Porcine Perfection
is One Chatty Farker
Smokin' Guns Sweet Heat.
Favorite all purpose rubs
- Thread starter Fwismoker
- Start date
pwa
is Blowin Smoke!
Give Big Ron's Orginal or Hint of Houston Not as wide known as some of the others mention but I will personal guarantee you will love it!!
Clint
Clint
AZScott
Take a breath!
I have a ton of rubs but the only one I use all the time is Plowboys Fin and Feather. It's awesome on chicken and fish without any strong or dominant flavors. For beef I'm all about salt and pepper.
jeffturnerjr
is Blowin Smoke!
Only rubs I've used that I actually liked were
- Yardbird
- Killer Hogs How to BBQ Right Rub
- Yardbird
- Killer Hogs How to BBQ Right Rub
mikeleonard81
Full Fledged Farker
My base is Tony Catcherey's on anything and everything! I just ordered Killer hogs rub with a bottle of their sauce. I seen jeffturner comment on it. Anyone else try it?
Boogan1
Well-known member
My go to all purpose rub is Cowtown all purpose. I am also very partial to their sweet spot rub.
aawa
Babbling Farker
I hear they are a pretty good hip hop/r&b group from the 90s also
aawa
Babbling Farker
To answer your question.
Salt and pepper is never a bad choice. A good all around commercial rub that goes with damn near anything Plowboy's Yardbird.
Salt and pepper is never a bad choice. A good all around commercial rub that goes with damn near anything Plowboy's Yardbird.
warhawk_83
Knows what a fatty is.
Byrons Butt rub is good
jscott6
MemberGot rid of the matchlight.
Basic homemade RUB
4 Tablespoons paprika
4 Tablespoons brown sugar
2 Tablespoons sugar, Raw
Sugar, Turbinado or
Dermerara Sugar
2 Tablespoons chili powder
2 Tablespoon salt
2 Tablespoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dry mustard
4 Tablespoons paprika
4 Tablespoons brown sugar
2 Tablespoons sugar, Raw
Sugar, Turbinado or
Dermerara Sugar
2 Tablespoons chili powder
2 Tablespoon salt
2 Tablespoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dry mustard
peeps
somebody shut me the fark up.
For you guys using brown sugar in a rub, how do you guys manage to keep the brown sugar from clumping in a rub? I never have good much getting it evenly distributed due to it's tendency to clump.
You can dry the sugar out in a oven.
peeps
somebody shut me the fark up.
fingerlickin'
Quintessential Chatty Farker
Not sweet at all in my book. It's a more true to the Season All name than to a normal rub.
Trust me, just try it. I bought 5lbs the other day, but if you don't like it I'll buy it from you. :wink:
57borntorun
Full Fledged Farker
When I grind my spices I dont add sugar.I do it to order meaning that I add it at the last mixing depending on it`s purpose.I also use sweet seeds and buds(Fennel, anise, star anise, allspice and clove) which cuts down on refined sugar or other sugars.
Papa Q
Knows what a fatty is.
I use brown sugar in just about all my rubs. I make sure the clumps are out for the first use and if there is any left over that will clump...just sift it withan old flour sieve before applying the rub.
Smokeat
is one Smokin' Farker
What is the difference between a rub, and seasoned salt? Not all rubs contain sugar, I usually try not to use as much salt in my rub mixes, because so much goes on a piece of meat. I make them spice intensive. I just don't know what makes a rub a rub.
57borntorun
Full Fledged Farker
Would it be the use of your hands to rub the mixture into the protein?
Wampus
somebody shut me the fark up.
Southern Home Boy
is Blowin Smoke!
I make my own rubs and use dark brown sugar (I like the extra molasses flavor dark gives versus the light). The last step of my process is to take a pestle and grind the rub through a mesh strainer to break up all the lumps (sugar, paprika as well as a couple of other ingredients I use that have a tendency to clump). It's kinda like sifting your flour when you bake. Once the sugar and other spices are all broken down, they don't tend to clump back up again. At least so long as they stay dry.
As for your original question; like I said, I make my own, but Famous Dave's is very close to what I make, so I keep a bottle of that around in case I just don't feel like mixing up a batch.
