Dry Rub...what's your favorite?

Stubb's is a good choice. Unfortunately, Mr. Stubb is no longer with us. I do hope the company retains Stubb's commitment to quality.

Uncle Vic has a huge point when he says make your own. It is not difficult and you always get the ingredients you want and like. It does not get any better than that.

I did a 7 pound pork loin tonight with KC Masterpiece rub. I used Stubbs the last time and just wanted to try something different to compare them. (Before that I used a recipe that I found online, but it gave the meat an odd, almost chemical flavor. It took us a while to finish off the meat from that experiment, but when I used the Stubbs rub for my son's birthday meal a few months later, the leftovers didn't last a week.) Based on my "taste test" tonight, the KC Masterpiece is going to be a success. It was also a very fragrant rub. The whole house smells good and has since this morning when I started.

Dinosaur has a rub that I always use, and no complaints.

I make my own with:

sugar
salt
cumin
paprika
onion powder
garlic powder
cayanne pepper.

Adjust to taste...

hey I was given a Mustard Sauce and dry rub from a friend he got it a the zest fest in Fort Worth this past september. it was from JAC'S TAILGATERS. I used them together on a brisket and Boston but and man was the best ever. I found their website and was able to purchase the Mustard sauce and emailed him about the rub which is not yet listed on the website and he sent me some of that too.

www.jacstailgaters.com

Hi there. Try Head Country rub from Ponca City, Oklahoma. Both their rub and sauce are really great. They don't overwhelm the food.

Nadine

Kroger's dry rub is not bad.

My favorite rub (with which I've placed at several barbecue contests), consists of

salt
pepper
brown sugar
paprika
garlic
onion
chili powder
dry mustard
cumin
red pepper

and a few other secret ingredients. Proportions, of course, are proprietary.

A really good commercial seasoning is Riley's , from Griggsville, Illinois, and available in grocery stores around the area and over the web. Very good with pork or beef. I've used it for years.

http://www.rileys-seasonings.com/

Emeeril's.

In one of his books and very easy yo mix.

I use Texas BBQ Rub. Use blend #1 for ribs and #2 for brisket. It's really good stuff. I drive my wife nuts by eating the rub straight out of the bag while I watch the smoker.

[url]www.texasbbqrub.com[/url]

quote:

Originally posted by drbbq

I always say no to boiling, unless you're making rib soup. I've got a pretty good recipe on my website. It's from my book and it's adaptable to just about any grill.

[url][/url]http://www.drbbq.com/drbbqrecipes.html

Love your book Doc. Great practical how to. A buddy picked me up an autographed copy from an appearance at Peppers in Delaware a while back.

I make my own pork rub thats pretty typical except that I use very little salt, as I dry marinade ribs and butts overnight and worry about leeching out too much moisture. I also don't use any sugar in the rub at all to avoid the possiblity of burning. I lay on the sweet and salt flavor in my mop sauce (basically cider vinegar, salt, red pepper flakes and dark brown sugar/turbinado blend) which I begin to apply half way through the cooking. Always had good results.

Hope to see you sometime on the BBQ trail.

Vayo con Queso