What is you favorite rub?

northGAcock

I have to go with the one my wife gave me last night.....but then I'll drop that right there. As for the cooks.....

Simple steaks, Ribs - I am a big fan of the Montreal Steak / Coffee Rubs (purchased and house made) - Add grilled fresh asparagus to the MS also.
Pork chops - I definitely love the McCormick Smokehouse Maple
Pork Butts - I have a bunch (actually too many to name here) that I use. Most have been mentioned by others.
Chicken - Montreal Chicken
Wings - Salt and Pepper (I am about the sauce not the rub here) - I may be from the south, but love the Buffalo style wing myself.....with Bleu Cheese
B Red Potatoes - Old Bay

I am sure there are others.

xiphoid007

+1 on Bad Byron's Butt Rub. I also really like a combo with dizzy dust. The 2 complement each other well.

1WVU

I use Smokin' Guns Sweet Heat (out of Kansas City) for pork and poultry.  Good stuff

castironman

My camp is very "salt conscious" . We have found most the all-purpose store-bought products I have chosen to be too salty for us for routine meals, so I'm forced to go lighter on them then most folks. 

That said, I've made a few home made "saltlesss" rubs. I'll rub salt on separately  - amount based on the meat/fat and feedback from previous cook. Then rub on the real flavor I'm going for.

All that said - Jerk seasoning is the favorite I'm targeting on just about anything except steak (thin salt/pepper & garlic seem to work for me).

I'm going to go after some of the coffee rubs I find interesting. I hope to maintain a practical taste pallet on this journey...we'll see. 

Jai-Bo

Ahhhhh sooooo many choices, but Bad Byroms is tops, kinda fond of Swamp Venom too!

jonnymack

I have yet to try the Meat Church but people certainly speak highly of them. For me I am a massive Oakridge fan, Secret Weapon, Rib Dominator and even the Carne Crosta (steak rub) are all awesome. For steaks, I also keep around Montreal seasoning. Always a crowd pleaser.

I generally find whatever is sold in grocers is way too salty for my liking. 

tonyled

i havent had a bad meat church, john henry, or dizzy pig

my favorites would be meat church honey hog, john henrys brisket rub or his pecan rub for pork, and dizzy pig raging river for fish, or pineapple head for anything else.

also, if you havent loaded a burger down with montreal steak seasoning you are missing out

WeberWho

Good for everything 

GATABITES

Brisket- oakridge black ops
Ribs - oakridge dominator
butts - too many to list. home blend/Dizzy dust coarse grind
chicken - yardbird, DP fajitaish
steaks - SPOG (sometimes  DP cowlick)
Burgers - SPOG, cowlick
fish - DP blackening, DP raging river

Speedy113

I'm watching this thread closely. Absolutely love Oakridge Secret Weapon. I really want to try Yardbird but i'm always reading it too salty. I like salt but if it's that bad i'm not sure i want my kids having it. Also looking to try Sweet Swine O Mine and Zero to Hero but can't find much info on these.

Shurdaddy

I use Meathead's Memphis Dust recipe for pork.

DoubleEgger

Speedy113 said:

I'm watching this thread closely. Absolutely love Oakridge Secret Weapon. I really want to try Yardbird but i'm always reading it too salty. I like salt but if it's that bad i'm not sure i want my kids having it. Also looking to try Sweet Swine O Mine and Zero to Hero but can't find much info on these.

Zero to Hero is pretty good. I like their Next Big Thing better. The NBT sauce is the wife's go to sauce. (I prefer the vinegar stuff) 

GATraveller

Speedy113 said:

I'm watching this thread closely. Absolutely love Oakridge Secret Weapon. I really want to try Yardbird but i'm always reading it too salty. I like salt but if it's that bad i'm not sure i want my kids having it. Also looking to try Sweet Swine O Mine and Zero to Hero but can't find much info on these.

Sweet Swine O Mine is great.  I have friends we tailgate with who request it every time I'm doing a butt for the game.  Highly recommend it.

Another good one (especially on ribs):

Acn

Speedy113 said:

I'm watching this thread closely. Absolutely love Oakridge Secret Weapon. I really want to try Yardbird but i'm always reading it too salty. I like salt but if it's that bad i'm not sure i want my kids having it. Also looking to try Sweet Swine O Mine and Zero to Hero but can't find much info on these.

I've never found yardbird to be that salty.  Bad Byrons on the other hand, can be super salty.  My personal favorites are Oakridge Black Ops for brisket/beef ribs/chuckies, The Rub Company Santa Maria style for flank steak/tri-tip and chicken or turkey breast.  For butts/country ribs, I like Oakridge secret weapon, the BBQ-1 Pig rub, or DP Dizzy Dust.  I have a couple Fresh Market rubs, Mango Habanero for wings and lemon dill for seafood.  DP raging river is really good with fish and pork too.

Speedy113

Acn said:

Speedy113 said:

I'm watching this thread closely. Absolutely love Oakridge Secret Weapon. I really want to try Yardbird but i'm always reading it too salty. I like salt but if it's that bad i'm not sure i want my kids having it. Also looking to try Sweet Swine O Mine and Zero to Hero but can't find much info on these.

