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Best Rub?!?!

jbennyjbenny Posts: 147
edited 8:04PM in EggHead Forum
Just got my first egg (large) from my dad as a wedding present. Being new I was wondering what yalls favorite dry rubs are?

I was Sweet Piggy for ribs.

Favorite for Brisket?

Favorite for Ribs?

Favorite for anything else?

Comments

  • I've got a LOAD of rubs and blends that I use, but here are a few that I use most often here at the shack, along with a bit of explanation.

    SANTA FE

    3 T. chili powder
    1 T. ground cumin
    1 T. celery seed
    1 T. black pepper
    2 t. garlic powder
    2 t. dried leaf oregano, crumbled
    1 t. salt

    SPANISH TOWN

    2 T. prepared curry powder
    1 T. sugar
    1 t. ground black pepper
    1 T. dried leaf thyme, crumbled
    1 T. onion powder
    2 t. garlic powder

    1 t. salt
    1/2 t. ground red pepper (fine ground cayenne)

    Notes: The Santa Fe blend is delicious in any ground beef destined to become hamburgers, meat loaf or meatballs; a good rule of thumb is to use about 2 t. of rub per pound of ground meat. It is also very good rubbed on a thick cut chop or loin destined for the grill.

    The curry-based Spanish Town marries well with chicken, beef and pork. Rub the mixture over a boneless, rolled pork loin before grilling or roasting, or brighten the taste of chicken or beef stew by adding a teaspoon or two of the spice to onions or other vegetables being sautéed.

    “NORTH BAY” BUTT RUB
    North Portage Smoke-Shack

    4 T. Smoked paprika
    2 T. chili powder (the real, pure thing)
    2 T. cumin
    2 T. brown sugar
    1-1/2 T. salt
    1 T. oregano
    1 T. fresh ground black
    1 T. fresh cracked black pepper
    2 t. cayenne pepper

    Notes: This is a very good rub for most any pork roast. Rub it down and put it in the fridge over night.

    SCARBOROUGH FAIR POULTRY RUB
    (Parsley, Sage, Rosemary & Thyme)
    North Portage Smoke-Shack

    2 T. crushed, dried lemon (Omani)
    2 t. thyme leaves, rubbed
    1 t. rosemary leaves, rubbed
    1 t. rubbed sage
    1 t. parsley
    1 t. salt
    1 t. fresh ground pepper
    1 t. garlic powder

    Notes: I have never done this rub on a skinless breast, but I know that it is wonderful under the skin (a bit on top of the skin too) of a turkey or chicken, whole bird or just the breasts.
  • johnl350johnl350 Posts: 125
    I use alot of different rubs as well.

    My favorite out of all of them is Southern Flavor Original.

    I also use Southern flavor Cajun for wings and chicken kabobs etc.

    Southern Flavor is the best!

    See their website http://www.southernflavor.com/ and you can get FREE samples!!!!!!!!!

    Tell em John Livingston sent you. B)
  • jbenny wrote:
    Just got my first egg (large) from my dad as a wedding present.

    Lucky YOU! and spouse and an Egg all at once.

    The best rubs are the ones you make.

    I like the Weber spices when I don't feel inspired. I just did a turkey breast as practice for T Day with Kickin Chicken on the breast, then covered the whole thing with bacon.
  • ClamClam Posts: 117
    I agree,

    The best for me are the simple ones I make myself.
  • Try this line of rubs, can't go wrong with them.

    http://www.dizzypigbbq.com/
  • I really like Arnolds Catering Rib Seasoning. You can find it here: arnoldscatering.com I use it for pork butts, ribs etc. Head Country also has a great seasoning I really like on ribeye steak. Their website is headcountry.com
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