The Official Rub Thread

[Jeff Lebowski]

Not that way, sickos. I am talking about the kind of rub that you put on your meat. Uh... you know what I mean.

I will start things off. I have posted this before, but it is buried down in the brisket thread. This is my favorite rub recipe:

JL Basic BBQ Rub

Adapted from a recipe by Paul Kirk, Kansas City barbecue champion. Apply liberally to chicken, ribs, pork, beef.

1 C sugar
1/4 C Lawry’s Seasoned Salt
1/4 C garlic salt
1/4 C celery salt
1/4 C onion salt
1/2 C paprika
3 T chili powder
3 T coarse ground black pepper
1 T lemon pepper
2 t ground sage
1 t dry mustard
1/2 t ground thyme
1/2 t cayenne pepper

Combine all the ingredients in a large bowl and mix with a wire whisk. Makes about 3.5 cups.

I use so much rub that I like to make my own due to convenience and low cost. I buy the spices in bulk* and keep them in a box in the basement and whip up a batch each time I get low. This rub can be applied very heavily without overpowering the flavor (good balance of salt, spice, and sugar) so it is easy to use.

Please add your own recipes and recommendations on commercial rubs.


*You can buy most of the spices on Amazon very cheap but if you are in Utah you can also get cheap bulk spices at Macey's.

[FMCoug]

I think I've posted this elsewhere as well but this is the rub I use on my brisket.

1 1/2 cup paprika
1/2 cup coarse black pepper
1/2 cup coarse salt
1/2 cup sugar
4 Tbsp chili powder
4 Tbsp garlic powder
4 Tbsp onion powder
4 tsp cayenne pepper

[mtnbiker]

We really like this when cooking whole chicken in the Dutch oven:

Dutch oven chicken

4 teaspoons salt
2 teaspoons paprika
2 teaspoons cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme, chopped
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

This doubles the cayenne pepper from the previous recipe I posted, and gives it a nice kick without being overpowering.

[FN Phat]

Not that way, sickos. I am talking about the kind of rub that you put on your meat. Uh... you know what I mean.

I will start things off. I have posted this before, but it is buried down in the brisket thread. This is my favorite rub recipe:

I use so much rub that I like to make my own due to convenience and low cost. I buy the spices in bulk* and keep them in a box in the basement and whip up a batch each time I get low. This rub can be applied very heavily without overpowering the flavor (good balance of salt, spice, and sugar) so it is easy to use

:clap: This rub is a big hit with the fam.

[Surfah]

Fennel seed should be left out of any rub. For whatever reason my old man wanted to put it in a rub he made for chicken. It came out tasting like sausage.

[Clark Addison]

Not that way, sickos. I am talking about the kind of rub that you put on your meat. Uh... you know what I mean.

I will start things off. I have posted this before, but it is buried down in the brisket thread. This is my favorite rub recipe:

I use so much rub that I like to make my own due to convenience and low cost. I buy the spices in bulk* and keep them in a box in the basement and whip up a batch each time I get low. This rub can be applied very heavily without overpowering the flavor (good balance of salt, spice, and sugar) so it is easy to use.

Please add your own recipes and recommendations on commercial rubs.


*You can buy most of the spices on Amazon very cheap but if you are in Utah you can also get cheap bulk spices at Macey's.

Do you use standard, white sugar in your rub, not brown?

[Jeff Lebowski]

Do you use standard, white sugar in your rub, not brown?

Yes.

[kccougar]

I have a bottle of Cowtown rub I haven't triet yet.

[kccougar]

What rub do you guys like on your ABTs? In the cupboard now I have:

Spade L Ranch Beef
Spade L Ranch Pork
Spade L Ranch Chicken (do you sense a trend?)
Cowtown Pork
Famous Daves Steak & Burger

[FN Phat]

What rub do you guys like on your ABTs? In the cupboard now I have:

Spade L Ranch Beef
Spade L Ranch Pork
Spade L Ranch Chicken (do you sense a trend?)
Cowtown Pork
Famous Daves Steak & Burger

THIS!!!

JL Basic BBQ Rub

Adapted from a recipe by Paul Kirk, Kansas City barbecue champion. Apply liberally to chicken, ribs, pork, beef.

1 C sugar
1/4 C Lawry’s Seasoned Salt
1/4 C garlic salt
1/4 C celery salt
1/4 C onion salt
1/2 C paprika
3 T chili powder
3 T coarse ground black pepper
1 T lemon pepper
2 t ground sage
1 t dry mustard
1/2 t ground thyme
1/2 t cayenne pepper

Combine all the ingredients in a large bowl and mix with a wire whisk. Makes about 3.5 cups.

[kccougar]

I'll have to get some dry mustard, but I'll give it a shot.

[Joe Public]

What rub do you guys like on your ABTs? In the cupboard now I have:

Spade L Ranch Beef
Spade L Ranch Pork
Spade L Ranch Chicken (do you sense a trend?)
Cowtown Pork
Famous Daves Steak & Burger

I've tried only the first two on that list, and I would opt for the Pork over the Beef for ABTs. It's personal preference, but I like a sweeter, less-peppery rub for ABTs than what the Spade L Beef brings.

[kccougar]

Question for DDD about the sugar maple rub? How maple is it? And how sweet?

I don't like things like maple bacon because the maple flavor is too strong.

[TripletDaddy]

Question for DDD about the sugar maple rub? How maple is it? And how sweet?

I don't like things like maple bacon because the maple flavor is too strong.

Perfect with ribs and sauce. Not good for steak.

I didn't find it to be "sweet" like syrup, if that is your concern. I don't think maple bacon has a "strong" maple flavor, so perhaps you are more sensitive to it. Buy a jar of it and set aside a half rack to try it out. Even if you don't like it, others will. I think I use KC Masters sauce with it. I wouldn't combine it with tangy, zesty, or hot sauces.

Where are you buying it? I have only found it at one place here.

[kccougar]

Perfect with ribs and sauce. Not good for steak.

I didn't find it to be "sweet" like syrup, if that is your concern. I don't think maple bacon has a "strong" maple flavor, so perhaps you are more sensitive to it. Buy a jar of it and set aside a half rack to try it out. Even if you don't like it, others will. I think I use KC Masters sauce with it. I wouldn't combine it with tangy, zesty, or hot sauces.

Where are you buying it? I have only found it at one place here.

You promoted it well enough that I was going to go to casual bbq and buy a jar.