Who knows RUBS? Please read....

[BGEMike]

Another vote for Big Ron's original I find it to be a good all purpose rub if you go the prepared route. I would also like to experiment with making my own rubs but sourcing quality bulk ingredients for a reasonable price is my biggest problem. Have you given any thought to finding a good generic base and alter it to suit your needs.

[Skidder]

I really will never understand why ppl buy rubs. What we did was take a basic bbq rub and tailor it to our taste. Yes you will save $$ if you do any quantity. If you decide to do commercial check the first ingredient if it's salt I in my opinion would steer clear. Up to your taste buds though.

[D0ughB0y]

I started off a few years ago with the good Dr's base recipe and have modified it many, many times until I've figured out the exact recipe that I like.

Dr BBQ, Ray Lampe: http://www.drbbq.com/drbbqfavoriterecipe.php

[Lake Dogs]

Storebought: +1 Simply Marvelous and Plowboy's. Also, Butchers makes great rubs!

Make your own, I rarely recommend books, especially BBQ books, but this one is very good:

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas (Non): Paul Kirk: 9781558321250: Amazon.com: Books

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas (Non): Paul Kirk: 9781558321250: Amazon.com: Books

Paul Kirk's Championship Barbecue Sauces

[QTEX]

Originally Posted by Lake Dogs

Storebought: +1 Simply Marvelous and Plowboy's. Also, Butchers makes great rubs!

Make your own, I rarely recommend books, especially BBQ books, but this one is very good:

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas (Non): Paul Kirk: 9781558321250: Amazon.com: Books

Paul Kirk's Championship Barbecue Sauces

Lake dog beat me to it, I highly highly recommend this book to everybody who is starting out cooking bbq. Doesnt really cost a bunch to make your own that you like and you know EXACTLY what is in it. Have bought many many books includuing Pauls second book and I still consider this one to be the best one out there for basic sauces and rubs for bbq.

[gtr]

Originally Posted by Melt In The Sun

Nobody mentioned this yet!?
http://www.bbq-brethren.com/forum/sh...d.php?t=103989

Now THAT is some great stuff right there!

[cpw]

If you're wanting a homemade rub, you can't go wrong with Pitmaster T's Butt Glitter, or Patio Daddio's "memphis style" rub. He recently made a post where he doctored it up for large quantities.

[Skidder]

I say Mike Mills Magic Dust as a basic rub then add to it to your liking. Great basic award winning rub recipe.

[tbutts]

Here is a recipe I have been playing with. I think in this batch the celery seed may be a little strong. For store bought rubs I prefer plowboys and spice wine rubs. Partly because I can get them locally. I have not tried simply marvelous yet but it is on my short list. I bought all of the ingredients at a local Amish store making it very economical.
2 cups kosher salt
2 cups brown sugar
.75 cup paprika
.9 oz chilli powder
.5 cup granulated garlic
.25 cup ground mustard
.25 cup celery seed
2 tbsp onion powder
.5 cup black pepper
1tbsp ground ginger.

[dano]

plowboys, dizzy pigs, smokin guns, three little pigs...all good rubs.

[El Ropo]

Originally Posted by chad

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

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.

That's where everybody's tastes are different, I never use more than 20-25% sugar of any type in my home made rubs. That's extreme, and will probably end up in a burnt mess cooking at higher temps then mid 200's.

Just don't get why that much sugar is needed on meat. It's all about the zesty peppery kick for me. If I was gonna make that rub, I'd cut the sugar down to 1.5-2lbs, and use Turbinado instead of brown. Then I'd boost the amount of fresh cracked pepper x 4 or so.

Never had any complaints.

[Toast]

Here is Harry Soo's All Purpose rub he shared on another site:

HARRY SOO's SLAP YOUR DADDY RUB

SYD All Purpose Rub (makes about 1 cup)
4 tbsp Kosher Salt
2 tbsp White granulated sugar
2 tbsp Brown sugar
2 tbsp California Mild Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black pepper
½ TSP Cayenne pepper (use sparingly or not at all!)

[chad]

Originally Posted by El Ropo

That's where everybody's tastes are different, I never use more than 20-25% sugar of any type in my home made rubs. That's extreme, and will probably end up in a burnt mess cooking at higher temps then mid 200's.

Just don't get why that much sugar is needed on meat. It's all about the zesty peppery kick for me. If I was gonna make that rub, I'd cut the sugar down to 1.5-2lbs, and use Turbinado instead of brown. Then I'd boost the amount of fresh cracked pepper x 4 or so.

Never had any complaints.

Kewl. I never get complaints either and don't burn my rubs cooking hot and fast since about 2005. Rubs, sauces, etc. are all about what YOU like.

[BobM]

My rib rub.
8 parts Splenda
2 parts chili powder
2 parts paprika
1 part garlic powder
1 part onion powder
1/2 part salt
1/2 part black pepper

[El Ropo]

8 parts sugar substitute.

I'd be perfectly content with a rub that has zero sweet, 30% cracked pepper, 20% k salt, 20% gran garlic, 10% gran onion, and 20% mix of hot stuff like cayenne, chipotle/habanero powder, ground chili tepins. Would like to hear from others about this sweet thing in a rub. I get plenty of sweet just from a decently fresh gran garlic.

Don't get me wrong, I love sugar, I love candy, just don't use it when making meat.