You can use ONE commercial pork rub for the rest of your life...

[au4stree]

I’m a fan of Big Bob Gibson’s rub, but will have to select Plowboys Yardbird rub.

[mrteddyprincess]

I am a fan of Yardbird as well.

[rickgregory]

I almost bought that yesterday.

[au4stree]

rickgregory, it is a great all around rub. Their beef rub is good as well. I’m trying real hard not to have a cabinet full of rubs. They can be as bad as cookers, I want them all.

[rodkeary]

I have never bought a commercial rub "off the shelf" as the picture indicates due to the poor selection offered in my neck of the woods. I have purchased online though and I have to go with Hank's KC Royale.

[Henrik]

Thank you Rod!

[RichardCullip]

Hanks KC Royal but I' also partial to a Central Valley staple - Pappy's

[Henrik]

Much appreciated Richard!

[jfmorris]

Most of the time I have a glass jar or zip lock bag full of MMD in the pantry, and use that.

But for commercial rubs - if you had asked me 4-5 years ago, before discovering AmazingRibs.com, I would have said "Bad Byron's Butt Rub". It is still the only pork specific rub I find in places like Costco and Sam's Club in a large size, and I've used it on many butts, ribs, and even used it in place of seasoned salt on grilled veggies. This is also sold in many grocery stores around me, so its "off the shelf". I have a large shaker in the pantry, and its probably a year old and all clumped up by now.

Today my favorite pre-made rub for pork and fish is Hank's KC Royale, made by our own Henrik. I just wish it came in a larger size!

[Henrik]

Thanks, real glad you like it 👌

[fzxdoc]

I just ordered more of Henrik 's KC Royale as well. Those bottles empty fast around my house. I'm with you, jfmorris , on wishing it came in a larger bottle. Right now I just order 2 bottles at a time, which works for me.

Kathryn

[rickgregory]

Thanks all. it does amuse me that many of you pick a rub that I can't actually get at that store but I hear Amazon delivers...

[RichieB]

I normally roll with Memphis Dust (hope Meathead doesn't see this post as I'm the only one recommending) But recently I did pork chop an I used the SnS, Not Just for Beef Rub. It layered a nice crust and taste you can't go wrong with. Done on gasser.

https://snsgrills.com/collections/salt-free-rubs

[gcdmd]

I'll go plus one on the Memphis Dust. I recently ran out and will be making another batch soon.

[LA Pork Butt]

I use equal parts of kosher salt, paprika, granulated onion, granulated garlic and black pepper. If I want sweet for ribs I mix 50% rub mix and 50% brown sugar. I find the rub will work on beef and chicken, but usually reserve it for pork.

[rickgregory]

I've done similar - those kinds of recipes are easy to do and kind of basic in the sense that we all know the flavors will work well. My thinking here is that the top rubs tat people love must have something more that makes them stand out.

For example a 3 Little Pigs rub I tried has a little citric acid powder which gave it an interesting note.

[Porkies]

I do something very similar to this as well. I probably should measure and document the amounts I use.

[Meathead]

Coming in June:

[lostclusters]

Meathead has salt in his rubs. Blasphemy! The planet will explode now.

[surfdog]

I haven’t purchased a pre-made rub in decades. I usually have a lot of MMD on hand, with a few variations standing by. Along with rubs I created.

I’ve found that just about every commercial rub needs tweaking..,and if I have to "fix" it, I might as well just make it myself. So that’s what I do. Since I don’t buy rubs, I have no idea whether or not it’s cost effective. Don’t care...I always end up with the rub I want that way. And being single, I can have a pantry full of rubs & ingredients no questions asked. LOL

[FireMan]

Rick, Rick, Rick, earlier in this post you said a couple of things in reference to bein single. Yeahhhhh? I’ll give ya the lazy thing, noted. But, BUt, BUT to expensive to make? A rub is to expensive? Since When has cost really mattered around here! If you can afford those goggles that you wear, well where do rub ingredients fall in to play?

[rickgregory]

ahaha... OK, you got me.

Some of it is that if I need to buy the ingredients specifically for the rub it's just as much as the pre-made stuff so a better way to put it is there's no cost advantage ( I don't make a lot at a time). And, well, I did mention lazy, right?

[Huskee]

Haven't found a pork rub I like better than making my own blend of 3 homemade ones. I really like Henrik's Hank's KC Royale though, honorable mention. And Heaven Made Products' Texas Best Rib Rub also honorable mention, both very different from each other and different from my preferred blend. But in all honesty, they all taste like good BBQ after all the trimming and smoking and holding and eating and PBRing and bourboning and guitaring.

[FireMan]

If’n ya drop a few g’s, you’d sound a little more down home like, just sayin!

[Huskee]

Oops, sorry... [ahem]... they all taste like BBQ after trimmin & smokin & holdin & eatin & PBRin & bourbonin & guitarin. Better? FireMan

[FireMan]

Yup! 🕶

[Bkhuna]

Bad Byron's Butt Rub.

Old reliable.

[das85]

Slapyodaddy Love Meat Tender.. For pork plus chicken, shrimp, potatoes, almost anything.

But few days ago I purchased my first bottle of Hanks which I'm excited to try, so will see if that wins by comparison.

Now if the q was beef/lamb then would have been a debate for me among different Oakridges: carne crosta, spogos, Santa Maria..

[klflowers]

I am cutting my rubs down to a few. Hank’s and MMD are what I am rolling with for pork these days.

[Steve R.]

I really like McCormick Rotisserie Chicken Seasoning for chicken, and it can easily be tweaked by adding some brown sugar to become a solid pork rub. I discovered this at Restaurant Depot.