All purpose rub

Jvar87

Family friend made me a rub once that I was able to pretty much put on everything. Was looking for some help re creating it. I have try to recreate on my own but no luck. Come to where I know people are experts. Here what I could tell was in the rub. 

dry onion
old bay 
season salt
black pepper 
garlic power and/or salt
onion power

thanks 

Hans61

that's a tuff question man. Maybe just ask your friend for some more :-)

Jvar87

Been asking for 2 years now. No luck. 

Legume

Hmmm, good friend.

johnnyp

@jvar87 not trying to be jerk (seriously), but we've never tasted the stuff.  How the heck are we supposed to help recreate it? 

Legume

What color was it?  Did it have any sweetness? Any cumin funk?  Any heat?

gdenby

There are a couple of Old Bay variants. The "rub" has brown sugar, and there's a low salt version.

The season salt flavor you tasted might have been the celery salt taste in the Old Bay. Most rub/spice blend do have quite a bit of onion powder, and about half as much garlic. The Old Bay blend is a little unusual as it has allspice, clove and mace, which are somewhat uncommon. Many rubs have cumin, usually some oregano, and some sort of chili powder. Mustard powder is usually a major component.

For meat rubs, sugar is almost always present in fairly large quantities. For an all purpose blend, sugar would probably be just a minor component.

The most important thing about spice and herb blends is they must be fresh. While tins of Old bat preserve the flavor pretty well, If you can grind the ingredients yourself, you will get a much better flavor and aroma.

E3MeatCo

we love the holy cow seasoning rub from MeatChurch BBQ. We use it on our 32 oz. Tomahawks almost every time. You should check it out.

Legume

Does that egg have a fire in it?

PirateBill

How is your egg still white?  did you paint it?

StillH2OEgger

They look too good to be plastic.

E3MeatCo

Egg is brand new.  This photo was taken prepping for Memphis in May. The egg will have a fire in it! This is just a shot of the meat before grilling covered in the Holy Cow seasoning. Its so good you got to try it

Skiddymarker

E3MeatCo said:

Egg is brand new.  This photo was taken prepping for Memphis in May. The egg will have a fire in it! This is just a shot of the meat before grilling covered in the Holy Cow seasoning. Its so good you got to try it

With all due respect, there are hundreds if not thousands of rubs out there that are so good they should be tried. I used to fart around with my own and some were pretty good, but honestly, there are not enough days to try all the seasonings out there. At the last BBQ comp in Langley BC, I discovered (#2 Son gave me) "The Judge" from BBQ Superstore, the closest thing to displacing john Henry Mojave garlic pepper rub @caliking turned me onto. 

E3MeatCo

Skiddymarker said:

E3MeatCo said:

Egg is brand new.  This photo was taken prepping for Memphis in May. The egg will have a fire in it! This is just a shot of the meat before grilling covered in the Holy Cow seasoning. Its so good you got to try it

With all due respect, there are hundreds if not thousands of rubs out there that are so good they should be tried. I used to fart around with my own and some were pretty good, but honestly, there are not enough days to try all the seasonings out there. At the last BBQ comp in Langley BC, I discovered (#2 Son gave me) "The Judge" from BBQ Superstore, the closest thing to displacing john Henry Mojave garlic pepper rub @caliking turned me onto. 

Agreed. We tend to think this one ranks among the best especially on our 32 oz tomahawks. The size alone can intimate some but the flavor of the meat combined with this seasoning you can't, in our opinion, beat it

ColtsFan

E3MeatCo said:

we love the holy cow seasoning rub from MeatChurch BBQ. We use it on our 32 oz. Tomahawks almost every time. You should check it out.

I already have the @MeatChurch Holy Cow, you donate the 32 oz. Tomahawks. Deal? I bet they taste great over @stlcharcoal