Rib Rub

[slidetuba]

What do you all use?  I usually use Old Bay..

 

[sota d]

I bought Jeffs recipes and use his rub on just about everything.

 

[frog1369]

Off the shelf I use Mad Hunky General Purpose for almost everything and Mad Hunky Hot Whang for chicken.  SOmetimes I do a blend of both, it depends on how much heat I want.  When I make my own I use a modified version of Jeff's Recipe to suit our tastes at our house.

 

[timberjet]

x3 on Jeff's rubs. Very good, basic, and cheaper than any store bought rub. Plus, it pays for this wonderful site we all love.

 

[cecil]

I like Earl Campbells Rib Rub.

 

[dale1969]

I just bought Jeff's rub can't wait to use it on a game for easter

 

[timberjet]

I just bought Jeff's rub can't wait to use it on a game for easter

You will love it. I would recommend you use turbinado sugar in place of brown sugar. It won't clump up when you store it. Sugar in the raw.

 

[timberjet]

Mine never lasts long enough to clump up though. I use it on lots of stuff.

 

[sota d]

 
You will love it. I would recommend you use turbinado sugar in place of brown sugar. It won't clump up when you store it. Sugar in the raw.

I 've never heard of turbinado, is it available in grocery stores?

 

[dale1969]

Yeah I thought that myself. Im gonna make a small batch first hope its good as everybody says it is

 

[joe black]

Turbinado is naturally a darker sugar, but I wouldn't use all turb and omit brown sugar altogether. The molasses in the brown sugar add a different flavor. Replacing the white sugar with turb will help avoid any burning of your rub, sauce or glaze, especially at higher temps. I have just about replaced all of the white sugar in my recipes with a combination of turb and brown sugar.

Hope this helps. Just do a little experimenting. It's always fun eating the failures. Joe

 

[sota d]

Thanks timberjet, Bassman and Joe. I will definitely check this out. I love the flavor of brown sugar, but it is very clumpy. That's why we're here-I learn something new almost every day. And I'm thrilled when I can pass on some learned knowledge to someone just starting out. That is the essence of the greatness of this forum! Proud, and still humbled to be here, David.

 

[okie52]

I use a modified version of jeffs rub. It's a good base to start from.

I also prefer a reduced amount of brown sugar in my rubs as I'm not a big fan of molasses so I increase the amount of white sugar to compensate for it.

On most of my beef rubs it will be heavily influenced by salt and pepper...particularly on a brisket. On pork I generally lighten up on the salt and go for a sweeter rub.

 

[dale1969]

like I said earlier I just bought Jeff's rub last night but haven't had a chance to mix any up to taste I like more of a savory flavor than I do sweetness I might have to modify the sugar and salt I've tried to make my own rubs and just can't do it they don't turn out very wellI have found a real good rub on this site I think it's badassbbqteam that makes it and i think really really good but I just bought Jeff's rub to help the site I get a lot of information off of here so I thought I'd just do my part