I've never found yardbird to be that salty.  Bad Byrons on the other hand, can be super salty.  My personal favorites are Oakridge Black Ops for brisket/beef ribs/chuckies, The Rub Company Santa Maria style for flank steak/tri-tip and chicken or turkey breast.  For butts/country ribs, I like Oakridge secret weapon, the BBQ-1 Pig rub, or DP Dizzy Dust.  I have a couple Fresh Market rubs, Mango Habanero for wings and lemon dill for seafood.  DP raging river is really good with fish and pork too.

Ok thats interesting, I'm sure Yardbird wouldn't be as popular if it was that salty. Have you tried Oakridge Comp Beef and Pork? How does that compare to Secret Weapon?

jbreed

I used to try all kinds of stuff and could never remember which I liked after a while.  Now I stick mostly to the DP line and work on flavor profiles from there.  Butts I use Coarse Dizzy Dust and DP Red Eye for instance.  Love the Curry, Raging River and IPA for veggies.  Where I get away from DP is for fish.  Found Williams&Sonoma Potlach seasoning great on Salmon with Capers and lemon slices.  Another thing I like to have around is Maple sugar.  goes great on ham, deserts, dough, etc.

pgprescott

Mine change like the seasons. Lots of great stuff out there. 

Acn

Speedy113 said:

Acn said:

Speedy113 said:

I'm watching this thread closely. Absolutely love Oakridge Secret Weapon. I really want to try Yardbird but i'm always reading it too salty. I like salt but if it's that bad i'm not sure i want my kids having it. Also looking to try Sweet Swine O Mine and Zero to Hero but can't find much info on these.

I've never found yardbird to be that salty.  Bad Byrons on the other hand, can be super salty.  My personal favorites are Oakridge Black Ops for brisket/beef ribs/chuckies, The Rub Company Santa Maria style for flank steak/tri-tip and chicken or turkey breast.  For butts/country ribs, I like Oakridge secret weapon, the BBQ-1 Pig rub, or DP Dizzy Dust.  I have a couple Fresh Market rubs, Mango Habanero for wings and lemon dill for seafood.  DP raging river is really good with fish and pork too.

Ok thats interesting, I'm sure Yardbird wouldn't be as popular if it was that salty. Have you tried Oakridge Comp Beef and Pork? How does that compare to Secret Weapon?

It has been a while since I had my Oakridge sampler, but I think I remember that the beef and pork didn't really work on either; for my taste it is easier to make a rub that covers pork and chicken than beef and pork.

Robo2015

jbreed said:

I used to try all kinds of stuff and could never remember which I liked after a while.  Now I stick mostly to the DP line and work on flavor profiles from there.  Butts I use Coarse Dizzy Dust and DP Red Eye for instance.  Love the Curry, Raging River and IPA for veggies.  Where I get away from DP is for fish.  Found Williams&Sonoma Potlach seasoning great on Salmon with Capers and lemon slices.  Another thing I like to have around is Maple sugar.  goes great on ham, deserts, dough, etc.

@jbreed do you mix DP coarse with Red Eye or do you just use one or the other?

QDude

45Fan said:

I really like Plowboys Yardbird, I am not sure how regional it is but it is awesome on pork and chicken!  Not too shabby on brisket either...

I love the Yardbird also!

bluebird66

I like Dizzy Pig and Zero to Hero by Rod Gray.

JethroVA

Coffee rub using the famous recipe on this site. 

Austin Egghead

Going simple with salt pepper or modified Mickey coffee rub. 
For chicken and veggies Cluck and Squeal with little heat added 

chaschat99

Brisket and burgers - Lane's brisket rub

Butts - Bad Byron's Butt rub

Steaks -  Lane's signature or Lane's ancho expresso

Ribs - Dizzy Pig IPA

Yardbird - Lane's signature and Lane's sweet heat together

jbreed

Robo2015 said:

jbreed said:

I used to try all kinds of stuff and could never remember which I liked after a while.  Now I stick mostly to the DP line and work on flavor profiles from there.  Butts I use Coarse Dizzy Dust and DP Red Eye for instance.  Love the Curry, Raging River and IPA for veggies.  Where I get away from DP is for fish.  Found Williams&Sonoma Potlach seasoning great on Salmon with Capers and lemon slices.  Another thing I like to have around is Maple sugar.  goes great on ham, deserts, dough, etc.

@jbreed do you mix DP coarse with Red Eye or do you just use one or the other?

I layer them.  will put red Eye on first, then a thinner layer of Course grind.

SGH

And to think, I thought everyone only used salt and pepper. All this time you fellows have been holding out on me

johnnyp

SGH said:

And to think, I thought everyone only used salt and pepper. All this time you fellows have been holding out on me

"Omaha!" Sometimes you just gotta call an audible.

Ladeback69

For pork butt and chicken I use R Butts R Smokin or Fast Eddy Championship Rub.
For ribs I use Squeal Like A Pig; The Perfect Blend.  I really like this one a lot. 
For Brisket I use John Henry's Mojave Garlic Pepper and Cherry Rub

I have some others that I need to try that I got from the rub and sauce exchange.  From that I really like the Salt Lick rubs and sauces.  

AintEZbeingme

ribs - byron's butt rub or bone sucking rub
chicken - plowboys, john boy and billy chick rub
 steak - soulfood seasoning, fresh ground black pepper, and garlic powder(equal parts of each and mix) or montreal mix
 but more and more just plain ol S&P