Cabin Fever
Full Fledged Farker
I've noticed that a lot of the rubs you can buy online in the 5 pound range usually go for $35-$40. Is this fair when compared to buying quality spices and simply making your own?
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Is it cheaper to buy or make rubs?
- Thread starter Cabin Fever
- Start date
martyleach
Quintessential Chatty Farker
I like to make my own out of spices I have bought in bulk. I then vac seal and freeze the stuff I'm not going to use within a month or so.
I think if you're buying your ingredients at bjs or Costco etc. then you can make rubs significantly cheaper than buying. The folks making rubs and selling are in it for a profit, and there's nothing wrong with that but my guess is at $35 for a 5# bag, you're probably not getting high quality spices. But hey if you like it then who cares.......but I wouldn't be buying 5# unless ive tried it and really like it.
Gary Tomato
is one Smokin' Farker
The Big Poppa Smokers website sell 5lb bags of Simply Marvelous rubs for about $35. I've never heard anyone talk those rubs down for lack of quality ingredients, I love 'em.
You're not just paying for spices when you buy commercial rubs you'll also find things like bottles, storage, marketing, advertising, packaging and more are covered in the cost in addition to a margin for profit.
geoff7877
Full Fledged Farker
I hit the Mexican food aisle and get the little plastic bags for .99 cents. Great selection, always fresh, no big branding or packaging and they're processed in the same state. Same thing, same amount in the spice aisle will run $4. They also sell big containers of black pepper and granulated garlic. I buy those salt, pepper and garlic get so much use.
Fire Flinger
Knows what a fatty is.
I emphatically agree. That is where I buy my saffron, aka "the most expensive spice in the world". Sure, it probably comes from Mexico and not Valencia but so what. I also like the ground New Mexico pepper. And there are others as well.
Smoke Dawg
Quintessential Chatty Farker
We have just about all spices in our stash and some custom smoked / dried and ground peppers but there a some really good rubs from people associated here like Oakridge BBQ and Simply Marvelous. Quality rubs at reasonable prices.
I think it depends on the flavor profile you are trying to achieve. There are a lot of good rubs out there, but most have sugar in them. So, being diabetic, I found a sugarless recipe online and modified that to work for me. Now I rarely buy rubs online.
cpw
Babbling Farker
If you're making rubs in bulk, I'm sure it's cheaper to make your own. We make a bulk rub for fundraising events that ends up making about 60 cups for $60. I don't know the weight but its a little less than a 5 gallon bucket.
CakeM1x
is Blowin Smoke!
Actually Vanilla Bean trumps saffron now. Good thing I don't use either too frequently!
KevinJ
somebody shut me the fark up.
I prefer to make my own.
IamMadMan
somebody shut me the fark up.
It depends if you are making a rub just to save money, or if you are taking the time and efforts to search for fresh high quality ingredients that meet a specific quality control standard.
I know we all discuss rub recipes and discuss which is best from time to time. But the question of making and using home made rubs versus buying and using commercial rubs always seems to resurface time after time.
The like or dislike of any rub is a matter of personal taste. Taste is very subjective to so many influential factors;
Culture - Our nationality and culture defines specific types of cooking which uses specific flavors and spices.
Region - In the United States, as well as around the world, different regions are know for different tastes
Personal - Personal tastes are as diverse as the day is long. Some like sweet, some like salty, some like heat, and others in combinations.
Personal tastes and likes are the most subjective factors in creating a good rub. Because personal tastes are so diverse, you may love the rub, but others may dislike it.
The best rub in the world is undoubtedly the rub you like best. More often than not in blind taste tests, the rub you like best will not be the one you make yourself. This is because we get locked into a closed mind of what spices we should put into the rub we make. Personal changes in taste are difficult to make and we tend to lock in on a specific set of ingredients and exclude others that don't appeal to our personal tastes.
