug :icon_smile_tongue:)

BC Squared
02-27-2012, 11:15 AM

02-27-2012, 11:31 AM
blends of various commercial rubs and spices

JD McGee
02-27-2012, 03:24 PM

02-27-2012, 04:19 PM

"Bone to Bark" BBQ
02-27-2012, 04:23 PM
I use my own, but it is a commercial rub.

Good reply..... kinda funny :grin:

02-27-2012, 06:20 PM
We use whatever the Smokin Croations happen to leave out !

02-27-2012, 07:11 PM
I make my own. I think the smartest thing to do is go with commercial rub...but, you stand a better chance at a competitive edge if you can develop your own. Truth is however that there are so many out there now that you have to have one little thing that separates yours from everyone elses, and that makes it hard. I would find a rub that compliments your bbq the best and then focus on your techniques and ways that you add flavor to it. Thats where you can get your edge the best.

02-27-2012, 07:46 PM
I use my own, but it is a commercial rub.

Nice cooking next to you at the AR last year!!

02-28-2012, 08:17 AM
All commercial. No need to try and invent a wheel that has been done by thousands and thousand rub chemists.