Dry rubs
Because it's summer, I'm using the grill almost every day (winter I only use it every other day). This means I need to be creative with marinades, rubs, etc or dinner gets predictable.
I've been experimenting with dry rubs lately, making my own and seeing how they go. Pretty good results so far.
Anyone got a favorite dry rub, either your own concoction or store bought?
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Derrick, is my go to BBQ guy. I get lost on his website, but really like the pitmaster rub on ribs and chicken.
https://www.derrickriches.com/category/recipes/rubs-seasonings/
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@...: https://forums.gunbroker.com/discussion/1912303/dry-rubs
Because it's summer, I'm using the grill almost every day (winter I only use it every other day). This means I need to be creative with marinades, rubs, etc or dinner gets predictable.
I've been experimenting with dry rubs lately, making my own and seeing how they go. Pretty good results so far.
Anyone got a favorite dry rub, either your own concoction or store bought?
We use our grill almost all year long. I enjoy being out there grilling in a good snow storm. Seriously!!!. Just me and the two dogs. Don't get any better then that. As far as rubs, I wouldn't know where to start. That is why I married the farmers daughterđ. My buddy in Alabama makes all kinds of rubs. I will have to get his secret recipe, and sent it to you. He is an amazing cook.
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I'd like to help, but I dislike dry rubs and charred meat.
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@He Dog Only charred on the outside.
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It's like a bad chemistry class at my house when I get going with rubs. With ribs, I'm always going to use country time lemonade mix. And cumin. And way too much garlic. I'll grind star anise. And stuff like sumac and chinese five spice. And gochujang and harissa. I just won't let it go.
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My favorite rub is just salt. I just like the flavor and taste of meat!
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We have been using Rib Rack. We just add a little brown sugar to it.
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I grew up across the big muddy from St Louis, so I'm not a dry rub guy. St Louis/Kansas City style is a thick tomato and brown sugar sauce. Liberally applied before, during, and after cooking.
I have had dry rub at some of the famous Memphis places. It's good, but it doesn't fit my BBQ genes. (There is no such thing as bad BBQ - just unfamiliar styles.)
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Hereâs a few that are always in my pantry:
Montreal Steak Seasoning is a go-to for any red meat from Filet to burgers & I like to put it on veggies as well.
Meat Church - any and all are good, Honey Hog is a favorite around my place. Great on pork & chicken of all types.
The Meat Church guy (Matt) has a great youtube channel.
Gentryâs BBQ Pollo Caliente- my hands down favorite dry rub for chicken, a little too much kick for my kids.
And the most recent addition is McCormick âTaco Truckâ a great go-to for any Mexican protein.
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Ken should be along shortly with some ideas.
He must have a hollow leg as much as he eats.
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Central Texas style for me.
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I start with this and usually play with it as I go:
1/2 cup paprika
1/3 cup turbinado sugar (sub dark brown)
2 tablespoons Kohser salt
2 tablespoons coarse black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons thyme
1 tablespoon sage
2 teaspoons mustard powder
2 teaspoons ground ginger
1 teaspoons ground coriander (sub basil)
1/2 teaspoon cayenne
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