What's your go-to rub?

Jeremiah

I had a conversation Saturday night with @DoubleEgger and @Jupiter Jim  about this. Jim said he had several rubs that he uses every time for his regular meals. If I remember right he said he used "cluck and squeal" and plain old Montreal steak seasoning (?). I know I always do the plow boys yard bird for chicken, always. @BrookieP later agreed with me. For everything else, I seem to rotate around and try different stuff. Therefore, I still have a cabinet full of all the popular rubs and seasonings. So, give me your one, go to, must have for chicken, pork and beef. Let's narrow this down, as the cabinet is getting full. 

SciAggie

I use DP Raging River/ Shaking the Tree for chicken. I like Stubb's coffee rub for beef; generic BBQ rub for ribs and pork butt. I don't have a go-to for pork. I'll get flamed for this but the differences are subtle between most rubs - I'll take any rub over none and I bet it will be tasty if cooked properly. 

Gulfcoastguy

I have a cardboard box that I keep full of Dizzy Pig varieties. I try to rotate them but I am real fond of Mad Max for turkeys, Redeye Express for pork loin, and Raging River as multi purpose. The new Mole is good also. I could get by with just those four but why?

theyolksonyou

Head country for wings and pork. 

ColtsFan

Chicken = Yard bird 
Pork = Bad Byrons 
Beef = Cow Lick 

I'll add a category 

Veggies = Everglades seasoning 

These three are the most popular/staple rubs. 

Wolfpack

Raging river- salmon

tsunami spin- pork

Honey hog- chicken

Various for beef

Lit

Been using oak ridge Santa Maria a lot lately like it better than cow lick or holly cow right now. 

saluki2007

For chicken my goto lately has been Albuquerque Green Chille Rub 

Biggreenpharmacist

Chicken - plowboys yardbird
pork- strawberry's or pb yardbird (yes its good on pork, too)
beef-meatchurch holy cow

Mattman3969

SPOG is alway my go to unless I'm trying to introduce flavors like heat(swamp Venom) or sweet (tsunami spin).  But 9 outta 10 times it's SPOG. 

Dyal_SC

My favorite go-to lately for pork and chicken has been Willie's Hog Dust outta Sumter, SC. Good stuff. I found it at the Bilo in Chapin, SC. Looks like they've made it pretty big lately though and offer numerous products. All I've tried is their rub though. 

Central_Bama_Egger

Southern flavor on steaks. Always. I go back and forth on chicken, etc. 

CtTOPGUN

 My staples are "The BBQ Rub" by Killer Hogs for a general purpose colorizing sweet/low heat. SPOG as a simple seasoning on nearly anything. Old Bay for seafood and veggies and most anything(popcorn/eggs/fries) on occasion. Still experimenting with chicken. Yardbird was OK, but I prefer THE BBQ Rub to it. Have been messing around with other combos lately. I always have Montreal steak seasoning and like it as an added texture on top of other beef rubs for large cuts. Cowlick is high on my list but some in the family think it to be too spicy...

    Jim

WeberWho

FearlessTheEggNoob

deleted!

bigalsworth

for beef I always reserve Saskatchewan Steak spice (like montreal steak spice but saltier) for everything else I use dizzy pig Jamaican Firewalk, I put that $hit on everything, especially eggs, a light dusting on eggs is incredible.

blind99

dizzy pig dizzy dust on pulled pork and chicken, salt and pepper on steak, DP raging river on salmon.

my elfster sent me "Willards Kitchen BBQ Rub" last year and it's killer on pork chops.  (hint hint @cazzy)

bgebrent

It's not that easy.  Which protein, long cook v. Short cook.  Sugar content and salt.  MSG.  Spicy or not...  And then there's the clump issue.  The experimentation is part of the fun.  I have heard Matt has a go to hand rub.

Chelnerul

- Been experimenting with Meathead's Big Bad Beef rub on brisket and beef ribs, turned out excellent on everything. 
- Meathead's Memphis Dust on recent pork offerings
- Oakridge's Habanero Death Dust on almost all carbon-based matter
- Killer Hogs The BBQ Rub, AP Seasoning, and Hot BBQ Rub
- Dizzy Pig Raging River on salads, seafood
- Pit Barrel Cooker General Purpose on chicken

Fred19Flintstone

bgebrent said:

 I have heard Matt has a go to hand rub.

I heard it's versatile and after a few minutes, it makes its own sauce.  At least, that's what I heard.

bgebrent

Fred19Flintstone said:

bgebrent said:

 I have heard Matt has a go to hand rub.

I heard it's versatile and after a few minutes, it makes its own sauce.  At least, that's what I heard.

That's the one.  Maybe @tarheelmatt could elaborate.

LDR

Woody's Bar-B-Q Dry Rub, especially since it's a product from my home state.  It doesn't hurt that Sam's Club sells 22 ounces of it for under seven bucks.  I do mix it 50/50 with garlic powder occasionally. 

Biggreenpharmacist

LDR said:

Woody's Bar-B-Q Dry Rub, especially since it's a product from my home state.  It doesn't hurt that Sam's Club sells 22 ounces of it for under seven bucks.  I do mix it 50/50 with garlic powder occasionally. 

Is that the one made in waldenburg?

Legume

Head Country original & High Plains Heat
Yardbird
John Henry Mojave Garlic
salt free lemon pepper

Space_City_Egger

Beef - holy cow
chicken - generally season salt and pepper followed by an Heb wing sauce
pork - killer hogs the bbq rub
veggie - penzeys Arizona dreaming is amazing. I'm branching out on that to meat as well. 
Wife would eat a shoe sole with raging river. I'm meh on it. 
Drink while egging - bud light. I like to mix it up with cans and long necks. Keep it fresh.  

SoCalTim

Simply Marvelous Rubs by Stef Franklin, next rub exchange, I'm gonna give my giftee all 10 of the rubs.

YukonRon

Salt and pepper most of the time. I really like a coffee rub for brisket, SPOG, and I have my own, blend I use for pork and chicken, occasionally.

northGAcock

MONTREAL steak seasoning. I purchase the large size from a club type store. I not only use it ion steak, but add to my Bloody Mary mix, grilled asparagus, meatloaf, beef stew etc. 

thetrim

I really like Everglades Fish and Chicken for, errr. Fish and Chicken.
I have a nice bottle of Rudy's rub that I like to use quite often as well.

tz666

So many things running through my head and none of them have to do with cooking. I havent found a go to rub yet, I have tried many and none have jumped out as the winner. I just got some dizzy pig Jamaican fire walk to try but havent gotten around to it.  I use Tony Chacheries and some brown sugar most of the time. I dont know what it is I just cant find the one

Jeremiah

So I'm not alone. To me part of the fun is experimenting with new rubs.