Favorite rubs

Larrymac · January 22

Favorite pork rub? Favorite beef rub? Favorite poultry rub?

pgprescott · January 22

Butt rub, plowboys bovine bold, plowboys yardbird. These are my standards. I do enjoy using others though. The level of heat and whether you plan on saucing are big factors, and of course your palate. Just like whiskey or wine, one likes what they like.

Logger · January 22

I use Lantana of Texas. Never been there but, they make an awesome salt free rub.
I order it online at:

lantanaoftexas.com

I don't know why they parade it for diabetics (even though I am one) but, it is my preferred all purpose rub. It's especially good for pastrami since it is salt free.

Chubbs · January 22

Bad Byron's Butt rub for butts, Dizzy dust for chicken, DP s raising the steaks for beef

fishlessman · January 22

lately its been zatar seasoning from penzeys and a creole seasoning from a local meatmarket, im pretty sure the creole is made by the spice mill

lousubcap · January 22

Received some Williams-Sonoma Argentine rub for Xmas. Great on steaks. Went to get some more and I passed...they are too proud of it-makes all the DP rubs look extremely reasonable price-wise.

GQuiz · January 22

I've heard great things about Plowboy's. I've been using Rudy's Rub on most things.

Black_Badger · January 22

I've asked this same question before, you'll probably get a vast array of answers.

As for my advice, look for John Henry's rubs, especially the Mojave garlic, Texas Chicken Tickler and Maple sugar for beef, chicken and pork respectively.

Cheers -
B_B

Mickey · January 22

I use this for all three and no it will not taste like coffee. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Boomer · January 22

The Rub Co. Santa Maria Rub Hands down the very best for me and other locals.

Sm62577 · January 22

Oakridge Secret Weapon ,John Henry's Pecan and Dizzy Pig Raging River pretty much cover it for me...

caliking · January 22

I like the Simply Marvelous rubs. Great flavors. Get the sampler which includes shakers from the whole line, not just little samples.

JRWhitee · January 22

Has anybody tried the Big Green Egg Dizzy Gourmet, Viva Caliente Rub?

Cookbook_Chip · January 22

Fav overall? DP Redeye Express. Great on chicken, lamb, pork chops. Montreal on steaks. DP swamp venom on anything. Emeril's chicken rub on smoked wings and turkey. Dr BBQs herb rub on duck.

Plano_JJ · January 22

DP Raisin the steaks or Uncle Chris' Steak seasoning on beef. I like the DP Raging River on chicken and turkey and Tsunami Spin on wings. I am experimenting with TX BBQ Rub.

I want to try the tasty licks products at some time.

jlsm · January 23

Mickey's coffee rub is absolutely fantastic. I use it on chicken, beef and pork. It has a great taste and just enough heat for the more timid (I like it hot but not everyone does). If you have a "fancy" burr coffee grinder, you can set it at the finest grind and use that instead of instant.

The measurements seem to shift some. Here's the version I use:

INGREDIENTS:

1/4 cup salt

1/2 cup brown sugar

1/2 cup ancho-chili powder

1/2 cup expresso ground (very fine) Coffee. (Has red,yellow&green label)

1/4 cup garlic powder

1/4 cup ground black pepper

Procedure:

1 Mix all and keep in an air tight container.

Mickey · January 23

On both mine and jlsm .

Mickey · January 23

Crap....... starting to get not happy with photobucket.......

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