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How many of our fellow smokers out there make their own meat rub?

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  • SullysSassySauce
    Club Member
    • Mar 2019
    • 30
    • Eau Claire Wisconsin

    How many of our fellow smokers out there make their own meat rub?

    So Im curious to see how many of us in the pit make their own rub. Iv tried a few premade store bought rubs but cant seem to rival my own.
  • Texas Larry
    Club Member
    • May 2017
    • 695
    • Wilson County, TX
    • PrimoXL
      Maverick 732
      Thermoworks 2K Themocouple
      Thermapen
      Weber Go-Anywhere (for the beach!)
      Dreaming of a really good stick-burner...
      Favorite beer: Alaskan Amber

    #2
    I’ve made my own for years, but still use premade ones as well, just for variety and to try them out.

    Comment


    • Craigar
      Craigar commented
      Editing a comment
      Same here.
  • xaugievike
    Club Member
    • Jan 2017
    • 526
    • Chicagoland
    • Weber Genesis 300 series
      Weber Summit Charcoal With custom grill center
      Weber Performer w/SNS
      PBC
      Blackstone 22" TableTop Griddle
      Ooni Pro Pizza oven

    #3
    usually make my own. while some store-bought have been good enough, I generally prefer homemade.

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 2738
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #4
      Good subject.

      Most rubs are based on salt, pepper, and garlic.

      One day, a couple-three years back, I looked in the cabinet and saw that I had about half a dozen different bbq rubs. So, being that sort of guy, I mixed them all together in the largest jar (the John Henry jar). Honestly, it was pretty good! But I don’t think that counts for your question.

      I mixed my own chili powder last week, and I’ve mixed other peoples’ suggestions for rubs, but I haven’t sat down with a bunch of herbs and spices and done the little-of-this little-of-that based on my own taste.

      Comment

      • smokin fool
        Club Member
        • Apr 2019
        • 702
        • Mississauga, Ont

        #5
        I make my own. Its usually different every time depending what ingredients I have in the pantry.
        Will use premade rubs if I see something that tweaks my interest and the salt content isn't to high.

        Comment

        • gdsim1
          Club Member
          • Jan 2017
          • 168
          • KC MO
          • Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!

          #6
          I went through a phase a few years back when I made my own, but over the years have found a number of store-boughts for any and everything (steak, brisket, ribs, chicken, etc) that I like well enough. Rufus Teague’s lineup (sauces too) are personal favorites, as is Famous Dave’s. Pit Barrel’s are excellent as well.

          Getting lazy in in my old age I suppose.

          Comment

          • Huskee
            Pit Boss/Manager
            • May 2014
            • 13728
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue
              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)


              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well


              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter


              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #7
            I make my own rib rub, fajita rub, and 4 different sauces (recipes are all in here for members). I do really like a few store-bought ones though, Henrik's & Heaven Made Products are my top 2 favorites. PBC's All Purpose is quite good on chicken too, but takes 3rd place in my personal book.

            Comment

            • mountainsmoker
              Club Member
              • Jun 2019
              • 1411
              • Bryson City, NC

              #8
              I have made my own since the early 90's and have one for pork, beef and poultry. Most of the ones you buy are based on salt and you really don't want to use them if you are brining your meat prior to smoking. Meatheads rub is pretty good also.

              Comment

              • FireMan
                Charter Member
                • Jul 2015
                • 6584
                • Bottom of Winnebago

                #9
                Yup, make my own most of the time. Sauces, I’m not a big sauce guy so I mostly buy it for my wife & friends.

                Comment

                • bep35
                  Founding Member
                  • Jul 2014
                  • 265
                  • Pierre,SD
                  • 1987 Weber Kettle (Still going!)
                    2004 Cookshack Smokette (The original!)
                    2012 Weber Genesis (Wonderful for steaks and chops!)
                    2014 Pit Barrel Cooker (Lovin it!)
                    Thermoworks Thermapen
                    Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
                    Various other wireless remote thermometers

                    Beer...Bud Light (Timeless)

                  #10
                  I make the Memphis Dust for ribs and pulled pork and Big Bad Beef Rub for pulled chuck, both based on Meathead's recipes. I also make a modified coffee rub which I enjoy on pork chops. PBC All Purpose is good on chicken.

