What's your favorite rub for...

[RonB]

...what you are smoking? (Brisket, ribs, butts, fish - whatever)
For ribs and butts we love MMD.
For brisket, the only thing I have tried is BBBR, and although it wasn't bad, it wasn't great either. (I'm thinking of trying Montreal Steak Seasoning next time. I'd like to see other opinions though).
We are looking for a good salmon rub too.

BTW - I checked back a year and this topic has not been discussed - except for brisket.

[MagWarrior]

For brisket I use salt coarse ground pepper little bit of garlic powder and that's it.

[Pork Lord]

I love reading anything Dr. Blonder posts so I keep my rub ingredients all coarse if I can(smoke is attracted more to coarse ingredients... of course I can't remember why, but it is).. Slather for beef or pork: Sriracha, Rub for beef: kosher salt, coarse black pepper, high oil cumin, dried minced garlic, dried chopped onion, chipotle powder, fresh espresso grounds, and brown sugar. I know that last part sounds weird but it is unbelievably good.
,

[MagWarrior]

I've heard expresso grounds work really well.

[Fine Swine]

Used K-cups several times on brisket.

[grillinglen]

I really like oakridge bbq rubs, they have a five rub sampler for around seven dollars including shipping

[CRO]

I'm a big Oakridge fan too. Black Ops for brisket, Dominator Sweet Rib Rub for Ribs and Butts, Secret Weapon for just about everything.

[lemayp]

For pork, I like Trim Tabbs Pig Powder. It's what I learned with, so there's always some of it around. His daughter used to have a BBQ restaurant near me that sold it. For brisket I follow Franklin, salt and pepper... just ordered the Oakridge sampler to try those.

[Tim Clark]

Got 2 for you. First of all for ribs. I really don't like the taste of either granulated garlic or granulated onion. The taste reminds me too much of a lot of processed stuff like flavored potato chips. Just my problem I guess. So here's my favorite from an old book called "Serious Pig." It's kind of a wet rub so you have to make it up when you need it. This one has salt added but I don't usually dry brine ribs. I just rub this on an hour or two before I start cooking them.

1 teaspoon salt
1 teaspoon cayenne
1 teaspoon pepper corns
1 teaspoon mustard seeds
4 juniper berries
1 tablespoon peanut oil
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 minced garlic clove

Grind the peppercorns, mustard seeds and juniper and then mix everything together. Should be the consistency of mustard.

For salmon I have a rub I really like. It's actually a cure not a rub because you rinse it off before you cook the salmon. Kind of based on how you prepare gravlax. It's great!

1/4 cup brown sugar
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 teaspoon allspice
1/4 teaspoon mace
grated zest of one lemon

Mix all this together and rub on the salmon. Wrap the salmon in plastic wrap and let it cure for 8 hours. Right before you're going to cook the salmon, rinse it well and dry it. Then grill or smoke. Really nice flavor and the 8 hour cure gives a great texture to the salmon.

[Nate]

Pork Butt - Chris Lilly's Big Bob Gibson Rub
Ribs - Mike Mill's Magic Dust or Last Meal Ribs Rub
Chicken - Magic Dust (usually)
Pork Loin - Famous Dave's Rib Rub or Magic Dust

I don't always stick strictly to those recipes but have used them as a base then heat or sweeten for personal preference.

[Jon Solberg]

Salt

Pepper.

On everything

[boftx]

I have nothing but good to say about Montreal Steak seasoning on any kind of beef, but especially on roasts and brisket. It is so close to what I use anyway that I don't mind that it is a commercial product. Good, bold pepper tastes! Add that on top of a dry brine and you have your basic Texas black and white rub.

[Dr ROK]

I love this stuff on brisket. This is enough for about 25 lbs of meat.

Ingredient	Grams
table salt (No iodine)	284
brown sugar	35
black pepper	7
Accent	24
Savory salt	35
ground cumin	2
curry powder	1
ground allspice	2
Lawry’s salt	17
celery salt	17

[Dewesq55]

Dr ROK, what is "savory salt"?

[Dr ROK]

Dewesq55 it's a salt and herb blend. Here's a brand on amazon I recently purchased.

http://www.amazon.com/Borsari-Savory-Seasoning-Salt/dp/B00J36FHL4/ref=pd_bia_nav_t_2?ie=UTF8&refRID=1PF8AS7NP9ZE07DNPARE

[Dewesq55]

Thanks. I'll have to check it out.

[RonB]

Thanx all for the recommendations.