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favorite Your Favorite BBQ Rubs

In FL it was Pee-can too. Yup but ice cream was Butter Pi-khan. Lots of words are like that. Half the time I say route (root) or (rowt) depending on the situation lol.
 
Most of the typical bought rubs and even the recipes by winning bbq teams are too sweet imo. I quit trying them years ago but do take ideas. An aromatic wet paste soak overnight, then the dry rub before it goes on.

The pork shoulder for my wife's birthday got cover in paste of honey mustard, soy, lots of fresh minced garlic, crystal hot suace and a pinch of worcestershire powder just for TB.

Rub was salt, pepper, picante pimenton, thyme, sumac,garlic powder, maple sugar

Hunk of sugar maple for smoke
 

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Yup the sweet rubs are a lot of times too sweet. For the pecan ribs it's a special treat really but to balance the sweet, serve with collard greens with a vinegary hot sauce and corn bread. It works best as soul food with sides. A bite of collards really helps balance it out.
 
You want good rubs built for chiliheads that are NOT salty or too sweet, you need to look into Miners Mix.They come from medium to extreme with good flavors and you can pile them on w/o worrying about salt and sugar overload.
 
http://www.minersmix.com/store/
 
Chipotle
Fire in the Hole
HOTbanero
 
recommeded
 
(also comes as 3-pack)
 
I feel like I should clarify:
 
Things like honey powder and worcestershire powder are meant to be used in a dry rub on a piece of meat before you put it in a smoker for a prolonged period of time.
 
To smoke it, with wood fire, natch?
 
I'm not sprinkling honey powder on some steak seasoning, I'm substituting honey powder for sugar in a bbq rub - white sugar or brown sugar or turbinado sugar (what I normally use).  Same w worcestershire powder subs in for some of the salt and tang, and in certain rubs is THE secret ingredient that takes the sum of the whole over the top.
 
These are tips & tricks I use in competition bbq situations mostly, but dat shit is on the internet all over so you can do the same on Thursday for sho!
 
The day or occasion for bbq matters about as much as your choice of sweetener in your rub; not very damn much.  cook food for your friends, be revered.  ;)
 
 
 
I use to use a char broil rub (I think that was the brand) when I first started. When they stopped selling it I decided to step it up, this is what I use for pork / chicken:
3 parts brown sugar
3 parts salt
1 part smoked garlic powder
1 part smoked cayenne

Simple and tasty, for beef it's just black pepper, salt, and maybe some garlic powder.

This thread has me thinking I need to up my rub game!
 
Ashen, that is the second time now that I have seen a cast iron grate in a Weber style grill.  What one do you use?  Thanks, sorry for the hijack.
 
bpiela said:
Ashen, that is the second time now that I have seen a cast iron grate in a Weber style grill.  What one do you use?  Thanks, sorry for the hijack.
Click to expand...
Stok universal grate. Fits most 22.5" grills. You can buy accessories for that center spot. I picked mine up cheap at direct tools a few years ago, before they started porcelain coating them.
 
Time to breathe life back into this thread. I mostly use store bought rubs for my smoking depending on the occasion. My quick and easy for chicken is from Weber called Kickin' Chicken. For beef I just keep it simple with SPOG. And for pork my FAVORITE is John Henrey's Pecan rub https://www.johnhenrysfoodproducts.com/product/pecan-rub-seasoning-10-lbs/  , that link is for a 10lb bag but smaller quantities are available. My 2nd favorite is from Kansas City Cowtown The Squeal https://www.acehardware.com/departments/home-and-decor/food-and-beverage/barbecue-sauces-and-rubs/8439804?x429=true&msclkid=73e5401800f01f01cdf11c316d9b7954&utm_source=bing&utm_medium=cpc&utm_campaign=Shopping%20-%20Catch%20All&utm_term=4581664954588628&utm_content=Catch%20All
And if I am feeling really ambitious I have a few rubs I make myself all sugar free using dehydrated fruits for the sugars and other spices to round it out. The wife's favorite is a Blueberry, Cherry, Apple rub on pork shoulders.  
 
I VERY RARELY use store bought rubs, if ever.

My favorite for a smoked Boston Butt is French's Yellow Mustard and Brown sugar.

As much as I can stick on there.
 
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