texas blues said:
Oops
favorite Your Favorite BBQ Rubs
- Thread starter SoHot
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Oops
I started out using Arthur Bryant's Rub and Charlie Vergos Rendezvous Rub.
Have used Corky's and Meatchurch rubs before with success as well.
Then I bought a bunch of books on BBQ and started messing around with my own rubs. Now my DruBQ rub is the go to for ribs, and if I am making other meats I'll add a touch of other spices to highlight ~ a bit more pepper/heat for pork shoulder, a touch of thyme and sage for chicken, etc.
My tastes vary at any given time, so I'm often adding stuff to the base rub on whim. The spicehouse has honey powder and powdered worcestershire and other hard to find ingredients if you're looking.
Have used Corky's and Meatchurch rubs before with success as well.
Then I bought a bunch of books on BBQ and started messing around with my own rubs. Now my DruBQ rub is the go to for ribs, and if I am making other meats I'll add a touch of other spices to highlight ~ a bit more pepper/heat for pork shoulder, a touch of thyme and sage for chicken, etc.
My tastes vary at any given time, so I'm often adding stuff to the base rub on whim. The spicehouse has honey powder and powdered worcestershire and other hard to find ingredients if you're looking.
I tend to make my own but leave out salt and sugar. I add these right before i cook so i can customize how much i want.
I love the Spice House but they don't appear to have either of those products. These guys do though: https://www.americanspice.com/flavored-powders/?sort=featured&page=1SmokenFire said:
Just ignore that 1 star review on the honey powder - I actually left the review but they've since reformulated the product so it should be fine.
SmokenFire said:
Why would you use powdered honey or worcestershire over the real 'thang?
I had no idea those things even existed.
Kinda hard to make a dry rub with wet ingredients.texas blues said:
Don't ya reckon?
Wake up TB!!!!!!!!!!!!!!!!
HopsNBarley said:
Why would you dehydrate a wet ingredient like honey or worster whatever to make a dry rub?
Why not use dehydrated eggs instead of real eggs?
texas blues said:
Wait WHAT? Why would you put a WET ingredient in a DRY rub??????
You need sleep.
You never used garlic powder? He said it was in a rub. Kind of hard to pack wet onions and garlic cloves etc. in a rub.
LOL!!!!!!!!
TB!!!!!!!
TB!!!!!!!
texas blues said:
Worcestershire I think is the word you're looking for.
Is there no use for dehyrdrated eggs?
Your culinary prowess is clearly much greater than mine.
I appreciate the edification.
Until manana...
He thinks beef jerky is some kind of voodoo 
SmokenFire said:
A better rub I had once has worcestershire powder and lime powder... the lime freshened it up and gave a good acidity.
Worcestershire powder is just dehydrated sauce. Good stuff.
Dry rubs can actually take on some wet ingredients, salt and sugar are very hydrophilic. Adding a touch of molasses, honey or worcestershire sauce would have no real adverse effect to a dry rub.
I have ground fresh pods or garlic with salt in mortar and pestle for flavoured salt to add to dry rubs.
Dry rubs can actually take on some wet ingredients, salt and sugar are very hydrophilic. Adding a touch of molasses, honey or worcestershire sauce would have no real adverse effect to a dry rub.
I have ground fresh pods or garlic with salt in mortar and pestle for flavoured salt to add to dry rubs.
Oh yeah well I meant in the bottle. 
One of the best racks of ribs I made I called Pecan Pie Ribs.
The main ingredient is pecans. You put pecans in the food processor and pulverize. They don't get fine enough so you spread them on a cookie sheet and toast them in the oven (dry). When fully toasted you put them back in the food processor and once again pulverize and this time they become dust. Next you build your rub with pecan dust, brown sugar, and allspice powder. You don't use the pecan rub till the second half of the smoke. The first half you build up a wet bark to get it to stick to. A rub of white sugar, black pepper, salt, and pepper powder. 1/2 way through the smoke you foil them in butter and the pecan rub. Wrap tight. The last hour you unwrap and drizzle bourbon. Smoke till caramely good and eat.
The main ingredient is pecans. You put pecans in the food processor and pulverize. They don't get fine enough so you spread them on a cookie sheet and toast them in the oven (dry). When fully toasted you put them back in the food processor and once again pulverize and this time they become dust. Next you build your rub with pecan dust, brown sugar, and allspice powder. You don't use the pecan rub till the second half of the smoke. The first half you build up a wet bark to get it to stick to. A rub of white sugar, black pepper, salt, and pepper powder. 1/2 way through the smoke you foil them in butter and the pecan rub. Wrap tight. The last hour you unwrap and drizzle bourbon. Smoke till caramely good and eat.
WarrantMan
eXtreme
THP,
Wow! That does sound good. Where I live, pecans are highly regarded and grown across the state. Oddly enough, I've had every type of praline concoction imaginable, but never once considered it, nor heard of it for a rub.. I believe I will give it a go. Thanks for that one!
Point of note: I'm originally from Georgia and they pronounce "pecans" like I assume the rest of the country does. However, here in South Carolina it is pronounced "pea-cans." Took a while as a teen when I arrived here to finally say it that way... Just a little regional FYI.. However, when ordering ice cream (butter pecan), I've found it is almost always pronounced the way the rest of America says it.. go figure...
Wow! That does sound good. Where I live, pecans are highly regarded and grown across the state. Oddly enough, I've had every type of praline concoction imaginable, but never once considered it, nor heard of it for a rub.. I believe I will give it a go. Thanks for that one!
Point of note: I'm originally from Georgia and they pronounce "pecans" like I assume the rest of the country does. However, here in South Carolina it is pronounced "pea-cans." Took a while as a teen when I arrived here to finally say it that way... Just a little regional FYI.. However, when ordering ice cream (butter pecan), I've found it is almost always pronounced the way the rest of America says it.. go figure...