rubs, rubs and more rubs.....does it really matter

I did a survey of about 100 rub recipes posted on the web. While I concentrated on pork and beef, I did note poultry. There were a fair number, maybe 20% that were general purpose & about 30% that were not described as special for anything. Of the remaining, there was a slight tendency for pork to have more sugar than beef, and beef have a bit more salt. Beef rubs often favored southwestern flavors, such as cumin, and maybe a bit more unusual, having coffee or cocoa. Poultry tended to be a little more herbal in terms of volume.

I have a rub that my grandfather made up on the ranch here in California over 100 years ago. It is sage based. I have tried it on chicken, beef and pork. On chicken and beef it is the best I have ever had. On pork it is truly awful. So the bottom line is "Yes it does make a difference".

I use the same rub for everything I cook that requires a rub (pork, chicken, beef, baked beans, etc). I don't know everything that is in it because I purchase it in 5 lb bags a case at a time. It tends to get pretty spice with the crushed pepper and cayene in it.

Kevin

I've tried many different types of rub. Some do a great job in bringing out the flavor of the meat, others, not so much. If you find a rub that you like it can make all the difference in the world!

The best brand I've found up in my neck of the woods is called "rub with love"

http://www.pacificnorthwestshop.com/pnwfoods/rubwithlovespicerubs.htm

Good stuff!

It is obviously a personal preference. I make my own. I have tweaked them over the years and like the flavors for specific meats. I use one for pork butts which is more peppery and less sweet, one for pork ribs which is sweeter with brown sugar, a very simple one for beef as I feel the beef flavor should be allowed to take the lead, and I play around with chicken based on the sauce or method of cooking. I think, personally, that some chicken and less fatty pieces of pork need brines or marinades and those flavors will guide my final rub choice as well.

I have always shied away from commercial rubs as the tend to be heavier with the cheaper ingredients.ie. salt. That isn't to say that there aren't good commercially prepared rubs as this is just my preference. When I have purchased one, rarely, I carefully read the label to insure I am not paying $20/pound for something that is largely salt.

A fellow I know that has been making Que for a very long time gave me some great advice. Start with salt and pepper and build from there. Want it more sweet add some sugar. Want more spice add some pepper. You can then begin to bring in things like cumin, garlic, onion, paprika, oregano, various chili powders, and any other flavor you like to get the final flavor profile.

The most important thing is do you like the way it tastes. Try some various things. Doctor some store bought product. Start with salt and pepper and build from there. Cold Mountain Rub, reportedly one of the oldest known rubs, is salt, sugar, pepper, and paprika and thats a good place to start.

Have fun and I hope that helps.

I really don't know. I have a bunch of DP rubs and I have a bunch of individual spices. When it's time to decide, the rub I reach for most often is a homemade rub I came up with that was supposed to be for brisket. I like it so much on the brisket that I tried it on other beef, then on pork and chicken. I mixed up a huge batch for family members for Christmas. The label on each jar said, "Everything Rub".

I'm almost convinced that there very well could be a... one rub fits all. Besides, I'm running out of room in my cabinets!!