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

[AverageJoe]

I make my own rubs. I have found that my pork rub on ribs works outstanding, but I have been using some of KosmosQ Dirty Bird Hot on top of it.

[bardsleyque]

never have bought rub

[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).

[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.

[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?

[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).

[JeffJ]

I make my own rubs and my own sauces.

[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.

[Craigar]

Same here.

[LA Pork Butt]

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.

[LA Pork Butt]

I make my own and buy some.

[SullysSassySauce]

I just made Cow Crust for the first time Sunday for some beef back ribs. Great flavor.

[DavidNorcross]

I typically make my own but not 100%

[JimLinebarger]

I make my own Memphis style rub and sauce.

[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.