Meathead's Rubs

[Santamarina]

MMD, BBBR, and S&G were the things that got me hooked on AR many years ago. I’ve tweaked them all to my liking. Only brown sugar in MMD, no sugar in any other rubs. No salt either, as I dry brine everything (except brisket...see note*** below).

S&G is my go to for poultry - makes THE BEST thanksgiving turkey ever! For barbecue chicken I came up with my own rub of black pepper, paprika, parsley flakes, and garlic.

Also, EVERY rub has more garlic! We are garlic lovers in our house!

***After many years of using my modified BBBR on brisket I finally tried doing a Dalmatian rub (50/50 salt and pepper) the last brisket I made, and it was Devine! I have no reason to ever do a brisket with any other seasoning. Simply shake on a generous portion of Dalmatian right before tossing in the smoker...BAM! Best bark and flavor I’ve ever had in brisket!

[jgreen]

I use them all and really enjoy, although I agree the S&G is not my favorite. Really like BBBR although I use a bit less pepper than called for. Maybe I put too much rub on, but I find it is a bit strong.

[Spinaker]

I love Simon and Garfunkel rub on chicken. It sure is good stuff. I also love Mrs. O'leary's Cow Crust. In my very humble and limited prime rib experience I have found this rub to be the best on a roast.

[N227GB]

Except for the rub from Henrik , I make all of mine from scratch. I like having a cupboard full of jars with cryptic handmade labels like MMR, BBBR, etc. Everyone thinks I'm some kind of mad scientist creating these mysterious concoctions.

My first turkey in the PBCjr was with S&G. Got rave reviews from everybody.

I did a couple of chickens with Noah's rub that came with the PBCjr. They were good, but S&G is still a favorite here.

[Henrik]

Now that's a compliment, thanks!