Spare rib rub?

Mole351 · January 27

What do you use? Looking for good rub - preferably store bought.

pgprescott · January 27

Butt rub or dizzy dust

cmcfarland · January 27

I am a huge fan of Hogs in Heat

brianwdmn · January 27

+1 for Dizzy Dust, but you can make some yourself as there a several great recipe options. Do you have any of Steven Raichlen's books? Great resource for all things BBQ.

IrishDevl · January 27

I am not a big fan of Dizzy Dust - to salty in my opinion.

Sm62577 · January 27

John Henry's pecan rub if you want a sweeter rib or The Salt Lick rubs if you want a less sweet with some heat..

U_tarded · January 27

john henry's chipotle apple is a good one for a sweet spice. most common (think most large grocery store) store bought that I don't mind is actually famous daves rib rub.

Scottborasjr · January 27

Not gonna lie, I use store bought a lot , but the best pork rubs I have used have been home mixed with a base of pepper and raw turbinado sugar

Duganboy · January 27

IrishDevl said:

I am not a big fan of Dizzy Dust - to salty in my opinion.

Never thought DD was too salty, but they do make a salt free Dizzy Dust. I know because I picked one up by mistake.

rsmith193 · January 28

Obie Que's sweet and heat with smoken guns hot. Works for me.

JayHawkEye · January 28

My favorite store bought concoction is a layer of DP Jamaican Firewalk and a layer of Bone Suckin rub.I love the jerk undertone of the firewalk together with the classic bbq flavor of the bone suckin rub.

Alton · January 28

I like John Henry's Mojave Garlic Pepper.

EggRacer · January 28

John Henry's Hot Pecan Rub.

caliking · January 28

After many trials of different store bought rubs, my current fav is a mix Smokin' Guns Hot and Dizzy Dust. Tried some homemade rubs a couple of times, but to be honest did not put too much effort into perfecting my own.

fairchase · January 28

Oakridge's Secret Weapon

SamFerrise · January 28

I have always purchased my spices in bulk and I make my own rubs. Most of the store bought rubs are too salty or contain additives I cannot pronounce or that I am leery of. I mix by weight and make adjustments by percentage. I have been doing it so long now that I hardly need my recipe lists to make my favorite rubs or marinades. Buy a scale that measures in grams, it will change the way you make stuff if you use common sense.

td66snrf · January 29

SamFerrise said:

I have always purchased my spices in bulk and I make my own rubs. Most of the store bought rubs are too salty or contain additives I cannot pronounce or that I am leery of. I mix by weight and make adjustments by percentage. I have been doing it so long now that I hardly need my recipe lists to make my favorite rubs or marinades. Buy a scale that measures in grams, it will change the way you make stuff if you use common sense.

I agree with Sam. It's really not that hard to make up your own. You can then adjust to your own taste. By just reading the previous posts what's too salty for one isn't for another, same goes for sweet and hot. Emiril and Steven Raichlen have cookbooks with some pretty good rubs but like any recipe I just use that as a guideline and make it to suit my taste. When I've got it to where Ilike it I'll make a good size batch, put it an empty spice container and keep it in the fridge. That way I'm ready to cook without it being an ordeal. Have fun with it and good luck.

Tim in SoCal

Eggcelsior · January 29

Since you specifically mentioned store-bought, I can vouch for Dizzy Pig Swamp Venom or Oakridge Competition rub. Both have no additives. I would also make my own, but that is for another thread.

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