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

[MattTheGR8]

I enjoy the challenge of trying to create my own blends, so I almost always make my own rubs. Lately I've even been working on my own taco seasoning just to see what I can do with it.

[Attjack]

Certainly.

[CaptainMike]

IdoIdoIdoIdo, and buy some too.

[mrteddyprincess]

I used to think that the commercial product "Mrs. Dash" was a tremendous waste of time with it containing no salt. Then I read the ingredients and realized it's basically Simon and Garfunkle. I use it a lot on poultry now in combination with brining.

[jerrybell]

I mix my own using other people's recipes. I use Meathead's 3BR for brisket & Simon and Garfunkel for chicken. For pork butt and ribs I like a Danny Gaulden's AP rub I picked up from the internet many years ago.

[PrairieWind]

I make my own salt-free rubs so I can dry-brine when I trim the meat, and apply plenty of flavor later. Raichlen rub recipes work well that way. Julia Child was ahead of her time, as usual: every book includes her all-purpose salt-free pork seasoning recipe, with salt to be used as called for. And, of course, I keep a big jar of Meathead's Memphis Dust on my shelf.

[JimLinebarger]

I make my own Memphis style rub and sauce.

[DavidNorcross]

I typically make my own but not 100%

[LA Pork Butt]

I make my own and buy some.

[Craigar]

The rub recipe I use I printed off of the internet back in '96 and have bastardized it over the years. This primarily goes on pork products. For chicken we mix it up with a number of different recipes and products. Beef, I don't vary very far off the SPG path with a little heat tossed in for good measure. If I'm feeling really frisky, I will toss some fennel in the SPG.

[JeffJ]

I make my own rubs and my own sauces.

[Murdy]

Mostly make my own rubs, loosely based on a recipe or combination of a few recipes. They rarely are the same, but usually similar. Started making my own sauces a year or two ago, and now I much prefer that too (except I'll keep some store bought on hand for quick meals).

[crazytown3]

I make my own rubs and sauces. For the rubs, I use Meathead's recipes from this site. For the sauces I use recipes from Cooks Illustrated/ATK recipe books. None of them are my own recipes.

I do have a jar of Famous Dave's Country Roast Chicken Seasoning, but I can't remember the last time I used it. I just don't like it. So why do I keep it?

[Spinaker]

I usually buy rubs for meats like ribs, pork shoulder and beef. There are so many great ones out there now that it is fun to try new stuff. Generally, I buy from Meat Church, Head Country, Oak Ridge BBQ, Dizzy Pig or Pellet Envy. They all use high quality ingredients and it shows in the final product.

I do make Meathead's S&G rub because it is amazing on poultry and pork. I use it all the time. It is really good on lamb too.

Speaking of lamb, Meathead's Dolly's Lamb Rub Recipe is also a huge winner for the few times per year I make lamb. You gotta give that one a try.

Also use Meathead's pickling spices when making pastrami because I like to get the freshest ingredients possible when putting that much time and oft into a cook. This makes your kitchen smell incredible! His Pastrami rub from scratch is a must as well.

[SullysSassySauce]

I'll definitely have to try the pastrami rub and pickling spice next time I make pastrami. Gotta love that stuff.

[bardsleyque]

I make my own rubs and sauces. I use S&G for turkey,. dalmatian for brisket and beef ribs. Mine is kinda "kitchen sink"(everything but the kitchen sink).

[bardsleyque]

never have bought rub