Addicted to rubs?

[Whumpa]

I wonder if the top comp cooks use commercial rubs?

I have absolutely no proof in the matter, but I would be willing to bet top dollar that commercial rubs have been, are being, and will be used by top cooks in competitions. And have won, are winning, and will win with them. Taste is such a subjective matter. Really, who is to say what is good or what is bad? Just my .02s

 

[pharp]

I have absolutely no proof in the matter, but I would be willing to bet top dollar that commercial rubs have been, are being, and will be used by top cooks in competitions. And have won, are winning, and will win with them. Taste is such a subjective matter. Really, who is to say what is good or what is bad? Just my .02s

It was rhetorical in reply to the guy too good for commercial rubs, but I bet you are right !

 

[rovster]

This place is dangerous. Since joining and becoming active here I’ve ordered $150 worth of rubs and a few sauces and a barrel smoker. I’ve always just made my own rubs from either recipes or frankenrubs. Truthfully I’m just curious to play with different flavor profiles so I can develop different flavors and see if I can come up with my own style. I think playing with different rubs just makes it easy to experiment with different flavors and I’m looking forward to some upcoming cooks with my new spice collection.

 

[SonVolt]

It was rhetorical in reply to the guy too good for commercial rubs, but I bet you are right !

Just a different philosophy towards cooking & bbq is all, but by all means if you feel I'm "too good" for challenging the status quo then, well, I agree with you.

 

[blazinfire]

I'll be honest with ya.. A jug of BBQ sauce like that would go to waste in my house.. I Try to use BBQ sauce but I just forget.. and I never apply it to anything I cook lol

 

[TravelingJ]

Sauces and rubs can be fun. I've bought some just to support brands before. I have several things from Killer Hogs, just because I loved a few of his recipes. It felt like a good way to support him. I need to do the same with Kosmos since their meatloaf recipe was 'knock me over' delicious. I send out Oakridge gift packs to anyone in my cigar group, if they get a new smoker. Many of them turn around and make additional orders of the stuff (how about a referral code, Mike? :wink: )

Salt and Pepper are great, I use them all the time. But that doesn't mean a rub isn't better. We cook a lot of steak for family and friends, and it's often ALDI meat (I actually like it a LOT better than the local grocery chains) and I typically use Oakridge Carne Crosta. She was on a 'womans weekend' with her sisters and friends, and they went to some uppity steakhouse. Several of them said they liked my steaks better. I'm not doing anything earth shattering with my cook-I just don't pretend that premade seasoning hasn't advanced in the past 30 years.

 

[Tbro]

Is there anyone else out there that can’t ever taste the rubs. No matter what rubs I use, with the exception of Montreal seasoning, on brisket, pork shoulder, or steak. TravelingJ reminded me a week ago I grilled a couple steaks. I also used Carne Costa. Put it on pretty heavy, nothing could of been a plain steak? That’s why I mainly use just salt and pepper.

 

[TravelingJ]

Sounds like your taster is busted! Even when I had plain steaks (from the local chains that I've since stopped using) I could still taste the Carne. On a good steak, it enhances everything. On a bad steak, it becomes the only saving grace.

 

[jermoQ]

I like to find good stuff and all of that has been refered on here as great stuff to use. It looks like you will be eating very good soon! To me,a good rub is important, because I dont use sauce unless it is requested by the boss lady. Otherwise, I want a good rub that will make the meat shine.

 

[thunter]

I use these Private Selections from Kroger. They’re amazing. They have Texas, Memphis, Kansas City and Carolina. I used to make my own until I found these.


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[Dirk41]

I wonder if the top comp cooks use commercial rubs?

Also been wondering this. Especially since most sell them.

