I developed my own rubs over the years of combining the flavors I liked over smoking meats from many cadaveres.
It finally occurred to me to just put the stuff I loved together, and use a vacant seasoning jar to hold the concocktion.
I see where many here buy this or that commercial rubs. And I have to ask:
Why? Why not build your own?
Mine is:
Sonny's Secret Seasoning
I combined various things I love the flavors of,
Montreal Steak seasoning, Granulated Garlic, Onion Powder, Ground Black Pepper, and some Cayenne pepper for bite.
I add some dehydrated Honey to the dry rub. But I also mix my dry rub with Sweet Baby Rays and a big glob of sage honey to make my Paint I bake onto meat on the bar-B-que.
I decided to try and make my rub repeatable to friends, so I measured the stuff and came to the conclusion of a TBS of each, and a tsp of Cayenne.
For the Secret Sauce, add enough Rub to make it grainy, and about a 1/4 to 1/2 cup of Sage Honey, for glaze and sweet.
It finally occurred to me to just put the stuff I loved together, and use a vacant seasoning jar to hold the concocktion.
I see where many here buy this or that commercial rubs. And I have to ask:
Why? Why not build your own?
Mine is:
Sonny's Secret Seasoning
I combined various things I love the flavors of,
Montreal Steak seasoning, Granulated Garlic, Onion Powder, Ground Black Pepper, and some Cayenne pepper for bite.
I add some dehydrated Honey to the dry rub. But I also mix my dry rub with Sweet Baby Rays and a big glob of sage honey to make my Paint I bake onto meat on the bar-B-que.
I decided to try and make my rub repeatable to friends, so I measured the stuff and came to the conclusion of a TBS of each, and a tsp of Cayenne.
For the Secret Sauce, add enough Rub to make it grainy, and about a 1/4 to 1/2 cup of Sage Honey, for glaze and sweet.