Starter rub set
Brand new to smoking, Santa brought me a Traegar Pro 22. Already done some test runs with some rubs acquired over the years... so my rub collection needs updating! i.e if you had to say to someone, get these rubs so you can smoke brisket, rack of ribs, pork butt, maybe some chicken too... what rubs would you recommend. Based in Canada so ideally something easy to obtain here :-) Thanks!
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First suggestion is to go to our free side and take a look at Meathead’s rub recipes. Everyone is a winner in my estimation and you will have access to almost every ingredient no matter where you are.
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Hi big_nev ! Welcome to the Pit!
I have to say that almost all of my smoking is done using kosher salt to "dry brine" the meat, and a salt free rub made one of the recipes on the free side of the website. Examples: MMD (Meathead's Memphis Dust) for pork, Big Bad Beef Rub for beef, etc. I also like the Rendezvous dry rub seasoning mix for my ribs.
About the only commercial rubs I've used recently are the ones from Meat Church, and some of the rubs from Denny Mike's. I would see if either of those are available in your area, as I've not had a rub I didn't like. Examples: The Gospel or Holy Gospel from Meat Church. Chick Magnet and Turkey Lurkey from Denny Mike's.Comment
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Killer Hogs The BBQ Rub and The BBQ HOT are both solid rubs . I also like Sucklebuster's Clucker Dust and 1836 Beef Rub. Kosmos Q Dirty Bird and Dirty Bird HOT are good too.Comment
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I second the rubs on the free side of the house. I haven't had any complaints about the beef, pork, and chicken rubs I've tried from there.
For commercial rubs I have a few from Killer Hogs that I've tried and are perfectly fine. In a pinch, I'll use plain ol' McCormick's' seasonings as well.Comment
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This last summer I tried out some local ones I've found made by Weavers. Nothing spectacular to write home about, but decent. There's so many on the shelf these days, it'll take a lifetime to try them all. I just don't like to experiment on my guests, so if I don't try it first, I usually won't try it out on a crowd.
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Welcome to the pit from The First State!!
Add me to the made at home camp...
Memphis Dust
Cow Crust
Big Bad beef Rub
Hank's Bona Fide Beef Rub
Hank's KC Royale
SPG
Hey Grill Hey Sweet RubComment
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I’m another “roll your own” guy…haven’t bought a commercial rub in I can’t remember how long. The free side has some outstanding recipes.
The thing I love about making my own is that I can start with a recipe and tweak it until it’s just right. Keep notes so you know what you changed and end up with your custom recipe.Comment
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Hello from NW Oregon.
We enjoy Traeger Pork and Poultry, Beef Rub, and Coffee Beef Rub
In all honesty, plain old Salt and Pepper works well, and SPGComment
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I used whatever spices I had in the cabinet to make Hank's pork rub. I didn't have everything the first time I made it, and it was good. I like the lemon pepper in it (linked below.)
The only commercial mix I use is probably not available up there.
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I’ll definitely second or third the votes for Hank’s KC Royale and Kosmo’s Hot Dirty Bird. I’m also guessing this one will be great but haven’t tried it yet: https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/rubs-seasonings-marinades-injections-brines-batters-and-paste-recipes/1811415-richard’s-pork-blend
After that, you just need a good beef rub and some Montreal steak seasoning and you have about everything covered until you start talking other ethic cuisines.
I’ll also say no recipe I’ve tried from the free side has disappointed me yet. There are so many good rubs out there and not enough time to try them all. When I’m smoking more I often make my own, but been more of a 1-2 times a month lately so been using stuff mentioned above.I just picked up some of the Heath Riles BBQ Rub - Garlic Jalapeño Seasoning to try.
Playing with ratios of salt, pepper, garlic, onion chili powder and paprika gets you started on an all purpose rub. When I dry brine meat, I often start with throwing those minus the salt plus whatever else I’m in the mood for randomly together to rub on before cooking. It might be cayenne or chipotle, celery seed, rosemary and thyme, etc. Beef I go heavier on pepper, pork and chicken less. If I spotted a vampire recently I might go extra heavy on garlic 😉
Edit: Can’t Believe I forgot the Honey Chipotle Killer Bee. I use this a lot on chops, pork loin/tenderloin. I use Hank’s on ribs/butts. It’s no where near as spicy as it sounds, my wife and daughter cry when I put more than 1/2 tsp of chipotle powder in a crock pot of chili and have never once said this was even hot. But what you see below has been 90% of my cooking last two years.
Last edited by glitchy; January 9, 2026, 12:18 AM.Comment
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I like Killer Hogs line of rubs. I also buy others to try to mix it up. There are lots of great rubs out there, bottom line it's up to your tastes to make the decision. I've thrown out a bunch of them, mostly because of their high salt content, live and learn. Brisket and turkey just salt and pepper, a touch of garlic if you like. Welcome to the pit !Comment
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Got to agree to make your own when you can. The rubs on this site are awesome. If you are buying, Meat Church, Killer Hogs and SuckleBusters are my go to.Comment
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You can also find rubs created by member at Chef Heart. There is a 15% discount code that you can use as a member.Comment
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Welcome from Minnesota. I'd start with these 3 and go from there. Lots of good ideas have already suggested.
SPG
Memphis Dust
Big Bad Beef Rub
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