Who knows RUBS? Please read....
Just a few questions about rubs:
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+1 on Simply Marvelous
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What's the most popular flavor of simply marvelous??
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It really depends on what you're cooking and how you like your BBQ. I've not had SM, but have heard good things. Plowboys is great stuff, but knowing which one is right for you is dependent on if you're cooking pork or brisket or chicken or ribs. If you like it sweet or hot, etc.
Check out the basic rubs from the Chris Lilly book. Lots of good basic rubs to start with there. |
Plowboys.
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IMHO, the McCormick Montreal seasonings are very good supermarket rubs. As for Simply Marvelous, I'd start with Season All and one other - Cherry is really good on just about everything. If you can, buy the 6 pack and decide which you like best.
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Season All is more of a light dusting salt than it is a full on rub. As for SM, you can't go wrong with ANY of them. I tend to always make his Sweet Seduction my primary layer, then depending on the meat, I will add Cherry to pork and a topcoat of Pecan for a little kick. If you buy his sampler pack, you will love every one of them. The Spicy Apple is also wonderful to play with but honestly without going goo goo over each one and its application, just get them all, I run out all the time, Steph always takes great care of his customers.
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I agree with Posey...McCormick is very good for a commercial store bought rub.
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Three pigs Championship Rub, Cherry Rub, and Memphis rub are good.
There is a Bosnian spice called Veggeta... look it up... great on chicken!! |
Simply Marvelous, Plowboys, Dizzy Pig, and The Rub Co. are the ones I reach for.
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I would highly suggest Big Ron's Rubs if your not going to make your own. Either the original or Hint of Houston.
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A lot depends on how much you use throughout the year.
I tend to need 20 or so pounds of rub per year for church events and so I make mine using the 8-3-1-1 formula from Alton Brown and confirmed by Myron. I also buy Myron's basic meat rub for use at home and as gifts -- though my blend and Myron's are similar :mrgreen: Last batch was 8# light brown sugar, 3# salt, 1# chili powder, 1# Spanish paprika, 1# blend of cayenne, black pepper, granulated garlic, onion powder, and I think dried basil. And yes, I used pounds as my unit of measure for this batch. I like weight better than "measure" scaling and keeping recipes correct. |
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