• working on DNS.. links may break temporarily.

Vending Rub

V

vexter1

Knows what a fatty is.
Joined
Oct 24, 2007
Messages
172
Reaction score
30
Points
0
Location
Tulsa, OK
I was curious of what other people are doing as far as rubs go on their meats when vending?

I'm currently using a commercial product for pork butts - an 8lb container is running me ~$64 shipped. I like the rub a lot and doctor it up a little when putting it on butts when they go on the smoker. But it is a little steep as far as cost.

I was curious what other rubs I might look at or if you guys are just making up large batches of your own rub and using that when you vend or cater.

Thanks guys!
 
I don't vend or make large amounts of rub but I still make my own. I imagine you could save a lot by doing the same. Paprika, Kosher Salt, Black Pepper, Cayenne Pepper, Chilli Powder, Onion Powder, Garlic Powder, Turbinado or Brown Sugar and some other special ingredients like Celery Seed, Cumin, Coriander, etc... will get you a decent rub for a lot less... YMMV...

I've purchased some items from this place and was pleased with the price & quality. http://www.sfherb.com/ I'm sure there are better places... Cheers!!!
 
hamiltont said:
I don't vend or make large amounts of rub but I still make my own. I imagine you could save a lot by doing the same. Paprika, Kosher Salt, Black Pepper, Cayenne Pepper, Chilli Powder, Onion Powder, Garlic Powder, Turbinado or Brown Sugar and some other special ingredients like Celery Seed, Cumin, Coriander, etc... will get you a decent rub for a lot less... YMMV...

I've purchased some items from this place and was pleased with the price & quality. http://www.sfherb.com/ I'm sure there are better places... Cheers!!!
Click to expand...

I would imagine it would be cheaper as well - I thought about using a basic brown sugar rub with salt/pepper/chili powder/garlic powder/onion powder/paprika/and a little cayenne for a pork butt rub.

Then maybe use the rub I've been using for a final sprinkle on the product just to kick it up a notch before serving.
 
what is the flavor profile (i hate that phrase) of your rub? I have one that we use for catering and vending that I have made up buy a local co-pack and I am paying about $2 a lb for it...
 
indianagriller said:
what is the flavor profile (i hate that phrase) of your rub? I have one that we use for catering and vending that I have made up buy a local co-pack and I am paying about $2 a lb for it...
Click to expand...

I'd say a general rub - I've used Smoking Guns in the past and liked it - so similar idea. I'd love to talk to you more about yours if it's close and how you went about getting a co-pack to do what you have them doing...sounds like a great idea to me. PM or email me if you'd rather it was not out in the open forum.

Thanks guys - any other ideas welcome!
 
you MUST get your cost down to 2 to 2.75 a pound. I will go through a 4 gal pale on a busy weekend..If you buy in bulk you can blend your own for a 1.50 a pound, however it took a couple years before I came up with a great combo that fits MY profile,,,if you buy very good products like smokiing guns, save for your self and special cooks, but when you have 20 butts on the smoker to vend, the expensive rubs will cut your profit way down...same thing goes for sauce...use a local favorite, one that the people recognize, keep your cost at 7 to 10 dollars a gallon, doctor that and call it your own...but add just little things..need to watch cost
 
BigBellyBBQ said:
you MUST get your cost down to 2 to 2.75 a pound. I will go through a 4 gal pale on a busy weekend..If you buy in bulk you can blend your own for a 1.50 a pound, however it took a couple years before I came up with a great combo that fits MY profile,,,if you buy very good products like smokiing guns, save for your self and special cooks, but when you have 20 butts on the smoker to vend, the expensive rubs will cut your profit way down...same thing goes for sauce...use a local favorite, one that the people recognize, keep your cost at 7 to 10 dollars a gallon, doctor that and call it your own...but add just little things..need to watch cost
Click to expand...

I agree wholeheartedly which is why I was asking. Too bad someone hasn't copied Smokin Guns rub and posted the recipe right?! LOL! We've had a great first year - but I'm realizing the rub is one of the costs I need to get down.

I did some digging on a co-packer here in St. Louis - I couldn't find one - if anyone knows of one here in the STL area - let me know - I'd be interested - thanks!

Keep any other suggestions coming - I really appreciate the ideas and help!
 
vexter1 said:
I agree wholeheartedly which is why I was asking. Too bad someone hasn't copied Smokin Guns rub and posted the recipe right?! LOL! We've had a great first year - but I'm realizing the rub is one of the costs I need to get down.

I did some digging on a co-packer here in St. Louis - I couldn't find one - if anyone knows of one here in the STL area - let me know - I'd be interested - thanks!

Keep any other suggestions coming - I really appreciate the ideas and help!
Click to expand...

Don't know that this is accurate or not, but I remember seeing an episode of Diners Drive ins and Dives where he went to Smokin Guns:
http://www.foodnetwork.com/recipes/kansas-city-style-burnt-ends-recipe/index.html

I do remember in the episode that he put cocoa powder in the rub, which isn't listed in the ingredients.
 
cpw said:
Don't know that this is accurate or not, but I remember seeing an episode of Diners Drive ins and Dives where he went to Smokin Guns:
http://www.foodnetwork.com/recipes/kansas-city-style-burnt-ends-recipe/index.html

I do remember in the episode that he put cocoa powder in the rub, which isn't listed in the ingredients.
Click to expand...

cpw - I saw that link for his rub the other day while doing some digging for his recipe - I have been wanting to make it but haven't had time yet - wondering if that's smoking guns or not :pray: it'd be nice if it was...maybe I'll have to find that episode and compare the list to the episode...could be the way the re-create smoking guns at home (or at least close..)
 
An easy one to put together is the Alton Brown 8-3-1-1-1 formula/ratio.

8 parts brown sugar
3 parts salt
1 part chili powder
1 part paprika
1 part mix herbs and seaonings

I made a batch a couple of weekends ago and use "pounds" as my measure:
8 pounds brown sugar
3 pounds kosher salt
1 pound chili powder
1 pound paprika
1 pound mixture of cayenne, black pepper, granulated garlic, onion powder, basil

I didn't figure the price but bought everything at Sam's. Made 14# of rub so maybe $4.25 per pound. I sometimes buy Jack's Old South rub for $11 per pound - love it, but it's too expensive for vending/catering. The first time I bought Myron's rub was back in 2006 or so and got 25# for $75.00 delivered at the next cook off!!
 
What about Head Country Champioship Seasioning 50# for $162.50 that makes it $3.25 a # I don't know what shipping cost but its a good rub that goes a long way I would use it for vendding, and have heard of folks doing so for the price. Even if shipping is 50 bucks its still $4.25 a lb.
 
I do use it for beef when vending - but had been buying the 7lb container...had NO idea they offered a non-MSG version - apparently MSG is expensive...cause the non-MSG versions are much cheaper...interesting. I do like their rub though - good call!
 
Trying to copy another's recipe is not my thing. They worked hard for their recipe and had many trial and errors, give them a break and make your own or buy theirs.
 
You must log in or register to reply here.

Similar threads

J
My Annual Rub and BBQ Sauce Recipe......
Replies
0
Views
356
Juggy D Beerman
J
Headgear
First brisket on new Shirley not my best
Replies
18
Views
1K
Headgear
Headgear
D
Hello all
Replies
9
Views
4K
armor
armor
C
Reduce smoke in kettles
Replies
2
Views
175
Tat-que
T
E
Favorite Commercial Chicken Rub(s)?
2
Replies
20
Views
1K
bbqgeekess
B
Back
Top