Develop or commercial rub

[Mosca]

I dunno, I think it’s a tossup. Sometimes I like to have the bragging rights of saying I made everything from scratch. Other times I like the convenience of grabbing the jar and moving forward.

Every now and then, I see that I’ve bought a lot of different rubs that are different, but also kinda the same. Then I take them all and mix them together. I’ll tell you a secret… it doesn’t matter. The cook still comes out really good.

Im going to use this post to pump one of the Meathead rubs: the Poultry Rub just absolutely kicks tail. So far it’s the one we’ve used the most. It takes a plain bland chicken breast and turns it into dinner. This is great, and convenient. Highly recommended.

[Draznnl]

I dunno, even my wife says the poultry rub needs some zing to it. I find a bit of chipotle powder mixed in gives it the needed kick.

[texastweeter]

Draznnl everything needs Chipotle, even ice cream.

[grantgallagher]

I almost only use commercial because ive found a few ones i really like and that work for our tastes. The meathead commercial ones are legit good. Grilla what da cluck is good. And secret weapon and carne crosta from oakridge are also great. Thats my general repertoire.

[texastweeter]

+1 on the carne crosta that is one of the only commercial rubs i buy. Low salt so I dry brine with it still.

[TripleB]

Make my own rubs, but I buy the sauces.

[Caffeine88]

I make all my own rubs, and my wife makes pretty much every blended spice she uses. If nothing else, I do it because I find myself wanting to add just a little something different. I'll make the basic blend, and yeah - most of it comes from Meathead's recipes, but then I'll add a pinch of what I'm feeling today. Usually some kind of chili or citrus, just for fun. I almost never buy rubs, and only occasionally buy sauces.

[Santamarina]

Been making my own for many years. I have a couple spice recipes that go back 20+ years, but a lot of them are from AmazingRibs that I’ve modified over the last 7-8 years.

Favorite parts of making my own rubs:
Bragging rights.
Avoiding excess salt and sugar.
Avoiding all the fillers, chemicals, and artificial colors/flavors that plague many commercial rubs.
Can fine tune to my personal (and family) preferences.