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Making rub vs store bought - Page 4

post #61 of 80
I didn't say but I do keep a batch of Jeff's rub and sauce handy, I also have his cook book and use it often. Jeff's rubs are low salt and work well on everything I only create and use other rubs because I like verity. Oh! And I use a store bought rub that clumps up. On the label it suggests removing the lid and microwaveing for 30 sec.
post #62 of 80

Here's my take on rubs.  I looked at several rubs this morning while in Walmart.  Most of the rubs have salt as the first ingredient so they have more salt than any other item.  Another rub had sugar as the first ingredient and turbinado sugar as the second ingredient with salt as the third ingredient.


Salt is not a tenderizer as someone else stated.  It is a preservative.  It is also an acquired taste and that's why we end up eating a preservative.  The less you use salt the more you come to dislike it when the foods have a little more than you're used to.  Perhaps your body it telling you that salt is bad for you.  Use it if you must but commercial rubs have way too much of it.  I tend to use a little salt but for me a little goes a long way.  Other members of my family are used to more salt than I am so things don't taste right to them without it.


Sugar seems to be used as a filler in the jars of commercial rubs.  It will caramelize and then burn so you risk ruining your food.  That's why so many BBQ sauces are only used at the end of the cook.  Some people like meat to taste like candy.  So be it.


Look at some rubs in the store and some rub recipes online.  Develop a skeleton recipe or multiple skeleton recipes; one for beef, one for pork, and one for chicken.


Say you have your skeleton recipe for chicken rub but that day you feel like adding something like lemon pepper.  Go for it!


Many rubs really need at most only 4 or 5 ingredients to develop a skeleton recipe.  A lot of them use onion powder, garlic powder, fresh ground peppercorns, salt, and maybe sugar.  Chipotle powder or cayenne powder can be added if that suits your tastes.  But remember, some people absolutely swear by using only salt and pepper.  Start out simple.


Keep notes and play with the recipes.  When you get bored with any of them, and you will, then change it.  Have fun!

Edited by DanielS - 5/13/16 at 7:40am
post #63 of 80
A shaker full it table salt will last about two years in our house. Yet I don't care what is listed in the ingredients of rubs weather it's salt first sugar or what ever. If it works out well on my meats I'm happy. I make my own runs as well and use salt because it works but I don't get crazy with it. I know people who don't even try their food before they grab a shaker of salt and cover everything in salt. 40 years ago I was one of them people, now The food has to be pretty tasteless for me to consider puting any salt on it. The way I see it is, if I'm doing a 16 pound brisket any rub I use will not have enough salt in it to do anything but enhance the meat. Many people use only salt and pepper because they want to taste only the meat. I just use what ever I like.
post #64 of 80

Well, I feel rather foolish after rambling about the evils of store bought rubs the other day.  Later that day I went to Costco to get ribs for smoking Saturday so I stopped in the spice section of the store.  Out of curiosity I looked at a couple of rubs they sell.  Lo and behold there was one that is lower in sodium per serving than others I have seen and it didn't list any sugar in the ingredients.  I made sure no one was watching as I slipped the bottle of rub into my cart.


I tried it on the ribs Saturday.


I put it on sparingly because I'm a 'less is more' kind of guy.  Sort of a minimalist at heart.


By golly that stuff was really good!


I think I'll try to mimic it except use even less salt.  What I used is Pork Barrel BBQ Seasoning & Rub.  I think it would taste pretty good on just about anything smoked.


Live and learn.

post #65 of 80
Glad you four something that you like, I'll look at the rubs next time I go to Costco. I like anything that taste good with or without salt.
post #66 of 80

Which rub? What does the label say?

post #67 of 80

There is at least one spice at Costco that has no salt....  In the center...  Mrs. Dash seasonings also have no salt, I think... 


post #68 of 80

I know others have expressed a preference for no salt, and for those with high blood pressure, this is probably a good thing. However, salt is a pretty important part of preparing meat for smoking or grilling, so for me, I don't mind salt.


What I do mind is a lousy rub. If someone has found a really good one, I'd be willing to try it.

post #69 of 80
Gordon's Grub Rub I use it on everything, I can only find it in Texas. My buddy next door has kids attending Baylor they bring me two cases every year. I also like Jeff's rubs, very simple but really good. Salt lick on brisket is also good another Texas based co. I have been known to mix different store bought rubs that work out well. I just did chicken quarters that I rubed with Grub Rub, Jeff's rub and Weber's kick'n chicken and it was killer good.
post #70 of 80

I found this is a good rub on CSR's or some chicken...nice and sweet with a slight bite on the back end



Google butcher BBQ and go to their website...great site for all kinds of BBQ rubs injections and marinades!


Happy Smoking,

phatbac (Aaron)

post #71 of 80
Originally Posted by DaveOmak View Post

There is at least one spice at Costco that has no salt....  In the center...  Mrs. Dash seasonings also have no salt, I think... 

