Butt Rub

SmartyPantz

Hey Egg-aholics,

I just polished off another quart of Dizzy Dust and was about to buy another one.  I use Dizzy Dust primarily for pulled pork butts and ribs.  I often fortify with S&P but not always.  So is there a pre-made rub you prefer for pork?  Or do you make your own? What rub do you absolutely have to have on hand at all times?

GrateEggspectations

While there are some great commercial rubs out there, I far prefer making my own. Cheaper and can be dialed in to my tastes.

My current go to is Steve Raichlen’s Basic Barbecue Rub, modified to my liking. 

Tons of great recipes out there online! I bookmark my faves.

shtgunal3

Have you tried Bad Byrons Butt Rub?

https://www.buttrub.com/product/butt-rub-barbeque-seasoning-26-oz/

jtcBoynton

I much prefer to mix. Most commercial rubs are full of salt.  There are advantages to seasoning with salt separately from the rub. The biggest advantage of buying premix from the store is convenience.

lkapigian

I do meatheads Memphis dust , sub regular sugar with turbanado and add MSG

• 3/4 cup firmly packed dark brown sugar
• 3/4 cup white sugar
• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup garlic powder
• 2 tablespoons ground black pepper
• 2 tablespoons ground ginger powder
• 2 tablespoons onion powder
• 2 teaspoons rosemary powder

It's a great base rub and easy to tweak 

StillH2OEgger

I've tried half a dozen or so, but Bad Byron's was the favorite in our house and the only thing I use for pork butts. Haven't tried it on ribs.

OhioEgger

Most of the time I use a 1/1 mixture of Memphis Dust and Bad Byron's Butt Rub. Everyone seems to really like this.

Sea2Ski

This post proves everyone’s tastes are different.  I have a quart of BB Butt rub, and do not care for it at all. I much prefer the DP course grind on butts, and another one I can not remember the name of, but I have the bottle but am not at home right now. 
With that being said, I am just starting to dabble with making my own. The  @lkapigian recipe looks and sounds like a great starting point. 

Grillin_beers

For pork I like to have @MeatChurch honey hott all the time.  For pork butts I do 50/50 honey hog hot, and bad Byron’s plus Adobe chili powder.

EagleIII

Bad Byron's is one of my Go-To's as is 3 Beer, and Meathead's(Amazing Ribs.com) Memphis Dust. 

GaBGE

I too like Bad Byron’s Butt Rub on pork butts. Lately I  have been using several rubs from Lanes BBQ. 

https://lanesbbq.com/

Legume

Unless it’s overly salty or spicy, I don’t notice much difference in the finished product between most rubs.

Mickey

Bad Byrons Butt Rub

tonyled

meat church or john henrys

JohnInCarolina

The AlbuKirky Red is phenomenal on pork.  I use it on butts and ribs.

nolaegghead

you look different than your profile pic, must be the haircut. 

lkapigian

nolaegghead said:

you look different than your profile pic, must be the haircut. 

...One of my Favorite Movies- This Is Spinal Tap ....Nigel Tufnel

fishlessman

i like bad byrons, but after i realized it needs brown sugar added. and make it even sweeter for spares. i think thats the key with that rub, well i add things to every rub anyways

Acn

I tried a bottle of Byron’s, tossed it after one use, WAY too salty for me.  Ended up tossing all of the bark from that cook in the trash too.

I agree with John on the AlbuKirky rubs, although I prefer the green on pork.  I like the DP Crossroads too, and I’ve got a bottle of Cheshire Smokehouse original that I got at a random butcher around an hour from my in-laws.  I don’t do ribs very often, but the Fiesta brand rib rub is a hit when I do make them.

Carolina Q

I rarely buy a commercial rub. Too much salt and too easy to mix my own. Speaking of salt, I have always heard that Bad Byron's Butt Rub is extremely salty. Dunno, never tried it.

For butts, I almost always use a DIY variation of Elder Ward's blend found on the Naked Whiz site. http://www.nakedwhiz.com/elder.htm

Tried making some Memphis Dust once, for ribs as I recall. Was not impressed, though I don't remember why. Still have a partial jar in the cabinet, haven't used it again.

fishlessman

just to kind of reiterate bad byrons,  he made the rub to mix with sugar

fishlessman

Carolina Q said:

I rarely buy a commercial rub. Too much salt and too easy to mix my own. Speaking of salt, I have always heard that Bad Byron's Butt Rub is extremely salty. Dunno, never tried it.

For butts, I almost always use a DIY variation of Elder Ward's blend found on the Naked Whiz site. http://www.nakedwhiz.com/elder.htm

Tried making some Memphis Dust once, for ribs as I recall. Was not impressed, though I don't remember why. Still have a partial jar in the cabinet, haven't used it again.

try mixing the whiz rub with mustard and 6 to 8 cloves smashed/minced fresh garlic and smear it on, i do this with ribs sometimes

gamason

Oak Ridge Rubs are my go to. Always fresh, not salty at all. 

JRWhitee

This Rub is always in the cupboard.

Gulfcoastguy

Acn said:

I tried a bottle of Byron’s, tossed it after one use, WAY too salty for me.  Ended up tossing all of the bark from that cook in the trash too.

I agree with John on the AlbuKirky rubs, although I prefer the green on pork.  I like the DP Crossroads too, and I’ve got a bottle of Cheshire Smokehouse original that I got at a random butcher around an hour from my in-laws.  I don’t do ribs very often, but the Fiesta brand rib rub is a hit when I do make them.

Albukirky has a new Sweet Red rub. I've only used it once so far on a pork loin but it was well received by my family.