Classic BBQ flavor profile?

[jjdbike]

Hello friends,
I know this is a crazy question & there is one answer, but I’m curious what you folks think. I’ve heard people refer to the BBQ flavor profile when talking about rubs and seasonings. When you think of a classic BBQ flavor profile, what seasoning, spices, etc do you think of?

For me, I go beyond the TX S&P. Even beyond SPG, Lowerys, etc. I like smoked paprika, smoked salt & smoked pepper, adobo & or chipotle powder, onion powder, perhaps some cumin & or a tiny bit of rosemary. I do also like a little brown sugar.

How about you folks?
Respectfully,
JD

[Mosca]

For me, it’s: salt, pepper, garlic, paprika, onion. Everything else, all the different regional variations, spin off of that combination.

[Donw]

Being from the Carolinas it’s Vinegar or mustard based.

[Michael_in_TX]

I was thinking about this the other day. I'm not really into sweet BBQ and I tend to hover around Central Texas-style S&P....but I want something more than that, but not too much more than that.

And let's not forget wood; it is a seasoning after all. I'm still working on my post oak experiment, I still seem to find myself leaning towards cherry/hickory for pork/beef and pecan for poultry.

[Jerod Broussard]

This works when ya got 23 butts to smoke and you don't feel like mixing up that much rub.

[Michael_in_TX]

Jerod Broussard I've often wondered just how different his Walmart exclusives are from the rest of his line. (And also why some get Killer Hogs branded and other Malcom Reed branded.)

[Jerod Broussard]

Michael_in_TX I have no clue on his stuff. I was hesitant to get it b/c it said Rib rub and not Butt rub.

[Michael_in_TX]

Jerod Broussard What I actually think it is is a mixture of this The BBQ Rub and The Hot Rub. Looking at the ingredients and sodium content, it looks like it is right in between. Should great....I use his products on all my pork cooks.

[RichieB]

As already mentioned, salt, pepper, garlic, paprika, onion. They're some commercial brands, namely Meatheads and Malcom's Killer Hogs as mentioned by Jerod Broussard. However, if you want to thrill your guests rub this on your hunk of protein. At 70K on the Scoville scale it's an eye opener and tear maker. You have to add your own salt as none of FlatIron stuff has it.

[Michael_in_TX]

I have just recently gotten into Flatiron's stuff. I've been impressed. This one may be in my next order!

[jjdbike]

As already mentioned, salt, pepper, garlic, paprika, onion. They're some commercial brands, namely Meatheads and Malcom's Killer Hogs as mentioned by Jerod Broussard. However, if you want to thrill your guests rub this on your hunk of protein. At 70K on the Scoville scale it's an eye opener and tear maker. You have to add your own salt as none of FlatIron stuff has it.

Man that look excellent!
Thanks for sharing!

[RichieB]

No problem. If you're not familiar with FlatIron products and you enjoy heat at various levels, they won't disappoint. Check them out.

[Mosca]

jjdbike Dark and Smoky is delicious, but it is the real deal. I’d recommend making a burger with it and see what you think, before laying it on a rack of ribs. 70,000 Scovilles is the rating on the final product.

[Michael_in_TX]

Agreed. I picked up their Four Pepper Blend and the Dark and Smoky. To my surprise, I am really liking the Dark and Smoky. So much flavor and not so much heat that you can't taste the flavor.

[RichieB]

Michael_in_TX, I love their Four Pepper but I also respect it. It's kick a#$.

[Michael_in_TX]

RichieB I agree....I've had to pull back a little on using that!

[Potkettleblack]

I grew up in New York City (get the rope), which was not home to much BBQ culture, like much of the country outside the south, Texas, and Missouri.

the “classic” BBQ flavor is KC style sauce. Or whatever you grew up with. For most of America, that’s KC style.

[au4stree]

I came to say this. I think, when the general pop thinks “bbq flavor” it’s sweet tomato based with a smoke profile. For me, my preference is SPG, no sauce. If I have to pick a sauce it’s just a splash of hot sauce.

[barelfly]

SPOGOS - is what I reach for more often than not. Even on pork, which I think is something that can be paired with a bit of sweetness. But classic to me is based on the area I guess…

[randy.56]

Always trying and experimenting with new stuff, at this time period I'm into Tuffy Stone Classic rub And Blues Hog Raspberry Chipotle. When looking at a new Rub if the first ingredient is salt, I don't buy it. When it comes to BBQ sauce If it has high fructose corn syrup, is near the top of the ingredients I'll pass. I think our taste buds change with age. There was a time I loved Sweet Baby Rays. Cannot stand it now. Too sweet.
Keep those test cooks going, try new stuff, it's part of the fun.

[Bkhuna]

For me it's salt pepper and smoke. If I had to choose one thing it would be a pig pickin'. Cooked over hickory and dressed with Lexington dip.

[Purc]

For me, the classic BBQ flavor is regional with each region being enjoyed on its own merits. Having both lived and traveled all over, I like it all. I don't have a favorite. Now living in DFW for 3 years, I am enjoying more beef and the Texas BBQ flavors smoked over post oak more than just the pork and chicken smoked over hickory that I enjoyed in the SE and the vinegar and mustard bases of the Carolinas. These diverse flavors make BBQ enjoyable regardless of where you are at the time.

[Richard Chrz]

Salt, pepper, cumin

[CaptainMike]

My two cents: a little salty, a lot savory, and depending on the meat a little sweet, then add a kiss of smoke. SPGOP is a great base. And thank you RichieB for the Flatiron plug. I will occasionally buy a rub off of the shelf, but I always find them to be too salty up front.