Top 30 Rubs

[Purc]

I really miss Oakridge BBQ rubs, Black Ops, Secret Weapon. etc.

Does anyone have a copycat recipe for these?

[barelfly]

I’ve done searches in the past for the Black Ops and the two ingredients that are not in all rubs are the dried shiitake mushroom and Brazilian coffee. I know there are coffee rubs out there, and Amazon has dried porcini mushroom powder. I was going to experiment on recreating but I haven’t yet.

Do you have a coffee rubs you like?

[RichieB]

The Spiceology Cowboy Crust had expresso powder and it's evident. It has becoming a go to for me.

[SheilaAnn]

Purc you beat me to it! I have a few left and use them for “special occasions” only.

barelfly I will gladly reverse engineer with you. I would love to recreate, even close! I feel like I’ve had this conversation with another Pitmaster……

[Oak Smoke]

I’m just not that big on commercial rubs. I use Meat Church fajita rub once in a while but certainly not every time I make fajitas. I cleaned out my spice cabinet a while back and gave all the commercial rubs I had to friends here. I’ll have to do it again soon if I get a bunch of rubs for Christmas. With all my rub recipes and those I have from Meathead, Henrick, and Tom Perini I’m in great shape making my own. Oh yes, there’s this really great girl who sends me Sassy rub from California too.

[LA Pork Butt]

I’ve accumulated commercial rubs, but am determined to use them up before I buy more. I am not sure that my rubs are any better than the commercial ones, but the commercial ones are handy. I am pretty much finished with exploring possibilities, and am settling in on a basic chicken rub, a pork rub, a beef and a seafood rub. My goal is to have a base rub for each like I do for pork with the possibility of addicting spices to pitch it in different directions. I don’t enjoy mixing rubs.

[cruiseplanner1]

Agree. I must be boring as I only use the two from this site myself. Big Bad Beef rub on my beef and Memphis Dust on my pork. Chicken just gets pepper and light Lawrys seasoning.

[Finster]

I’ve used a few of these. Many I’ve not even heard of. Unless I missed it, a bit surprised there are no Meat Church items on the list. I’ve used a number of Matt’s rubs with good success, most notably the Holy Cow.

Of those on the list that Ive used are…

Lawrys
Lane’s Signature
Hey Grill Hey Sweet Rub ( she has posted the recipe on line)
Kinders (not really a fan of it, or any of their products, because it’s too salty for me)

Those on the list that I’d consider trying are…
Spiceology Cherry Chipotle
Heath Riles Garlic Jalapeño

Overall, I think most commercial rubs are all just variations of one another to a great extent.
If you’ve tried one, you’ve tried most, if not all..
Most rubs I use I make at home because they all have pretty common ingredients.
The commercial rubs with less common spices (e.g. cherry / jalapeño/ honey) are the ones I would be more likely to purchase and try rather than make at home

[Mosca]

It looks to me like the author is trying to make as many rub manufacturers happy as he possibly can.

What happens to me is that once I’ve found something I like, that’s it; I like it. Then I buy other rubs (because I’m not immune to labels and advertising) and taste them, and they’re good, but they aren’t what I liked. They aren’t “right”.

Of all the rubs I’ve tried that I’d categorize as “all purpose”, the only one that I’d keep (and it is also on the list, at the top) is the Killer Hogs The BBQ Rub. All the rest of them, you might as well just mix them all together and use them that way. Not that they aren’t good, they’re all good. To me, the KH rub is good, but it’s also “right”. That one, and their AP Rub.

Other seasoning blends I’d consider “right”: Heaven Made’s “It’s Incredible” and “Neau Bay”. Just about every Montreal style steak/burger rub. Meathead’s Cow Crust and Memphis Dust recipes.

[ItsAllGoneToTheDogs]

The KH The BBQ rub is indeed one of the best all rounders

[rodkeary]

I love Heaven Made products. I use the two that you mentioned plus the Cajun rub.

