Poll: favorite rib rub

Tim (Watkinsville)

I have made my own rubs, bought rubs from barbecue places, ordered rubs from websites, but I have to agree with ShadowNick above, Emeril's Rib Rub is really very outstanding. I use it more often than anything else. I will still make my own if I am after something a little hotter, but its hard to beat Emerils. Maybe I am a philistine for saying that??

Terrebandit

smokeyj said:

Texas BBQ rub grand champion. Although the new stuff, called the right stuff is working its way to the top of my list.

try the " right stuff " on chicken. It's DA BOMB.

jaydub58

I'm real good with Cluck & Squeal.

WeberWho

Dipstix - Mary's Favorite

Eggcelsior

@terrebandit where did you get the "right stuff"? It's not on the texasbbqrub site.

Terrebandit

Eggcelsior said:

@terrebandit where did you get the "right stuff"? It's not on the texasbbqrub site.

I got it as a sample when I ordered some rub. I emailed them and they said they were working on labeling and packaging because it's a brand new product. Apparently it still has not hit the shelves. It's good.

Eggcelsior

Thanks.

gmac

Hotch said:

I am glad you guys liked them. You can look on his web site for a tamer chili recipe than the enhanced one I sent. You can do it on the stove top.

How was WDW? 

WDW was OK but to be honest, KennedySpace Center was the highlight of the trip when it comes to attractions. 

bboulier

Dizzy Dust (no salt) + Swamp Venom.

smokeyj

Eggcelsior said:

@terrebandit where did you get the "right stuff"? It's not on the texasbbqrub site.

A few weeks back they told me if I wanted to order it give a call or email. Not sure if that is still the case or not.

shadowcaster

Swamp venom or grand champion....can't make up my mind

Eggpharmer

Here are the top 5 mentioned items-

DP Swamp Venom - 7 (x4 individually, x3 in combo) http://dizzypigbbq.com/portfolio/swamp-venom/

Texas BBQ rub - Grand Champion - 5 (all individually) http://texasbbqrub.com/shopping.html

DP Dizzy Dust - 4 (x1 individually, x3 combo) http://dizzypigbbq.com/portfolio/dizzy-dust/

Homemade - 4 (Memphis Dust mentioned x2) http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Oakridge Secret Weapon - 3 (x2 individually, x1 combo) http://www.oakridgebbq.com/?product=secret-weapon

TurtleTiger

ShadowNick said:

Emeril's Rib Rub is surprisingly good and my go-to.

 

I like this one pretty well myself. 

laserdoc85

Secret weapon by oakridge 

Big_Green_Craig

Eggcelsior said:

Swamp venom is nice. Bessingers rub, secret weapon and Don Marco's Pig Powder or Cherry Bomb.

Where did you buy the Cherry Bomb?

tarheelmatt

I like Jim's Own Sauce Smokey rub for ribs. 

tgs2401

I really like dry rub that Sticky Fingers sells online:


http://www.stickyfingers.com/product/sticky-fingers-dry-bbq-rub/

northGAcock

tarheelmatt said:

I like Jim's Own Sauce Smokey rub for ribs. 

+1

northGAcock

jamco said:

I'm new to the BGE community and I haven't noticed anyone mention Strawberry's seasoning.  It's been my go to for just about everything for a long time.  Fantastic!  http://www.strawsbbq.com/

Haven't tried their rub...but have enjoyed their sauce. 

northGAcock

For beef ribs.....I prefer a peppery rub like Montreal or even a coffee rub like 4 Rivers....heavy on the pepper.

For poke ribs....I use several depending on what I have and who is eating (wife does not like hot). I mostly make my own which generally has a sweeter profile of brown sugar and and less pepper. I of course use Dizzy Pig when going with a purchased product. 

It's all good folks.

Jstroke

I'm old school. Mostly just Kosher salt and pepper. 

kwdickert

Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

Bad Byron's is lower in salt than most rubs by about half and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

This way, you control your heat, saltiness, sweetness all on your own.

Biggreenpharmacist

kwdickert said:

Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

This way, you control your heat, saltiness, sweetness all on your own.

I've always thought bad byrons was mouth dessicatingly salty?

Acn

Biggreenpharmacist said:

kwdickert said:

Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

This way, you control your heat, saltiness, sweetness all on your own.

I've always thought bad byrons was mouth dessicatingly salty?

That was my experience with Bad Byrons.  For me the saltiness was noticeable on butts, but made OK when sauced.  I tried it on ribs once and had to throw out two racks and get takeout because the ribs were so salty.

JRWhitee

For pork - Fat Boys "Rub", For Chicken - John Henry's Texas Chicken Tickler, For Steaks - kosher salt and Pepper, For other beef, briskets etc. - depending on the beef Meat Church Honey Hog Hot, Meat church Fajita, these are my favorites.

I do like all the Dizzy Pig rubs as well, Tsunami Spin and Swamp Venom is fantastic on Chicken wings and Cowlick 50/50 with Turbino (raw) sugar are great on Briskets.

beteez

Eat Barbecue's Zero to Hero Made by the folks on the pellet envy comp team

Bert2015

I'm still working through a number of rubs to find my favorite go to. This is what's in cabinet right now. Strawberry and Laredo Red so far.  Need to try others and I continue to hear about Dizzys. I will say the best steak rub I have ever had is the black can, Szegeo steak rub!!!

Biggreenpharmacist

Bert2015 said:

I'm still working through a number of rubs to find my favorite go to. This is what's in cabinet right now. Strawberry and Laredo Red so far.  Need to try others and I continue to hear about Dizzys. I will say the best steak rub I have ever had is the black can, Szegeo steak rub!!!

May I ask where you are located?  I dont see mcclards rub many places outside Arkansas. 

kwdickert

Biggreenpharmacist said:

kwdickert said:

Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

This way, you control your heat, saltiness, sweetness all on your own.

I've always thought bad byrons was mouth dessicatingly salty?

That's really strange. If you look at the sodium content on that versus most other rubs, it's really low. I'm from the south. I guess salty to us isn't the same as salty to others. I generally dont like super salty stuff and have no problem with this. To each their own I guess

kwdickert

Acn said:

Biggreenpharmacist said:

kwdickert said:

Bad Byron's Butt Rub / Brown Sugar/ Kosher Salt. You CANNOT BEAT IT.

Bad Byron's is low in salt and has no sugar so for butts AND ribs, we do the dry brine salt procedure from amazing ribs and then do close to a 1:1 ratio bad byron's butt rub and brown sugar. Its amazing. No sauce touches our ribs.

This way, you control your heat, saltiness, sweetness all on your own.

I've always thought bad byrons was mouth dessicatingly salty?

That was my experience with Bad Byrons.  For me the saltiness was noticeable on butts, but made OK when sauced.  I tried it on ribs once and had to throw out two racks and get takeout because the ribs were so salty.

Man, we have never experienced this. You could even skip the dry brine with kosher salt and just use bad byrons and it would be so far from salty. I wonder if there was ever a change in the recipe to a lower sodium content.