This is the reason many people chose other rubs in taste tests. They break your barriers of normal taste and expand your flavor horizons. Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds layers of flavor of the meat, without overpowering it. While a rub will add flavor, it is also a flavor enhancer that brings out and compliments the overall flavor of the meat with subtle additions of salty, sweet, savory, and spicy flavors in perfect balance to our taste buds.
I will probably have some opposition here, but in the end I think it is best to leave the rubs to the professional suppliers. They are commercially mixed in bulk at extreme discounts. They have professional mixing, measuring, and packaging equipment. In the end they have the quality control labs to provide you with a consistent product that will not change from cook to cook. It will save you a lot of work, effort, and yes even money in the interim, and there are so many choices out there.
Yes making homemade rubs can be a fun experiment and the outcome can be good. I have tried over 100 recipes and even varied them from time to time, but never created anything outstanding. From my personal experience, by the time you buy the spices, take the time to weigh and mix them, test them, and vac-pac to keep them fresh.... You really don't save any money by doing it yourself.. Add the cost of the spices, the time required to process them (time is money), and you have saved nothing.
The bottom line is that making multi-layers of flavors in rubs at home is not an easy task. It takes time to order fresh ingredients, properly measure and mix them to get that product you are seeking. To many of us here, time is an important commodity much like money. Just as we spend our money wisely, many of us have to manage our time with the same principals. Some of us have the time to do this and others do not, in the end we have to do what is best for our individual needs.
We choose and use what works best for us, what suits our tastes, our preferences, and what time allows us to do.
Also not all commercial rubs are created equal... I have used some that appear to be all salt, others have high sugar content. These may be a desired flavor profile for some, but not for me. I feel these manufacturers who use too much salt or sugar are using these as fillers trying to get a larger return and gain greater profits.
Then again there may be consistency issues with some commercial rubs. I had tried a different commercial rub many years ago, the first two cases of the rub I used were great, the third case was overly salty. When I contacted the team about the issue they never responded. I stopped using that product because of the quality issue, so in a pinch I found a local team who sold a rub with absolute consistency.
It doesn't mean it's right for everyone to buy commercially rubs. Some of you will, some of you won't. But you'll never know unless you try.
In the end, I am saying to open your mind to other things. I was set in my ways and my train of thought. I could have saved myself ten years of ordering and mixing in an effort to try and achieve what was already available to me. Not only was it readily available, but it was much better than any of my recipes.
Making rubs or buying rubs will always be a personal choice. Doing either does not make your "Q" better or worse. Either can expand your flavor horizons and help you find the apex of your cooks. Not everyone cooks in large volumes and buying in bulk can be a bad choice you only have small cooks.
Rubs are like tools, a good design can help make the "BBQ" great, while others may not, so use your tools properly. Think of using a pair of pliers to remove a screw, it'll get the job done, but not as good and effectively as the proper screwdriver. It can also be like trying to invent the wheel when it already exists. Look past your current horizons at other items, not just rubs, but cookers, types of wood, and so many other products. Some of these rub makers have had years of design, and development in creating a great product.
Keep an open mind and don't be afraid to try something new once in a while. Think of it as treasure hunting, maybe you'll find something good or maybe you won't, but you'll never know unless you try.
.
I know we all discuss rub recipes and discuss which is best from time to time. But the question of making and using home made rubs versus buying and using commercial rubs always seems to resurface time after time.
The like or dislike of any rub is a matter of personal taste. Taste is very subjective to so many influential factors;
Culture - Our nationality and culture defines specific types of cooking which uses specific flavors and spices.
Region - In the United States, as well as around the world, different regions are know for different tastes
Personal - Personal tastes are as diverse as the day is long. Some like sweet, some like salty, some like heat, and others in combinations.
Personal tastes and likes are the most subjective factors in creating a good rub. Because personal tastes are so diverse, you may love the rub, but others may dislike it.
The best rub in the world is undoubtedly the rub you like best. More often than not in blind taste tests, the rub you like best will not be the one you make yourself. This is because we get locked into a closed mind of what spices we should put into the rub we make. Personal changes in taste are difficult to make and we tend to lock in on a specific set of ingredients and exclude others that don't appeal to our personal tastes.
