What spices do you deem necessary for smoking/bbq/cooking on the Egg

SaintJohnsEgger

Thanks for the input. One reason for asking was that I would rather make my own rubs than buy a rub. Most have sugar and wifee is on Keto. I try to avoid sugar as much as possible.

Gulfcoastguy

AlbuKirky Green Chile Rub has no sugar. Try albukirky. com

Theophan

gdenby said:

I'm the poster child for "Can't resist buying a new spice or blend." I have far more on hand than makes any sense....

Oh, I can't say I completely practice what I preach.   I have a huge number of herbs and spices, and a fair number of pre-mixed rubs and spice mixtures (some I've made, plus Dizzy Pig, Caribeque, Everglades, many others).

It's just that (a) I very much DO notice that they're not as good after a while, and I have to replace them, and almost all of them are things I bought because I was going to use them.  But of course after I use them, I still have some left over, so they build up.

But again, because I absolutely do experience them not being as good after a while, I just wanted to warn someone against just buying stuff because someone recommended it for a well balanced spice rack, but only to buy them if he's going to use them pretty soon.

Deadbird80

While not absolutely necessary....celery seed is the secret ingredient in my bbq rub. It’s super strong so a very little bit does the trick. 

nolaegghead

fresh spices...then cook the bejesus out of them, might have well been a year old.  Aromatics oxidize with age or evaporate on a low and slow.  there are some tricks from this old chemist.  but you can't do that much with a slab of meat cooked 12 hrs insofar as aromatics unless you spice late or have fat or use a shitloadd.  With technical cooking  in the kitchen it's much more important and interesting.   BBQ is pretty much a salt, sugar, sour bitter smoke thing with texture fat, bla bla bla.  

jtcBoynton

SaintJohnsEgger said:

Thanks for the input. One reason for asking was that I would rather make my own rubs than buy a rub. Most have sugar and wifee is on Keto. I try to avoid sugar as much as possible.

Also make all your rubs salt free.  Salt or brine the meat separately from the spice rub.  Salt free rubs give you more options.  You can add as much or as little of a salt free rub as you like without having to worry about over or under salting the meat.