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Best non-DP rub

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Comments

  • Chunz82Chunz82 Posts: 14
    Bad Byron's butt rub.... Better than DP
  • chrisnjennchrisnjenn Posts: 534
    edited August 2012
    Here are my thoughts on rubs and sauces. Spring Chicken said : "There's no way I'm going to try to out do or even try to duplicate the rub (sauce for me as well) makers. I think they do a wonderful service by their trial and error methods. I simply don't have the time, patience or desire to do it." I tried to make them on my own thinking I could do it better and so I can proudly say I make my own rubs and sauces. You know the male pride thing. I learned fairly quick to let the professionals do what they do best. That being said, one of my hobbies and joys of life is BBQing. With that comes an appreciation and desire to try as many different sauces and rubs out there. I literally have tried dozens of different rubs and sauces made throughout this country and some I ordered from other countries. I see what the pro's use and I have ordered that. I see what the regulars use on my favorite bbq sites and I have ordered that. I spend a lot of money experimenting, but it is worth it. I love doing it. I visit and actively participate in various bbq message boards and read a lot of books on it. It is one of my passions. One day, when I have the time, I would love to travel and compete in BBQ contests around the country. Now that you know where I'm coming, I will give my favorites so far (remember my tastes change and rubs/sauces are very subjective). These are also favorites that my family and friends love. They are my guinea pigs. I strive for perfection, but it will never come. I'm glad it will never come. The chase is more fun than the kill. I have only included the major bbq meat items (the 4 categories in comps and what most people make). Chicken (pieces/spatchcock/beer can) Rubs: Cluck and Squeal All Purpose Rub. A awesome guy from Canada makes this and is a very, very nice guy. You can order from his U.S. distributor (Hornhonk on this site--great guy to deal with--the best). It is by far the best chicken rub I have ever used. Not even close and I have tried dozens and dozens. Hornhonk's email address if you want some Cluck and Squeal: hornhonk@verizon.net Sauces: I tend to like a sweeter sauce usually on my chicken (tastes vary depending on my mood). If I had to choose one it would be Southern Soul's Sweet Georgia Soul BBQ sauce. It is a local Georgia (St Simons Island) sauce and all of their sauces are awesome. They have a restaurant and it is excellent. I'm usually highly critical of bbq places, but these guys are truely awesome. They compete a lot also. Here is their website: http://southernsoulbbq.com/store/sauce.html Chicken Wings (got to add this--wings are everyones favorite snack food) Rubs: Cluck and Squeal and Oakridge BBQ Signature Edition Habanero Death Dust (awesome rub company out of Kearney, Missouri). Great Christian company who gives 10% back to charity from each order. Their stuff is as fresh as you can get. Here is their website: http://www.oakridgebbq.com/p/about-our-products.html Sauces: Southern Soul Sweet Georgia Brown, Blues Hog Original and Mustard based sauce, Carnivore Hot BBQ Sauce. You can buy Blues Hog products here (amazingly good sauce): http://www.hawgeyesbbq.com/blueshog/ Carnivore site (great guy who owns this): http://www.carnivorebbq.com/ Pork Butt Rubs: Oakridge Competition Beef and Pork Rub and it isn't close. There is a reason why many pro's use this. There Santa Maria Steak rub is awesome on steaks, but so is this rub (buy their sampler pack--$3.65 for a pack of their 5 rubs which includes shipping--great deal). Simply Marvelous Cherry, Simply Marvelous Spicy Apple, and Simply Marvelous Sweet Seduction are all excellent on it. Sauces: Oh so many for this category, but I will choose just a few. Scott's Barbeque Sauce (North Carolina based sauce--best Carolina sauce there is IMO) Here is their info: http://www.scottsbarbecuesauce.com/ Blues Hog Tennessee Red BBQ Sauce (another vinegar based sauce--real good--more Western Carolina sauce--Scott's is Eastern Carolina sauce) Blues Hog Original and Blues Hog Tennessee Red mixed 50/50. Shealy's Mustard BBQ Sauce (I live around the mustard based sauce region, but I prefer this one) Here is their info: http://www.shealysbbq.com/page.php?pageid=4 Brisket Rubs: Texas BBQ Rub (some real good brisket rub) http://texasbbqrub.com/brisketrub.htm I also like Oakridge BBQ Competition Beef and Pork rub I mentioned above. Sometimes just good ole fresh salt and pepper is nice also. Sauces: I prefer no sauce on my brisket if smoked properly, but many people do. Carnivore Hot BBQ Sauce or whatever my guests ask for. Like I said, sauce on brisket isn't my thing. Ribs (I personally buy spares and cut them St Louis style) Rubs: Simply Marvelous Cherry Rub (great, great rub--catering and competition company out of California--extremely awesome rubs--great company). Here is their info: http://simplymarvelousbbq.com/store/ Dizzy Pig Dizzy Dust (another great company with great rubs) Here is their info: https://dizzypigbbq.com/zDP/ Sauces: Blues Hog Original and Blues Hog Tennessee Red mixed 50/50 Carnivore Sweet Central BBQ Mild sauce (great BBQ restaurant in Memphis--I like this sauce a lot for ribs) Here is their info: http://www.cbqmemphis.com/online-shop.html Big Butz: All purpose sauces which is homemade and awesome. Visit their site to learn about this great small country store. http://bigbutzbbqsauce.net/flavors.html Injections and Marinades: I usually inject my pork butts and brisket. I have tried Fab, Kosmos, and Butcher's BBQ marinades (the major players). I prefer Butchers, but Kosmos is really good also--toss up really. I like the final product with injection vs. not injecting (I have made it with and without and had a lot of people taste test both and all preferred the injected one on the brisket and pork). Here is their info: http://www.butcherbbq.com/ and http://www.kosmosq.com/home.php Like I said, my tastes will change and I will order more stuff and that could change my opinion as well. I have 3 orders of rubs and sauces coming in this week and next. I'm addicted. I will add and subtract from this list as my opinion changes. Now go out and smoke something. Evans, GA KCBS Certified Judge
  • chrisnjennchrisnjenn Posts: 534
    Sorry about not breaking up the post above. The site won't allow me to fix it.
  • it's $8 a shaker plus $2 shipping = about $10 a shaker. 

