Best Rubs

[AZRedneck]

I may get condescending glares from the peanut gallery, but I have been using Willingham's rub for years. It's great on everything IMO. However I do look forward to making my own after reading some recipes and posts on AR. There is a Penzey's not far from my house! WOOHOO

[fzxdoc]

There can be no argument that making your own from scratch will always be the best. But, if you are in a hurry, I suggest that you look at the McCormick line.

Many of them seem to be almost exact copies of what I and others have posted here. Some of them are "low sodium", and I think I saw one recently that was NO sodium, meaning no salt.

The Sweet & Smoky is almost exactly like what I make for pork, and the Montreal Steak Seasoning is simply superb on any kind of beef. (I know that one has a low sodium version and I *think* I saw a no sodium version, as well.)

I always look carefully at "no sodium" spice blends because they often substitute potassium for sodium. I don't care for that off flavor that so much potassium salt brings to the rub. Other people don't seem to notice it though.

I generally make my own no salt rubs and use salt in the dry brining step only--except for PBC's All Purpose rub which I use for poultry as a dry brine because of its salt content.

I also dry brine with Black Ops rubs, which are really tasty.

Kathryn

[boftx]

Agreed on the off-taste of potassium. That was the reason my dad an I stopped using salt entirely when I was a kid. Mom had to use a salt substitute with potassium and refused to put salt on the table for us.

[7x57mm]

Potkettleblack , No Sir...not alone. I don't care for S&G and I've tried it on multiple chickens and one bone in turkey breast. Palates, they is fickle. Now DC Mumbo sauce and chicken...good night Irene and pass the napkins! Tonight's dinner was as simple as can be...smoked wings, Mumbo'd extry hot, and a simple Caesar salad. Whodathunked caramelized Mumbo wings and Caesar dressing were a match made in heaven for my palate? I want (need) MORE Tomorrow, it's smoked meatloaf wrapped in bacon a ala fzxdoc. Garlic mash and grilled asparagus for good measure.

[Skip]

I just made Huskee's Rib Rub. It has some salt in it so yesterday I used it as a dry brine on a bone in turkey breast cooked on the pellet grill. Very tasty!https://pitmaster.amazingribs.com/fo...rib-rub-recipe

[Huskee]

Sorry I missed this, glad you liked it! I love it on chicken too.

[Larry Grover]

I like to keep the spice rack small and as fresh as possible. Anyone try Penzy's rubs? They have grilling & salt free versions.

https://www.penzeys.com/shop/spices/

[Frozen Smoke]

I have enjoyed making my own in the past and plan on researching some of the rub recipes here. But once I started cooking for large events I didn't have the luxury of time for making large batches of rubs. Not to mention the large amounts of various spices I would always have to have on hand. That started me on a search for the highest quality commercial rub I could find. I didn't want to sacrafice the quality of the end product due to using a off the shelf stale rub.
After a considerable amount of trying this and trying that as well as a considerable amount of money spent I discovered Oak Ridge BBQ rubs.

Simply the freshest and high quality rub you are going to buy. Their brine mix is also outstanding.
When we are entertaining at home or just cooking for the wife and I making my own is a option but it is just so easy to grab the Oak Ridge. I believe they use flake sea salt in all their rubs so not salt free but I'm fortunate to not have to worry about it personally.

[jlazar]

For ribs, poultry and fish, I use John Henry's Pecan Rub. For butts and brisket, I use either Black Ops or just salt and pepper. For meatloaf, meatballs, fatties, scotch eggs, brats and stuffed sausage rolls, I use Huskee's rub.

[Yno]

We sometimes use Simply Marvelous BBQ Cherry rub. It does have a lot of salt, but I used it as a dry brine, and it works pretty well. Ynette even likes it on her eggs. I might have to by some cherry powder a try to reverse engineer it.