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.
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How many of our fellow smokers out there make their own meat rub?
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Charter Member
- Oct 2014
- 7430
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
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.
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Club Member
- Jan 2017
- 205
- KC MO
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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!
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.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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Founding Member
- Jul 2014
- 421
- Pierre, SD
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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)
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.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
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Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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- Weber Connect
- Whatever I brewed and have on tap!
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.
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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> 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
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> Thermoworks Thermapen Classic
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> Thermoworks IR-GUN-S
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> WÜSTHOF, Dalstrong, and Buck knives
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Club Member
- Apr 2016
- 18129
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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...
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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.
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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!
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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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