This is the reason many people chose other rubs in taste tests. They break your barriers of normal taste and expand your flavor horizons. Remember that a rub is not only a mixture of spices and herbs, it is a mixture of flavors. A good rub will have a balanced flavor that adds layers of flavor of the meat, without overpowering it. While a rub will add flavor, it is also a flavor enhancer that brings out and compliments the overall flavor of the meat with subtle additions of salty, sweet, savory, and spicy flavors in perfect balance to our taste buds.
I will probably have some opposition here, but in the end I think it is best to leave the rubs to the professional suppliers. They are commercially mixed in bulk at extreme discounts. They have professional mixing, measuring, and packaging equipment. In the end they have the quality control labs to provide you with a consistent product that will not change from cook to cook. It will save you a lot of work, effort, and yes even money in the interim, and there are so many choices out there.
Yes making homemade rubs can be a fun experiment and the outcome can be good. I have tried over 100 recipes and even varied them from time to time, but never created anything outstanding. From my personal experience, by the time you buy the spices, take the time to weigh and mix them, test them, and vac-pac to keep them fresh.... You really don't save any money by doing it yourself.. Add the cost of the spices, the time required to process them (time is money), and you have saved nothing.
The bottom line is that making multi-layers of flavors in rubs at home is not an easy task. It takes time to order fresh ingredients, properly measure and mix them to get that product you are seeking. To many of us here, time is an important commodity much like money. Just as we spend our money wisely, many of us have to manage our time with the same principals. Some of us have the time to do this and others do not, in the end we have to do what is best for our individual needs.
We choose and use what works best for us, what suits our tastes, our preferences, and what time allows us to do.
Also not all commercial rubs are created equal... I have used some that appear to be all salt, others have high sugar content. These may be a desired flavor profile for some, but not for me. I feel these manufacturers who use too much salt or sugar are using these as fillers trying to get a larger return and gain greater profits.
Then again there may be consistency issues with some commercial rubs. I had tried a different commercial rub many years ago, the first two cases of the rub I used were great, the third case was overly salty. When I contacted the team about the issue they never responded. I stopped using that product because of the quality issue, so in a pinch I found a local team who sold a rub with absolute consistency.
It doesn't mean it's right for everyone to buy commercially rubs. Some of you will, some of you won't. But you'll never know unless you try.
In the end, I am saying to open your mind to other things. I was set in my ways and my train of thought. I could have saved myself ten years of ordering and mixing in an effort to try and achieve what was already available to me. Not only was it readily available, but it was much better than any of my recipes.
Making rubs or buying rubs will always be a personal choice. Doing either does not make your "Q" better or worse. Either can expand your flavor horizons and help you find the apex of your cooks. Not everyone cooks in large volumes and buying in bulk can be a bad choice you only have small cooks.
Rubs are like tools, a good design can help make the "BBQ" great, while others may not, so use your tools properly. Think of using a pair of pliers to remove a screw, it'll get the job done, but not as good and effectively as the proper screwdriver. It can also be like trying to invent the wheel when it already exists. Look past your current horizons at other items, not just rubs, but cookers, types of wood, and so many other products. Some of these rub makers have had years of design, and development in creating a great product.
Keep an open mind and don't be afraid to try something new once in a while. Think of it as treasure hunting, maybe you'll find something good or maybe you won't, but you'll never know unless you try.
.
rickv14623
Full Fledged Farker
Gotta link to what you are using? TIA
brimclau
Full Fledged Farker
Yep, make my own too... have a basic recipe I make as a foundation (loosely based on Harry So's Slap Yo Daddy rub) and I always make a big batch of it, and like another poster suggested, I vacuum seal packs and store in freezer. I try and get some ingredients at Costco, some at RD (although I don't like their chili powder) and I think I need to visit the Mexican spice section at the grocery store more often.
I can always add more heat, or whatever if I feel like, into to a portion of it when needed. This is primarily for pork and Chicken... For beef I'm usually just using S&P or SPOG.
edit: please note that I do not compete (outside of neighborhood rib cookoff) so for those who compete I'm sure they like the consistency and reliability of commercial rubs.