    Where'd you find $2 shipping? I was getting a quote of like $9 from their website.
    That was dividing my last order of 5 shakers and some samples into the $13 they charged me for shipping. I was estimating on the lower side for argument's sake. 
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • MayberryMayberry Posts: 426
    I've used some of Williams Sonoma's seasonings, and they're great. We just used their Italian Sausage seasoning and it was some of the bestive ever had. Bad Byron's Butt Rub and Tony's are always good, too. Also, Zattarains also makes a garlic course seasoning and a spicy Cajun seasoning that are both really good. I just ventured out and bought some Dizzy Pig today. I found it at the local Ace Hardware and asked the guy if I bought multiple bottles and some charcoal, could he knock a little off the price. He sold them to me for $8/bottle, so I bought 6 shakers: dizzy dust, raising the steaks, Bombay curry, fajita, Rajing river and Swamp venom. I did a beer can chicken using the Raging River tonight and it was great. I hope all the other flavors are as good.
    Athens, GA
  • DocWonmugDocWonmug Posts: 225
    Only tried a few, but I like Bad Byron's Butt Rub for pork butts.
    LBGE
  • Costco makes a sweet mesquite seasoning. Its my go to for ribs
  • Chunz82Chunz82 Posts: 14
    Bad Byron's and Gordon's rub
  • TUTTLE871TUTTLE871 Posts: 1,316
    Memphis Dust, make it at home and its up there in my top 3.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • LitLit Posts: 2,631
    Susie q's is really good. As mentioned bad Byron's butt rub. I just tried one 3 taxi guys and it was good.
  • TUTTLE871TUTTLE871 Posts: 1,316
    Memphis Dust, make it at home and its up there in my top 3.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • If I'm not making my own, I like Bone Sucking Sauce rub and sometimes on chicken I use Old Bay.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • tazcrashtazcrash Posts: 1,751
    edited August 2012
    If I'm not making my own, I like Bone Sucking Sauce rub and sometimes on chicken I use Old Bay.
    Sounds a lot like how I rub. 
    Although the Mrs, got me Bad Byrons butt rub to add to the mix. No sweetness in that one, but good on Pulled beef (like my pork sweet). 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Dan4BBQDan4BBQ Posts: 258
    TUTTLE871 said:
    Memphis Dust, make it at home and its up there in my top 3.
    Sounds great.  Any chance you will share the recipe?
    Much appreciated--
    Dan
  • AviatorAviator Posts: 1,435
    Dan4BBQ said:
    TUTTLE871 said:
    Memphis Dust, make it at home and its up there in my top 3.
    Sounds great.  Any chance you will share the recipe?
    Much appreciated--
    Dan

    Linky:

    http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Cluck and Squeal for pork and chicken.  My own rub for beef. For heat Rattlesnake dust and Rubio's IV peppers
    Eggin in SW "Keep it Weird" TX
  • dtun1dtun1 Posts: 32

    Here is my receipe for a low & slow rub. It does not hide the flavor of the meat.  I use it mainly on brisket, turkey & chicken. It's the only rub I use on brisket.

     
    2 tablespoons parsley flaks
    2 tablespoons garlic powder
    1 tablespoon kosher salt
    1 tablespoon celery seed
    1/2 teaspoon coarse ground black pepper
    1/4 teaspoon crushed red pepper (Increase for more heat)
    1/2 teaspoon rubbed sage
    Mist meat with olive oil before applying rub.
    Apply rub just before putting meat on egg.
    Above will be enough for either 1 turkey, 2 chickens, 1 pork loin, 2 pork rib sides or 1 brisket.
  • LoggerLogger Posts: 230
    Lantana of Texas has a salt free spice that is great. I use it on anything but steak.

    http://lantanaoftexas.com/index.html/


    OKC area  XL - Medium
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