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Bad Byron's Butt Rub

rbranstner

Smoking Guru
OTBS Member
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Joined Oct 18, 2007
It is very spendy but in my opinion its good on some things. Its very salty for my taste as I like more of a sweet rub. I liked it on chicken and pulled pork but I don't like it on ribs at all as there wasn't any sweet flavor and it was too salty. But on the other hand my wife loves it on ribs as she doesn't like hers sweet so its all about what you like. None the less it is to over priced for me so I won't be buying it again now that my big jug it gone. I think I paid over $25 for the big style container. That's just crazy.
 

bnew17

Smoke Blower
102
10
Joined Feb 24, 2011
i use Bad Byrons every one in a while. It is not my "go to" rub but it is good if i happen to be out of everything. Being from the south i dont mind a bit if its salty. i dont notice it beign that salty anyways. it is peppery though.
 

done fl style

Newbie
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Joined Oct 26, 2011
Took the words right out of my mouth. I tried this stuff on ribeyes and it was awesome. Agree with others you can make it yourself if you figure out the proportions.
 

coacher72

Smoking Fanatic
371
14
Joined Mar 16, 2010
I have used it as well and came to the same conclusion others have as well Chef JimmyJ. Way too salty. Not enough other ingredients. Making your own gives you the ability to control the amount of salt.
 

eman

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I have never tried Bad Byrons, but I can tell y'all one thing about Commercial Rubs...SALT is way Cheaper than Herbs and Spices!  There are TONS of recipes Here and else where on the Web. Think about what flavors you like and start playing.  Start with 1 teaspoon of each Salt, Sugar, Black Pepper and Paprika...add 1/2 teaspoon each of favorite Herbs and 1/4 teaspoon of each Spice, mix well... Add additional 1/4 teaspoon of whatever you want more Punch of, till you get something you like (Make sure you are taking good NOTES!)...NOW...Let your Rub REST 24 Hours and Taste it again, the flavors will combine with Time to something New, adjust again and you will have a winner and not spend $14 for a lot of SALT! Good luck...JJ
That my friend is exactly why i came up w/ my no salt rub.

Big box of tony chachares is a $1.50. Same size no salt  Benoit's Best is 4 times the price.

If one of the first 4 ingrediants in a store bought rub is salt. you are buying expensive salt
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
JJ, I realize you provided good info in an old post but I just want to agree with you in writing. The "it's well seasoned when it's salty enough" mentality is not for me.  I like the "Start with 1 teaspoon of each Salt, Sugar, Black Pepper and Paprika...add 1/2 teaspoon each of favorite Herbs and 1/4 teaspoon of each Spice, mix well... Add additional 1/4 teaspoon of whatever you want more Punch of, till you get something you like (Make sure you are taking good NOTES!)...NOW...Let your Rub REST 24 Hours and Taste it again, the flavors will combine with Time to something New, adjust again and you will have a winner.." advice you offered here.  To me simple is better and homemade is best.
 

3montes

Master of the Pit
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Joined Dec 26, 2007
I remember trying it but that's all I remember about it so I guess I would say is it wasn't very memorable. The MOST important thing in regards to spices and rubs is freshness. Most of these commercially produced rubs are not going to be very fresh. I would be willing to bet that most rubs or spices you purchase from the grocery store shelves are months and maybe nearly a year old.

I really like Jeffs recipe and I have tweaked it to my tastes. But lately I have been buying from Oak Ridge BBQ. These rubs are outstanding and most importantly are delivered fresh. Each blend is made to order. They ship their online orders once a week so you do have to plan ahead a bit but the freshness makes all the difference. They do not mass produce and let it sit on a shelf going stale until someone orders it.

The Spice House also has some very good blends and deliver a very fresh product.
 

roger goller

Newbie
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Joined Dec 26, 2016
I noticed that (his short stature) in a Rib video he has online. I also noticed how he emphasizes use lightly. Then he added brown sugar for a sweetness profile. I read somewhere it's a popular power rub used by competition teams and cut with other ingredients such as Turbinado Sugar for sweetness.
 

b-one

Legendary Pitmaster
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Joined Aug 31, 2014
I don't mind it,in fact it's pretty tasty on any meat I tried it on. To each there own.Thumbs Up
 

adam87

Newbie
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Joined Aug 17, 2017
This is somewhat my go to rub, mainly because I haven't had a chance to experiment and make my own. I do like the flavor of this rub, though I am not as keen on the sodium content. Did anyone have any good suggestions for a similar one sans all the salt?

Sorry for digging up an old thread, but I thought it would be better to continue this conversation than start a brand new one on the exact same subject.
 

adam87

Newbie
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Joined Aug 17, 2017
Aww, and you got my hopes up. I did see that you posted a recipe. Would mind to PM it to me? Even if it isn't the same, I could definitely enjoy one that doesn't have so much sodium as the mass produced stuff.
 

moloch16

Newbie
26
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Joined Jun 16, 2015
Ok I got Byron confused with Myron (Myron Mixon).  Myron's book has a lot of great rubs that I tend to goto regularly.  Here's his "Basic Barbeque Rub" which works great on ribs and butts.  If you like it less salty, just add 1 tablespoon of salt maybe.  Note that I think this has the right ratio of salt, if you don't have enough salt your flavor will suffer.

1 cup light brown sugar

2 tablespoons chili powder

2 tablespoons dry mustard

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons cayenne powder

2 tablespoons kosher salt

2 tablespoons coarsely ground pepper

My modifications would be less mustard powder (it's expensive, and doesn't add a lot of taste) and maybe less cayenne powder (my kids balk at even a hint of heat).  It's fun to experiment but this gives a great starting point.
 
Last edited:

adam87

Newbie
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Joined Aug 17, 2017
I can easily see the confusion, no worries. I will definitely give this recipe a try and let you know how it turns out! Also, thank you for the suggested tweaks!
 

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