Best Readily Available Meat Rubs

[Kickass]

I just started smoking meat but haven’t really bought into all these boutique rubs and seasonings. It’s likely ignorance but I don’t think that’s what makes the end product great. It seems like sound process is more important.

Thus, I’m curious if you guys and gals have any general rules of thumb or basic, easily available seasoning for pork, poultry and beef.

 

[lumpher]

You're correct in thinking the process is much more important than the exact rub ingredients. The ingredients do matter, but you can make great meals with a good process and mediocre ingredients. For example, if it's a chunk of meat that has a fatty side and a meaty side, like brisket (a favorite of us Texans... you ain't a Texan if you don't smoke brisket), always smoke it fatty-side up. That keeps the meat juicy and lets it soak up all that goodness, and it really enhances the flavor. Here's a dry rub I use for briskets (not my creation, but really good). It can also be used for other beef. I've tried it on steaks and ribs. It's good stuff there, but it really shines on brisket.

• 4 tbs Sea Salt
• 4 tbs turbinado sugar
• 2 tbs black pepper
• 2 tbs chili powder
• 6 tsp onion powder
• 6 tsp garlic powder
• 2 tsp dried oregano
• 2 tsp ground mustard
• 1/2 tsp cayenne

 

[Kickass]

Thanks! This leads to an extension of my thought process. When I look at the ingredient list of these fancy rubs, it’s all stuff that’s fresh and already in my spice drawer.

Brisket is at the top of my list, I want to get a few more sessions in on my “new to me” smoker before dropping the cash on such a big cut of meat.

 

[Rish]

in my spice drawer

Yep, I'd say make your own so you can customize it to your taste and what you're cooking. I do that instead of buying premixed spice blends for most everything I cook. Tastes as good or better and way cheaper.

 

[Knightshade]

Thanks! This leads to an extension of my thought process. When I look at the ingredient list of these fancy rubs, it’s all stuff that’s fresh and already in my spice drawer.

Brisket is at the top of my list, I want to get a few more sessions in on my “new to me” smoker before dropping the cash on such a big cut of meat.

I can definitely relate to this comment. I picked up smoking meat during covid and have yet to tackle a brisket. I started off with a simple 2:1 Coarse Black Pepper to Salt and started adding other stuff in there that I usually cook with anyways. I try not to make too much rub so I'll adjust the measuring cups as needed based on what I'm using for the CBP to Salt ratio. If I'm using 1 Cup as measuring for that, I'll adjust the other stuff down to 1/2 and 1/4 and so forth downwards.

I think my last one was something like:
2 Cups CBP
1 Cup Salt
1/2 Garlic Power
1/2 Onion Power
1/4 Paprika
1/4 Brown Sugar
1/16 Cayenne (2 tsp)

You're correct in thinking the process is much more important than the exact rub ingredients. The ingredients do matter, but you can make great meals with a good process and mediocre ingredients. For example, if it's a chunk of meat that has a fatty side and a meaty side, like brisket (a favorite of us Texans... you ain't a Texan if you don't smoke brisket), always smoke it fatty-side up. That keeps the meat juicy and lets it soak up all that goodness, and it really enhances the flavor. Here's a dry rub I use for briskets (not my creation, but really good). It can also be used for other beef. I've tried it on steaks and ribs. It's good stuff there, but it really shines on brisket.

• 4 tbs Sea Salt
• 4 tbs turbinado sugar
• 2 tbs black pepper
• 2 tbs chili powder
• 6 tsp onion powder
• 6 tsp garlic powder
• 2 tsp dried oregano
• 2 tsp ground mustard
• 1/2 tsp cayenne

I've been neglecting to add chili power the last couple of times I've made my rub, I think I'm going to add it back in because you've reminded me. I've also only added oregano (or maybe it was basil?) for my beer can chicken rub but I think I'm going to try this on my pork rub because I freekin love oregano anyways!!

 

[fluketamer]

i know you asked for commercial but this diy one is so so good :


https://heygrillhey.com/homemade-coffee-rub/



the secret is the instant coffee. ill never go back.

 

[Kickass]

I’ve seen a few coffee rubs recently. I’ll have to give that one a go.

 

[wepeeler]

Not sure if this will get dinged here, BUT I found this stuff in a Country Store in VT, and it kicks a$$. Good $hit is the best commercial rub I've found. I use it on chicken, chicken wings, and ribs.

https://www.amazon.com/Big-Cock-Ranch-Gourmet-Seasoning/dp/B0884T76L7

 

[InspectorJon]

Personal opinion is very high on this subject. IMHO, starting with a high proportion of paprika (hot or not), then adding black and red pepper, onion and garlic powder and salt will be a good start for beef. Kick it up by adding mustard powder, particularly if you’re using the rub for pork. Salt is probably the most subjective. It belongs in there but tastes and health questions make that very personal. Sugar is also down to personal preference. Some like it sweet some don’t. Green herbs like oregano, basil and rosemary and thyme are also popular ingredients. Start with small additions and adjust to your taste. If you read labels on commercial rubs, the above is mostly what you will find. I have not tried coffee yet.

Smoking process is the most important. Salt and pepper and a good process will yield excellent results.

 

[Willy]

Rendezvous Seasoning - from Charlie Vargas fames Memphis restaurant.
About $7 from Amazon. Really tasty. You can also make your own clone if you can Google.

 

[Miraculix]

I'm getting hungry.....

 

[marc1]

Anyone have a recipe for a good, easy rub for smoking pork loin?

 

[bailey mountain brewer]

Anyone have a recipe for a good, easy rub for smoking pork loin?

This is my general pork rub, I make a large batch when I do my pigroast where we smoke a 200lb pig and I use it for any pork throughout the year. You can divide the amounts down to make a smaller batch.

1 cup kosher salt. Or whatever salt you prefer.
1/2 cup smoked paprika
1/2 cup black pepper
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup onion powder
1/4 cup oregono

Optional add on if you like cumin add a little of that and if you want a touch of sweetness add some brown sugar.

 

[day_trippr]

I was always partial to Meathead's Memphis Dust rub.

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/

Cheers!