You are correct, Mrs Dash seasonings are salt free.
post #72 of 80
This one is my base for everything I use store bought or home made and it is great by itself as well.
post #73 of 80
Originally Posted by DaveOmak View Post

There is at least one spice at Costco that has no salt....  In the center...  Mrs. Dash seasonings also have no salt, I think... 



You're right No Salt and they make several flavors  Spicy is great



post #74 of 80
If it's the fact that salt is not good for you is your objection to salt being the number one ingreadinnt in rubs, use Himalayan pink salt, google it and read about the befits compared to table salt, sea salt, kosher salt, gray salt and more. It's actually good for your body for many reasons. It's also a great alternative to all other salts. I mostly use Kosher salt in my rubs, brines and in everything I cook that requires salt, but I have been converting to Himalayan slat. Read about it and you will know why.
post #75 of 80

   I have tryed several store bought rubs, but most are just too spicey for me. So I make my own that is not so spicey. And I like to experiment trying different spices to see how I like, and see what others think of the different rubs that I mix up.

post #76 of 80
Try Grub Rub the rub I posted in this thread. It don't have much spice which is why I add other rubs to it, or cayenne because I like a little heat.
post #77 of 80
I found Salt Lick to be, well, really really salty. The other spices didn't really come through at all. Stanley's Rib Rub is my current favourite.

Sent from my Galaxy Nexus using Tapatalk
post #78 of 80

I was just contemplating this today. I have been mixing my own using Jeff's rub as a base and then tweaking here and there. My main concern in rubs or individual spices is freshness. You're most likely not going to get anything too fresh off the shelf in Wal Mart or Costco. I have been buying all my individual spices online from the Spice House and mix my rubs from there. 

I made about 4 cups of rub today for a grad party I'm cooking for this weekend. My spice cabinet is getting low and I will have to order again soon. Fresh spices are not cheap even when you buy in the bag and not the shaker bottle. But I'm not after cheap I'm after good! :drool


Awhile back I bought my first tri tips ever so I wanted a good Santa Maria rub. I wound up buying a Santa Maria rub from Oak Ridge BBQ. Simply fantastic!! Thumbs Up I know the difference between stale and fresh spices and I could tell this blend was as fresh as anything I have gotten from the Spice House. According to Oak ridge BBQ web site they hand mix each batch as ordered. They do not back stock  blends so nothing is sitting on the shelf waiting to be bought so you are getting it about as fresh as it can get.


So with that in mind I did a little research today in regards to pricing out all the individual spices and mixing my own or buying pre made blends from Oak Ridge BBQ. The cost came out to be close to a wash but actually slightly cheaper from Oak Ridge. I probably spent 30 minutes today mixing my own by the time I gathered all the different spices got out the measuring cups and spoons, mixing bowl and balloon whisk.


My time is worth something even though I enjoy whipping up a batch but when you are getting ready to prepare for a large cook mixing rub is just one more thing on top of a lot of other one more things that needs to be done. So I'm strongly considering going to pre mixed quality blends rather than mixing my own.

post #79 of 80
No matter what I use for a rub, what I really taste is what ever I rub, Beef, pork, chicken, veggies what ever.
Maybe there is something wrong with my taste buds, but they know what they like and I have never had anyone in all the years that I have been smoking and grilling say that they didn't like what I smoke and grill, even though I experiment with different rubs and sauces all the time.
I'll see a rub or sauce in the store or in a recipe that sounds good and try it.
Makes me think that the method is what makes everting taste good. Rubs and sauces just kick things up a notch. I suppose one can use to much of something? I find that true with sauces, so I sauce my smoked ribs then Carmelites them on the grill and serve warm sauce on the side for those who like lots of sauce. As far as salt goes I sometimes cook on a salt block and my wife covers a prime rib in salt and pepper nothing else and it tastes great. Oh! And I might add that small shaker of table salt will last for two years at our house.
I suppose all I have just said is what makes the Smoking Meat Forms work so well. Everyone of us are a little different than the the other and it's this difference we all have to share with each other that makes it great.
Thanks to Jeff for starting it and all of you for keeping it going.
post #80 of 80
Originally Posted by phatbac View Post

I found this is a good rub on CSR's or some chicken...nice and sweet with a slight bite on the back end



Google butcher BBQ and go to their website...great site for all kinds of BBQ rubs injections and marinades!


Happy Smoking,

phatbac (Aaron)



yea I do the same thing but with Harry Sou's "Slap Yo Daddy BBQ" Rubs.

I stick with McCormick seasoning & rubs if I'm lazy and buy something at the grocery store. But that's the great thing about Competition BBQ, is it allows Pit Masters around the country to sell their recipes for us backyard enthusiasts.


There are a ton of options on Amazon and personal websites from the smokers themselves.  I plan on buying a couple from a few of the well known names.

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