 

[Dirk41]

Sauces and rubs can be fun. I've bought some just to support brands before. I have several things from Killer Hogs, just because I loved a few of his recipes. It felt like a good way to support him. I need to do the same with Kosmos since their meatloaf recipe was 'knock me over' delicious. I send out Oakridge gift packs to anyone in my cigar group, if they get a new smoker. Many of them turn around and make additional orders of the stuff (how about a referral code, Mike? :wink: )

Salt and Pepper are great, I use them all the time. But that doesn't mean a rub isn't better. We cook a lot of steak for family and friends, and it's often ALDI meat (I actually like it a LOT better than the local grocery chains) and I typically use Oakridge Carne Crosta. She was on a 'womans weekend' with her sisters and friends, and they went to some uppity steakhouse. Several of them said they liked my steaks better. I'm not doing anything earth shattering with my cook-I just don't pretend that premade seasoning hasn't advanced in the past 30 years.

Both Kosmos and Malcom have SPGs and Texas Brisket seasoning. Any of these different than the others??

 

[drunkenmeatfist]

Both Kosmos and Malcom have SPGs and Texas Brisket seasoning. Any of these different than the others??

The Kosmos SPG and Killer Hogs TX are more of a coarse grind. The Killer Hogs AP rub is pretty finely ground. TX rub is heavy on pepper and I like that. They are all good.

I will admit that I have entirely too many different rubs. I have made my own as well. It is just fun to try new stuff. I got a bunch of Albukirky rubs and have had a heckuva time messing with those. To each their own.

 

[SweetHeatBBQnSC]

Both Kosmos and Malcom have SPGs and Texas Brisket seasoning. Any of these different than the others??

Never had Kosmos SPG (like the other rubs I've tried), but Killer Hogs AP seasoning smells and tastes great! Definitely a huge fan of it.

 

[Mike in Roseville]

Never had Kosmos SPG (like the other rubs I've tried), but Killer Hogs AP seasoning smells and tastes great! Definitely a huge fan of it.

I agree, KH AP is excellent! One I reorder frequently. I have a shaker of TX too I haven't tried yet. If I can get a brisket for the weekend, I may just open it up.

 

[93vpmod]

Rub Trade Rounds

While home-made rubs are great, my opportunity to expand Flavors and tastes was improved by participating in the Rub Trades offered by NCGrimbo and IamMadMan.

I received rubs and sauces that I never would have tried or known even existed without having a Brethren share them with me! I hope to participate again because it is a great experience.

 

[Skidkid]

I have been thinking about this for a while. I made my own rub the other day and it came out great, I will definitely do that again and make variants. It isn't that hard to make a rub. Funny that most recipes contain chili powder. It is funny because chili powder is composed of the other ingredients in the recipes so it is like doubling up. The one thing that a high quality chili powder has that isn't there is powdered chilis like ancho, poblano, etc. I just ground some in my spice grinder and moved ahead with the chilis.

As I think about it, it is easy to try a bunch of flavor profiles by purchasing rubs. That could trigger ideas about what you want to do with your rubs.

 

[smoke ninja]

Not really trying to hate, and I apologize if that came across as overly confrontational. I just personally think commercial rubs are a trap that novices fall into that is self-limiting and prevents them from taking their food to the next level. They lend a bland sameness to BBQ in the same way that Dale's or McCormick seasonings lend to Steak. I'm not saying it's bad per se, but it has an amateur quality that you can spot a mile away. I know all this sounds a little too pinky in the air, especially for a BBQ forum, but I'd much rather hand someone a copy of APL's SeriousBBQ - that focuses on building flavors through technique and basting - than a bottle of Meat Church. I think we'd all be better off in the long run for it...

what makes you think the salt pepper and paprika you get is better than I company that specializes. I never understood the homemade rubs and sauces is better than store bought argument.......where do you think all your ingredients come from? umm it's the store

 

[SonVolt]

what makes you think the salt pepper and paprika you get is better than I company that specializes.

Well, I didn't make that argument so I'm not sure what you're wanting to discuss here.

 

[Curt.P]

Well, I didn't make that argument so I'm not sure what you're wanting to discuss here.

If you're seasoning your food at home with your own salt, pepper, paprika (etc) then you're already 2 steps ahead of these guys buying stale spices w/silly names @1000% markup.

I'm pretty sure he was referring to this.