Best RUB

 I am looking for the perfect BBQ rub with directions for temperature and cooking time...Can't wait.

Will you be grilling shrimp on a hibachi?

My favorite rub is  the Dinosaur Barbeque rub.  I use this all the time but do cut down on the salt.  It is great on pork and on chicken.
 
You can find the recipe online.
 
 

I want a rub that I can make from scratch...

Just in case you're rubbing a pig:
 
BARBECUE PORK RUB
 
1/2 pound light brown sugar
2 tablespoons Hungarian paprika
1 tablespoon dry mustard
1 tablespoon onion salt
1 tablespoon celery salt
1 cup scratch
1 tablespoon chili seasoning
1 tablespoon seasoned salt
1 tablespoon black pepper
 
Combine the sugar, paprika, mustard, onion salt, celery salt, scratch, chili seasoning, seasoned salt and pepper in a bowl and blend well.  Store in an airtight container in a cool dark place. Yield about 1 1/2 cups.
 

gush


I want a rub that I can make from scratch...

 
Salt, black pepper, and powered garlic .... use equal parts if mixing together or just shake on separately (I do).     This is a good basic rub for beef, pork or chicken.   Add other spice to your liking and taste.    There are many websites with different rub recipes.   
http://www.bbqgrillingbasics.com/rubs.htm
http://www.texasbarbeques.com/bbq_rubs.html

gush

I am looking for the perfect BBQ rub with directions for temperature and cooking time...Can't wait.

You're putting us on, right?
There's no such thing as "The Perfect BBQ Rub" unless you ask everyone who has ever put a Rub together and they will tell you theirs is the "PERFECT RUB". There are 1000's of "Perfect Rubs" out there. Same goes for temp and cooking time. Depends on what you're cooking and a hundred other variables.

Break out the smoker & the notebook. Write everything down, temp. humidity, wind, time of day. After years of slow cookin' the only thing I really know is it ain't done til its done! Been some real embrassing days early in my catering career.

Has anyone tried Arizona Rub? I've read about it but I've never actually tried a dry rub yet though the description does sound like it'd be good. Where I live, bbq is usually marinated.
 
As a first time dry rub user, what brand or recipes would you suggest?

coolaunt

Has anyone tried Arizona Rub? I've read about it but I've never actually tried a dry rub yet though the description does sound like it'd be good. Where I live, bbq is usually marinated.
As a first time dry rub user, what brand or recipes would you suggest?

Arizona Rub is made in Sahuarita, AZ which is located just off I-19 between Tucson & Nogales, AZ.
This is the first I've heard of it, but I'll look for it.
As far as recommendations, There's only about 8 MILLION rubs on the market PLUS all the Home-made recipes. Take your pick!

I guess I'll have to experiment, then. Hopefully, I won't have to burn anything down.

Maybe, Foodbme, they are looking for people's favorite...not necessarily perfect. I tend to read between the lines...

coolaunt


Has anyone tried Arizona Rub? I've read about it but I've never actually tried a dry rub yet though the description does sound like it'd be good. Where I live, bbq is usually marinated.

As a first time dry rub user, what brand or recipes would you suggest?

The problem with most prepackaged rubs like this, is they tend to include certain spices to set themselves apart from other rubs; and usually these spices tend to be more of a local taste.   ... I find generally most of these special spices I don't like.   ... So I use the basic salt, black pepper, and garlic powder.  I have sat different flavors of BBQ sauce and ketchup on the table, but these go un-used as my dinners just eat my BBQ as is. Then ask what were the spices and rub used.  I have never had another one tell me that they didn't like any of the spices used.
 
Another ingredient in rubs I don't like is sugar (regular or brown) and cinnamon.  Even when cinnamon is used in very small amounts, I will taste it after eating the Q a couple of times.  But if the cinnamon is a strong flavor the Q, I wont even finish eating the stuff.   For some reason cinnamon in Q gives me heartburn.
 
I think you would do better starting off using a basic rub and then adding spices of which you like.

edwmax


Another ingredient in rubs I don't like is sugar (regular or brown) and cinnamon.

Agreed on the sugar.  If I'm following a rub recipe that calls for sugar I'll often omit it completely or reduce it by 2/3 by using teaspoons instead of tablespoons.
 
Brad

I start with basically equal amounts of salt, black pepper, garlic powder or granulated garlic, paprika, then add half amounts of brown sugar, cumin, chili powder, onion powder, and if I want it spicy, red pepper.   I agree, easy on the sugar.  It burns too easily.  I never got into adding oregano, cinnamon, or stuff like that.  

edwmax

I think you would do better starting off using a basic rub and then adding spices of which you like.

 
I agree. Experimentation  starting with a basic rub is by far the best. I pretty much use the same rub every time unless there is a flavor direction I'm going for. Even then, I usually keep the rub the same and change the sauce.
 
1 part seasoned salt
1 part garlic salt
1 part pepper
4 parts liquid smoke