What's your rub recipe?

Gravytrain84

what's ya go to recipe when making your own rub?

bradk31

I buy dizzy pig...so much better than I can make and in all honesty, just as cheap

da87

I've bought a bunch and tried several on my own - for pork and poultry we seem to keep going back to Meathead's Memphis Dust  http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
Simple, tastes great, makes awesome bark and no salt so I can "pre-salt" (read his "science of rubs") to our taste

Hotch

I pretty much use "It's My Rub" both the Smooth and Power Blends.
It's made by EggObsessed and NoJokeSmoke, aka Kelley and Bruce Underwood.
One of the best all around rubs I used. I even use on scrambled eggs!!

SoCalTim

I use Simply Marvelous rubs, I like to layer my flavors. On Babybacks, my base is 'Season-All' by Simply Marvelous, after it absorbs in the meat my second with often be Pecan or Cherry by Simply Marvelous, then my final layer will be 'Poptitude' by once again - Simply Marvelous.

Spaightlabs

Drive to Ace Hardware, buy Dizzy Pig or Byrons.  

If brisket, kosher salt and a ton of cracked black pepper.

done.

Rte1985

Rub

1c brown sugar

1/2 cup raw sugar

1/2 c paprika

1/4 c kosher salt

1/2 tbsp celery seed

2 tbsp chili powder

1/2 tbsp cumin

1 1/2 tbsp garlic powder

1 1/2 tbsp onion powder

1 tbsp cayenne pepper

This is my homemade rub I use for pork butts.  Usually makes enough for 4-5 large butts.  

Ozzie_Isaac

Salt, pepper and garlic powder of I'm feeling frisky.

bgebrent

Ozzie_Isaac said:

Salt, pepper and garlic powder of I'm feeling frisky.

Wait!  You stole mine!

Gulfcoastguy

I just find something in my big box of Dizzy Pig rubs. It beats trying to chase down all of the individual ingredients for home made rubs. Kind of like the barbecue version of Shake N Bake chicken.

Wayne357

Killer Hog AP Rub.... Excellent!!!!

Mickey

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.