What is your favorite DRY RUB??

[Melana]

I'd rather be barefoot in the kitchen.

Wait, that sounds.... not good.

 

[cheezydemon3]

My kitchen floor is FREEZING!!!

 

[Melana]

So's mine! I'm not a fan of shoes or socks.

 

[SinginChef]

I'm a big fan of Pappy's. As far as I'm concerned, it's the best Tri-Tip seasoning you can get, especially if you add some sugar to it. I've used it on Ribs and Brisket with success too. They're located in Santa Maria, CA I believe, so you likely would have to buy it from their website.

 

[nestler]

It depends on the meat. For poultry I like Shaking the Tree by Dizzy Pig. For most BBQ cooks I make rubs from the recipes in the Smoke and Spice cook book.

 

[cheezydemon3]

I have become SERIOUSLY enamored of the following for chicken or shrimp...(italianish)


1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 tbsp salt
tiny sprinkle of nutmeg

Blitz it all in a spice grinder into a powder.

It is also great sprinkled over evoo for a pizza crust dip.

 

[betarhoalphadelta]

I did a brisket last weekend, and I loved this:

4 tbsp kosher salt
4 tbsp cracked black pepper
1 tbsp cayenne powder
1 tbsp chipotle powder

Delicious!

 

[panfishrfun]

I like to use this rub for pork and beef. I have yet to try the injection he has posted on the web page as well. If anyone has tried it, or a different version let me know the difference with and without it. I also like to use Montreal Chicken Seasoning for smoked poultry. This is a nice thread, with a lot of rubs worth checking out. It also made my mouth water!

 

[gwjames47]

This is my rub recipe, It's been tweaked a few times for my liking.

1/2 cup brown sugar
1/4 cup Hungarian smoked paprika
1 tablespoon black pepper
1 tablespoon Kosher salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

I have yet to use the Hungarian, I am going to order some online.
Currently using McCormick smoked paprika.

 

[gwjames47]

What can I put in my rub to prevent caking?

 

[nickmv]

What can I put in my rub to prevent caking?

Dry beans or uncooked popcorn, among other things.

Check out this article and do a bit of Googling for more info: http://theboatgalley.com/stop-spices-from-clumping/

Calcium Silicate is a very common anti-caking agent in most consumer spices/rubs.

 

[unionrdr]

I'm not sure where to start. I make so many different ones,depending on the meat. and what's in the pantry. It also depends on what it's being served on/ with as well. For a full BBQ dinner,pork gets something like Sea salt,pepper,red pepper, sage,onion & garlic powder,more onion powder than garlic,Chili powder or hot hungarian paprika. Ribs will get something like one would find in memphis. Basically a lightly spicy rub with brown sugar. I have more,just gotta think on it after pit BBQ'd steak,hash browns & sweet onion/mushroom sauce with ESB reduction.

 

[bettyford]

I make my own . Never the same really . Some cajun seasoning , minced garlic , McCormick perfect pinch garlic and herb , Ms Dash salt free maybe some basil and caraway seed . good for everything .

 

[mjpeisher]

I recommend everyone here check out amazingribs.com. His site is my number 1 resource for all things grilling.

Memphis Dustl is what we use for all types of BBQ and smoed beef/pork/chicken. We even use it as a rim on cocktail glasses for things like bloody marys and salty dogs.

 

[unionrdr]

Nice site. That Memphis rub of theirs is close to mine. Will give the site a closer look later...

 

[mjpeisher]

Nice site. That Memphis rub of theirs is close to mine. Will give the site a closer look later...

I definitely recommend it. His hardware reviews and advice is really useful. Being an engineer, I like the technical stuff too.