calmdowneight
Is lookin for wood to cook with.
- Joined
- Mar 2, 2016
- Location
- Chilhowie, Virginia
I've made my own rubs several times, used Lambert's Sweet Swine O' Mine and Porkbarrel as well as the Weber, and McCormick stuff but am needing something more for competitions. I like the Lambert's, not extremely crazy about the Porkbarrel. The one's I've formulated have been alright, but nothing over the top. What can help me take that next step forward? I'm not opposed to making a rub and would actually prefer to to cut cost. I know years of research is put into commercial rubs and they usually have access to better ingredients and I'm not asking anyone for top secrets, but if a make at home rub exists that can be tweaked and is common for everyone if go that route. I'm thinking of making KC's #105, any thoughts on this as far as a competition rub? I like to keep salt in the background and let the sugar and heat balance out the front and back respectively. Thanks