                  Comment


                  • Argoboy
                    Argoboy commented
                    Editing a comment
                    I do the same I make Meatheads rubs, I don’t use an store bought rubs now.
                • Dadof3Illinois
                  Club Member
                  • Jul 2017
                  • 557
                  • Southeast Illinois

                  #11
                  I have made my own rubs for a long time but any more there are so many commercial rubs on the market that I like. I've been using a lot of the meat church products for pork lately and have always liked Mr Reeds products. For beef I just use salt, pepper and garlic powder and mix my own.

                  Comment

                  • jfmorris
                    Club Member
                    • Nov 2017
                    • 2018
                    • Huntsville, Alabama
                    • Jim Morris

                      Cookers
                      • Weber Genesis II E-410 w/ GrillGrates (2019)
                      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                      • Weber Genesis Silver A w/ GrillGrates (2002)
                      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                      • Lodge L8D03 5 quart dutch oven
                      • Lodge L10SK3 12" skillet
                      • Anova
                      Thermometers
                      • Thermoworks Smoke w/ Wifi Gateway
                      • Thermoworks Dot
                      • Thermoworks Thermapen Classic
                      • Thermoworks RT600C
                      Beverages
                      • Whatever I brewed and have on tap!

                    #12
                    I've made my own sauces, using recipes from The Barbecue Bible!, but until I came to AmazingRibs.com, I never bothered to make my own rubs, and used commercial rubs. I still get lazy, and keep a big shaker of Bad Byron's Butt Rub, Montreal Steak, and Lawry's Chicken and Poultry Rub in the pantry for those times I either deplete the spice cabinet and cannot mix up one from AmazingRibs, or don't have time. I've only made Simon & Garfunkel, MMD and Mrs. O'Leary's Cow Crust I think it is called.

                    Comment


                    • Huskee
                      Huskee commented
                      Editing a comment
                      Cow Crust is some seriously good beef rub, I tend to forget about it and reach for BBBR a lot.

                    • SullysSassySauce
                      SullysSassySauce commented
                      Editing a comment
                      I just made Cow Crust for the first time Sunday for some beef back ribs. Great flavor.
                  • MBMorgan
                    Club Member
                    • Sep 2015
                    • 5591
                    • Colorado
                    • > Weber Genesis EP-330
                      > Grilla Grills Original Grilla (OG) pellet smoker
                      > Pit Barrel Cooker (gone to a new home)
                      > WeberQ 2000 (on "loan" to a relative)
                      > Old Smokey Electric (for chickens mostly - when it's too nasty out
                      to fiddle with a more capable cooker)
                      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                      > Thermoworks Smoke
                      > 3 Thermoworks Chef Alarms
                      > Thermoworks Thermapen
                      > Thermoworks IR-GUN-S
                      > Anova sous vide circulator
                      > Searzall torch
                      > BBQ Guru Rib Ring

                      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                    #13
                    I make my own ... but I’m not ashamed to follow (mostly ) other's recipes.
                    Last edited by MBMorgan; July 17th, 2019, 09:39 AM.

                    Comment

                    • RonB
                      Club Member
                      • Apr 2016
                      • 10689
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
                        Pizza insert
                        Rotisserie
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        Chefalarm
                        Dot
                        lots of probes.
                        CyberQ

                      #14
                      I use a mix of home made and store bought. Homemade I usually start with a recipe that looks good and over time I tweek it, but it's never the same twice 'cause I seldom write down what I do...

                      Comment


                      • Huskee
                        Huskee commented
                        Editing a comment
                        Pork Butt Surprise & Brisket Surprise?

                      • RonB
                        RonB commented
                        Editing a comment
                        "xactly!
                    • Woodson
                      Club Member
                      • Jun 2019
                      • 83
                      • Missouri
                      • WSMx2, OKJ, UDS, and Trusty Weber Kettle.
                        Guru, Smoke, Thermapen.

                        Real Fire = Real BBQ, the rest of ya'll are just playing pretend.

                      #15
                      Once did, no longer do. (Except for simple SPG types, still make those) There are too many good blends are available. Just my .02, the end result isn’t worth the time or money most of the time.

                      Comment


                      • Huskee
                        Huskee commented
                        Editing a comment
                        You make a great point. On your plate it's all good isn't it? I started out looking at it from a saving money standpoint- $3 worth of spices instead of $12 for a bottle of commercial rub. But some I just can't make myself so spend I shall!

                      • LA Pork Butt
                        LA Pork Butt commented
                        Editing a comment
                        Huskee Also, many of the complicated blends call fo spices I rarely use otherwise. Besides how many different rubs and blends do you really need. Maybe it is MSS instead of MCS.

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