[Mosca]

I’d use the Cajun and Creole rubs more, but Mrs isn’t a fan of those profiles. I use them sometimes for myself.

[RolfTaylor]

That Kinder buttery stuff is good. Just finished a large bottle I got at costco.

I like the Dizzy Pig stuff, in part because they are a local business and I discovered them at another local business (Fairfax Ace Hardware). A lot of their stuff is too spicy (especially if applied heavily), but I love the Raging River (has Maple Sugar in it), the Tsunami Spin, and the original SPG (salt, pepper, garlic) blend. Never tried the Pineapple, but their description has me intrigued.

I do like Lawry's but lately have moved to other season salts including the SPG and some of Penzey's offerings.

[LA Pork Butt]

As I noted Dizzy Pig is good but too darn expensive for me. I’ve used Raging River and liked it. I’ve also used Pineapple Head on fruit and liked it. Pineapple Head is included in the list of 30.

[RolfTaylor]

It is cheaper if you get the bigger container. I went to their outlet store to save on shipping, but it is closed.

[Lynn Dollar]

Plowboys Yardbird is by far my fav for chicken. If I don't have it on hand, I go with Kosmos Dirty Bird, which easier to source here. Both have the same ingredients.

Kosmos Cow Cover combined with Texas Beef on steaks is our go-to .

I recently discovered Meat Church Holy Voodoo is great on grilled shrimp, this after trying quite a few rubs. I also use Holy Gospel, Holy Cow, and The Gospel.

If I want a sweet sticky babyback, I use a rub from Kosmos Secret Stash line called Cherrywood Smoked Chipotle, then his Cherry Apple Habanero Rib Glaze at the end of the cook.

[Hulagn1971]

I love the Dirty Bird and Dirty bird hot on chicken and jalapeno poppers.

[Lynn Dollar]

Hulagn1971 Dirty Bird is great on pork butts, then use as a finishing dust on the pulled pork.

[barelfly]

Purc and others that are familiar with Oak Ridge BBQ Black Ops - here’s a recipe I came across if you are interested in recreating. To me, this was THE BEST brisket rub on the market. I have not made this recipe in the photo below, but it has the ingredients similar to the original - it could be a starter for you. I may recreate this in the coming months.

[Purc]

Thanks. Agree on Black Ops for brisket. I want to try this. About 5 years ago, Trader Joes had a coffee rub that I liked. Have been to a TJ only once since moving to Texas so don't know if still available.

[SheilaAnn]

Purc I’ll check for you…. I can spit and just about hit three locations by me.

[Donw]

Text version of barelfly ‘s post:


Black Ops Brisket Rub Recipe Alternative

• 1 Tbs. Sea Salt
• 1/2 tsp. each of Paprika, Ancho, Guajillo & Chipotle chile powder-add or substitute cayenne if you want it hotter.
• 1 Tbs. garlic powder
• 1.5 tsp. coarse black pepper (12-14 mesh)
• 1.5 tsp white pepper
• 1 Tbs. onion powder
• 1 Tbs. raw cane sugar or brown sugar
• 1 tsp coriander
• 2 Tbs roasted Brazilian coffee
• 1 tsp. shiitake mushroom powder

In a bowl, mix all ingredients together well. Sprinkle and pat into the brisket the night before you smoke it "I used a mustard binder. Enjoy!!!

[bbqLuv]

On each day of February, I will try a new one of the 30 rubs.

[ItsAllGoneToTheDogs]

so which 2 ya eliminating?

[Smoked Transistors]

Going to smoke a brisket tomorrow if the rain stops here in the LBC, but need to trim it up to dry brine it today. Been holding onto the last of my 1.75 LB bag of Oakridge Black OPS Brisket Rub. I will be highly disappointed once its finally gone.

[Purc]

It will be awesome.

[Spinaker]

That stuff is powdered gold. It was the best when they were still making it. Damn shame.

[Dr J]

B-Extreme grillin dust is my latest go to along with Oakland dust line