I can always add more heat, or whatever if I feel like, into to a portion of it when needed. This is primarily for pork and Chicken... For beef I'm usually just using S&P or SPOG.
edit: please note that I do not compete (outside of neighborhood rib cookoff) so for those who compete I'm sure they like the consistency and reliability of commercial rubs.
Last edited:
jimstocks53
is one Smokin' Farker
Unless you are cooking almost daily, few of us can justify buying or making rub in 5# quantities unless frozen for storage. Spices do not keep potent at room temps for much more than 6 mos. And most bought spices are already pushing up against that border by the time it lands on our shelves at home.
For me, it's been a long process of tweaking, testing, tweaking some more, etc. to get to a point where I've developed a spice blend that I really like to use. Some of it has been tuning the various levels of different things. Some of it has been adding or removing things. Some of it has been changing the various different types of one ingredient (white pepper and/or black pepper; types of paprika; types of other herbs). For me it's been a labor of love rather than something I was trying to save money on.
As we all have, I've gotten plenty of friends, family, and co-workers who comment on the various food I've fed them over the years, so in addition to tracking the amounts and exact recipes of the various rubs, I did start tracking the cost to produce it. The current iteration of my rub, when made in bulk actually comes out to be a pretty significant cost savings to make rather than to buy something from someone else... and it's exactly the taste I want (obviously).
I'm actually in the process of testing the rub that I think I might try to bring to market (based on the feedback). Not really as a significant business venture, but as something of a side hobby that might bring in a little extra here or there. I do have the benefit of having free access to restaurant to get good prices on the ingredients and a commercial kitchen to produce it, so my overhead is super low as compared to having to buy everything from the local supermarket, so your costs might be a bit higher to make your own.
*MODS* If that last paragraph is out of bounds for this forum, I'll delete it (or you can). I just wanted to share my experience on this topic.
As we all have, I've gotten plenty of friends, family, and co-workers who comment on the various food I've fed them over the years, so in addition to tracking the amounts and exact recipes of the various rubs, I did start tracking the cost to produce it. The current iteration of my rub, when made in bulk actually comes out to be a pretty significant cost savings to make rather than to buy something from someone else... and it's exactly the taste I want (obviously).
I'm actually in the process of testing the rub that I think I might try to bring to market (based on the feedback). Not really as a significant business venture, but as something of a side hobby that might bring in a little extra here or there. I do have the benefit of having free access to restaurant to get good prices on the ingredients and a commercial kitchen to produce it, so my overhead is super low as compared to having to buy everything from the local supermarket, so your costs might be a bit higher to make your own.
*MODS* If that last paragraph is out of bounds for this forum, I'll delete it (or you can). I just wanted to share my experience on this topic.
TXBronco
Full Fledged Farker
I'm learning to try a lot of different rubs and spices so I can see what I like and hope to start making or attempting to make some I like similar to the store bought ones.
Smokey Lonesome
is one Smokin' Farker
Making your own rub is fun and that's what BBQ is about. While it may be cheaper to mix your own rubs there are many other considerations for some of the fine commercially available rub manufacturers.
Here's a link to what Mike considers when blending his Oakridge rubs:
https://www.oakridgebbq.com/handmade-bbq-rubs/
Here's a link to what Mike considers when blending his Oakridge rubs:
https://www.oakridgebbq.com/handmade-bbq-rubs/
SmokinCW
Knows what a fatty is.
If the main consideration is financial then making your own is cheaper. Also lots of commercial rubs have ingredients that you may not want (like MSG). There are lots of recipes and lots of commercial products. Part of the fun is the experimentation. I recommend trying both. Keep mixing it up if you can.
quamdar
Full Fledged Farker
I do a lot of non BBQ cooking so I already have the spices needed (in bulk) so there is no reason for me to buy rubs. Helps me rotate through my spices more quickly that way too by using them for rubs.
